Description
A decadent combination of shrimp, lobster, and crab layered with creamy cheese and pasta, this seafood lasagna recipe brings luxurious ocean flavors to your table. Ideal for holidays, entertaining, or make-ahead family meals.
Ingredients
Scale
- 4tablespoonsunsalted butter
- 1/4cupall-purpose flour
- 1(8-ounce) bottleclam juice
- 3cupswhole milk
- 1 1/2teaspoonskosher salt
- 1/4teaspoonfreshly ground black pepper
- 1pounddried lasagna noodles
- Olive oil
- 1/2bunchfresh parsley
- 1/2medium lemon
- 4clovesgarlic
- 1/2cupdry white wine, such as Sauvignon Blanc
- 1poundtiny raw, peeled, and cleaned shrimp (70 to 90 per pound)
- 1 1/4teaspoonskosher salt, divided, plus more for the pasta
- 3cupspart-skim ricotta cheese
- 1 1/2ouncesParmesan cheese, finely grated (about 3/4 cup or scant 1/2 cup store-bought grated)
- 1/4teaspoonfreshly ground black pepper, plus more as needed
- 8ounceslump crab meat
- 8ouncescooked and chopped lobster meat
- 1poundlow-moisture mozzarella cheese, shredded (about 4 cups)
- Cooking spray
Instructions
- Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/4 cup all-purpose flour and cook, stirring, until very lightly toasted, about 2 minutes. While whisking, slowly pour in 1 (8-ounce) bottle clam juice, then 3 cups whole milk. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and simmer until thickened, 8 to 10 minutes more. Taste and season with more kosher salt and black pepper as needed.
- Meanwhile, cook 1 pound dried lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cool water until cool, and drain well again. Arrange the noodles in an even layer on a large baking sheet, coating them with olive oil and overlapping them slightly if needed.
- Pick the leaves from 1/2 bunch fresh parsley and finely chop until you have 1/4 cup for the sauce and 1 tablespoon more for garnish. Juice 1/2 medium lemon until you have 1 tablespoon juice. Finely chop 4 garlic cloves.
- Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the garlic and cook, stirring, until golden brown, about 3 minutes. Add 1/2 cup dry white wine and boil until the wine is almost evaporated, about 3 minutes. Add 1 pound raw tiny shrimp and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes.
- Remove the skillet from the heat. Add the 1/4 cup parsley, the lemon juice, and 1/4 teaspoon of the kosher salt, and stir to combine. Taste and season with more kosher salt as needed.
- Place 3 cups ricotta cheese, 3/4 cup finely grated Parmesan cheese, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and stir to combine. Taste and season with more kosher salt and black pepper as needed.
- Spread 1/2 cup of the cream sauce in the bottom of a 9×13-inch inch baking dish. Arrange 1/3 of the noodles over the cream sauce, overlapping them as needed. Spread half the ricotta mixture over the noodles. Evenly arrange half the shrimp mixture, half the lobster, and half the crab over the ricotta. Sprinkle with 1 cup of the mozzarella.
- Dollop and spread 1 cup of the cream sauce over the cheese. Repeat layering half the remaining noodles, the remaining ricotta mixture, and the remaining shrimp mixture, lobster, and crab. Sprinkle with 1 cup of the mozzarella cheese. Dollop and spread 1 cup of the cream sauce over the cheese. Top with the remaining lasagna noodles, spread with the remaining cream sauce, and sprinkle with the remaining 2 cups mozzarella.
- Coat a large sheet of aluminum foil with cooking spray. Loosely cover the baking dish the foil spray-side down. Bake for 30 minutes. Uncover and bake until golden-brown and bubbly, 20 to 25 minutes more. Let cool for at least 15 minutes before slicing. Garnish with the reserved parsley before serving.
Notes
- Store in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 300 calories
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: lobster lasagna, shrimp crab lasagna, creamy seafood pasta, luxury lasagna recipe, holiday seafood bake, white seafood lasagna, baked seafood casserole