Description
A creamy, comforting twist on classic lasagna—layers of tender noodles, ricotta-based cheese filling, succulent shrimp and crab, all smothered in a homemade white sauce for an elegant seafood spin.
Ingredients
- 1 pound lasagna noodles
- 4 tablespoons butter
- 1/4 cup plus 1 tablespoon flour
- 3 cups milk
- 1 cup grated parmesan cheese, divided
- 1/2 tablespoon salt (or to taste)
- 1/4 tablespoon ground white pepper
- 1 (15 oz) container ricotta cheese
- 1 egg
- 2 teaspoons minced garlic
- 2 1/2 cups grated mozzarella cheese, divided
- 1/2 cup chopped parsley
- 1 pound cooked shrimp (chopped if large)
- 1 pound crabmeat
Instructions
- Cook lasagna noodles according to package directions, drain, and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour until smooth, then gradually add milk, whisking continuously until thickened. Remove from heat and stir in 1/2 cup parmesan, salt, and white pepper.
- In a bowl, combine ricotta, egg, garlic, 2 cups mozzarella, and parsley until smooth. In a separate bowl, mix shrimp and crab.
- In a greased 9×13-inch baking dish, layer: 1 cup sauce, 3 noodles, a third of the ricotta mixture, and a third of the seafood mixture. Repeat layers two more times. Finish with remaining sauce and top with remaining mozzarella and parmesan.
- Cover and bake at 350°F for 30 minutes. Uncover and bake an additional 10 minutes, or until bubbly and golden.
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Reduce salt if sensitive to sodium.
- Can be assembled a day ahead and baked when ready.
- Freezes well for up to 3 months; thaw fully before reheating.
- Swap in cooked chicken or other seafood for variety.
- Try vegetables like peas, carrots, or mushrooms for extra flavor.
- Use zucchini ribbons or no-boil noodles for a twist.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 155mg
