Seafood Lasagna

5 from 1 vote

Indulge in the irresistible symphony of flavors with our seafood lasagna, featuring creamy ricotta, succulent shrimp and crab, layers of pasta, and a topping of golden mozzarella cheese.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American, Italian

Keyword: Seafood Lasagna Recipe

Servings:

Calories: 397kcal

Ingredients

9 lasagna noodles
4 tablespoons butter
3 to 4 cloves garlic, minced
¼ cup all-purpose flour
1 teaspoon salt, divided in half
1 teaspoon pepper, divided in half
¼ cup sauvignon blanc or pinot grigio (you can substitute clam juice, water, or broth)
3 cups whole milk
15 ounces ricotta cheese
1 large egg
1 teaspoon dried basil
3 tablespoons lemon juice
½ cup grated parmesan cheese
1 pound cooked shrimp, tails removed and cut into large chunks
½ pound cooked crab, optional
4 cups shredded mozzarella cheese (divided into 1 cup, 1 cup, and 2 cups)
Fresh parsley, chopped for garnish

Instructions

Preheat the oven to 350°F.
Cook lasagna noodles in a pot of salted, boiling water according to package instructions. Drain and rinse in cold water.
Meanwhile, in a large saucepan, melt the butter over medium heat. Add the minced garlic and saute for 1 to 2 minutes until the garlic is toasted.
Add the flour, ½ teaspoon salt, and ½ teaspoon of pepper to the pan and brown. Cook for 1 to 2 minutes.
Whisk in the white wine and milk, adding the liquids gradually while whisking to create a smooth cream sauce.
Continue heating, cooking over medium-high, and whisking constantly until the mixture comes to a simmer. Reduce heat to medium and simmer 1 minute longer until sauce has thickened slightly.
In a medium mixing bowl, stir together ricotta cheese, egg, ½ teaspoon salt, ½ teaspoon pepper, basil, lemon juice, and parmesan cheese. Mix until combined.
In a 9x13 casserole dish, spoon ¼ to ½ cup of sauce and spread it over the bottom of the pan. Place three lasagna noodles over the sauce to cover the bottom of the pan.
Layer ½ of the ricotta mixture over the lasagna noodles.
Sprinkle half of the shrimp and crab meat on top of the ricotta mixture.
Drizzle ⅓ of the remaining sauce (about 1 cup) over the shrimp and crab. Top with 1 cup of mozzarella.
Layer the second layer of noodles, the remaining ricotta, shrimp, and crab. Top with another cup of sauce and a cup of mozzarella.
Place the final three lasagna noodles over this second cheese layer. Top with the remaining white sauce and two more cups of cheese.
Bake for 35 to 40 minutes or until lasagna is bubbling up around the sides of the dish and the cheese on top begins to turn golden brown.
Remove the lasagna from the oven and leave it to set for at least 15 minutes before cutting and serving.
Garnish with a sprinkle of chopped parsley.

Notes

We recommend grating the cheese from the block. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your dish at the lower end of the recommended baking time.
Add a little bit of parmesan cheese on top for extra cheesiness.

Nutrition