Seafood Lasagna Shrimp Crab (Print Version)
# Ingredients:
→ Pasta
01 -
9 sheets lasagna noodles, cooked and drained
→ Seafood
02 -
480 grams cooked shrimp, peeled and deveined
03 -
210 grams crab meat, fresh or canned, drained
→ Dairy
04 -
2 tablespoons unsalted butter
05 -
590 millilitres whole milk
06 -
240 millilitres heavy cream
07 -
100 grams grated Parmesan cheese
08 -
200 grams shredded mozzarella cheese
09 -
250 grams ricotta cheese
→ Aromatics & Seasonings
10 -
3 cloves garlic, minced
11 -
3 tablespoons all-purpose flour
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
Pinch of red pepper flakes, optional
15 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for an additional minute while whisking constantly.
02 -
Gradually add whole milk and heavy cream to the saucepan, whisking continuously. Cook and stir until the mixture becomes smooth and begins to thicken.
03 -
Lower heat and fold in grated Parmesan cheese. Season with salt, black pepper, and red pepper flakes if using. Stir until the cheese is melted and the sauce is well combined.
04 -
Gently fold the cooked shrimp and crab meat into the sauce. Simmer for 2 minutes, then remove the saucepan from heat.
05 -
Preheat oven to 190°C. Spread a thin layer of seafood sauce on the bottom of a 23x33 cm baking dish. Place 3 lasagna noodles over the sauce. Add more seafood sauce, spoonfuls of ricotta, and sprinkle with mozzarella. Repeat the layers two more times, finishing with a layer of sauce and remaining mozzarella on top.
06 -
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 to 15 minutes until the lasagna is bubbling and golden brown on top.
07 -
Allow the lasagna to rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired and serve.
# Notes:
01 -
Letting the lasagna rest after baking ensures clean slices and allows flavors to meld.