A comforting dish that combines the best of the ocean with the rich, cheesy goodness of Italian cuisine, featuring layers of succulent shrimp and crab meat between sheets of pasta, enveloped in a creamy white sauce.
Ingredients
Scale:
12 sheets lasagna noodles
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 cup lump crab meat
4 cloves garlic, minced
2 cups heavy cream
1 cup milk
1/4 cup all-purpose flour
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
Add the shrimp to the skillet. Cook until they turn pink and opaque, about 3-4 minutes. Gently fold in the crab meat and season with salt and pepper. Remove from heat and set aside.
In a saucepan, combine heavy cream, milk, and flour over medium heat. Whisk continuously until the mixture thickens, about 5-7 minutes. Stir in half of the Parmesan cheese and season with salt and pepper to taste.
In a 9x13 inch baking dish, spread a thin layer of the creamy white sauce on the bottom. Begin layering with three sheets of lasagna noodles.
Top with half of the seafood mixture, then pour a third of the remaining creamy sauce over the seafood. Sprinkle with a third of the mozzarella cheese.
Repeat the layering process: noodles, seafood, sauce, and mozzarella until all ingredients are used, finishing with noodles and sauce on top.
Top the final layer with the remaining mozzarella cheese and Parmesan cheese.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly. Let it cool for 10 minutes before serving.
