Description
A rich and creamy seafood lasagna layered with tender shrimp, sweet crab, lobster, and a silky béchamel sauce. Perfect for family dinners or special occasions.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 (8-ounce) bottle clam juice
- 3 cups whole milk
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound dried lasagna noodles
- Olive oil
- 1/2 bunch fresh parsley
- 1/2 medium lemon
- 4 cloves garlic
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 pound tiny raw, peeled, and cleaned shrimp (70 to 90 per pound)
- 1 1/4 teaspoons kosher salt, divided, plus more for the pasta
- 3 cups part-skim ricotta cheese
- 1 1/2 ounces Parmesan cheese, finely grated (about 3/4 cup)
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 8 ounces lump crab meat
- 8 ounces cooked and chopped lobster meat
- 1 pound low-moisture mozzarella cheese, shredded (about 4 cups)
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Arrange a rack in the middle.
- Make the cream sauce: Melt 4 tablespoons butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly whisk in clam juice and milk. Season with salt and pepper. Simmer until thickened, 8–10 minutes. Adjust seasoning if needed.
- Cook lasagna noodles in salted boiling water until al dente. Drain, rinse under cool water, and coat with olive oil.
- Prepare seafood: Melt 4 tablespoons butter in a skillet. Sauté garlic until golden. Add white wine and reduce. Cook shrimp until pink, about 4 minutes. Remove from heat and mix in parsley, lemon juice, and salt.
- Mix ricotta, Parmesan, remaining salt, and pepper in a bowl. Adjust seasoning if needed.
- Assemble lasagna: Spread 1/2 cup cream sauce in a 9×13-inch baking dish. Layer 1/3 of the noodles, half the ricotta mixture, half the seafood mixture (shrimp, lobster, crab), and 1 cup mozzarella. Dollop 1 cup cream sauce over cheese. Repeat layers. Top with final noodles, remaining cream sauce, and 2 cups mozzarella.
- Cover with foil sprayed with cooking oil. Bake for 30 minutes covered, then 20–25 minutes uncovered until golden and bubbly.
- Let rest for 15 minutes before slicing. Garnish with reserved parsley and serve warm.
Notes
- For a gluten-free version, use gluten-free lasagna noodles or thinly sliced zucchini.
- Make ahead: Assemble lasagna and refrigerate up to 24 hours before baking.
- Freeze unbaked lasagna for up to 2 months. Thaw overnight in the fridge before baking.
- Reheat leftovers covered in the oven at 325°F to retain moisture.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 510
- Sugar: 4g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 160mg
Keywords: Seafood Lasagna, Shrimp Lasagna, Crab Lasagna, Creamy Seafood Pasta, Holiday Lasagna Recipe