Simple Seafood Lasagna Bake (Print Version)
# Ingredients:
→ Pasta
01 -
1 lb box lasagna noodles
→ Seafood
02 -
1 lb imitation crab meat or jumbo lump crab meat
03 -
1 lb large uncooked red shrimp, peeled and deveined
→ Seasoning and Aromatics
04 -
3 garlic cloves, peeled and minced
05 -
2 tbsp olive oil
06 -
2 tbsp lemon juice (about ½ lemon)
07 -
1 tsp grated lemon zest (from ½ lemon)
→ Cheese
08 -
2 cups grated mozzarella cheese
09 -
8 slices smoked provolone cheese or 1 cup shredded
10 -
1/4 cup grated Parmesan cheese
11 -
1 15 oz container ricotta cheese (regular or low-fat)
→ Miscellaneous
12 -
2 large eggs, beaten
13 -
1/4 cup Italian parsley, finely chopped
→ Bechamel Sauce
14 -
4 cups whole or 2% milk
15 -
5 tbsp unsalted butter
16 -
1/2 cup all-purpose flour
17 -
1/2 tsp salt
18 -
1/4 tsp pepper
19 -
Pinch of nutmeg
# Instructions:
01 -
Preheat oven to 375°F. Boil water in a large stockpot and cook lasagna noodles until al dente as per the package instructions. Drain and lay the noodles on wax paper to cool and prevent sticking.
02 -
Melt butter in a medium saucepan over medium heat. Whisk in flour and combine. Gradually add milk, whisking constantly until the sauce thickens and becomes creamy, about 10 minutes. Remove from heat and stir in salt, pepper, and nutmeg.
03 -
Heat olive oil in a large nonstick skillet over medium heat. Add shrimp and minced garlic, sautéing until shrimp are opaque. Set shrimp aside to cool, then roughly chop and combine with crab meat, lemon juice, and lemon zest.
04 -
In a separate bowl, mix ricotta cheese, eggs, and grated Parmesan cheese until well combined.
05 -
Spread a layer of béchamel sauce on the bottom of a 13x9 inch baking dish. Lay four lasagna noodles over the sauce, slightly overlapping. Add one-third of the ricotta mixture, one-third of the seafood mixture, 2/3 cup béchamel sauce, and 1/3 cup mozzarella. Repeat layers two more times, using the ricotta and seafood mixture for two layers and topping the final layer with noodles, sauce, and the remaining cheese.
06 -
Sprinkle parsley on top, cover with foil, and bake for 40 minutes. Remove foil and set broiler to high to brown the top; monitor closely to avoid burning. Remove when golden and bubbling.
07 -
Let the lasagna stand for 15 minutes before serving.
# Notes:
01 -
Allow the seafood to cool before chopping to ensure even distribution within the layers.