Seafood Lasagna with Shrimp Crab (Print-Friendly Version)
Layers of noodles, shrimp, and crab melded in a creamy white sauce with mozzarella and Parmesan.
# Ingredients Required:
→ Pasta
01 -
9 lasagna noodles
→ Seafood
02 -
450 g shrimp, peeled and deveined
03 -
225 g lump crab meat
→ Dairy
04 -
4 tbsp unsalted butter (approx. 56 g)
05 -
960 ml whole milk
06 -
240 ml heavy cream
07 -
2 cups shredded mozzarella cheese (approx. 180 g)
08 -
1/2 cup grated Parmesan cheese (approx. 50 g)
09 -
1 cup ricotta cheese (approx. 250 g)
→ Pantry
10 -
2 tbsp olive oil (30 ml)
11 -
1/4 cup all-purpose flour (30 g)
12 -
1 tsp salt
13 -
1/2 tsp black pepper
14 -
1/4 tsp ground nutmeg
→ Fresh Herbs & Aromatics
15 -
2 cloves garlic, minced
16 -
2 tbsp fresh parsley, chopped
→ Garnish
17 -
Lemon zest (optional)
# Detailed Directions:
01 -
Preheat the oven to 190°C. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a skillet over medium heat. Sauté shrimp until they turn pink, then combine with crab meat and remove from heat.
03 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in whole milk and heavy cream until the mixture thickens. Season with salt, black pepper, and nutmeg.
04 -
In a baking dish, layer noodles, ricotta cheese, the seafood mixture, white sauce, and shredded mozzarella cheese. Repeat layers to fill the dish. Finish with a layer of mozzarella and Parmesan cheese on top.
05 -
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
06 -
Let the dish rest for 10 minutes before serving. Garnish with chopped parsley and lemon zest if desired.
# Helpful Advice:
01 -
Adjust seasoning to taste and ensure seafood is thoroughly cooked. Combining different seafood varieties enhances flavor. Garnishing with fresh parsley and lemon zest adds brightness.