Rich Seafood Lasagna (Print Version)

# Ingredients:

→ Creamy White Sauce

01 - 4 tablespoons butter
02 - 4 tablespoons flour
03 - 2 cups whole milk
04 - Salt and black pepper to taste

→ Seafood Mixture

05 - 1 tablespoon butter
06 - 1 tablespoon minced yellow onion
07 - 1 clove garlic, finely minced
08 - 3/4 pound flounder fillets, chopped into chunks
09 - 1 pound fresh shrimp, cleaned and deveined
10 - 1 pound sea scallops
11 - Salt and freshly cracked pepper
12 - 1/2 cup crisp white wine

→ Sauce Components

13 - 2 cups fresh mushrooms, thinly sliced
14 - 1 cup crushed tomatoes from can
15 - 3/4 cup rich heavy cream
16 - 1/4 teaspoon crushed red pepper
17 - 3 tablespoons fresh parsley, chopped fine
18 - 1/4 teaspoon dried oregano
19 - 1/4 teaspoon dried basil leaves

→ Assembly

20 - 9 lasagna sheets, cooked until tender
21 - 1 cup grated Swiss cheese
22 - 1/2 cup freshly shredded Parmesan

# Instructions:

01 - Start by creating your creamy foundation. Melt the butter in a medium pot over gentle heat, then whisk in the flour until it forms a smooth paste. Gradually pour in the milk while whisking constantly to prevent lumps. Season with salt and pepper, then keep stirring on low heat until the sauce thickens beautifully - this takes about 5-7 minutes. Set this silky sauce aside for later.
02 - Heat a tablespoon of butter in your largest skillet. Toss in the onion and garlic, letting them sizzle for just a minute until fragrant. Add all your seafood - the shrimp, scallops, and flounder pieces. Season generously with salt and pepper. When the shrimp starts turning that lovely pink color, splash in the white wine and let it bubble up. As soon as it boils, turn off the heat.
03 - Using a slotted spoon, transfer all that beautiful seafood to a bowl, but leave those flavorful juices in the pan - that's liquid gold! Bring those pan juices back to a gentle simmer and add your sliced mushrooms. Let them cook for about 5 minutes until they're tender and have soaked up all those flavors.
04 - Now comes the magic - stir your prepared white sauce into the mushroom mixture. Add the crushed tomatoes and let everything simmer together for 5-6 minutes. Pour in the heavy cream, then season with red pepper flakes, fresh parsley, oregano, and basil. Taste and adjust the salt and pepper. Finally, add any juices that have collected from your reserved seafood - every drop counts!
05 - Preheat your oven to 375°F and generously butter a 9x13 inch baking dish. Start layering like you're building edible architecture: spread some sauce on the bottom, add a third of your seafood, more sauce, then lay down 3 lasagna noodles. Repeat with another seafood layer, sauce, and a sprinkle of both cheeses (about 1/4 cup each), then 3 more noodles.
06 - Top with your remaining seafood, a light coating of sauce, and the final 3 noodles. Pour the rest of your sauce over the top and crown it with the remaining Swiss and Parmesan cheeses. Slide into the oven and bake for 40-50 minutes until it's bubbling enthusiastically and golden on top. Let it rest for a few minutes before serving - patience is key!

# Notes:

01 - If your shrimp and scallops are on the larger side, cut them into bite-sized pieces for easier eating and more even distribution throughout the lasagna.
02 - This dish can be assembled completely ahead of time and refrigerated until you're ready to bake. Just add an extra 10-15 minutes to the baking time if starting from cold.
03 - The combination of three types of seafood creates incredible depth of flavor, but you can substitute with your favorites if needed.

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