Description
This creamy seafood lasagna is packed with shrimp, crab, and lobster, layered between tender noodles, rich ricotta, and a clam-juice béchamel. Perfect for a special occasion or a weeknight splurge.
Ingredients
Cream Sauce:
4 Tbsp unsalted butter
¼ cup all-purpose flour
8 oz clam juice
3 cups whole milk
1½ tsp kosher salt
¼ tsp black pepper, or to taste
Lasagna:
1 lb lasagna noodles
Olive oil
4 Tbsp unsalted butter
4 garlic cloves, finely chopped
½ cup dry white wine
1 lb raw shrimp, peeled and cleaned
½ bunch fresh parsley, chopped (1 Tbsp reserved for garnish)
Juice of ½ lemon
1¼ tsp kosher salt, divided
3 cups part-skim ricotta cheese
1½ oz Parmesan cheese, finely grated
¼ tsp black pepper
8 oz lump crab meat
8 oz cooked lobster meat, chopped
1 lb shredded mozzarella
Cooking spray
Instructions
- Preheat & Prepare: Heat your oven to 350 °F (175 °C).
- Make the Cream Sauce
- In a saucepan over medium heat, melt 4 Tbsp butter. Add flour, stirring for ~2 minutes until lightly toasted.
- Whisk in the clam juice, then milk. Add 1½ teaspoons of salt and ¼ teaspoon of black pepper for seasoning.
- Bring the mixture to a boil, then lower the heat and simmer for 8 to 10 minutes, or until it thickens.
- Cook Noodles
- Cook the lasagna noodles in a large pot of salted water until they reach an al dente texture.
- Spread noodles on a baking sheet, brush lightly with olive oil to prevent sticking.
- Sauté Seafood
- Melt 4 tablespoons of butter in a large skillet set over medium heat. Add garlic, cook until golden (~3 mins).
- Pour in wine, boil until nearly evaporated (~3 mins).
- Add shrimp, cooking until pink and just done (~4 mins).
- Remove heat, stir in ¼ cup chopped parsley, lemon juice, and ¼ tsp salt. Adjust seasoning to taste.
- Prepare Ricotta Mixture
- Combine ricotta, Parmesan, remaining 1 tsp salt, and ¼ tsp pepper in a bowl. Mix well; season further if desired.
- Assemble Layers
- Coat the bottom of a 9×13-inch baking dish with ½ cup of the prepared cream sauce.
- Add a layer of one-third of the noodles, followed by half of the ricotta mixture, half the shrimp, lobster, and crab, and 1 cup of shredded mozzarella.
- Repeat the layering process using half of the remaining noodles, the rest of the ricotta mixture, remaining seafood, 1 cup mozzarella, and top with 1 cup of the cream sauce.
- Finish by layering the remaining noodles, covering with the last of the cream sauce, and sprinkling over the final 2 cups of mozzarella.
- Bake
- Cover with foil sprayed side down, bake for 30 minutes. Uncover, continue baking 20–25 minutes until bubbly and golden.
- Allow the lasagna to rest for a minimum of 15 minutes before slicing and serving. Garnish with remaining parsley.
Notes
Substitute clam juice with seafood broth or white wine if preferred.
Use gluten-free noodles and flour for a GF version.
Make ahead and refrigerate or freeze before baking.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Carbohydrates: 35g
- Protein: 30g