Ingredients
- 9 lasagna noodles, cooked according to package instructions
- 2 cups cooked shrimp, peeled and chopped
- 1 cup lump crab meat (fresh or canned, drained)
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon Old Bay seasoning (optional)
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the White Sauce:
- In a saucepan, melt butter over medium heat.
- Add minced garlic and cook until fragrant (about 1 minute).
- Whisk in flour and cook for 1–2 minutes until lightly golden.
- Slowly whisk in milk, stirring constantly to avoid lumps.
- Continue stirring until sauce thickens (about 5–7 minutes).
- Season with salt, pepper, and Old Bay seasoning if using. Remove from heat.
- Prepare Ricotta Mixture:
- In a bowl, combine ricotta cheese, egg, chopped parsley, a pinch of salt, and pepper. Mix well.
- Assemble Lasagna:
- Spread a thin layer of white sauce on the bottom of the prepared dish.
- Place 3 lasagna noodles on top.
- Spread ⅓ of the ricotta mixture, ⅓ of the shrimp and crab, ⅓ of the mozzarella, and drizzle with sauce.
- Repeat layers two more times, finishing with noodles, sauce, mozzarella, and Parmesan cheese on top.
- Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 15–20 minutes until bubbly and golden.
- Rest and Serve:
- Let lasagna rest for 10 minutes before slicing.
- Garnish with extra chopped parsley.
Enjoy this creamy, cheesy seafood lasagna! 🦐🦀✨
If you’d like, I can help you create a shorter version, suggest a side dish, or write a description for a blog post—just say so!