White Sauce Seafood Lasagna Recipe
This white sauce seafood lasagna recipe is built with a buttery flour-based sauce enriched with milk and chicken broth, then layered with shrimp, bay scallops, and cheese. Prep the ingredients, stack the layers, and bake until the top is lightly browned. The steps below explain how to make it clearly, with the full ingredient list.
Ingredients
1. For the white sauce
2. For layering
Step-by-Step Method
Preheat and prep the dish
Heat the oven to 350°F (175°C). Lightly grease a baking dish so the slices lift out neatly.
Start the roux
Melt the butter in a saucepan. Stir in the flour and cook for 1–2 minutes, whisking, until it smells toasty but doesn’t brown.
Build the white sauce
Add salt, minced garlic, pepper, and dried basil. Slowly whisk in the milk and chicken broth; keep whisking so the sauce stays smooth. Cook until it thickens slightly.
Cook the seafood briefly
Add shrimp and bay scallops. Pour in the dry white wine and cook just until the seafood turns opaque; don’t overcook or it can get tough.
Mix the cheese layer
In a bowl, combine cottage cheese with part of the sliced green onions. This gives a softer, balanced middle layer.
Assemble the layers
Spread a thin layer of white sauce on the bottom of the dish. Add some of the cottage-cheese mixture, then spoon over the seafood sauce. Sprinkle with some mozzarella and repeat until everything is used up.
Finish the top
Cover the top evenly with the remaining mozzarella so it browns in a uniform layer.
Bake and rest
Bake for 50 minutes. Let it rest for about 10 minutes before slicing so it sets up. Sprinkle the reserved green onions on top to serve.