Lasagna with Seafood in Béchamel Sauce
This seafood lasagna blends shrimp, salmon, and scallops with a creamy béchamel sauce for a delightful and elegant dish perfect for any occasion.
Ingredients
Seafood
- 300 g peeled shrimp
- 200 g fresh or smoked salmon
- 200 g scallops
Sauce and Seasoning
- 1 unit shallot, chopped
- 2 tablespoons olive oil
- 100 ml dry white wine
- to taste Salt
- to taste Pepper
- a bit of parsley or dill for garnish
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a skillet, sauté the chopped shallot in olive oil until it’s fragrant.
- Add the shrimp, salmon, and scallops, cooking for a few minutes until they turn opaque.
- Pour in the white wine and season with salt, pepper, and herbs.
- Prepare a creamy béchamel sauce in a separate pot.
Assembly and Baking
- In a baking dish, layer the lasagna sheets, the seafood mixture, and the béchamel sauce.
- Top it off with a final layer of béchamel and cheese.
- Bake in the oven for about 25-30 minutes, or until golden and bubbling on top.
Notes
Serve hot, garnished with freshly chopped parsley or dill. Pair with a crisp green salad and a glass of white wine for an impressive meal. Store leftovers properly and reheat in the oven.