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

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  1. Prepare the Seafood Mixture:

    • In a skillet, melt 2 tablespoons butter over medium heat. Sauté the onion until soft, about 4 minutes.

    • Add garlic, cook 1 minute more. Stir in the shrimp and crab, season with salt, pepper, and Old Bay (if using).

    • Cook for another 2–3 minutes just to blend the flavors. Remove from heat and stir in chopped parsley. Set aside.

  2. Make the Béchamel Sauce:

    • In a saucepan, melt 4 tablespoons butter. Whisk in flour and cook for 1–2 minutes to remove the raw taste.

    • Slowly whisk in warm milk, stirring constantly until the sauce thickens (5–7 minutes).

    • Stir in Parmesan, a pinch of nutmeg, and salt to taste. Remove from heat.

  3. Mix the Ricotta Layer:

    • In a bowl, mix ricotta cheese with one egg and a pinch of salt. Set aside.

  4. Assemble the Lasagna:

    • Preheat oven to 375°F (190°C).

    • In a greased baking dish, spread a thin layer of béchamel sauce.

    • Add a layer of noodles, then spread half of the ricotta mixture, followed by half of the seafood, béchamel, and mozzarella.

    • Repeat layers once more: noodles, ricotta, seafood, béchamel, mozzarella.

    • Finish with a final layer of noodles, the remaining béchamel, mozzarella, and sprinkle Parmesan on top.

  5. Bake:

    • Cover with foil and bake for 25 minutes.

    • Remove foil and bake an additional 15–20 minutes, or until bubbly and golden on top.

    • Let rest for 10 minutes before slicing and serving.

Serving and Storage Tips

  • Serving Suggestions: Pair with a crisp green salad, garlic bread, and a glass of white wine like Chardonnay or Pinot Grigio.

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.

  • Freezing: You can freeze the assembled (uncooked) lasagna for up to 2 months. Thaw overnight in the fridge before baking.

Variants

  • Add Scallops: Dice small bay scallops and cook briefly with the shrimp for added seafood flavor.

  • Use Alfredo Sauce: Swap béchamel for store-bought or homemade Alfredo sauce for a quicker prep.

  • Spinach Addition: Layer in fresh or sautéed spinach for extra greens and color.

  • Spicy Kick: Add red pepper flakes or a touch of cayenne to the sauce or seafood mixture.

FAQ

Q: Can I use frozen shrimp?
A: Yes, just thaw and drain well before cooking. Avoid overcooking to keep them tender.

Q: Is imitation crab okay?
A: While real crab offers better flavor, imitation crab can be used for a more budget-friendly version.

Q: Can I use no-boil lasagna noodles?
A: Absolutely. Just ensure you have enough béchamel to keep the noodles moist as they cook.

Q: How do I prevent a watery lasagna?
A: Drain seafood well, and allow the lasagna to rest after baking so it sets properly before slicing.

Conclusion

This Seafood Lasagna with Shrimp and Crab is a showstopping twist on an Italian classic, filled with luscious layers and rich flavors from the sea. With creamy sauces, delicate seafood, and melty cheese, each bite is a celebration of indulgence and comfort. Whether you’re hosting a dinner party or treating yourself, this dish is sure to leave a lasting impression.

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