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Lemony Seafood Lasagna

Name: Lemony Seafood Lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 package of ready-to-cook lasagna sheets (255 g); 1.6 cup low-fat ricotta (one container); 0.5 cup finely grated Parmesan cheese; 3 tbsp milk; 1 tbsp fresh thyme leaves; 0.5 tsp garlic powder; 2 tbsp flour; 2 tbsp butter; 3 cups 2% milk; Zest of 2 lemons; Juice of 1/2 lemon; 0.25 tsp ground nutmeg; 12.3 oz mini scallops; 14 oz Nordic shrimps; Salt and pepper, to taste; 1.5 tasse homemade breadcrumbs; 0.25 cup grated Parmesan cheese; 2 tbsp olive oil; 1 tsp fresh thyme leaves

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Preparation 25 min Cooking 50 min Level Medium

Here is my mother’s recipe, adapted and easy to prepare thanks to ready-to-cook lasagna sheets! It features shrimp, scallops, and a delicious creamy lemon sauce.

Categories

Pasta dishes Main Dishes

Food restrictions

Nut-free Soya-free Peanut free

Start cooking

A reinvented family recipe: This lasagna is inspired by my mother’s recipe, which I adapted to make it simpler and quicker to prepare. It’s a way to share a beloved family dish while saving time in the kitchen thanks to no-boil lasagna sheets.
Delicate, balanced, and indulgent flavors: Shrimp and scallops bring a refined touch of the sea, while the creamy lemon sauce adds lightness and freshness. Each serving combines melt-in-your-mouth textures and subtle flavor, for a gourmet dish that everyone loves!
A feast for the eyes: Golden and perfectly “gratiné” out of the oven, this lasagna is as beautiful as it is delicious. The combination of breadcrumbs, seafood, parmesan, and lemon zest catches the eye and makes you want to show it off at the table—or even on social media!
Adaptable to different diets or restrictions: The recipe can be adjusted to your needs: you can swap some ingredients for a lactose-free or gluten-free version. And if you’re not the biggest seafood fan, you can easily make this dish with fish or chicken instead!

Lemony Seafood Lasagna

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Preparation 25 min Cooking 50 min Level Medium

To start things well

You use:

You cook for:

One dish (6 portions)

Preparation

1. Ricotta filling:

Prepare the ricotta filling by mixing together the ricotta, Parmesan, milk, fresh thyme, and garlic powder. Set aside in the refrigerator.

2. Sauce:

In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1 to 2 minutes until the mixture is lightly browned.

3. Continue the sauce:

Heat the milk in the microwave and whisk it into the mixture to avoid lumps. Allow to thicken over low heat for a few minutes. Add the lemon zest and juice, nutmeg, salt, and pepper. Remove from heat and stir in the scallops and shrimps. Set aside.

4. Assemble the lasagna:

Preheat the oven to 350°F (180°C). Spread a thin layer of lemon sauce in an ovenproof dish. Place a first layer of ready-to-cook lasagna sheets, then spread a third of the ricotta filling. Add a layer of seafood sauce. Repeat until all the ingredients are used up, finishing with a layer of sauce. You should have 5 layers.

5. Breadcrumbs mix:

In a bowl, mix together the breadcrumbs, Parmesan, olive oil, and thyme. Sprinkle over the top of the lasagna.

6. Cook and serve:

Bake for 30 to 35 minutes until the top is golden brown and crispy. Let rest for 5 minutes before serving. Garnish with a drizzle of olive oil and lemon zest.

Nutritional information per serving (1/4 of the recipe)