Description
A beautifully layered seafood lasagna featuring shrimp and crab, enveloped in a creamy béchamel sauce and rich cheeses.
Ingredients
Scale
- 12 sheets lasagna noodles
- 1 pound raw shrimp, peeled and deveined
- 8 ounces lump crab meat
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups warm whole milk
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Black pepper, freshly ground to taste
- 2 cups shredded mozzarella cheese
Instructions
- Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute. Gradually whisk in warm milk until smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove béchamel from heat. Stir in nutmeg, 1/2 cup Parmesan cheese, salt, and pepper. Set aside.
- In a bowl, combine ricotta cheese, egg, parsley, salt, and pepper. Mix well.
- Lightly sauté shrimp until just pink.
- Gently fold the cooked shrimp and crab meat into a small portion of the béchamel sauce (about 1 cup).
- Spread a thin layer of plain béchamel sauce on the bottom of a 9×13 inch baking dish. Layer with three lasagna noodles.
- Top with half of the ricotta mixture, spreading evenly.
- Spoon half of the seafood béchamel mixture over the ricotta.
- Sprinkle with 1/2 cup mozzarella cheese.
- Repeat the layering: three noodles, remaining ricotta, remaining seafood béchamel, and another 1/2 cup mozzarella.
- Top with the final three noodles. Pour the remaining plain béchamel sauce over the top layer.
- Sprinkle with the remaining 1 cup of mozzarella and extra Parmesan.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 30 to 35 minutes, or until bubbly and the cheese is golden brown.
- Let the lasagna rest for 10 to 15 minutes before slicing and serving.
Notes
Pair with a green salad and a glass of chilled white wine. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg