The Ultimate White Seafood Lasagna Recipe: Ingredients, Prep, and Faqs

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A standard tomato sauce cuts through beef fat, but seafood demands a sauce that cushions its delicate sweetness without masking it. The solution is a garlic-infused Mornay sauce: a classic creamy bechamel sauce enriched with aged cheese.

Begin by melting four tablespoons of butter over medium heat, whisking in an equal volume of all-purpose flour to cook out raw starch for two minutes. Slowly stream in three cups of whole milk and one cup of heavy cream, whisking continuously until the mixture thickens to coat the back of a spoon. Whisk in four cloves of microplaned garlic, a pinch of freshly grated nutmeg, white pepper, and 1.5 cups of freshly grated parmesan cheese until glossy.

In a separate bowl, prepare the ricotta cheese filling:

• 15 ounces whole-milk ricotta (drained in cheesecloth for 20 minutes)
• 1 large egg, lightly beaten to bind the cheese
• 1/4 cup chopped flat-leaf Italian parsley
• 1/2 teaspoon kosher salt
• 1 cup low-moisture fresh mozzarella, shredded

Draining the ricotta ensures the interior layers slice cleanly rather than weeping liquid onto the plate.