Seafood Lasagna

Prepare the Seafood Mixture In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.

2.Add the shrimp, scallops, and crab meat to the pan. Season with salt and pepper. Cook until the seafood is opaque and cooked through, about 3-4 minutes.

3.Deglaze the pan with white wine and cook for 2 minutes to let the alcohol evaporate. Stir in fresh parsley and remove from heat. Set aside.

Prepare the White Sauce In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbling.

5.Gradually whisk in the milk until smooth. Add nutmeg, salt, and pepper. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon. Remove from heat.

Assemble the Lasagna Preheat the oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of a baking dish.

7.Place a layer of lasagna noodles over the sauce. Spread half of the seafood mixture over the noodles. Spoon half of the ricotta cheese on top of the seafood. Sprinkle mozzarella and Parmesan cheese over the ricotta.

8.Drizzle with Alfredo sauce. Repeat the layers: noodles, seafood, ricotta, mozzarella, Parmesan, and Alfredo sauce. Top with a final layer of noodles and the remaining white sauce.

9.Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes, or until bubbly and golden.

Final Touch Let the lasagna rest for 10-15 minutes before slicing. Garnish with chopped fresh basil before serving.