Description
Indulge in the elegance of Creamy Seafood Lasagna, a decadent dish featuring tender pasta layered with rich cream sauce, succulent shrimp, crab, and lobster, and topped with gooey mozzarella cheese. Perfect for special occasions or a luxurious dinner at home, this recipe is a showstopper that combines comfort and sophistication.
Ingredients
For the Cream Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 (8-ounce) bottle clam juice
- 3 cups whole milk
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
For the Seafood and Pasta Layers:
- 1 pound dried lasagna noodles
- Olive oil (for noodles)
- ½ bunch fresh parsley (¼ cup chopped for sauce, 1 tablespoon for garnish)
- ½ medium lemon (1 tablespoon juice)
- 4 cloves garlic, finely chopped
- 4 tablespoons unsalted butter
- ½ cup dry white wine
- 1 pound tiny raw shrimp (70–90 count)
- 8 ounces lump crab meat
- 8 ounces cooked lobster meat, chopped
For the Ricotta Filling and Topping:
- 3 cups part-skim ricotta cheese
- 1 ½ ounces Parmesan cheese, grated
- 1 pound low-moisture mozzarella cheese, shredded
- Salt and black pepper (to taste)
Instructions
- Prepare the Cream Sauce:
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and whisk constantly for 2 minutes until lightly toasted.
- Gradually pour in the clam juice, followed by the whole milk, whisking continuously.
- Season with salt and black pepper.
- Bring to a boil, stirring frequently, then reduce heat to medium and simmer for 8-10 minutes until thickened. Adjust seasoning as needed.
- Cook the Lasagna Noodles:
- Boil the noodles in salted water according to package directions until al dente.
- Drain, rinse under cool water, and lay them on a baking sheet coated with olive oil to prevent sticking.
- Sauté the Seafood:
- Melt the butter in a large skillet over medium heat.
- Add chopped garlic and cook until golden, about 3 minutes.
- Pour in the white wine and boil until almost evaporated, about 3 minutes.
- Add the shrimp and cook until pink and cooked through, about 4 minutes.
- Remove from heat and stir in parsley, lemon juice, and a pinch of salt.
- Mix the Ricotta Filling:
- In a medium bowl, combine ricotta cheese, grated Parmesan, salt, and black pepper. Stir until smooth and adjust seasoning as necessary.
- Assemble the Lasagna:
- Preheat your oven to 350°F (175°C).
- Spread ½ cup of cream sauce across the bottom of a greased 9×13-inch baking dish.
- Add a layer of lasagna noodles, overlapping slightly.
- Spread half of the ricotta mixture over the noodles, followed by half the shrimp, crab, and lobster.
- Sprinkle with 1 cup mozzarella cheese and dollop 1 cup of cream sauce over the top.
- Repeat the layering process, finishing with a final layer of noodles, remaining cream sauce, and 2 cups of shredded mozzarella cheese.
- Bake the Lasagna:
- Cover the baking dish loosely with aluminum foil coated with cooking spray to prevent sticking.
- Bake for 30 minutes, then uncover and bake for an additional 20-25 minutes until golden and bubbly.
- Let It Rest:
- Allow the lasagna to cool for 15 minutes before slicing. Garnish with chopped parsley for a fresh finish.
Notes
- Seafood Variations: Add scallops, mussels, or your favorite seafood to customize the recipe.
- Make-Ahead Option: Assemble the lasagna up to 24 hours in advance and refrigerate until ready to bake.
- Freezing: Wrap tightly in aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American