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Amazing 10-Layer Seafood Lasagna Magic

seafood lasagna
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Make this ultimate creamy seafood lasagna for a rich and comforting dish. This recipe features layers of tender pasta, a decadent béchamel sauce, and a flavorful mix of shrimp and crab. It is perfect for impressing guests or celebrating a special occasion.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound lump crab meat, picked over
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes. Add crab meat and cook for 1 minute more. Set aside.
  3. Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth.
  4. Continue cooking, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  5. Remove from heat. Stir in salt, pepper, nutmeg, and 1/2 cup of the Parmesan cheese.
  6. In a small bowl, combine ricotta cheese and parsley.
  7. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  8. Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared dish.
  9. Arrange a layer of cooked noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles. Top with half of the shrimp and crab mixture. Sprinkle with one-third of the mozzarella cheese.
  11. Spoon one-third of the remaining béchamel sauce over the cheese layer.
  12. Repeat the layers: noodles, remaining ricotta, remaining seafood, and another third of the béchamel sauce.
  13. Top with a final layer of noodles. Spread the remaining béchamel sauce over the top layer of noodles.
  14. Sprinkle with the remaining mozzarella and Parmesan cheeses.
  15. Cover the dish loosely with foil. Bake for 25 minutes.
  16. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
  17. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For an extra layer of flavor, lightly sauté the seafood with a splash of dry white wine before adding it to the lasagna layers.
  • If you prefer a lighter sauce, you can substitute some of the whole milk with half-and-half.
  • Taste your béchamel sauce before adding the seafood; adjust salt and pepper to your preference.

Nutrition

Find it online: https://savoryskies.com/ultimate-creamy-seafood-lasagna-recipe/