« Ocean’s Bounty Lasagna: A Creamy Shrimp & Crab Delight »

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/2 lb (225g) cooked shrimp, peeled and chopped

• 1/2 lb (225g) lump crab meat (fresh or canned, drained)

• Salt and pepper, to taste

• 1/2 teaspoon Old Bay seasoning (optional)

• 2 tablespoons fresh parsley, chopped

For the béchamel sauce:

• 4 tablespoons butter

• 1/4 cup all-purpose flour

• 3 cups whole milk (warm)

• 1/2 cup grated Parmesan cheese

• Salt and nutmeg, to taste

Other ingredients:

• 9 lasagna noodles, cooked and drained

• 1 1/2 cups ricotta cheese

• 1 egg

• 2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan for topping

• Optional: lemon zest for added brightness

Preparation