Description
This simple seafood lasagna combines tender lasagna noodles with a creamy bechamel sauce, succulent shrimp, and flavorful crab meat, layered with mozzarella, provolone, ricotta, and Parmesan cheeses. A perfect elegant and decadent dish for entertaining guests.
Ingredients
Scale
Pasta
- 1 lb. box of lasagna noodles
Seafood
- 1 lb. imitation crab meat - flake style (or jumbo lump crabmeat)
- 1 lb. large uncooked red shrimp (peeled and deveined)
Sauce
- 3 garlic cloves (peeled and minced)
- 2 tbsp olive oil
- 2 tbsp lemon juice (about ½ lemon)
- 1 tsp grated lemon zest (½ lemon)
- 4 cups whole or 2% milk
- 5 tbsp unsalted butter
- ½ cup all purpose flour
- ½ tsp salt
- ¼ tsp pepper
- Pinch of nutmeg
Cheese Mixture
- 2 cups grated mozzarella cheese
- 8 slices smoked provolone cheese (or 1 cup shredded)
- ¼ cup grated Parmesan cheese
- 1 15 oz container ricotta cheese (regular or lowfat)
- 2 large eggs (beaten)
- ¼ cup Italian parsley (finely chopped)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375 degrees F. Spray a large rectangular 13x9 inch baking dish with non-stick cooking spray to prevent sticking.
- Cook Lasagna Noodles: Boil water in a large stockpot and cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them out on sheets of wax paper to cool and prevent sticking.
- Make Bechamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until combined to form a roux. Gradually add the milk while whisking continuously. Cook over medium heat, stirring constantly, until the sauce thickens and becomes creamy, about 10 minutes. Do not let it boil. Remove from heat and stir in salt, pepper, and a pinch of nutmeg.
- Sauté Shrimp and Garlic: Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and shrimp, sautéing until the shrimp turn opaque. Remove shrimp from the skillet and place in a large bowl to cool.
- Prepare Seafood Mixture: Once cooled, roughly chop the shrimp and combine with the crab meat, lemon juice, and lemon zest. Mix well to incorporate flavors.
- Mix Ricotta Filling: In a separate bowl, combine ricotta cheese, beaten eggs, and Parmesan cheese until smooth and well mixed.
- Assemble the Lasagna: Spread a layer of bechamel sauce on the bottom of the baking dish. Next, layer lasagna noodles, followed by half of the seafood mixture, a portion of the ricotta mixture, shredded mozzarella, and provolone slices. Repeat the layers ending with a topping of bechamel and cheese. Sprinkle Italian parsley evenly on top for garnish.
- Bake: Place the assembled lasagna in the preheated oven and bake for 45 minutes, or until the top is golden and bubbly.
- Rest and Serve: Remove from oven and let the lasagna rest for 10-15 minutes before serving to allow it to set.
Notes
- For a gluten-free version, substitute regular lasagna noodles with gluten-free noodles.
- You can use fresh crab meat instead of imitation for a more authentic flavor.
- Ensure not to boil the bechamel sauce to avoid curdling.
- Shrimp can be swapped with scallops or other shellfish for variety.
- This dish pairs well with a light green salad and white wine.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
