Description
This rich and creamy Seafood Lasagna features layers of tender lasagna noodles, a luscious white sauce infused with clam juice and spices, and a succulent seafood mixture of shrimp and lump crab meat. Topped with melted mozzarella and parmesan cheese, this elegant bake is perfect for special occasions or a comforting 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
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Seafood Mixture:
- 2 Tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces small shrimp (peeled, deveined, and tail off)
- 8 ounces lump crab meat
- 1/4 cup chopped fresh parsley (plus more for garnish)
Assembly:
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously until smooth. Cook this roux for about 1 minute, then slowly add the heavy cream and clam juice while whisking constantly to avoid lumps.
- Thicken the Sauce: Continue cooking the sauce for 5 to 7 minutes, stirring frequently, until it thickens. Stir in the garlic powder, onion powder, nutmeg if using, Italian seasoning, parmesan cheese, salt, and pepper. Remove from heat and set aside.
- Prepare the Seafood Mixture: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3 to 4 minutes until softened. Add the shrimp and cook for 2 to 3 minutes until they turn pink. Remove from heat and gently fold in the lump crab meat and chopped parsley.
- Layer the Lasagna – Base: Spread a thin layer of the prepared sauce evenly over the bottom of the baking dish. Arrange enough lasagna noodles to cover the base, overlapping slightly if needed.
- Add Layers: Spread one-third of the seafood mixture evenly over the noodles. Spoon one-third of the sauce on top of the seafood, then sprinkle with one-third of the shredded mozzarella cheese.
- Repeat Layers: Repeat the layering process two more times, finishing with a final layer of noodles, the remaining sauce, and topping with the remaining mozzarella cheese.
- Bake: Cover the dish tightly with aluminum foil, ensuring the foil does not touch the cheese. Bake for 30 minutes, then remove the foil and bake uncovered for an additional 15 to 20 minutes until the top is golden and bubbly.
- Rest and Garnish: Allow the lasagna to rest for 10 minutes before serving. Garnish with additional fresh parsley for a burst of color and freshness. Enjoy!
Notes
- Oven-ready lasagna noodles save time by eliminating the need to pre-cook noodles.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- If clam juice is unavailable, a light seafood stock can be a substitute, but it will slightly alter the flavor.
- Covering the lasagna with foil during the initial bake prevents the cheese from burning.
- Letting the lasagna rest helps it set, making it easier to cut and serve.
