Description
A delicious and elegant seafood lasagna layered with tender shrimp, crab meat, creamy ricotta, and a luscious béchamel sauce, topped with mozzarella, provolone, and Parmesan cheeses. Perfect for a special dinner that impresses guests with its rich flavors and comforting textures.
Ingredients
Scale
Lasagna and Seafood
- 1 lb box of lasagna noodles
- 1 lb imitation crab meat (flake style) or jumbo lump crabmeat
- 1 lb large uncooked red shrimp (peeled and deveined)
Sauce and Cheese
- 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)
- 2 large eggs (beaten)
- 1/4 cup Italian parsley (finely chopped)
Béchamel 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
Other Ingredients
- 3 garlic cloves (peeled and minced)
- 2 tbsp olive oil
- 2 tbsp lemon juice (about ½ lemon)
- 1 tsp grated lemon zest (½ lemon)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375 degrees Fahrenheit. Spray a 13x9 inch baking dish with non-stick cooking spray to prevent sticking during baking.
- Cook Lasagna Noodles: Bring a large pot of water to a boil, then cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and lay them out on sheets of wax paper to cool and prevent sticking.
- Make Béchamel Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour until combined to form a roux. Gradually add the milk while whisking continuously. Cook the mixture over medium heat, stirring constantly, until the sauce thickens and becomes creamy, about 10 minutes. Do not 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 the minced garlic and shrimp, sautéing until the shrimp turn opaque and are fully cooked. Remove shrimp from the skillet and allow to cool, then roughly chop. In a large bowl, combine chopped shrimp with the imitation crab meat, lemon juice, and lemon zest.
- Prepare Ricotta Mixture: In a separate bowl, mix the ricotta cheese with beaten eggs and grated Parmesan cheese until fully combined.
- Assemble the Lasagna: In the prepared baking dish, start layering by spreading a thin layer of béchamel sauce on the bottom. Add a layer of lasagna noodles, then spread a portion of the ricotta mixture, followed by some of the seafood mixture. Sprinkle some mozzarella and provolone cheese on top. Repeat layering until all ingredients are used, finishing with a generous layer of shredded mozzarella, provolone, and a sprinkle of Parmesan cheese. Optionally, sprinkle chopped Italian parsley on top for garnish.
- Bake: Place the assembled lasagna in the preheated oven and bake for 45 minutes until the cheese is melted, bubbly, and starting to brown on top.
- Cool and Serve: Remove the lasagna from the oven and let it rest for about 10-15 minutes before slicing. This helps the layers set and makes serving easier. Garnish with extra parsley if desired and serve warm.
Notes
- This seafood lasagna can be made with either imitation crab meat or fresh jumbo lump crabmeat depending on preference and availability.
- To prevent noodles from sticking together, lay them separately on wax paper after boiling.
- Use whole milk for a richer béchamel sauce; 2% milk can be used for a lighter version.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the shrimp while sautéing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well in the oven.
- For a vegetarian variation, substitute seafood with sautéed mushrooms and spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
