Description
A creamy, cheesy lasagna layered with tender shrimp, sweet crab, and rich béchamel sauce. Perfect for special dinners and gatherings.
Ingredients
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12 lasagna noodles
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1 lb shrimp, peeled and deveined
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1 lb crab meat (fresh, canned, or imitation)
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2 cups ricotta cheese
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1 large egg
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1/2 cup grated Parmesan cheese
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3 cups shredded mozzarella cheese
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4 tbsp butter
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1/4 cup all-purpose flour
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4 cups whole milk, warmed
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1/4 tsp ground nutmeg
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2 tbsp olive oil
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1/2 cup onion, finely chopped
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3 garlic cloves, minced
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2 tbsp fresh parsley, chopped
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Salt and black pepper to taste
Instructions
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Preheat oven to 375°F (190°C). Cook lasagna noodles in salted water until al dente, then drain and set aside.
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In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add shrimp, season with salt and pepper, and cook until just pink. Chop shrimp into bite-sized pieces.
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Prepare béchamel sauce: melt butter in a saucepan, whisk in flour, then slowly add warm milk. Stir until smooth and thickened, then season with nutmeg, salt, and pepper.
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In a bowl, mix ricotta, egg, Parmesan, and parsley until well combined.
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Assemble lasagna: spread a thin layer of béchamel in a 9×13-inch baking dish. Layer noodles, ricotta mixture, shrimp, crab, mozzarella, and béchamel. Repeat layers, finishing with noodles, sauce, and cheese.
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Cover with foil and bake for 30 minutes. Remove foil and bake 15–20 minutes more, until golden and bubbly. Let rest 10 minutes before serving.
Notes
Let the lasagna rest before slicing to keep layers intact. Pairs beautifully with garlic bread and a crisp green salad. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American