Lasaña de Mariscos al Limón

1.Preheat your oven to 180°C (350°F).

2.In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.

4.Add the shrimp, scallops, and squid to the skillet. Cook for about 3-5 minutes until the seafood is just cooked through. Stir in the cherry tomatoes, white wine, lemon juice, lemon zest, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat and stir in the chopped parsley. Set aside.

5.In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes. Season with nutmeg, salt, and pepper. Stir in the grated Parmesan cheese until melted and smooth.

6.To assemble the lasagna, spread a thin layer of the bechamel sauce on the bottom of a baking dish. Layer 4 lasagna noodles over the sauce, followed by half of the seafood mixture, and then a layer of bechamel sauce. Repeat the layers, finishing with a final layer of noodles topped with the remaining bechamel sauce and shredded mozzarella cheese.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

8.Let the lasagna rest for 10 minutes before slicing and serving.