Ingredients:
12 lasagna noodles
1 lb shrimp, peeled, deveined, chopped
1/2 lb crab meat (lump or imitation)
2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely chopped
1/2 cup dry white wine (optional, or substitute with seafood or chicken broth)
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt & black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1 cup ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup shredded provolone or Monterey Jack cheese
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the noodles:
Boil lasagna noodles until al dente. Drain and set aside.
2. Make the seafood mixture:
In a large skillet, melt butter over medium heat.
Sauté onion and garlic until fragrant (about 2–3 mins).
Add shrimp and cook until just pink (2–3 mins). Stir in crab meat.
Pour in white wine (or broth), simmer for 2 mins. Set aside.
3. Make the Alfredo sauce:
In the same pan, sprinkle in flour and stir for 1 minute.
Gradually whisk in milk and cream. Simmer until thickened (4–5 mins).
Stir in Parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Mix in the seafood. Remove from heat.
4. Prepare cheese filling:
In a bowl, mix ricotta with the egg and a pinch of salt and pepper.
5. Assemble the lasagna:
Preheat oven to 375°F (190°C).
In a 9×13 inch baking dish, spread a thin layer of sauce.
Layer 4 noodles, 1/3 of ricotta, seafood sauce, mozzarella, and provolone.
Repeat layers 2 more times. Top with extra mozzarella and Parmesan.
6. Bake:
Cover with foil and bake for 25 minutes.
Uncover and bake an additional 15–20 minutes until bubbly and golden.
Let rest for 10–15 minutes before slicing.
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