Seafood Lasagna (Printable Version)
# What You'll Need:
→ Creamy Sauce
01 -
4 tablespoons unsalted butter
02 -
1/4 cup flour for all uses
03 -
3 cups whole milk
04 -
8 ounces clam juice
05 -
1 1/2 teaspoons kosher salt
06 -
A pinch (1/4 teaspoon) ground black pepper
→ Pasta
07 -
One pound dried lasagna noodles
08 -
Olive oil for brushing noodles
→ Herbs and Flavors
09 -
4 finely chopped garlic cloves
10 -
Juice of half a medium lemon
11 -
Half a bunch fresh parsley
→ Seafood Mix
12 -
1 pound raw peeled shrimp (70-90 count)
13 -
8 ounces lump crab meat
14 -
8 ounces cooked lobster, chopped
→ Cheese Blend
15 -
3 cups part-skim ricotta cheese
16 -
1 1/2 ounces Parmesan, finely grated (about 3/4 cup)
17 -
1 pound shredded mozzarella (around 4 cups)
→ Extras
18 -
1/2 cup dry white wine like Sauvignon Blanc
19 -
4 tablespoons unsalted butter
20 -
1 1/4 teaspoons kosher salt split up
21 -
Cooking spray for greasing
22 -
Black pepper freshly ground, to taste
# How to Make It:
01 -
Move the rack to the middle shelf and heat the oven to 350°F (177°C).
02 -
In a medium pot, melt 4 tablespoons butter over medium heat. Stir in the flour and keep stirring for about 2 minutes until it smells a little nutty. Slowly add clam juice, then milk, whisking as you go. Toss in 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Bring to a boil while stirring, then drop heat and let it cook gently for around 8 to 10 minutes until thick. Taste and tweak the seasoning if needed.
03 -
Boil water with salt in a big pot. Throw in the lasagna noodles and cook until they’re just tender, following package directions. Drain and rinse them with cold water to stop cooking. Shake off extra water. Spread the noodles out on a baking sheet that’s been lightly coated with olive oil so they don’t stick.
04 -
Snip parsley leaves off the stems and chop them finely until you get about 1/4 cup. Set aside 1 tablespoon for later garnish. Squeeze half a lemon to get roughly 1 tablespoon juice. Chop the garlic really fine.
05 -
Melt 4 tablespoons butter in a big skillet over medium heat. Stir in garlic and cook until golden, around 3 minutes. Pour in the white wine and simmer till it’s almost gone, about 3 minutes more. Add shrimp and cook, stirring now and then, until they turn pink and are just done, about 4 minutes. Take off heat and mix in parsley, lemon juice, and 1/4 teaspoon kosher salt. Taste and add more salt if you want.
06 -
In a medium bowl, stir together ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper until smooth and blended. Adjust salt if you think it needs it.
07 -
Spread half a cup of the cream sauce on the bottom of a 9x13 inch pan. Lay down one-third of the noodles, overlap them a bit. Spoon over half the ricotta mix and spread it evenly. Add half the shrimp, half the lobster, and half the crab meat on top. Sprinkle with 1 cup mozzarella. Dollop and spread 1 cup cream sauce over that. Repeat with half the rest of the noodles, leftover ricotta, shrimp, lobster, crab, and another cup mozzarella followed by 1 cup cream sauce. Top with the last noodles, spread with remaining cream sauce, then finish with 2 cups mozzarella.
08 -
Coat a big piece of foil with cooking spray and place it sprayed side down over the dish loosely. Bake for 30 minutes. Take the foil off and bake again for 20 to 25 minutes until golden and bubbly on top.
09 -
Let the dish sit for at least 15 minutes so it can set up before you cut. Sprinkle on the saved parsley before serving.
# Additional Tips:
01 -
Letting it rest before cutting helps keep the layers neat and easy to serve.