🍽️ Seafood Lasagna with Béchamel Sauce

Name: Seafood Lasagna with Béchamel Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 6 lasagna sheets; 1 carrot; 2 spring onions; 2 tbsp olive oil; 1 small can pizza tomatoes; 50 ml white wine; 1 garlic clove; 4 sprigs basil; 150 g shrimp (frozen, ready-to-cook); 4 scallops (frozen, ready-to-cook); 50 g lobster (pre-cooked); 4 tbsp ricotta; 2 slices mozzarella; 1 tbsp oil; 1 tbsp butter; 1 tbsp flour; 200 ml milk; salt; pepper; 3 tbsp whipping cream; 1 egg yolk

1024 kcal · 30 min · 4 servings

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Ingredients

6 lasagna sheets
1 carrot
2 spring onions
2 tbsp olive oil
1 small can pizza tomatoes
50 ml white wine
1 garlic clove
4 sprigs basil
150 g shrimp (frozen, ready-to-cook)
4 scallops (frozen, ready-to-cook)
50 g lobster (pre-cooked)
4 tbsp ricotta
2 slices mozzarella
1 tbsp oil
1 tbsp butter
1 tbsp flour
200 ml milk
salt
pepper
3 tbsp whipping cream
1 egg yolk

Instructions

1. Peel the carrot and cut it into small cubes.
2. Wash the spring onions, trim the ends, and slice them diagonally into thin rings.
3. Heat oil in a large pan and sauté the carrot and onion vegetables in it.
4. Add the tomatoes to the pan and pour in the wine.
5. Let the sauce simmer for 10 minutes over medium heat.
6. Wash the basil and cut the leaves into thin strips.
7. Peel the garlic and chop it finely.
8. Divide the lobster into bite-sized pieces.
9. Fry the seafood in some oil in a separate pan.
10. Add the chopped garlic to the seafood and simmer everything for about 5 minutes.
11. Stir the fried seafood and lobster into the tomato sauce.
12. Season the mixture with salt, pepper, and the basil strips.
13. Let the sauce keep warm over low heat.
14. Melt the butter in a pot for the sauce.
15. Stir the flour into the melted butter.
16. Simmer the butter-flour mixture briefly until it lightly browns.
17. Pour in the liquid in small increments while stirring constantly until a smooth, thick paste forms.
18. Stir in the rest of the liquid all at once.
19. Bring the sauce to a brief boil.
20. Season the sauce to taste with salt and pepper.
21. Whisk the egg yolk with the cream in a small bowl.
22. Remove the hot sauce from the heat, but ensure it is no longer boiling.
23. Quickly stir the egg yolk-cream mixture into the warm sauce to thicken it (temper).
24. Do not boil the sauce again, just keep it warm.
25. Cook the lasagna sheets in plenty of salted water until al dente (firm to the bite).
26. Drain the pasta and rinse it with cold water to prevent sticking.

Nutrition per serving

kcal: 1024
Protein: 55 g · Fett/Fat: 46 g · Carbs: 93 g