🦐 Ingredients
For the Seafood Filling:
1 lb shrimp (peeled, deveined, and chopped)
8 oz lump crab meat (or imitation crab)
2 tablespoons olive oil or butter
3 cloves garlic, minced
1 teaspoon Old Bay seasoning (optional)
Salt and pepper to taste
For the Ricotta Mixture:
15 oz ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (or 1 tsp dried)
Salt and pepper to taste
For the White Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk (warm)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
Other:
9 cooked lasagna noodles (or oven-ready)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan for topping
🍽️ Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook the Seafood:
Heat olive oil or butter in a skillet over medium heat.
Sauté garlic for 1 minute, then add shrimp. Cook until pink (about 2-3 minutes).
Add crab meat, Old Bay seasoning, salt, and pepper. Stir to combine.
Remove from heat and set aside.
Make the White Sauce:
In a saucepan, melt butter. Add flour and whisk continuously for 1-2 minutes to make a roux.
Slowly add warm milk, whisking until smooth and thickened.
Stir in Parmesan cheese, salt, pepper, and a pinch of nutmeg (if using). Set aside.
Prepare Ricotta Mixture:
In a bowl, mix ricotta, egg, Parmesan, parsley, salt, and pepper until combined.
Assemble the Lasagna:
In a greased baking dish, spread a thin layer of white sauce.
Layer 3 lasagna noodles, then half the ricotta mixture, half the seafood, and some mozzarella.
Repeat the layer: noodles, ricotta, seafood, mozzarella.
Top with final noodles, remaining white sauce, mozzarella, and Parmesan.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 15–20 minutes, until bubbly and golden on top.
Cool & Serve:
Let rest for 10–15 minutes before slicing.
Garnish with fresh parsley or extra Parmesan if desired.
Enjoy this creamy, cheesy, seafood-loaded lasagna! 🦐🦀🧀🍝
