Description
Welcome to our kitchen! Liam created this Ultimate Creamy Shrimp and Crab Seafood Lasagna to be rich, comforting, and perfect for making any meal feel like a special occasion. You will layer tender pasta with a luxurious seafood filling bound by a velvety béchamel sauce. Prepare to create a true showstopper.
Ingredients
Scale
- 1 pound lasagna noodles
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled and deveined
- 1 pound crabmeat, picked over for shells
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for topping
- Salt and black pepper to taste
- 1 batch Béchamel Sauce (4 tablespoons butter, 4 tablespoons all-purpose flour, 3 cups whole milk, pinch of nutmeg, salt, white pepper)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Cook lasagna noodles according to package directions until al dente. Drain and set aside. Preheat your oven to 375°F (190°C).
- Prepare the Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, salt, and white pepper. Remove from heat.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Cook seafood: Add shrimp to the skillet. Cook until pink, about 2-3 minutes. If using wine, pour it in and let it reduce slightly. Stir in heavy cream and cook for 1 minute.
- Combine filling: Gently fold the crabmeat and Parmesan cheese into the shrimp mixture. Season generously with salt and pepper.
- Assemble the lasagna: Spread a thin layer of béchamel sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of cooked noodles over the sauce.
- Layer components: Spread half of the seafood mixture over the noodles. Top with one-third of the remaining béchamel sauce and one-third of the mozzarella cheese. Repeat the layers: noodles, remaining seafood mixture, béchamel, and mozzarella.
- Finish the top: Place the final layer of noodles on top. Cover with the remaining béchamel sauce, making sure the noodles are fully covered. Sprinkle with extra Parmesan cheese.
- Bake: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until bubbly and lightly golden brown on top.
- Rest and serve: Let the lasagna rest for 15 minutes before slicing. Garnish with fresh parsley before you serve your masterpiece.
Notes
- To make this recipe quicker, you can use high-quality jarred Alfredo sauce instead of making the béchamel from scratch.
- If you prefer a richer flavor, substitute part of the milk in the béchamel with seafood stock.
- For an extra layer of flavor, add 1/2 cup of sautéed mushrooms to the seafood filling.
- Make sure to pick through the crabmeat carefully; even a small shell can ruin a bite.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg