Description
A rich and elegant seafood lasagna featuring layers of tender lasagna noodles, flavorful shrimp and crab filling, creamy ricotta mixture, and a luscious béchamel sauce topped with mozzarella, provolone, and parmesan cheeses. Perfect for special occasions or a decadent dinner.
Ingredients
Scale
Lasagna and Seafood
- 1 lb box lasagna noodles
- 1 lb imitation crab meat, flake style (or jumbo lump crabmeat)
- 1 lb large uncooked red shrimp, peeled and deveined
- 3 garlic cloves, peeled and minced
- 2 tbsp olive oil
- 2 tbsp lemon juice (about ½ lemon)
- 1 tsp grated lemon zest (½ lemon)
Cheese Mixture
- 2 cups grated mozzarella cheese
- 8 slices smoked provolone cheese (or 1 cup shredded)
- ¼ cup grated parmesan cheese
- 1 15 oz container ricotta cheese (regular or lowfat)
- 2 large eggs, beaten
- ¼ cup Italian parsley, finely chopped
Béchamel Sauce
- 4 cups whole or 2% milk
- 5 tbsp unsalted butter
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- Pinch of nutmeg
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit. Spray a large 13x9 inch rectangular baking dish with non-stick cooking spray to prevent sticking.
- Cook Lasagna Noodles: Bring a large pot of water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and carefully lay the noodles out on sheets of wax paper to cool and prevent sticking.
- Make Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour until combined and smooth. Gradually add the milk while whisking constantly. Continue to cook over medium heat, stirring often, until the sauce thickens and becomes creamy, about 10 minutes. Do not let it boil. Remove from heat, then stir in salt, pepper, and a pinch of nutmeg.
- Sauté Shrimp and Garlic: Heat olive oil in a large nonstick skillet over medium heat. Add the minced garlic and shrimp. Cook until the shrimp turn opaque, approximately 3-5 minutes. Remove the shrimp from the skillet and allow them to cool before roughly chopping.
- Combine Seafood Filling: In a large bowl, combine the chopped shrimp with the imitation crab meat, lemon juice, and lemon zest. Mix gently to combine.
- Prepare Ricotta Mixture: In a separate bowl, blend the ricotta cheese, beaten eggs, grated parmesan, and finely chopped Italian parsley until smooth and well mixed.
- Assemble Lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Layer lasagna noodles over the sauce, then spread some of the seafood mixture, followed by spoonfuls of the ricotta mixture. Add slices or shredded smoked provolone and sprinkle with grated mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a generous layer of béchamel and remaining mozzarella and parmesan cheese on top.
- Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly and the top is golden brown.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. This helps the layers to set for easier serving.
Notes
- This seafood lasagna makes an impressive yet easy-to-make dinner perfect for entertaining guests.
- If jumbo lump crabmeat is available, it can be used instead of imitation crab for a more luxurious texture.
- To prevent noodles from sticking, lay them on wax paper or lightly oil them after cooking.
- The béchamel sauce should be cooked gently and not boiled to avoid curdling.
- Allowing the lasagna to rest after baking helps it set and improves slicing.
- Smoked provolone can be substituted with regular provolone or mozzarella if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
