Creamy Shrimp and Crab Lasagna

🦀🦐 Creamy Shrimp and Crab Lasagna
Ingredients:
Seafood filling:
1 lb shrimp (peeled, deveined, chopped)
1 lb lump crab meat (or imitation if preferred)
2 tbsp butter
3 cloves garlic (minced)
1 tbsp lemon juice
Salt & pepper, to taste

Creamy sauce:
4 tbsp butter
1 small onion (finely chopped)
1/4 cup all-purpose flour
4 cups whole milk (warm)
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tsp Old Bay seasoning (or paprika)
1/2 tsp nutmeg (optional, but great with creamy sauces)
Salt & pepper, to taste

Lasagna layers:
12 lasagna noodles (cooked al dente, or use no-boil)
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
Fresh parsley (chopped, for garnish)


---
Instructions:
1. Cook the seafood:
In a skillet, melt butter over medium heat. Add garlic and sauté 1 minute.
Toss in shrimp, cook until just pink (about 2–3 minutes).
Add lemon juice, season with salt & pepper. Remove from heat, stir in crab meat, and set aside.


2. Make the creamy sauce:
In a saucepan, melt butter and cook onion until soft.
Stir in flour and whisk 1–2 minutes to form a roux.
Slowly add warm milk, whisking until smooth.
Stir in heavy cream, Parmesan, mozzarella, Old Bay, nutmeg, salt & pepper. Simmer until thickened and creamy.


3. Ricotta mixture:
In a bowl, mix ricotta with egg and a pinch of salt. Set aside.


4. Assemble the lasagna:
Spread a thin layer of creamy sauce on the bottom of a 9x13 baking dish.
Layer noodles, ricotta mixture, seafood mixture, sauce, and a sprinkle of mozzarella.
Repeat layers until ingredients are used, finishing with noodles, sauce, mozzarella, and Parmesan.


5. Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake another 15–20 minutes until bubbly and golden.


6. Rest & serve:
Let sit 10–15 minutes before cutting.
Garnish with fresh parsley and enjoy! 🌿




---