Seafood Lasagna My Creamy Easy Symphony Recipe - Kitchen20

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 pound (450g) peeled and deveined shrimp, cut into bite-sized pieces
• 1 pound (450g) bay scallops
• 8 ounces (225g) cod or halibut fillets, cut into 1-inch cubes
• ½ cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1 (14.5 ounce/410g) can diced tomatoes, undrained
• 1/4 cup (60ml) chopped fresh parsley
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper to taste
• 6 tablespoons (85g) unsalted butter
• 6 tablespoons (45g) all-purpose flour
• 4 cups (950ml) whole milk, warmed
• 1/4 teaspoon grated nutmeg
• Salt and white pepper to taste
• 12-15 lasagna noodles, cooked according to package directions
• 15 ounces (425g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese, plus more for topping
• 1/4 cup (30g) chopped fresh basil
• 1 pound (450g) shredded mozzarella cheese