Description
A creamy and comforting seafood lasagna layered with tender shrimp, delicate crab meat, rich white sauce, and melted cheeses for an elegant twist on a classic dish.
Ingredients
- 9 whole wheat lasagna noodles
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cups béchamel or white sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon chopped parsley
- 1 teaspoon dried oregano
Instructions
- Cook lasagna noodles according to package instructions, then drain and lay flat.
- Heat olive oil in a skillet and sauté onion until soft.
- Add garlic and cook briefly until fragrant.
- Add shrimp and cook until pink, then gently fold in crab meat.
- Season with salt, pepper, paprika, and oregano, then remove from heat.
- In a bowl, mix ricotta cheese with some mozzarella and parsley.
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Spread a layer of béchamel sauce on the bottom.
- Add noodles, seafood mixture, ricotta mixture, and mozzarella. Repeat layers.
- Finish with béchamel sauce and remaining mozzarella and parmesan.
- Bake for 35–40 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Drain seafood well to prevent watery lasagna.
- Use lump crab meat for best texture.
- Add spinach or zucchini for extra nutrition.
- Substitute ricotta with cottage cheese for a lighter version.
- Let lasagna rest before slicing for cleaner portions.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
