Description
This Seafood Lasagna recipe combines succulent shrimp and lump crab meat with a creamy bechamel sauce and a rich ricotta cheese mixture. Layers of tender lasagna noodles and Italian cheese blend create a comforting and elegant dish perfect for special occasions or a delightful dinner.
Ingredients
Scale
Bechamel Sauce:
- 6 tablespoons butter
- 3 cloves minced garlic
- 6 tablespoons all-purpose flour
- ½ cup clam juice
- 3 cups whole milk
- 1 teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
Cheese Mixture:
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- ¾ cup Parmesan cheese, grated
- ¼ cup fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For Lasagna Assembly:
- 12 lasagna noodles (plus extra for breakage)
- 2 pounds large shrimp, cooked, peeled, deveined, and tails removed
- 8 ounces lump crab meat (checked for shells)
- 3 cups Italian cheese blend, shredded
- ½ cup Parmesan cheese, grated
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Noodles and Oven: Cook the lasagna noodles according to package instructions until al dente. Preheat your oven to 350°F.
- Make Bechamel Sauce – Melt Butter and Garlic: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for about 30 seconds until fragrant.
- Add Flour and Clam Juice: Whisk in the all-purpose flour and cook, stirring constantly, for 1 minute. Gradually pour in the clam juice while whisking to create a smooth mixture.
- Add Milk and Seasonings: Slowly whisk in the whole milk until the sauce is smooth. Stir in salt, black pepper, and ground nutmeg.
- Simmer Sauce: Bring the sauce to a simmer and cook, stirring frequently, for 2-3 minutes until thickened.
- Prepare Cheese Mixture: In a medium bowl, mix together ricotta cheese, beaten egg, grated Parmesan cheese, chopped parsley, salt, and black pepper until just combined.
- Mix Seafood: In a separate bowl, gently toss the cooked shrimp and lump crab meat together until evenly combined.
- Assemble Lasagna: Spread a thin layer of the bechamel sauce over the bottom of a 9×13 baking dish. Arrange 3 lasagna noodles over the sauce. Spread one-third of the bechamel sauce over the noodles, then one-third of the ricotta mixture. Scatter one-third of the seafood mixture over the ricotta, followed by a portion of the Italian cheese blend. Repeat layering two more times with remaining ingredients.
- Top Lasagna: Place the final layer of noodles on top. Pour the remaining bechamel sauce over the noodles and spread evenly with a spatula. Sprinkle the remaining Italian cheese blend and Parmesan cheese over the top.
- Bake Covered: Cover the lasagna loosely with foil. Place it on a baking sheet to catch any spillage and bake for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes or until the top is golden brown and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for at least 15 minutes to set the layers. Garnish with fresh chopped parsley before slicing and serving.
Notes
- Cover the baking dish tightly with plastic wrap or transfer individual portions to an airtight container. Refrigerate for up to 3 days.
- Use cooked shrimp to reduce overall cooking time and ensure seafood is safely prepared.
- Check crab meat carefully for shells to avoid unpleasant bites.
- For easier handling, allow lasagna to cool slightly before slicing to maintain clean layers.
- If you prefer, substitute clam juice with seafood broth or fish stock.
- Lasagna noodles can be boiled a minute less than package instructions to avoid overcooking during baking.
