An elegant layered seafood and pesto lasagna Recipe 👨‍🍳

An elegant layered seafood and pesto lasagna Recipe

Ingredients

The Seafood & Fillings

300g (10.5 oz) shrimp, peeled and deveined300g (10.5 oz) white fish fillets (like cod or salmon), cut into bite-sized pieces1 tablespoon olive oil1 cup basil pesto (homemade or store-bought)9-12 lasagna sheets (no-boil or pre-cooked)Fresh thyme and basil for garnish

The White Sauce

(Béchamel)50g (3.5 tbsp) butter50g (6 tbsp) all-purpose flour600ml (2.5 cups) warm milkPinch of nutmeg, salt, and black pepper1 cup ricotta cheese (optional, for extra creaminess)

TheTopping1

.5 cups shredded mozzarella cheese1/2 cup grated Parmesan cheese

Step-by-Step

Instructions1.

Cook the SeafoodHeat olive oil in a pan over medium heat.Sear the shrimp and fish pieces for 2 minutes.Season lightly with salt and pepper.Remove from heat (they will finish cooking in the oven).

Make the Béchamel Sauce

Melt butter in a saucepan over medium heat.Stir in the flour and cook for 1 minute.Gradually whisk in the warm milk to avoid lumps.Simmer and stir until the sauce thickens.Season with nutmeg, salt, and pepper.Remove from heat and stir in the ricotta if using.

Assemble the Lasagna

Preheat your oven to 180°C (350°F).Spread a thin layer of white sauce to the bottom of a baking dish.Place a layer of lasagna sheets on top.Add a layer of seafood, dollops of pesto, and drizzle with white sauce.Repeat layers until all ingredients are used, ending with a layer of pasta and the remaining white sauce.

Bake to Golden Perfection

Top generously with mozzarella and Parmesan cheese.Cover with foil and bake for 25 minutes.Remove foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.Let rest for 10 minutes before slicing.Garnish with fresh thyme sprigs and basil leaves.