Ingredients:

  • 1 lb medium shrimp, peeled, deveined, and chopped
  • 8 oz lump crab meat, drained
  • 8 oz bay scallops, pat dried
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1/2 cup dry white wine
  • 1/2 tsp ground nutmeg
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1/2 cup Parmesan cheese
  • 15 no-boil lasagna sheets
  • 2 cups low-moisture mozzarella cheese, shredded
  • 1 cup whole milk ricotta cheese
  • 1 tbsp lemon zest
  • 1 tbsp olive oil

Instructions:

  1. Heat 1 tablespoon of olive oil in a pan and add 3 cloves garlic and 1 small shallot. Cook 2 minutes until translucent and fragrant.
  2. Add the shrimp and scallops to the pan. Sauté for 3 minutes until just opaque, then remove from heat immediately.
  3. In a separate pot, melt 4 tbsp unsalted butter and whisk in 1/4 cup all purpose flour. Cook 2 mins until it smells like toasted shortbread.
  4. Slowly whisk in 4 cups whole milk and 1/2 cup dry white wine. Simmer until the sauce coats the back of a spoon.
  5. Stir in 1/2 tsp ground nutmeg, 1/2 tsp white pepper, 1/2 tsp salt, and 1/2 cup of the Parmesan cheese.
  6. In a small bowl, mix 1 cup whole milk ricotta cheese with 1 tbsp lemon zest and 1/4 cup fresh parsley.
  7. Spread a thin layer of sauce in your dish, then top with 3 lasagna sheets.
  8. Add a layer of the ricotta mixture, a portion of the seafood/crab, a handful of 2 cups low moisture mozzarella, and more sauce. Repeat until you have 5 layers of pasta.
  9. Top the last layer of sheets with the remaining sauce, mozzarella, and Parmesan. Bake at 375°F for 45 minutes until the top is bubbly and golden.