Seafood Lasagna 

Seafood lasagna is a very rich and tasty first course, ideal for Sunday lunch with the family or to amaze your guests. My lasagna with seafood has been prepared with fresh egg pasta, béchamel sauce and seafood: I have chosen crab meat and prawns, but you can choose the seafood that you like best. The preparation of lasagna does not present too many difficulties in execution, but it takes a long time as it is necessary to prepare fresh egg pasta, seafood sauce and béchamel sauce. You can prepare the béchamel sauce in advance, immediately after prepare the fresh pasta and then move on to cleaning the seafood and preparing the sauce, in this way you will be able to bring the lasagna to the table after a few hours. 

The scent of the sea, the authentic taste of the products of the earth, every first course in Newfoundland contains these characteristics as well as an infinite set of unrepeatable sensations that derive from tasting. In the recipe that I propose today there are several ingredients belonging to the regional tradition, such as seafood, crab meat and shrimp.

Ingredients

4 oz cream cheese 225 g

1 1/2 cups ricotta cheese 375 ml

1 cup mozzarella cheese 250 ml, shredded

2 large scallions thinly sliced,

1/4 cup fresh parsley 60 ml, chopped

3 tbsp butter 45 ml

3 tbs all-purpose flour 45 ml

1 3/4 cups milk 450 ml

1/4 tsp dried oregano 1 ml

Salt and freshly ground pepper to taste

1/4 cup dry white wine 60 ml

3/4 lb small shrimp peeled, 340 g

1/2 lb crab meat picked over, 225 g

9 lasagna noodle sheets cooked

1 cup Freshly grated Parmesan cheese 250 ml

Instructions

Blend the cream cheese and ricotta together in a mixing bowl. Stir in the mozzarella, green onions, and parsley, and set aside. Heat  the butter in a saucepan over moderate heat and cook the flour for 3 to  4 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove  from the heat and stir in the oregano, salt, pepper, wine, shrimp, and  crab meat. Lay 3 noodles side by side in a 9×13-inch (23×33 cm) greased  baking dish. Top  with one-third of the cream cheese mixture and one-third of the seafood  sauce (it won’t cover completely). Repeat twice and top with the  parmesan cheese. Bake uncovered in a preheated 350F (180C) oven until bubbly, about 45 minutes. Let stand for 10 minutes before serving.