Ingredients
For the Filling:
1 tbsp olive oil
1 lb shrimp, peeled, deveined, and chopped
1 cup cooked crab meat (lump or imitation)
3 cloves garlic, minced
1 small onion, finely diced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional for heat)
1 tsp Italian seasoning
For the Sauce:
4 tbsp butter
4 tbsp flour
2½ cups warm milk
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt & pepper to taste
A pinch of nutmeg (optional)
Other:
9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/2 cup ricotta or cottage cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Seafood
In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion, cooking for 2–3 minutes until fragrant and softened. Add the chopped shrimp, crab, salt, pepper, red pepper flakes (if using), and Italian seasoning. Sauté until shrimp turns pink and opaque, about 3–4 minutes. Remove from heat and set aside.
2. Make the White Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly. Slowly add the warm milk and heavy cream, whisking until smooth. Continue cooking until the sauce thickens, about 5–7 minutes. Stir in the Parmesan, season with salt, pepper, and nutmeg if you like. Remove from heat.
3. Layer the Lasagna
Preheat your oven to 180°C (350°F) and grease a 9×13 inch baking dish. Spread a spoonful of sauce on the bottom. Place 3 lasagna noodles over the sauce. Top with a layer of seafood filling, more sauce, a sprinkle of mozzarella, and a few dollops of ricotta if using. Repeat for 3 layers, finishing with sauce and a generous layer of mozzarella on top.
4. Bake
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes until the top is golden and bubbling. Let the lasagna rest for about 10 minutes before slicing — this helps it set beautifully!
5. Garnish & Serve
Sprinkle with fresh chopped parsley and serve warm.
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