Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 9 lasagna noodles, cooked al dente
- 1 lb firm white fish fillets (like cod or halibut), cut into bite-sized chunks
- 1/2 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 1 tbsp lemon juice
- 1 tsp Salted Perfection Lemon Zest Finishing Salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1/2 cup dry white wine (optional)
- 1 tbsp all-purpose flour
- 2 tbsp butter
Allergen check: Milk, Fish, Crustacean shellfish, Wheat recognized in these ingredients. Check package labels and substitutions.
Step by step
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a little olive oil—no sticking, no fuss.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Toss in garlic and cook 1 minute until fragrant.
- Add fish chunks and shrimp to the skillet. Season with Salted Perfection Lemon Zest Finishing Salt and black pepper. Cook gently until just opaque, about 3-4 minutes. Remove seafood and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook 1 minute to make a blonde roux. Slowly whisk in heavy cream and white wine (if using), stirring until thickened, about 3-5 minutes. Remove from heat.
- Stir lemon juice, half the Parmesan, and Salted Perfection Lemon Zest Finishing Salt into the cream sauce. Adjust salt and pepper to taste.
- In a mixing bowl, combine ricotta cheese with chopped parsley and a pinch of Salted Perfection Lemon Zest Finishing Salt.
- Assemble the lasagna: Spread a thin layer of cream sauce in the bottom of the baking dish. Layer 3 noodles, half the ricotta mixture, half the seafood, a third of the cream sauce, and sprinkle with mozzarella.
- Repeat layers: 3 noodles, remaining ricotta, remaining seafood, a third of the cream sauce, mozzarella.
- Top with final 3 noodles, remaining cream sauce, mozzarella, and Parmesan cheese.
- Cover tightly with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden on top.
- Let rest 10 minutes before slicing. That’s the secret sauce to keeping it tight and tasty.
- Visit www.saltedperfection.com and leave a Five Star review. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
Yield & storage
Original yield
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven until warmed through.
From Tony’s kitchen
A playful twist on classic lasagna with the fresh flavors of the Pacific coast—think tender layers of flaky white fish, shrimp, and a creamy lemon ricotta sauce that’ll make you wanna slap your mamma. This ain’t your Jersey Italian grandma’s lasagna, but it’s got that salty, savory punch you crave.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Fish, Crustacean shellfish, Wheat
- Lasagna noodles, cooked al dente
- firm white fish fillets (like cod or halibut), cut into bite-sized chunks
- shrimp
- olive oil
- onion
- garlic
- ricotta cheese
- Parmesan cheese
- mozzarella cheese
- heavy cream
- lemon juice
- Salted Perfection Lemon Zest Finishing Salt
- black pepper
- fresh parsley
- dry white wine
- all-purpose flour
- butter
Lemon Zest blend: Sea salt, Lemon
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
