CREAMY SEAFOOD LASAGNA (shrimp & crab)
This milder and delicate version of lasagna lets the seafood shine through with a creamy and buttery white sauce that is very adaptable to any variations that you make to suit your taste buds. It’s the combination of flavors and textures that makes this recipe so incredibly satisfying. Add some spinach, scallops, a touch of white wine, lemon zest or your own favorite changes to brighten up the flavor. Maybe some scallops, cod or even some lobster? I also like this recipe with a tomato sauce base that lets the seafood shine even brighter.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
12 lasagna noodles
1 bay shrimp, peeled and chopped
1 pound crab meat (lump or claw)
3 tablespoons butter
3-4 cloves garlic,minced, to taste
1 small onion, finely chopped
1 ½ cup heavy cream
1 cup WHOLE milk
3-4 tablespoons Wondra flour
1 ½ cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
15 ounces ricotta cheese
1 LARGE egg
1 tablespoon FRESH chopped lemon thyme
½ teaspoon Old Bay seasoning
½-1 teaspoon paprika, to taste
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley
- Preheat oven to 375°.
- Grease a 9×13-inch baking dish.
- Cook lasagna noodles in salted boiling water until al dente. Drain and set aside on parchment paper to prevent sticking. Or better yet, use Ina Garten’s method of soak your lasagna noodles in a baking dish of **REALLY hot water for 20-25 minutes while you prepare your filling. This will give them the texture of fresh made pasta – pliable, but NOT sticky making assembling your lasagna a breeze.
- In a bowl mix together the shrimp and crab until well combined.
- In a skillet, melt butter over medium heat.
- Add garlic and onion, cooking until soft and fragrant.
- Stir in flour to make a roux, cooking for 1–2 minutes.
- Slowly whisk in cream and milk until smooth and thickened, but not too thick.
- Stir in half the mozzarella and half the Parmesan.
- Season with Old Bay, paprika, salt, and pepper. Remove from heat.
- In a small bowl, mix ricotta, egg and 1 1/2 tablespoons of the parsley.
ASSEMBLY
- Spread a thin layer of sauce on the bottom of the baking dish.
- Add 3 noodles.
- Spread with some of the ricotta mixture, a portion of shrimp and crab, a bit more sauce and a sprinkle of mozzarella.
- Repeat layers until all ingredients are used, finishing with noodles, sauce, and remaining cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15 minutes, until golden and bubbly.
- Let rest for 10 minutes before slicing.
- Garnish with remaining parsley.
- Serve with crusty or garlic bread.
NOTES:
- Trading out some of the ricotta cheese for goat cheese will cut through the richness and had a bit of a flavorful tang and a more savory flavor..
- If using frozen seafood, make sure your shrimp and crab are VERY WELL drained to prevent excess water in the lasagna.
- **I like to use homemade chicken stock instead of hot water if I have it on hand.
- Al dente noodles will hold up better and absorb just the right amount of sauce. DO NOT OVER COOK YOUR NOODLES.
- Give the lasagna 10 minutes to rest after baking! This allows it to set, making cleaner, more beautiful slices.