Ingredients
Equipment
Method
- If using traditional lasagna noodles, cook them according to package directions until al dente. Drain, rinse with cool water to prevent sticking, and lay them flat on parchment paper or a clean kitchen towel. If using oven-ready noodles, you can skip this step, but be sure your sauce is sufficiently moist.
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the peeled and deveined shrimp to the skillet. Season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, until the shrimp are pink and just cooked through. Remove the shrimp and onions from the skillet and set aside.2 tablespoons olive oil, 1 medium yellow onion, 3 cloves garlic, 1 ½ pounds medium shrimp, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Gently add the lump crab meat to the same skillet. Cook for just 1-2 minutes, until heated through. Be careful not to overcook crab meat, as it can become tough. If using canned crab meat, ensure it's well-drained.1 pound lump crab meat
- In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Whisk in the 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the warmed milk, a little at a time, until the sauce is smooth and thickened. Bring the sauce to a gentle simmer, stirring frequently, and cook for about 5 minutes until it coats the back of a spoon. Remove from heat and stir in the ½ cup grated Parmesan cheese, chopped fresh parsley, and lemon zest. Season with salt and pepper to taste.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 3 cups whole milk, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, 1 lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper
- In a medium bowl, combine the 15 ounces of ricotta cheese, 1 large egg, and 2 tablespoons of chopped fresh dill. Season with salt and pepper to taste. Mix until well combined.15 ounces ricotta cheese, 1 large egg, 2 tablespoons chopped fresh dill, salt, pepper
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. This prevents the bottom noodles from sticking.
- Arrange a single layer of lasagna noodles over the sauce.1 pound lasagna noodles
- Spread half of the ricotta cheese mixture evenly over the noodles.15 ounces ricotta cheese, 1 large egg, 2 tablespoons chopped fresh dill, salt, pepper
- Carefully spoon half of the cooked shrimp and crab mixture over the ricotta layer.1 ½ pounds medium shrimp, 1 pound lump crab meat
- Drizzle about one-third of the remaining béchamel sauce over the seafood.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 3 cups whole milk, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, 1 lemon zest
- Sprinkle about one-third of the shredded mozzarella cheese over the top of the sauce.8 ounces shredded mozzarella cheese
- Repeat the layers: noodles, the remaining ricotta mixture, the remaining shrimp and crab, another third of the béchamel sauce, and another third of the mozzarella cheese.1 pound lasagna noodles, 15 ounces ricotta cheese, 1 large egg, 2 tablespoons chopped fresh dill, salt, pepper, 1 ½ pounds medium shrimp, 1 pound lump crab meat, 4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 3 cups whole milk, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, 1 lemon zest, 8 ounces shredded mozzarella cheese
- Finish with a final layer of noodles, the rest of the béchamel sauce, and the remaining mozzarella cheese. Ensure the top layer of noodles is fully covered in sauce to prevent them from drying out.1 pound lasagna noodles, 4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 3 cups whole milk, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, 1 lemon zest, 8 ounces shredded mozzarella cheese
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the edges are starting to brown.
- Let the Shrimp Crab Lasagna rest for at least 10 minutes before slicing and serving. This allows the layers to set and makes it easier to cut clean portions. Garnish with extra fresh parsley or dill if desired.
Notes
The zest of lemon and fragrant dill wonderfully complement the richness of the seafood, elevating every single bite into pure bliss. Let the lasagna rest for at least 10 minutes before slicing and serving. This allows the layers to set and makes it easier to cut clean portions.
