Description
A creamy and delicious seafood lasagna layering tender shrimp, lump crab meat, and a rich white sauce infused with clam juice and Italian seasonings, baked to bubbly perfection with melted mozzarella cheese.
Ingredients
Scale
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup clam juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Seafood Mixture
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces small shrimp, peeled, deveined, and tail off
- 8 ounces lump crab meat
- 1/4 cup chopped fresh parsley, plus more for garnish
Lasagna Layers
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Make the Sauce: Melt the butter in a medium saucepan over medium heat. Stir in the flour and whisk continuously until the mixture is smooth and cooked for about 1 minute. Slowly pour in the heavy cream and clam juice while whisking to prevent lumps. Continue cooking and stirring for 5-7 minutes until the sauce thickens. Stir in garlic powder, onion powder, nutmeg if using, Italian seasoning, grated parmesan cheese, and season with salt and pepper. Remove from heat and set aside.
- Cook Seafood Mixture: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3-4 minutes until softened. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove from heat and gently fold in the lump crab meat and chopped parsley.
- Layer Lasagna: Spread a thin layer of sauce on the bottom of the prepared baking dish. Arrange a layer of lasagna noodles to cover the bottom, overlapping slightly as needed. Spread one-third of the seafood mixture over the noodles, then pour one-third of the sauce on top, and sprinkle with one-third of the shredded mozzarella cheese.
- Repeat Layers: Repeat the layering process two more times, finishing with a final layer of noodles topped with the remaining sauce and shredded mozzarella cheese.
- Bake Covered: Cover the dish tightly with aluminum foil, ensuring the foil does not touch the cheese to avoid sticking. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking uncovered for 15-20 minutes until the top is golden brown and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving to allow it to set. Garnish with additional chopped parsley and enjoy your seafood lasagna!
Notes
- Using oven-ready lasagna noodles saves time, but if using traditional noodles, boil them according to package instructions before layering.
- Substitute clam juice with fish stock or seafood broth for an alternative flavor.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Make sure not to overcook the shrimp to prevent them from becoming tough.
- Letting the lasagna rest improves slicing and helps the flavors meld.
Nutrition
- Serving Size: 1 slice (1/8 of lasagna)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
