Description

A decadent and creamy seafood lasagna layered with succulent shrimp, sweet crab meat, and a luscious white sauce. Perfect for special occasions or when craving comfort food from the sea.

Ingredients

9 lasagna noodles

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1/2 pound cooked shrimp, chopped

1/2 pound lump crab meat

2 cups ricotta cheese

1 egg

2 tablespoons fresh parsley, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

3 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups whole milk

1/2 cup heavy cream

Pinch of nutmeg

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Instructions

Preheat the oven to 375°F (190°C).
Boil the lasagna noodles according to the package instructions. Drain and lay flat on parchment paper to prevent sticking.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3-4 minutes.
Add the chopped shrimp and crab meat to the skillet. Cook for 2-3 minutes. Remove from heat.
In a separate bowl, mix together ricotta, egg, parsley, salt, and pepper until well combined.
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cream, stirring until thickened (about 4-5 minutes). Add a pinch of nutmeg and half of the Parmesan cheese.
In a 9×13 inch baking dish, spread a layer of the white sauce. Add 3 noodles, half of the ricotta mixture, half of the seafood, a sprinkle of mozzarella, and some more sauce. Repeat the layers.
Finish with a layer of noodles, the remaining sauce, mozzarella, and Parmesan.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

For a vegetarian version, skip the shrimp and crab, and use a variety of vegetables like spinach, mushrooms, and zucchini.

Experiment with other seafood like scallops, lobster, or clams for a more extravagant lasagna.

Add red pepper flakes or hot sauce to the white sauce for a spicy version.

Use gluten-free lasagna noodles for a gluten-free option.

Leftovers can be stored in the refrigerator for up to 3-4 days.

To reheat, place the lasagna in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions covered to prevent drying out.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 700mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg