Description
A rich and creamy Seafood Lasagna combining shrimp, crab meat, and a luxurious clam cream sauce layered with mozzarella and parmesan, baked to golden perfection. This comforting dish is perfect for special occasions or a delicious family dinner.
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
Lasagna Layers
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Make Sauce: In a medium saucepan over medium heat, melt the butter then stir in the flour, whisking until smooth. Cook for 1 minute, then slowly add the heavy cream and clam juice while whisking constantly to avoid lumps.
- Thicken Sauce: Continue cooking and stirring the sauce for 5-7 minutes until it thickens. Then stir in garlic powder, onion powder, nutmeg if using, Italian seasoning, parmesan cheese, kosher salt, and black pepper. Remove from heat and set aside.
- Cook Seafood: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3-4 minutes until softened. Add shrimp and cook for 2-3 minutes until they turn pink. Remove from heat, then gently fold in the crab meat and chopped parsley.
- Layer Lasagna: Spread a thin layer of the sauce on the bottom of the prepared baking dish. Place enough lasagna noodles to cover the bottom with slight overlap. Spread one-third of the seafood mixture over the noodles, followed by one-third of the sauce, and then sprinkle one-third of the shredded mozzarella cheese on top.
- Repeat Layers: Repeat the layering process two more times, ending with a final layer of noodles topped with the remaining sauce and shredded mozzarella cheese.
- Bake Covered: Cover the dish tightly with aluminum foil, making sure it does not 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. Garnish with extra chopped parsley and enjoy!
Notes
- Use fresh seafood for best flavor, but frozen shrimp and crab can be used if thawed properly.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, though the sauce will be less thick and rich.
- Oven-ready noodles save time and do not need pre-cooking; if using regular noodles, boil according to package instructions before layering.
- To enhance flavor, add a splash of white wine to the sauce while cooking before thickening.
- Make sure to cover the lasagna with foil loosely to prevent the cheese from burning during the initial bake.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully in an oven or microwave.
Nutrition
- Serving Size: 1 serving (approximate 1/8 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg
