Description
A delicious and elegant seafood lasagna featuring layers of imitation crab, succulent shrimp, creamy ricotta sauce, and melted mozzarella and provolone cheeses, all baked to perfection for a decadent main course.
Ingredients
Scale
Pasta
- 1 lb. box of lasagna noodles
Seafood
- 1 lb. imitation crab meat - flake style (or jumbo lump crabmeat)
- 1 lb. large uncooked red shrimp (peeled and deveined)
Cheeses
- 2 cups grated mozzarella cheese
- 8 slices smoked provolone cheese (or 1 cup shredded)
- 1/4 cup grated parmesan cheese
- 1 15 oz container ricotta cheese (regular or lowfat)
Sauce
- 4 cups whole or 2% milk
- 5 tbsp unsalted butter
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch of nutmeg
Other
- 3 garlic cloves (peeled and minced)
- 2 tbsp olive oil
- 2 tbsp lemon juice (about ½ lemon)
- 1 tsp grated lemon zest (½ lemon)
- 2 large eggs (beaten)
- 1/4 cup Italian parsley (finely chopped)
Instructions
- Preheat and prepare noodles: Preheat oven to 375 degrees Fahrenheit. Spray a large 13x9 inch baking dish with non-stick cooking spray. Bring a large pot of water to a boil and cook lasagna noodles according to package directions until al dente. Drain noodles and lay them out on sheets of wax paper to cool and prevent sticking.
- Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour until combined and cook for about a minute. Gradually add milk, whisking constantly to avoid lumps. Continue cooking over medium heat, stirring constantly, until the sauce thickens and becomes creamy, about 10 minutes. Do not let it boil. Remove from heat and stir in salt, pepper, and a pinch of nutmeg. Set aside.
- Cook and prepare seafood: Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and shrimp, sautéing until shrimp turn opaque, about 3-4 minutes. Remove shrimp from skillet and let cool before roughly chopping. In a large bowl, combine chopped shrimp with imitation crab meat, lemon juice, and lemon zest. Mix gently.
- Prepare ricotta mixture: In a separate bowl, combine ricotta cheese, beaten eggs, and grated parmesan cheese until smooth and thoroughly mixed.
- Assemble the lasagna layers: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Layer lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the seafood mixture. Sprinkle some mozzarella and provolone cheese on top. Repeat the layers ending with a generous layer of béchamel sauce and topping with remaining mozzarella and provolone cheeses.
- Bake the lasagna: Place the assembled dish into the preheated oven and bake for 45 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Rest and serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with chopped Italian parsley for freshness and color. Serve warm.
Notes
- This seafood lasagna is rich and creamy, ideal for elegant dinners or special occasions.
- Substitute jumbo lump crabmeat for imitation crab for a more authentic and luxurious flavor.
- If preferred, you can use lowfat or part-skim ricotta to lighten the dish slightly.
- Make sure not to overcook the béchamel sauce to avoid curdling; stir constantly and keep heat moderate.
- Use fresh lemon zest and juice to brighten the seafood flavors.
- To save time, seafood can be cooked in advance and chilled before assembling.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 150 mg
