Description
This simple seafood lasagna combines tender lasagna noodles layered with a rich creamy sauce, succulent shrimp, crab meat, and a blend of cheeses for a decadent and elegant main course perfect for entertaining guests.
Ingredients
Scale
Seafood
- 1 lb. imitation crab meat - flake style (or jumbo lump crabmeat)
- 1 lb. large uncooked red shrimp (peeled and deveined)
Pasta
- 1 lb. box of lasagna noodles
Cheeses
- 2 cups grated mozzarella cheese
- 8 slices smoked provolone cheese (or 1 cup shredded)
- 1/4 cup grated parmesan cheese
- 1 15 oz container ricotta cheese (regular or lowfat)
Sauce
- 4 cups whole or 2% milk
- 5 tbsp unsalted butter
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch of nutmeg
Other Ingredients
- 3 garlic cloves (peeled and minced)
- 2 tbsp olive oil
- 2 tbsp lemon juice (about ½ lemon)
- 1 tsp grated lemon zest (½ lemon)
- 2 large eggs (beaten)
- 1/4 cup Italian parsley (finely chopped)
Instructions
- Preheat and prepare: Preheat the oven to 375 degrees F and spray a large 13x9 inch baking dish with non-stick cooking spray. Fill a large stockpot with water, bring to a boil, and cook the lasagna noodles according to the package directions until al dente. Drain and lay the noodles out on sheets of wax paper to cool and prevent sticking.
- Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until combined. Gradually add the milk, whisking constantly to combine. Continue cooking the sauce over medium heat, stirring frequently, until it thickens and becomes creamy, about 10 minutes. Do not allow it to boil. Remove from heat and stir in salt, pepper, and a pinch of nutmeg.
- Cook the seafood: Heat the olive oil in a large nonstick skillet over medium heat. Add minced garlic and shrimp, sautéing until the shrimp turn opaque. Remove the shrimp from the skillet and allow to cool slightly, then roughly chop them. In a large bowl, combine the chopped shrimp, imitation crab meat, lemon juice, and lemon zest.
- Prepare the cheese mixture: In a separate bowl, mix together the ricotta cheese, beaten eggs, and grated Parmesan until well combined.
- Assemble the lasagna: Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Layer lasagna noodles over the sauce. Add a layer of the seafood mixture, then dollops of the ricotta cheese mixture, followed by a sprinkle of mozzarella and smoked provolone cheese slices. Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese on top is golden and bubbly.
- Rest and serve: Remove the lasagna from the oven and let it rest for about 10 minutes before slicing. Garnish with chopped Italian parsley before serving.
Notes
- This seafood lasagna is perfect for special occasions or dinner parties—its creamy texture with delicate seafood flavors makes it an impressive yet simple dish.
- Use jumbo lump crabmeat if available for a more authentic seafood taste and texture.
- If you want a lighter version, use lowfat ricotta and 2% milk as alternatives to whole milk and regular ricotta.
- To prevent noodles from sticking, make sure to separate them immediately after draining by laying them flat on wax paper.
- Leftover lasagna can be stored in the refrigerator for up to 3 days and reheated covered in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 140 mg
