Description
This simple seafood lasagna combines succulent shrimp, delicate crab meat, and a creamy cheese sauce layered between tender lasagna noodles. It's a decadent yet approachable dish perfect for entertaining or a special family dinner, featuring a flavorful blend of mozzarella, provolone, ricotta, and parmesan cheeses with a subtle hint of lemon and nutmeg.
Ingredients
Scale
Pasta
- 1 lb. box of lasagna noodles
Seafood
- 1 lb. imitation crab meat - flake style (or jumbo lump crabmeat)
- 1 lb. large uncooked red shrimp (peeled and deveined)
Cheeses
- 2 cups grated mozzarella cheese
- 8 slices smoked provolone cheese (or 1 cup shredded)
- 1/4 cup grated parmesan cheese
- 1 15 oz container ricotta cheese (regular or lowfat)
Other
- 3 garlic cloves (peeled and minced)
- 2 tbsp olive oil
- 2 tbsp lemon juice (about ½ lemon)
- 1 tsp grated lemon zest (½ lemon)
- 2 large eggs (beaten)
- 1/4 cup Italian parsley (finely chopped)
Sauce
- 4 cups whole or 2% milk
- 5 tbsp unsalted butter
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch of nutmeg
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375 degrees F. Spray a large rectangular 13x9 inch baking dish with non-stick cooking spray to prevent sticking.
- Cook Lasagna Noodles: Bring a large stockpot of water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and lay the noodles out on sheets of wax paper to cool and prevent sticking.
- Make Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour until combined to form a roux. Gradually add the milk while whisking continuously. Cook over medium heat, stirring constantly, until the sauce thickens and becomes creamy—about 10 minutes. Be careful not to let it boil. Remove from heat and stir in salt, pepper, and a pinch of nutmeg.
- Sauté Shrimp and Prepare Seafood Mixture: Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and shrimp, sautéing until shrimp turn opaque. Remove shrimp to a bowl and let cool slightly before roughly chopping. Combine chopped shrimp with imitation crab meat, lemon juice, and lemon zest, mixing gently.
- Combine Ricotta Mixture: In a separate bowl, mix ricotta cheese, beaten eggs, and grated parmesan until well combined.
- Assemble Lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Layer lasagna noodles over the sauce, then spread portions of the seafood mixture, dollops of the ricotta mixture, slices or shreds of provolone and mozzarella cheese, and more béchamel sauce. Repeat layering until all ingredients are used, finishing with a cheese layer on top.
- Bake: Place the assembled lasagna in the preheated oven and bake for 45 minutes or until the top is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to rest for 10-15 minutes after baking to set before slicing. Garnish with finely chopped Italian parsley and serve warm.
Notes
- This seafood lasagna is perfect for impressing guests with a fancy yet simple-to-make dish.
- You can substitute jumbo lump crabmeat for imitation crab for a more authentic seafood flavor.
- If fresh seafood isn’t available, cooked shrimp and canned crab can work, but adjust cooking times accordingly.
- Using a mix of whole and 2% milk affects creaminess; whole milk gives a richer sauce.
- For a dairy-free version, substitute dairy-free cheeses and milk alternatives but note texture changes.
- Make sure not to overcook the sauce to prevent curdling, and do not boil the béchamel.
- Leftovers store well refrigerated for up to 3 days and reheat covered in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 130 mg
