Seafood Lasagna (Print Version)

# Ingredients:

01 - 2 tablespoons butter.
02 - 2 tablespoons all-purpose flour.
03 - 2 cups milk.
04 - 1/2 cup parmesan cheese, freshly grated.
05 - 1/2 teaspoon salt.
06 - 10 oz ricotta cheese.
07 - 1/2 cup mozzarella cheese, shredded.
08 - 1 large egg, whisked.
09 - 1 teaspoon dried parsley.
10 - 1 pound seafood mix.
11 - 1 teaspoon olive oil.
12 - 1/2 teaspoon salt.
13 - 1/4 teaspoon pepper.
14 - 1/2 lb lasagna noodles, fresh.
15 - 1/2 cup mozzarella cheese, shredded (for topping).

# Instructions:

01 - Preheat oven to 180C/350F. Grease a 9x13-inch baking dish.
02 - Melt butter, add flour and cook 1 minute. Add milk, stir until thickened. Stir in parmesan cheese.
03 - Combine ricotta, mozzarella, egg, parsley, and salt in a bowl.
04 - Heat oil in skillet, cook seafood mix with salt, pepper, and parsley for 3 minutes.
05 - Layer bechamel, lasagna sheets, ricotta mixture, seafood, and sauce. Repeat layers, top with mozzarella and parmesan.
06 - Bake for 35 minutes, cover with foil if browning too quickly. Let cool before serving.

# Notes:

01 - Stores in fridge up to 2 days.
02 - Can be frozen for up to 6 months.
03 - Best reheated at 350°F in covered dish.

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