Description
Creamy seafood lasagna marries Italian coastal flavors with luxurious layers of fresh shrimp, scallops, and crab. Delicate seafood nestles between pasta sheets, promising a memorable dining experience you’ll savor with each rich, elegant bite.
Ingredients
Scale
- 1 lb (0.45 kg) shrimp, peeled and deveined, tails removed
- 2 packages (8 oz or 226 g each) lump crab meat
- 1 lb (0.45 kg) lasagna noodles
- 1 container (16 oz or 454 g) ricotta
- 1 ½ cups mozzarella, shredded
- ¾ cup parmesan, freshly grated, divided
- 2 ½ cups half-and-half (or whole milk)
- 4 tbsps butter
- 2 tbsps extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp thyme leaves, chopped
- 2 tbsps parsley, freshly chopped, plus more for garnish
- ¼ cup all-purpose flour
- ½ cup clam juice
- ½ lemon, juiced
- 1 egg
- Kosher salt
- Black pepper, freshly ground
- Cooking spray
Instructions
- Preparation: Preheat oven to 350°F (175°C). Prepare lasagna noodles according to package instructions, laying them individually on a greased baking sheet with parchment paper between each noodle to prevent sticking.
- Seafood Preparation: Sauté shrimp in olive oil over medium-high heat until opaque and lightly golden, approximately 2 minutes per side. Slice shrimp into bite-sized pieces and set aside for layering.
- Sauce Creation: In the same skillet, melt butter and sauté garlic and thyme until fragrant. Sprinkle flour into the mixture, then gradually whisk in half-and-half and clam juice until the sauce thickens smoothly. Stir in Parmesan cheese, salt, and pepper to develop a rich flavor profile.
- Cheese Mixture: Blend ricotta cheese, egg, additional Parmesan, and chopped parsley in a mixing bowl to create a creamy, herb-infused filling for layering.
- Lasagna Assembly: Layer the baking dish with sauce, noodles, ricotta mixture, shrimp, crab meat, and mozzarella cheese. Repeat the layering process three times, ensuring even distribution of ingredients for a consistent flavor in each bite.
- Baking Process: Cover lasagna with aluminum foil and bake for 30 minutes. Uncover and continue baking for an additional 15 minutes until the top turns golden and edges become bubbly, creating a crisp, appetizing finish.
- Serving: Allow lasagna to rest for 15 minutes after removing from the oven. This resting period helps stabilize the layers, making it easier to cut and serve a perfectly structured seafood lasagna.
Notes
- Prevent Noodle Sticking: Separate lasagna noodles with parchment paper immediately after cooking to avoid clumping and tearing.
- Master Seafood Cooking: Sauté shrimp briefly on medium-high heat until just opaque to maintain tender, juicy texture without overcooking.
- Sauce Smoothness Trick: Whisk half-and-half and clam juice gradually into roux to create a silky, lump-free seafood sauce that coats ingredients evenly.
- Resting Technique: Allow lasagna to sit for 15 minutes after baking, which helps layers set and makes cutting cleaner, ensuring each slice holds its shape perfectly.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 490
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 140 mg