A creamy and flavorful lasagna featuring shrimp and scallops in a rich Alfredo sauce.
Preheat your oven to 375°F and grease a 9x13 inch baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
Cooking the onions slowly enhances their sweetness.
Sprinkle the flour over the onion mixture and whisk to combine. Gradually add the heavy cream, whisking constantly, until the sauce thickens.
Whisking constantly prevents lumps in the sauce.
Stir in the grated Parmesan cheese, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
Taste the sauce and adjust seasoning as needed.
Add the scallops to the sauce and cook for 3 minutes. Then, add the shrimp and cook until they turn pink, about 2 minutes.
Avoid overcooking the seafood to keep it tender.
Spread a thin layer of sauce in the prepared baking dish. Place three lasagna noodles on top. Layer with 1/3 of the sauce and 1/3 of the mozzarella cheese. Repeat layers twice, ending with cheese on top.
Ensure the noodles are fully covered with sauce to cook evenly.
Bake the lasagna in the preheated oven for 25 minutes, or until bubbly and golden on top. Let it rest for 10 minutes before serving.
Resting allows the layers to set, making it easier to slice.
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