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