Ingredients
Before we dive into the preparation, let’s ensure you have everything you need to create this delicious masterpiece. Here’s what you’ll need:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for a hint of spice)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Feel free to substitute the shrimp with scallops if you prefer, and for a lighter version, you can use half-and-half instead of heavy cream.
Instructions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, then drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove the shrimp from the skillet and set them aside.
- In the same skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Whisk in 1/4 cup of flour to form a roux, cooking for another minute to remove the raw flour taste.
- Gradually add the milk and cream, whisking continuously until the mixture thickens, about 5-7 minutes.
- Stir in the Parmesan cheese, salt, pepper, and cayenne pepper, if using. Mix until the cheese is completely melted and the sauce is smooth.
- In a large mixing bowl, combine the cooked shrimp, crab meat, lemon zest, and fresh parsley.
- To assemble the lasagna, spread a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish. Place a layer of noodles over the sauce, followed by a portion of the shrimp and crab mixture, and a sprinkle of mozzarella cheese.
- Repeat the layers until all the ingredients are used, ending with a final layer of noodles topped with béchamel sauce and the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let the lasagna sit for about 10 minutes before serving. Enjoy the creamy, seafood-rich layers that will make your taste buds dance!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International