Description
This rich and creamy Seafood Lasagna features succulent shrimp and lump crab meat layered with ricotta, mozzarella, and a luscious cream sauce. Baked to perfection with Italian herbs and spices, this dish offers a delightful twist on traditional lasagna, perfect for seafood lovers seeking a comforting yet elegant main course.
Ingredients
Scale
Seafood
- 1 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
Pasta
- 9 lasagna noodles, cooked according to package instructions
Cheeses
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon nutmeg
Garnish
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to get it ready for baking the lasagna.
- Sauté aromatics and shrimp: In a skillet over medium heat, warm the olive oil. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes. Add the shrimp and cook until they turn pink and opaque, about another 3-4 minutes. Remove the skillet from heat and set aside.
- Prepare the cream sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the heavy cream and milk, stirring constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth. Season with salt, black pepper, paprika, nutmeg, and dried Italian herbs.
- Mix the seafood-ricotta filling: In a mixing bowl, combine ricotta cheese with half of the grated Parmesan. Gently fold in the cooked shrimp and lump crab meat until well distributed.
- Assemble the lasagna layers: Spread a thin layer of the cream sauce on the bottom of a 9×13-inch baking dish. Lay three cooked lasagna noodles over the sauce. Spread half of the seafood-ricotta mixture evenly on top, then sprinkle with one-third of the shredded mozzarella cheese, and cover with a layer of cream sauce. Repeat this layering once more with three noodles, the remaining seafood mixture, one-third mozzarella, and cream sauce. Finish with the last three noodles on top, spread the remaining cream sauce, and top with the remaining mozzarella and Parmesan cheeses.
- Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 10-15 minutes until the cheese turns golden brown and bubbly.
- Rest and garnish: Once baked, let the lasagna rest for 5-10 minutes to set before slicing. Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- You can substitute the shrimp and crab with scallops or lobster for a variation.
- To save time, use pre-cooked shrimp and lump crab meat, adding them only at the layering stage.
- Serve with a side salad or garlic bread for a complete meal.
