INGREDIENTS
For the Seafood Filling:
- 1 tablespoon olive oil
- 1 pound shrimp (peeled, deveined, chopped)
- 1/2 pound lump crab meat (picked over for shells)
- 2 cloves garlic (minced)
- 1 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
For the Cheese Mixture:
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk (warm)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
For Assembling:
- 9 lasagna noodles (cooked and drained)
- 2 cups shredded mozzarella cheese
- Chopped parsley or chives (optional, for garnish)
INSTRUCTIONS
- Cook the Seafood:
In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add shrimp. Cook for 3–4 minutes until pink. Stir in crab meat, Old Bay seasoning, lemon juice, salt, and pepper. Remove from heat and set aside. - Prepare the Cheese Mixture:
In a bowl, combine ricotta, egg, Parmesan, basil, garlic powder, and salt. Mix until smooth. - Make the Sauce:
In a saucepan, melt butter. Whisk in flour and cook 1 minute. Gradually add warm milk and cream, whisking constantly until thickened (about 5 minutes). Stir in Parmesan, salt, and pepper. Remove from heat. - Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish.
- Layer 3 noodles, half the ricotta mixture, half the seafood, a bit of sauce, and mozzarella.
- Repeat layers, then top with final noodles, remaining sauce, and mozzarella.
- Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly. - Rest & Serve:
Let lasagna rest 10–15 minutes before slicing. Garnish with parsley or chives if desired.
Would you like a version with a spicy kick or a gluten-free adaptation?