Description
A creamy and flavorful seafood lasagna layered with shrimp, lump crab meat, and a rich parmesan-infused white sauce, topped with mozzarella cheese and baked to golden perfection.
Ingredients
Scale
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup clam juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Seafood Mixture
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces small shrimp, peeled, deveined, and tail off
- 8 ounces lump crab meat
- 1/4 cup chopped fresh parsley, plus more for garnish
Other Ingredients
- 9–12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk until smooth, cooking for 1 minute to cook out the raw flour taste. Gradually pour in the heavy cream and clam juice while whisking constantly to avoid lumps.
- Thicken Sauce: Continue cooking the sauce for 5 to 7 minutes, stirring often until it thickens and coats the back of a spoon. Stir in garlic powder, onion powder, nutmeg (if using), Italian seasoning, grated parmesan cheese, salt, and pepper. Remove from heat and set aside.
- Cook Seafood Mixture: In a skillet over medium heat, warm the olive oil. Sauté the chopped onion for 3 to 4 minutes until softened. Add the shrimp and cook for 2 to 3 minutes until they just turn pink. Remove the skillet from heat and gently fold in the lump crab meat and chopped parsley.
- Assemble Lasagna: Spread a thin layer of the prepared sauce over the bottom of the baking dish. Arrange enough lasagna noodles to cover the bottom, overlapping slightly if needed. Spread a third of the seafood mixture over the noodles, then a third of the sauce on top, followed by one-third of the shredded mozzarella cheese.
- Layer Repetition: Repeat the layering two more times, finishing with a final layer of noodles, the remaining sauce, and the remaining shredded mozzarella cheese on top.
- Bake Lasagna: Cover the dish tightly with aluminum foil, ensuring it does not touch the cheese. Bake for 30 minutes, then remove the foil and continue baking uncovered for an additional 15 to 20 minutes until the top is golden brown and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before serving. Garnish with additional chopped parsley and enjoy.
Notes
- Ensure the sauce is thick enough to hold the layers together but still creamy.
- Oven-ready noodles don’t require pre-cooking, making assembly easier.
- Use fresh parsley for a bright, fresh finish and garnish.
- Seafood should be cooked just until opaque to avoid toughness when baked.
- Covering the dish tightly with foil prevents the top from burning while allowing the inside to cook properly.
- Allow the lasagna to rest so it sets and slices neatly.
