Lasagne - Prawns, Salmon, and Asparagus

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by making the béchamel sauce. In a saucepan over medium heat, melt the butter until fully liquified. Add the flour and whisk constantly to form a smooth roux. Gradually pour in the milk, whisking continuously to avoid lumps. Cook the mixture for about 10 minutes, until it thickens and coats the back of a spoon. Add a pinch of nutmeg and season with salt to taste. Set the béchamel aside to cool.

Step 2

Clean the prawns by removing their shells and deveining them. Mince the prawns into small pieces. Dice the salmon into similar-sized pieces. Trim the asparagus by cutting off the woody ends, then slice the stalks into small chunks, about 1-2 cm in length.

Step 3

In a large pan, heat a tablespoon of olive oil over medium heat. Add the smashed garlic cloves and let them infuse the oil for a minute. Once fragrant, remove the garlic. Add the prawns, salmon, and asparagus to the pan. Season with salt and pepper and cook for about 10 minutes, stirring occasionally until the seafood is cooked through and the asparagus is tender but still slightly firm. Remove the pan from the heat and let the mixture cool.

Step 4

Preheat the oven to 180°C (355°F). Spread a thin layer of béchamel sauce on the bottom of a small oven dish. Lay down one sheet of lasagna, then spoon a layer of the seafood and vegetable mixture over it. Add a layer of béchamel sauce on top. Repeat the process, layering lasagna sheets, the seafood mixture, and béchamel sauce until all the ingredients are used. Finish with a top layer of béchamel sauce.

Step 5

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to turn golden and slightly crispy.

Step 6

Let the lasagna rest for a few minutes before serving to allow the layers to set. This seafood lasagna is a luxurious dish with delicate seafood flavors, complemented by the creamy béchamel and tender asparagus.