Ingredients:

  • 1 lb (450 g) shrimp, peeled and deveined
  • 1 lb (450 g) lump crab meat, drained
  • ½ lb (225 g) bay scallops
  • 2 tbsp (28 g) unsalted butter
  • 1 tbsp (14 g) olive oil
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) black pepper
  • ½ cup (115 g) unsalted butter
  • ½ cup (65 g) all-purpose flour
  • 4 cups (950 ml) whole milk, warmed
  • 3 cloves garlic, minced (15 g)
  • ¼ tsp (1 g) ground nutmeg
  • 1 tsp (5 g) salt
  • ½ tsp (3 g) white pepper
  • 15 oz (425 g) ricotta cheese
  • 1 large egg (50 g), beaten
  • ¼ cup (10 g) fresh parsley, chopped
  • ½ cup (50 g) grated Parmesan cheese
  • 12 to 15 lasagna noodles (340 g)
  • 3 cups (340 g) shredded mozzarella cheese
  • ¼ cup (10 g) fresh basil, torn

Instructions:

  1. Cook the lasagna noodles in boiling water until al dente. Drain and set aside.
  2. Preheat the oven to 375°F (190°C).
  3. Warm the milk. Heat the olive oil and 2 tbsp butter in a large non-stick skillet over medium-high heat.
  4. Add the shrimp and scallops in a single layer. Sear 1-2 minutes per side until just opaque. Do not overcook.
  5. Stir in the crab meat just to warm through. Remove from heat, drain any excess liquid, and set aside.
  6. In a heavy saucepan, melt the ½ cup butter over medium heat. Whisk in the flour and cook 2 minutes until nutty-smelling but not browned.
  7. Slowly stream in the warmed milk while whisking constantly to prevent lumps. Simmer until the sauce thickens and becomes glossy.
  8. Stir in the garlic, nutmeg, salt and white pepper. Remove from heat.
  9. In a large mixing bowl, combine the ricotta, beaten egg, parsley and Parmesan. Stir until smooth and well integrated.
  10. Spread a thin layer of white sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of noodles, then spread a third of the ricotta mixture, sprinkle a third of the seared seafood, and drizzle with white sauce.
  11. Repeat the layers. Finish with a final layer of noodles, the remaining white sauce, and a generous coating of mozzarella.
  12. Cover the dish with foil, tented slightly so the cheese does not stick. Bake 25 minutes.
  13. Uncover and bake 25 minutes more, until golden and bubbling and the center reaches 160°F (71°C).
  14. Scatter the torn basil over the top and serve.