Seafood Lasagna with Shrimp & Crab (Print version)

Tender lasagna noodles layered with shrimp, crab, ricotta, mozzarella, and a creamy garlic white sauce.

# Ingredients:

For the pasta and seafood

01 - 9 lasagna noodles
02 - 1 lb (450 g) medium shrimp, peeled, deveined, and patted dry
03 - 12 oz (340 g) lump crabmeat, drained and picked over
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper

For the creamy white sauce

07 - 6 tablespoons (85 g) unsalted butter
08 - 1 small yellow onion, finely chopped
09 - 4 cloves garlic, minced
10 - 1/4 cup (30 g) all-purpose flour
11 - 3 cups (720 ml) half-and-half
12 - 1 cup (240 ml) seafood stock or bottled clam juice
13 - 1/3 cup (80 ml) dry white wine or extra seafood stock
14 - 1 teaspoon Old Bay seasoning
15 - 1/4 teaspoon ground nutmeg
16 - 1/2 teaspoon kosher salt, plus more to taste
17 - 1/4 teaspoon black pepper

For the cheese layers

18 - 15 oz (425 g) whole-milk ricotta cheese
19 - 1 large egg
20 - 3/4 cup (75 g) grated Parmesan cheese, divided
21 - 2 tablespoons chopped fresh parsley, plus more for serving
22 - 1 teaspoon lemon zest
23 - 3 cups (340 g) shredded low-moisture mozzarella cheese

# Instructions:

01 - Heat the oven to 350°F. Cook the lasagna noodles in salted water until just flexible and slightly underdone. Drain, rinse briefly, and lay them flat on a lightly oiled sheet pan.
02 - Season the shrimp with salt and pepper. Warm olive oil in a large skillet over medium-high heat, then cook the shrimp for 1-2 minutes per side until barely opaque. Transfer to a plate and roughly chop any large shrimp.
03 - Melt the butter in a saucepan over medium heat. Add onion and cook for 4 minutes, then add garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute, whisking constantly.
04 - Slowly whisk in the half-and-half, seafood stock, and wine. Add Old Bay, nutmeg, salt, and pepper. Simmer for 4-6 minutes, whisking often, until the sauce coats the back of a spoon.
05 - In a bowl, stir together ricotta, egg, 1/2 cup Parmesan, parsley, lemon zest, and a pinch of salt until smooth.
06 - Spread a thin layer of sauce in a 9x13-inch baking dish. Add 3 noodles, half the ricotta mixture, half the shrimp, half the crab, 1 cup mozzarella, and sauce. Repeat once. Top with the last 3 noodles, remaining sauce, remaining mozzarella, and remaining 1/4 cup Parmesan.
07 - Bake uncovered for 35-40 minutes, until bubbling at the edges and lightly golden on top. Rest for 15 minutes before slicing. Sprinkle with extra parsley before serving.

# Good to know:

01 - Resting the lasagna before slicing helps the creamy layers hold together.
02 - Use dry, well-drained seafood so the sauce does not turn watery.
03 - Best served warm the day it is baked.

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