Description
Make this Ultimate Creamy Shrimp and Crab Seafood Lasagna. It features layers of pasta, a rich seafood filling with shrimp and crab, and a luxurious béchamel sauce. This recipe brings gourmet flavor to your table.
Ingredients
- Lasagna noodles: 12 sheets
- Shrimp, raw, peeled, deveined: 1 pound
- Crab meat, lump: 8 ounces
- Butter: 4 tablespoons
- All-purpose flour: 4 tablespoons
- Whole milk, warm: 3 cups
- Nutmeg, ground: 1/4 teaspoon
- Parmesan cheese, grated: 1/2 cup, plus more for topping
- Ricotta cheese, whole milk: 15 ounces
- Egg, large: 1
- Fresh parsley, chopped: 1/4 cup
- Salt: to taste
- Black pepper, freshly ground: to taste
- Mozzarella cheese, shredded: 2 cups
Instructions
- Cook 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 (this is your béchamel).
- 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, spread 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°F (190°C) for 30-35 minutes, or until bubbly and the cheese is golden brown.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
- For an extra rich flavor, use a mix of crab types.
- You can substitute heavy cream for some of the milk in the béchamel for added richness.
- If you prefer a lighter sauce, use low-fat milk, but the texture will change slightly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg