Description
A creamy and savory seafood lasagna filled with shrimp and crab, layered with a rich cheese sauce.
Ingredients
Scale
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup clam juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces small shrimp, peeled, deveined, and tail off
- 8 ounces lump crab meat
- 1/4 cup chopped fresh parsley plus more for garnish
- 9–12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Make the sauce by melting the butter in a medium saucepan over medium heat. Stir in the flour and whisk until smooth. Cook for 1 minute, then slowly pour in the heavy cream and clam juice, whisking constantly to avoid lumps.
- Cook the sauce for 5-7 minutes, stirring often, until it thickens. Stir in garlic powder, onion powder, nutmeg (if using), Italian seasoning, 1/2 cup parmesan, and season with salt and pepper. Remove from heat and set aside.
- Heat olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes until soft. Add the shrimp and cook for 2-3 minutes, just until they turn pink. Remove from heat and gently fold in the crab meat and chopped parsley.
- Spread a thin layer of sauce over the bottom of the baking dish. Add enough lasagna noodles to cover the bottom, overlapping slightly if necessary.
- Spread a third of the seafood mixture over the noodles, followed by a third of the sauce. Sprinkle on a 1/3 of the shredded mozzarella.
- Repeat the layers two more times, finishing with a final layer of noodles, the remaining sauce, and topping with the remaining shredded cheese.
- Cover the dish tightly with aluminum foil, being careful not to touch the cheese. Bake for 30 minutes, then remove the foil and bake uncovered for another 15-20 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before serving. Garnish with parsley. Enjoy!
Notes
- For a gluten-free option, use gluten-free lasagna noodles.
- Feel free to add other seafood like scallops or lobster if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg