Prep Time: 30 mins
Cook Time: 45–50 mins
Servings: 6–8
Ingredients
For the Lasagna:
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9–12 lasagna noodles (no-boil or regular)
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10 oz (300g) shrimp, peeled, deveined, and chopped
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9 oz (250g) lump crab meat (or imitation crab)
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10 oz (300g) ricotta cheese
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 tbsp olive oil or butter
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2 cloves garlic, minced
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1 tbsp lemon juice
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1 tsp Old Bay seasoning (or seafood seasoning)
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2 tbsp fresh parsley, chopped (optional)
For the White Sauce (Béchamel):
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4 tbsp butter
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4 tbsp all-purpose flour
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3 cups (750ml) warm milk
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½ cup grated Parmesan
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Salt & white pepper to taste
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Pinch of nutmeg (optional)
Instructions
1. Cook the Seafood
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Heat butter or olive oil in a skillet over medium heat.
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Sauté garlic until fragrant, then add shrimp. Cook until just pink (2–3 mins).
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Stir in crab meat, lemon juice, and Old Bay seasoning. Remove from heat and set aside.
2. Make the White Sauce
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Melt butter in a saucepan over medium heat.
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Whisk in flour to form a roux (1–2 mins).
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Gradually pour in warm milk, whisking constantly until thickened (5–7 mins).
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Stir in Parmesan, salt, pepper, and nutmeg. Remove from heat.
3. Prepare Ricotta Mixture (Optional)
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In a bowl, mix ricotta with a handful of Parmesan, salt, and parsley (if using).
4. Assemble the Lasagna
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Preheat oven to 375°F (190°C). Grease a baking dish.
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Spread a thin layer of white sauce on the bottom.
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Layer noodles, ricotta, seafood, mozzarella, and white sauce. Repeat, ending with noodles, sauce, and cheese on top.
5. Bake
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Cover with foil and bake for 30 mins.
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Uncover and bake for 10–15 mins until bubbly and golden.
6. Rest & Serve
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Let sit for 10 mins before slicing. Garnish with parsley and lemon if desired.
Enjoy this creamy, seafood-packed lasagna! 😋🍽️