A rich and creamy lasagna layered with succulent shrimp, crab meat, and a velvety cheese sauce.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
9 lasagna noodles, cooked al dente
1 lb shrimp, peeled and deveined
1 lb lump crab meat
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 tbsp butter
4 tbsp all-purpose flour
2 cups milk
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp nutmeg
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
Preheat oven to 375°F (190°C).
In a saucepan, melt butter over medium heat. Stir in flour to make a roux, then gradually whisk in milk until smooth. Add garlic powder, onion powder, nutmeg, salt, and pepper. Cook until thickened, then remove from heat.
In a bowl, combine ricotta cheese, half the mozzarella, and half the Parmesan. Fold in shrimp and crab meat.
Spread a thin layer of the white sauce in a 9×13-inch baking dish. Layer 3 lasagna noodles, half the seafood-cheese mixture, and more sauce. Repeat layers, ending with noodles and remaining sauce.
Top with remaining mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.