Description
This creamy and indulgent Seafood Lasagna layers tender shrimp and lump crab meat with a rich clam-infused béchamel sauce, mozzarella, and parmesan cheese between oven-ready noodles, baked to golden bubbly perfection.
Ingredients
Scale
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup clam juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Seafood Mixture
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces small shrimp, peeled, deveined, tail off
- 8 ounces lump crab meat
- 1/4 cup chopped fresh parsley, plus more for garnish
Assembly
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Make Sauce: Melt the butter in a medium saucepan over medium heat. Stir in the flour and whisk until smooth, cooking for 1 minute to form a roux. Slowly pour in the heavy cream and clam juice, whisking constantly to avoid lumps. Cook the sauce for 5-7 minutes, stirring often until thickened. Stir in garlic powder, onion powder, nutmeg if using, Italian seasoning, parmesan cheese, and season with kosher salt and black pepper. Remove from heat and set aside.
- Cook Seafood Mixture: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3-4 minutes until soft. Add the shrimp and cook for 2-3 minutes until the shrimp turn pink. Remove from heat, then gently fold in lump crab meat and chopped fresh parsley.
- Layer Lasagna: Spread a thin layer of the sauce over the bottom of the prepared baking dish. Lay enough lasagna noodles to cover the bottom, overlapping slightly if needed. Spread one-third of the seafood mixture over the noodles, then one-third of the sauce, followed by one-third of the shredded mozzarella cheese.
- Repeat Layers: Repeat the layering process two more times, finishing with a final layer of noodles, the remaining sauce, and topping with the remaining shredded mozzarella cheese.
- Bake Covered: Cover the baking dish tightly with aluminum foil, being careful not to touch the cheese. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 15-20 minutes, until the top is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving to allow it to set. Garnish with extra chopped parsley and enjoy!
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less rich.
- Oven-ready noodles save time, but if using regular lasagna noodles, boil according to package instructions before layering.
- Use fresh seafood when possible for best flavor, but frozen shrimp and crab meat work well when thawed properly.
- If you prefer more pronounced seafood flavor, add a bit more clam juice or a splash of dry white wine to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated covered in the oven.
Nutrition
- Serving Size: 1 serving (about 1/8 of the dish)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 145 mg
