This Creamy Seafood Lasagna features layers of delicate, homemade pasta interspersed with tender shrimp and sweet crab, all enveloped in a rich, velvety white sauce.
Ingredients
Scale:
12 sheets Lasagna sheets (homemade or store-bought)
1 pound Shrimp, peeled and deveined
1 cup Crab meat, lump or claw
2 tablespoons Olive oil
4 cloves Garlic, minced
2 medium Shallots, chopped
2 cups Heavy cream
1 cup Parmesan cheese, grated
2 cups Mozzarella cheese, shredded
¼ cup Fresh parsley, chopped
Salt and pepper, to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and shallots, sautéing until fragrant and translucent, about 3-4 minutes.
Stir in the shrimp and cook for 3-5 minutes, until they turn pink and opaque. Add the crab meat gently.
Pour in the heavy cream and bring to a gentle simmer. Allow it to thicken slightly, about 5 minutes. Stir in half of the grated Parmesan cheese and season with salt and pepper.
In a baking dish, spread a small amount of the seafood mixture on the bottom, followed by a layer of lasagna sheets. Repeat the layers, finishing with the seafood mixture on top.
Sprinkle the remaining Parmesan and the mozzarella cheese on top. Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown. Let it cool for 10 minutes before serving.
