« Ocean’s Bounty Lasagna: A Creamy Shrimp & Crab Delight »

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  • 4 tablespoons butter

  • 1/4 cup all-purpose flour

  • 3 cups whole milk (warm)

  • 1/2 cup grated Parmesan cheese

  • Salt and nutmeg, to taste

Other ingredients:

  • 9 lasagna noodles, cooked and drained

  • 1 1/2 cups ricotta cheese

  • 1 egg

  • 2 cups shredded mozzarella cheese

  • 1/4 cup grated Parmesan for topping

  • Optional: lemon zest for added brightness

Preparation

  1. Prepare the Seafood Mixture:

    • In a skillet, melt 2 tablespoons butter over medium heat. Sauté the onion until soft, about 4 minutes.

    • Add garlic, cook 1 minute more. Stir in the shrimp and crab, season with salt, pepper, and Old Bay (if using).

    • Cook for another 2–3 minutes just to blend the flavors. Remove from heat and stir in chopped parsley. Set aside.

  2. Make the Béchamel Sauce:

    • In a saucepan, melt 4 tablespoons butter. Whisk in flour and cook for 1–2 minutes to remove the raw taste.

    • Slowly whisk in warm milk, stirring constantly until the sauce thickens (5–7 minutes).

    • Stir in Parmesan, a pinch of nutmeg, and salt to taste. Remove from heat.

  3. Mix the Ricotta Layer:

    • In a bowl, mix ricotta cheese with one egg and a pinch of salt. Set aside.

  4. Assemble the Lasagna:

    • Preheat oven to 375°F (190°C).

    • In a greased baking dish, spread a thin layer of béchamel sauce.

    • Add a layer of noodles, then spread half of the ricotta mixture, followed by half of the seafood, béchamel, and mozzarella.

    • Repeat layers once more: noodles, ricotta, seafood, béchamel, mozzarella.

    • Finish with a final layer of noodles, the remaining béchamel, mozzarella, and sprinkle Parmesan on top.

  5. Bake:

    • Cover with foil and bake for 25 minutes.

    • Remove foil and bake an additional 15–20 minutes, or until bubbly and golden on top.

    • Let rest for 10 minutes before slicing and serving.

Serving and Storage Tips

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