Seafood Lasagna Shrimp Crab (Print Version)

# Ingredients:

→ Seafood Filling

01 - 450 g cooked shrimp, peeled, deveined, and chopped
02 - 225 g lump crab meat, real or high-quality imitation
03 - 500 ml ricotta cheese
04 - 1 large egg
05 - 50 g grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - Salt and freshly ground black pepper, to taste
09 - 2 tablespoons chopped parsley, fresh or dried

→ White Sauce (Béchamel)

10 - 60 g unsalted butter
11 - 40 g all-purpose flour
12 - 720 ml whole milk, warmed
13 - 1/4 teaspoon ground nutmeg
14 - Salt and freshly ground black pepper, to taste
15 - 50 g grated Parmesan cheese

→ Lasagna Assembly

16 - 9 lasagna noodles, cooked and drained or oven-ready
17 - 200 g shredded mozzarella cheese
18 - Optional: 50 g grated Gruyère or Fontina cheese

# Instructions:

01 - Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute to form a roux. Gradually pour in the warm milk while whisking until the mixture is smooth and thickened, about 5–7 minutes. Season with salt, pepper, and nutmeg. Stir in Parmesan cheese, then remove from heat and set aside.
02 - In a large mixing bowl, combine ricotta cheese, egg, Parmesan, garlic powder, onion powder, parsley, salt, and pepper. Gently fold in the chopped shrimp and crab meat, ensuring even distribution without breaking up the seafood.
03 - Preheat the oven to 190°C (375°F). Lightly grease a 33 x 23 cm baking dish. Spread a thin layer of white sauce over the base. Arrange 3 lasagna noodles on top, followed by one-third of the seafood filling. Drizzle with white sauce and sprinkle with mozzarella. Repeat this layering process two more times. Top with the final layer of noodles, the remaining white sauce, and a generous amount of mozzarella and Gruyère (if using).
04 - Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 10–15 minutes, or until the top is golden and bubbling. Remove from oven and allow to rest for 10 minutes before portioning and serving.

# Notes:

01 - Garnish with fresh parsley or basil before serving for added freshness.
02 - Pair with a crisp green salad, steamed asparagus, or a glass of chilled white wine such as Sauvignon Blanc or Pinot Grigio.

Back