Description
Creamy Seafood Lasagna with Garlic Parmesan Sauce
This rich and indulgent seafood lasagna is layered with tender shrimp, crab, and a creamy garlic Parmesan sauce, baked until golden and bubbly for a restaurant-quality dish at home!
Ingredients:
For the Seafood Filling:
1 lb shrimp, peeled & chopped
½ lb lump crab meat
1 tbsp butter
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
1 tbsp fresh parsley, chopped
For the Garlic Parmesan Sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional, for depth)
For the Lasagna Layers:
12 lasagna noodles, cooked
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1 egg
½ tsp salt
½ tsp black pepper
Instructions:
Prepare the Seafood Filling:
In a pan, melt butter and sauté garlic for 30 seconds.
Add shrimp, crab, salt, black pepper, and Italian seasoning.
Cook for 3-4 minutes until shrimp turn pink.
Stir in parsley and set aside.
Make the Garlic Parmesan Sauce:
Melt butter in a saucepan, then whisk in flour to create a roux.
Slowly whisk in milk and heavy cream, stirring until thickened.
Add Parmesan, garlic powder, salt, black pepper, and nutmeg.
Simmer for 2-3 minutes, then remove from heat.
Prepare the Ricotta Mixture:
In a bowl, mix ricotta cheese, egg, salt, and black pepper until smooth.
Assemble the Lasagna:
Spread a layer of garlic Parmesan sauce at the bottom of a baking dish.
Layer cooked lasagna noodles, ricotta mixture, seafood filling, and shredded mozzarella.
Repeat layers, finishing with cheese and sauce on top.
Bake & Serve:
Cover with foil and bake at 375°F (190°C) for 30 minutes.
Remove foil and bake for another 10 minutes until golden and bubbly.
Let rest for 10 minutes, then garnish with parsley and serve.
Enjoy this creamy, cheesy, and luxurious seafood lasagna!
Would you like a spicier version or a side pairing recommendation?
Step-by-Step Guide
Begin by pre-cooking your lasagna noodles according to package directions, then drain and lay them flat on parchment paper to prevent sticking. For the seafood filling, ensure your shrimp are patted dry before chopping to avoid excess moisture. Sauté the garlic in butter just until fragrant to prevent bitterness. Add the shrimp and crab, cooking only until the shrimp are opaque. For the sauce, whisk the roux (butter and flour) for a full minute to cook out the raw flour taste before gradually adding the milk and cream. Constant whisking is key to a lump-free béchamel. When assembling, a thin layer of sauce on the bottom of the dish prevents the noodles from sticking.
Serving Suggestions
This rich lasagna pairs beautifully with a crisp, acidic side to cut through the creaminess. Serve with a simple arugula salad dressed with lemon vinaigrette, or roasted asparagus with a squeeze of lemon. For a heartier meal, add a side of garlic breadsticks. A glass of chilled Pinot Grigio or a crisp Sauvignon Blanc complements the seafood and garlic flavors perfectly.
How-to Summary
To summarize, this dish involves three key preparations: cooking a shrimp and crab filling, making a creamy garlic-Parmesan sauce, and mixing ricotta with egg. Layer these components with cooked noodles and mozzarella in a baking dish. Bake covered for 30 minutes at 375°F, then uncovered for 10 minutes until golden. Let it rest before serving to allow the layers to set.
Frequently Asked Questions
Can I use frozen seafood? Yes, fully thaw and drain frozen shrimp and crab meat thoroughly to prevent a watery lasagna.
Can I make this ahead of time? Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time.
What can I substitute for heavy cream? For a slightly lighter version, use half-and-half, though the sauce will be less rich. Do not use skim milk.
How do I store and reheat leftovers? Store covered in the fridge for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and warm in a 350°F oven.
Can I add other seafood? Scallops or flaked white fish like cod are excellent additions. Ensure they are cooked briefly before adding to the filling.
Common Mistakes to Avoid
Avoid overcooking the shrimp in the initial sauté, as they will cook further in the oven. Do not skip letting the lasagna rest after baking; cutting in too soon causes the layers to slide. Ensure your sauce is adequately thickened before assembling to prevent a runny final product. Finally, do not use pre-shredded cheese containing anti-caking agents, as it does not melt as smoothly as cheese you grate yourself.
Conclusion
This creamy seafood lasagna is a show-stopping dish that combines luxurious seafood with a rich, cheesy sauce. By following the detailed steps and tips, you can confidently create a restaurant-quality meal in your own kitchen. The balance of flavors and textures makes it perfect for a special occasion or a decadent family dinner. Enjoy the process and the delicious results!