If you want to use no-boil lasagna noodles, go ahead – but you may need more sauce, as they absorb more in order to reconstitute themselves in the oven. If you have fresh lasagna sheets, even better – boil them according to their package directions, or use them as you would no-boil noodles.
½ lb (250 g) cod, halibut or other whitefish, cut into bite-sized pieces
½ lb (250 g) scallops, halved or quartered if large
½ lb (250 g) small shrimp, raw or cooked
1 cup freshly grated Canadian Parmesan cheese
freshly ground black pepper
2-3 cups grated Canadian Parmesan, Asiago, aged Gouda, aged white cheddar, or a combination
1
In a large pot of salted water, cook the lasagna noodles according to the package directions, or until al dente. Run them under cool water in a colander to stop them from cooking.
2
Meanwhile, in a large, heavy skillet, heat the oil and butter over medium-high heat. Once the foaming subsides, cook the onion for 4-5 minutes, until soft. Add the garlic and cook for another minute, then stir in the flour. Whisk in the milk and bring to a simmer, then reduce the heat and cook for a minute or two, until the sauce has thickened.
3
Add the fish, scallops and shrimp (if they’re raw) and cook for 2-3 minutes, just until they’re cooked through. Stir in the Parmesan and pepper – and the shrimp, if they’re already cooked. Remove from the heat and set aside.
4
Preheat the oven to 350F. Butter a 9×13 or similar sized casserole dish – one that will accommodate 3 lasagna noodles in a single layer – and spread about 1/4 cup of the sauce (try to leave out any chunks of seafood) in the bottom. Lay 3 cooked lasagna noodles overtop, then spread over about half the seafood mixture. Lay another 3 noodles on top, then the rest of the seafood mixture, holding back about ½ cup of the sauce (again, without much in the way of seafood). Lay the final 3 noodles on top, and spread with the reserved sauce. Sprinkle with Parmesan, Asiago, Gouda, aged cheddar, or a combination.
5
Bake for 1 hour, or until bubbly and golden. Let sit for 10 minutes before cutting and serving.
½ lb (250 g) cod, halibut or other whitefish, cut into bite-sized pieces
½ lb (250 g) scallops, halved or quartered if large
½ lb (250 g) small shrimp, raw or cooked
1 cup freshly grated Canadian Parmesan cheese
freshly ground black pepper
2-3 cups grated Canadian Parmesan, Asiago, aged Gouda, aged white cheddar, or a combination
Directions
1
In a large pot of salted water, cook the lasagna noodles according to the package directions, or until al dente. Run them under cool water in a colander to stop them from cooking.
2
Meanwhile, in a large, heavy skillet, heat the oil and butter over medium-high heat. Once the foaming subsides, cook the onion for 4-5 minutes, until soft. Add the garlic and cook for another minute, then stir in the flour. Whisk in the milk and bring to a simmer, then reduce the heat and cook for a minute or two, until the sauce has thickened.
3
Add the fish, scallops and shrimp (if they’re raw) and cook for 2-3 minutes, just until they’re cooked through. Stir in the Parmesan and pepper – and the shrimp, if they’re already cooked. Remove from the heat and set aside.
4
Preheat the oven to 350F. Butter a 9×13 or similar sized casserole dish – one that will accommodate 3 lasagna noodles in a single layer – and spread about 1/4 cup of the sauce (try to leave out any chunks of seafood) in the bottom. Lay 3 cooked lasagna noodles overtop, then spread over about half the seafood mixture. Lay another 3 noodles on top, then the rest of the seafood mixture, holding back about ½ cup of the sauce (again, without much in the way of seafood). Lay the final 3 noodles on top, and spread with the reserved sauce. Sprinkle with Parmesan, Asiago, Gouda, aged cheddar, or a combination.
5
Bake for 1 hour, or until bubbly and golden. Let sit for 10 minutes before cutting and serving.
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This lasagna recipe looks absolutely delicious! For those who want to explore more seafood flavors, I recently tried the Seafood Lovers Delight and it really elevated my appreciation for fresh seafood combinations. Pairing different textures of fish and shellfish can truly enhance the dish. I’d recommend experimenting with Parmesan and Asiago blends for that perfect creamy finish. Thanks for sharing this step-by-step guide!
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