Description
This Simple Seafood Lasagna features layers of tender lasagna noodles, succulent shrimp, imitation crab meat, and a creamy, cheesy sauce. Infused with garlic, lemon, and herbs, it's a decadent and elegant dish perfect for special occasions or a comforting family meal.
Ingredients
Scale
Pasta
- 1 lb box lasagna noodles
Seafood
- 1 lb imitation crab meat - flake style (or jumbo lump crabmeat)
- 1 lb large uncooked red shrimp (peeled and deveined)
Sauce and Cheese
- 3 garlic cloves (peeled and minced)
- 2 tbsp olive oil
- 2 tbsp lemon juice (about ½ lemon)
- 1 tsp grated lemon zest (½ lemon)
- 2 cups grated mozzarella cheese
- 8 slices smoked provolone cheese (or 1 cup shredded)
- 1/4 cup grated parmesan cheese
- 1 15 oz container ricotta cheese (regular or low-fat)
- 2 large eggs (beaten)
Sauce Base
- 4 cups whole or 2% milk
- 5 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch of nutmeg
- 1/4 cup Italian parsley (finely chopped)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375 degrees F. Spray a large 13x9 inch baking dish with non-stick cooking spray to prevent sticking.
- Cook Lasagna Noodles: Bring a large pot of water to a boil. Add lasagna noodles and cook according to package instructions until al dente. Drain and lay the noodles flat on sheets of wax paper to cool and prevent sticking.
- Make Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour until combined and cook briefly. Gradually whisk in milk and continue stirring constantly over medium heat until the sauce thickens and becomes creamy, about 10 minutes. Do not allow to boil. Remove from heat and season with salt, pepper, and a pinch of nutmeg.
- Cook Shrimp: Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and shrimp, sautéing until shrimp turn opaque and are cooked through. Remove shrimp to a bowl and let cool. Once cooled, roughly chop the shrimp.
- Combine Seafood Mixture: To the chopped shrimp, add the imitation crab meat, lemon juice, and lemon zest. Mix well.
- Prepare Ricotta Mixture: In a separate bowl, mix ricotta cheese, beaten eggs, and grated Parmesan until well combined.
- Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer with cooked lasagna noodles, followed by part of the seafood mixture, ricotta mixture, béchamel sauce, smoked provolone slices or shredded provolone, and mozzarella cheese. Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella and some grated Parmesan on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 15 minutes or until the cheese on top is melted and golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Sprinkle with finely chopped Italian parsley for garnish and serve warm.
Notes
- This seafood lasagna is perfect for impressing guests with a rich and flavorful dinner.
- You can substitute fresh crab meat for imitation crab for a more authentic seafood flavor.
- To avoid overcooking the shrimp, keep a close eye during sautéing and remove once opaque.
- Using low-fat ricotta and part-skim mozzarella reduces fat content without compromising flavor.
- If you prefer, fresh lasagna sheets can be used in place of dried noodles; no need to boil them beforehand.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
