Seafood Lasagna with Shrimp Crab (Print Version)
# Ingredients:
→ Seafood Filling
01 -
450g shrimp, peeled, deveined, and roughly chopped
02 -
225g lump crab meat
03 -
28g unsalted butter
04 -
2 garlic cloves, minced
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
30ml lemon juice
08 -
15ml fresh parsley, chopped (optional)
→ Cheese Mixture
09 -
425g ricotta cheese
10 -
1 large egg
11 -
100g mozzarella cheese, shredded
12 -
50g Parmesan cheese, grated
13 -
8g Italian seasoning
→ White Sauce
14 -
56g unsalted butter
15 -
32g all-purpose flour
16 -
720ml whole milk, warmed
17 -
100g Parmesan cheese, grated
18 -
Salt, to taste
19 -
Black pepper, to taste
20 -
0.5g ground nutmeg (optional)
→ Assembly
21 -
9–12 lasagna noodles (regular or oven-ready)
22 -
200g mozzarella cheese, shredded (for topping)
23 -
50g Parmesan cheese, grated (for topping)
# Instructions:
01 -
Heat 28g butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped shrimp, season with salt and black pepper, and cook for 3–4 minutes until pink. Add crab meat and lemon juice, stir and cook for 1 additional minute. Remove seafood from heat and set aside.
02 -
Melt 56g butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually add warmed milk while whisking constantly to avoid lumps. Simmer for 3–4 minutes until the sauce thickens. Stir in Parmesan cheese, salt, black pepper, and nutmeg if using. Remove from heat.
03 -
In a bowl, thoroughly mix ricotta cheese, egg, shredded mozzarella, grated Parmesan, and Italian seasoning until smooth and uniform.
04 -
Preheat oven to 190°C. Spread a thin layer of white sauce over the bottom of a 33x23cm baking dish. Arrange lasagna noodles to cover the base. Spread one-third of the cheese mixture evenly. Distribute one-third of the seafood filling, drizzle with white sauce, and sprinkle with shredded mozzarella. Repeat for a total of three layers, ending with white sauce, mozzarella, and Parmesan on top.
05 -
Cover dish with foil and bake on the centre rack for 25 minutes. Remove foil and continue baking for 15–20 minutes until the top is golden and bubbling. Allow lasagna to rest for 10 minutes before slicing and serving.
# Notes:
01 -
Garnish before serving with fresh parsley for added colour and flavour.
02 -
Seafood lasagna pairs beautifully with garlic bread and a crisp green salad.
03 -
Store leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat thoroughly before consuming.