SEAFOOD LASAGNA

This seafood lasagna is a bit of faff to make but worth every effort! A real dinner party centre piece and a total seafood lover's heaven.

Serves 5-6

INGREDIENTS

• 1 tablespoon butter
• 480g seafood (crab, prawns and scallops)
• 1 teaspoon garlic (chopped)
• 1/4 cup white wine 
• 1 tablespoon lemon juice

• 4 tablespoons butter
• 2 teaspoons garlic (chopped)
• 4 tablespoons flour 
• 3 cups milk
• 1/2 cup parmigiano reggiano (grated)
• salt and pepper to taste

• 1/4 cup dill (chopped)
• 1 container ricotta cheese
• 300g frozen spinach (thawed and drained)
• 1 egg
• 1/2 cup parmigiano reggiano (grated)
• 1 cup mozzarella (grated)
• 400g fresh lasagna sheets
• 1/4 cup parmigiano reggiano (grated)
• 1/2 cup mozzarella (grated)

METHOD

• Heat the butter in a pan.
• Add the seafood and saute until cooked, just a few minutes and set the seafood aside.
• Add the garlic and saute until fragrant, about a minutes.
• Add the white wine and lemon juice, deglaze the pan, and simmer to reduce by half.
• Add the seafood and toss to coat.

FOR THE BÉCHAMEL SAUCE

• Melt the butter in a large sauce pan.
• Add the garlic and sauté until fragrant, about a minute.
• Add the flour and stir while cooking for a few minutes.
• Slowly whisk in the milk and simmer until it thickens.
• Remove from the heat and mix in the parmigiano reggiano, salt and pepper and dill.

FOR THE RICOTTA SPINACH FILLING

• Mix the ricotta, spinach, egg, parmesan, mozzarella and a cup of the white sauce.

ASSEMBLING

• Pour 1/4 cup of the white sauce over the bottom of a baking dish.
• Add a layer of lasagna sheets.
• Add a layer of half of the ricotta cheese mixture.
• Add a layer of lasagna sheets.
• Add a layer of all of the seafood and pour a cup of the white sauce over it.
• Add a layer of lasagna sheets.
• Add a layer of the remaining cheese mixture.
• Add a final layer of lasagna sheets.
• Pour 1/2 cup of the white sauce over the lasagna sheets and top with the parmesan and mozzarella.
• Bake in a preheated 180C oven until bubbling on the sides and golden brown on top, about 45-60 minutes.