Description
This Simple Seafood Lasagna combines tender lasagna noodles with a luscious seafood filling of shrimp and crab, layered with creamy ricotta, mozzarella, and smoked provolone cheeses, all baked in a rich béchamel sauce infused with a hint of lemon zest and garlic. A perfect elegant dish for a special occasion or dinner guests.
Ingredients
Scale
Seafood Filling
- 1 lb imitation crab meat - flake style (or jumbo lump crabmeat)
- 1 lb large uncooked red shrimp (peeled and deveined)
- 3 garlic cloves (peeled and minced)
- 2 tbsp olive oil
- 2 tbsp lemon juice (about ½ lemon)
- 1 tsp grated lemon zest (½ lemon)
- 1/4 cup Italian parsley (finely chopped)
Cheese Mixture
- 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 lowfat)
- 2 large eggs (beaten)
Béchamel Sauce
- 5 tbsp unsalted butter
- 1/2 cup all purpose flour
- 4 cups whole or 2% milk
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch of nutmeg
Other
- 1 lb box of lasagna noodles
Instructions
- Preheat and Prepare: Preheat the oven to 375 degrees F. Spray a 13x9 inch baking dish with non-stick cooking spray to prevent sticking. Bring a large pot of water to a boil.
- Cook Noodles: Cook the lasagna noodles in boiling water according to the package directions until al dente. Drain well and lay the noodles out on sheets of wax paper to cool and to prevent sticking.
- Make Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until combined and smooth. Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens and becomes creamy, about 10 minutes. Do not let it boil. Remove from heat and season with salt, pepper, and a pinch of nutmeg.
- Sauté Seafood: Heat the olive oil in a large nonstick skillet over medium heat. Add the shrimp and minced garlic and sauté until the shrimp turn opaque and are cooked through. Remove from heat and allow to cool slightly, then roughly chop the shrimp.
- Combine Seafood Mixture: In a large bowl, mix the chopped shrimp, imitation crab meat, lemon juice, lemon zest, and chopped Italian parsley. Stir to combine well.
- Prepare Cheese Mixture: In a separate bowl, mix together the ricotta cheese, beaten eggs, and grated parmesan cheese until fully combined.
- Assemble Lasagna: Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer cooked lasagna noodles over the sauce. Spoon and spread some of the cheese mixture evenly over the noodles, then add a layer of the seafood mixture. Sprinkle with mozzarella and provolone cheeses. Repeat layering until all ingredients are used, finishing with a cheese layer on top.
- Bake: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese on top is melted and bubbly and starting to brown.
- Rest and Serve: Remove from oven and allow the lasagna to rest for 10 minutes before slicing and serving to allow the layers to set.
Notes
- This seafood lasagna is best served fresh but can be made a day in advance and refrigerated; reheat covered with foil to prevent drying.
- For a lighter version, use lowfat ricotta and part-skim mozzarella cheese.
- If fresh seafood is unavailable, frozen peeled shrimp thawed well can be used.
- Alternative herbs like basil or dill can be added for different flavor profiles.
- Ensure not to overcook shrimp during sautéing to keep them tender.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
