Description
A delicious and creamy lasagna packed with seafood and cheesy goodness.
Ingredients
Scale
- 12 lasagna noodles
- 1 lb large shrimp, peeled and deveined
- 12 oz lump crab meat
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Lasagna Noodles: Boil the noodles according to package instructions. Drain and set aside.
- Prepare the Seafood: In a large skillet, melt 2 tbsp of butter over medium heat. Sauté the onion and garlic until fragrant and translucent. Add shrimp and cook until pink. Remove from heat and add crab meat. Stir and set aside.
- Make the Béchamel Sauce: In a saucepan over medium heat, melt the remaining 2 tbsp of butter. Whisk in flour and cook for about 1 minute. Slowly add milk and cream, whisking continuously to avoid lumps. Continue whisking until the sauce thickens. Season with salt, pepper, oregano, and basil.
- Assemble the Lasagna: Preheat oven to 350°F (175°C). Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer 3 lasagna noodles over the sauce. Spread evenly with half of the ricotta, then half of the seafood mixture, followed by a layer of mozzarella. Repeat with another layer of noodles, the remaining ricotta, seafood, and mozzarella. Top with the final layer of noodles, pour remaining béchamel sauce over, and sprinkle with Parmesan cheese.
- Bake: Cover with aluminum foil and bake in preheated oven for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Garnish & Serve: Allow to cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For extra flavor, consider adding a pinch of cayenne pepper to the seafood mixture.
- You can substitute ricotta with mascarpone cheese for a richer texture.
- Ensure the béchamel sauce is lump-free by continuously whisking and not adding milk too quickly.
- Fresh herbs can enhance the dish, feel free to use fresh basil or oregano if available.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 lasagna slice