Description
A rich and creamy seafood lasagna featuring tender shrimp and delicate crab, layered between pasta and a luscious béchamel sauce. This dish offers pure comfort and indulgence.
Ingredients
Scale
- 1 pound lasagna noodles
- 1 pound large shrimp, peeled and deveined
- 1 pound imitation crab meat, flaked
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Cook lasagna noodles according to package directions. Drain and set aside.
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring, until thickened.
- Stir in salt, pepper, and nutmeg. Remove from heat.
- Add shrimp, imitation crab, mozzarella cheese, Parmesan cheese, and parsley to the sauce. Stir to combine.
- Spread a thin layer of the seafood mixture on the bottom of a 9×13 inch baking dish.
- Layer with lasagna noodles, followed by another layer of the seafood mixture. Repeat layers until all ingredients are used, ending with a layer of the seafood mixture.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10-15 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving.
Notes
- For extra flavor, add a pinch of cayenne pepper to the sauce.
- If you prefer a firmer texture, do not overcook the lasagna noodles.
- Fresh crab meat can be substituted for imitation crab meat if desired.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of lasagna
- Calories: 550
- Sugar: 6g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg