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Startling 1-Dish Seafood Lasagna Joy

seafood lasagna
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You are making the Ultimate Creamy Shrimp and Crab Seafood Lasagna. This recipe features tender seafood layered between pasta sheets with a rich, savory béchamel sauce. It is perfect for a special dinner or when you want to treat your family to something truly comforting.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 pound crab meat, drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Add shrimp to the skillet and cook until pink, about 2-3 minutes. Stir in crab meat. Remove seafood mixture from the skillet and set aside.
  4. Prepare the béchamel sauce: Whisk flour into the same skillet until a smooth paste forms (roux). Gradually whisk in the warm milk until the sauce thickens, about 5-7 minutes.
  5. Stir in nutmeg, salt, and pepper. Remove from heat and stir in 1/2 cup of Parmesan cheese.
  6. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the dish. Layer with noodles, followed by half of the seafood mixture, then a layer of sauce, and a sprinkle of mozzarella.
  8. Repeat the layers: noodles, remaining seafood, sauce, and mozzarella.
  9. Top with the final layer of noodles, the remaining béchamel sauce, the remaining 1/2 cup of Parmesan cheese, and the rest of the mozzarella cheese.
  10. Bake for 30 to 35 minutes, or until bubbly and the top is golden brown.
  11. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley before serving.

Notes

  • For extra richness, you can add 1/2 cup of dry white wine to the seafood mixture after cooking the shrimp.
  • Ensure your milk is warm before adding it to the roux to prevent lumps in your béchamel sauce.
  • You can substitute cod or scallops for some of the shrimp or crab if desired.

Nutrition

Find it online: https://whiskdaily.com/seafood-lasagna-ultimate-creamy-shrimp-crab/