Shrimp Crab Lasagna (Printable Version)
Noodles layered with shrimp, crab, mozzarella, and Parmesan in a smooth white sauce.
# Ingredients You'll Need:
→ Pasta
01 -
9 sheets of lasagna
→ Seafood
02 -
225 g crab meat lumps
03 -
450 g shrimp peeled and cleaned
→ Dairy
04 -
4 tablespoons unsalted butter (about 56 g)
05 -
1 cup ricotta (around 250 g)
06 -
960 ml whole milk
07 -
2 cups shredded mozzarella (around 180 g)
08 -
240 ml heavy cream
09 -
1/2 cup grated Parmesan (about 50 g)
→ Pantry
10 -
1/4 cup all-purpose flour (30 g)
11 -
2 tablespoons olive oil (30 ml)
12 -
1 teaspoon salt
13 -
1/4 teaspoon ground nutmeg
14 -
1/2 teaspoon black pepper
→ Fresh Herbs & Aromatics
15 -
2 tablespoons fresh parsley, chopped
16 -
2 minced garlic cloves
→ Garnish
17 -
Optional lemon zest
# Detailed Preparation Steps:
01 -
After baking, let it cool for 10 minutes. Sprinkle with chopped parsley and a bit of lemon zest if you like.
02 -
Cover the pan with foil and bake for 25 minutes. Then take off the foil and bake another 15 minutes until bubbly and golden on top.
03 -
Grab your baking dish. Layer noodles, ricotta, seafood mix, white sauce, and shredded mozzarella. Keep stacking till the dish is full. End with a layer of mozzarella and Parmesan.
04 -
Melt butter in a saucepan over medium heat. Stir in flour and cook for one to two minutes. Slowly mix in the milk and cream while whisking until it gets thick. Add salt, pepper, and nutmeg to flavor it.
05 -
Heat olive oil in a skillet on medium. Cook shrimp until they’re pink. Mix in crab meat and take off the heat.
06 -
Turn the oven on to 190 degrees Celsius. Cook the lasagna sheets following the pack until just tender. Drain and keep them ready.
# Helpful Tips:
01 -
Make sure you adjust the salt and spices the way you like. Cook seafood fully. Mixing the types of seafood gives it a better taste. Adding fresh parsley and lemon zest when serving brings a nice fresh kick.