White Sauce Seafood Lasagna Recipe

Heat the oven to 350°F (175°C). Lightly grease a baking dish so the slices lift out neatly.

Melt the butter in a saucepan. Stir in the flour and cook for 1–2 minutes, whisking, until it smells toasty but doesn’t brown.

Add salt, minced garlic, pepper, and dried basil. Slowly whisk in the milk and chicken broth; keep whisking so the sauce stays smooth. Cook until it thickens slightly.

Add shrimp and bay scallops. Pour in the dry white wine and cook just until the seafood turns opaque; don’t overcook or it can get tough.

In a bowl, combine cottage cheese with part of the sliced green onions. This gives a softer, balanced middle layer.

Spread a thin layer of white sauce on the bottom of the dish. Add some of the cottage-cheese mixture, then spoon over the seafood sauce. Sprinkle with some mozzarella and repeat until everything is used up.

Cover the top evenly with the remaining mozzarella so it browns in a uniform layer.

Bake for 50 minutes. Let it rest for about 10 minutes before slicing so it sets up. Sprinkle the reserved green onions on top to serve.