Ingredients:

  • 1 lb Medium Shrimp, peeled and deveined
  • 8 oz Lump Crab Meat
  • 12 Lasagna Noodles (dried)
  • 15 oz Whole Milk Ricotta Cheese
  • 2 cups Shredded Low-Moisture Mozzarella
  • 1/2 cup Grated Parmesan Cheese, divided
  • 1/2 cup Unsalted Butter
  • 1/2 cup All-Purpose Flour
  • 3 cups Whole Milk
  • 2 cloves Fresh Garlic, minced
  • Salt, black pepper, and nutmeg to taste

Instructions:

  1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 2 minutes to form a roux.
  2. Slowly whisk in cold milk until smooth. Return the mixture to medium heat and simmer, whisking constantly, until the sauce thickens enough to heavily coat the back of a spoon (about 5-7 minutes). Remove from heat.
  3. Stir minced garlic, salt, pepper, a pinch of nutmeg, and half of the Parmesan cheese into the béchamel sauce. Set aside.
  4. In a medium bowl, combine ricotta cheese, the remaining Parmesan, and 1 cup of mozzarella. Gently fold in the shrimp and crab meat. Season with salt and pepper.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish. Layer 1/3 of the cooked lasagna noodles over the sauce, followed by 1/2 of the seafood/ricotta mixture, and 1/3 of the remaining béchamel.
  6. Repeat the layers: noodles, remaining seafood/ricotta mixture, and 1/3 of the remaining béchamel.
  7. Top with the final layer of noodles, the remaining béchamel, and the remaining shredded mozzarella cheese. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly.
  8. Rest the lasagna for 10 minutes before slicing and serving.