Description

This seafood lasagna features 7 creamy layers of comfort, combining tender shrimp, sweet crab meat, and bay scallops enveloped in a velvety béchamel sauce, making it a perfect dish for special occasions.

Ingredients

Scale

12 sheets Lasagna noodles
1 pound Medium shrimp, peeled and deveined
8 ounces Lump crab meat
8 ounces Bay scallops
6 tablespoons Butter
1/2 cup All-purpose flour
4 cups Whole milk
1 cup Heavy cream
15 ounces Ricotta cheese
3 cups Mozzarella cheese, shredded
1 cup Parmesan cheese, grated
4 cloves Garlic, minced
1/2 cup White wine
1/4 cup Fresh parsley, chopped
Salt and white pepper to taste
1/4 teaspoon Nutmeg

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Instructions

Step 1: Preheat your oven to 375°F. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking
Step 2: Prepare the seafood. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp, scallops, and garlic. Sauté for about 3 minutes until the shrimp turn pink. Add the white wine and cook for another minute. Gently fold in the crab meat. Set aside to cool slightly
Step 3: Make the béchamel sauce. Melt the remaining 4 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually add the milk and cream, whisking continuously to prevent lumps. Cook until the sauce thickens, about 8-10 minutes. Season with salt, white pepper, and nutmeg
Step 4: Combine the ricotta cheese with 1 cup of mozzarella, half the parmesan, and the chopped parsley in a bowl. Mix well
Step 5: Assemble the lasagna. Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer as follows: noodles, béchamel, ricotta mixture, seafood mixture, mozzarella. Repeat until you've created 7 layers, ending with béchamel and a sprinkle of remaining mozzarella and parmesa
Step 6: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbling. Let rest for 15 minutes before serving

Notes

Make ahead: Assemble up to 24 hours in advance and refrigerate.

Storage: Leftovers can be stored in airtight containers for up to 3 days.

Prep Time: 30 mins
Cook Time: 45 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 485 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 165 mg