Ingredients
Scale
For the Lasagna
- 12 lasagna noodles, cooked al dente and drained
- 1 lb raw medium shrimp, peeled, deveined, and chopped
- 1 lb lump crab meat, drained and checked for shells
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
For the White Sauce
- 5 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups heavy cream
- Salt and pepper to taste
For the Ricotta Filling
- 2 cups whole milk ricotta cheese
- 4 oz cream cheese, softened
- 1 large egg
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F. Cook lasagna noodles until al dente and set aside.
- Melt 1 tbsp butter in a skillet. Cook shrimp with Old Bay seasoning until pink, then remove.
- Warm crab meat briefly in the same pan and combine with shrimp.
- In the skillet, melt remaining butter and sauté garlic. Whisk in flour and cook for 1 minute.
- Slowly add chicken broth and cream, whisking until thickened. Season with salt and pepper.
- Mix ricotta, cream cheese, egg, Parmesan, salt, and pepper. Fold in seafood mixture.
- Spread sauce in baking dish. Layer noodles, half seafood mixture, and mozzarella. Repeat layers.
- Top with noodles, remaining sauce, mozzarella, and Parmesan.
- Cover and bake for 25 minutes, then uncover and bake 20–25 minutes until golden and bubbly.
- Rest 10 minutes before serving.
Notes
- Can be assembled a day ahead and refrigerated.
- Add 10–15 minutes extra bake time if chilled.
- Freezes well for up to 3 months before baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American