Seafood Lasagna with Bechamel Sauce Recipe

Ingredients

Bechamel Sauce

• 6 tablespoons butter
• 3 cloves minced garlic
• 6 tablespoons all-purpose flour
• ½ cup clam juice
• 3 cups whole milk
• 1 teaspoon black pepper
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg

Cheese Mixture

• 15 ounces ricotta cheese
• 1 large egg, lightly beaten
• ¾ cup Parmesan cheese, grated
• ¼ cup fresh parsley, chopped
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Lasagna Assembly

• 12 lasagna noodles (plus extra for breakage)
• 2 pounds large shrimp, cooked, peeled, deveined, and tails removed
• 8 ounces lump crab meat (checked for shells)
• 3 cups Italian cheese blend, shredded
• ½ cup Parmesan cheese, grated
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the lasagna noodles according to package instructions, then preheat your oven to 350°F to get ready for baking.
2. Melt the butter over medium heat in a large skillet, then add the minced garlic and cook for about 30 seconds until fragrant.
3. Add the all-purpose flour to the skillet and cook for another minute, stirring constantly to form a roux.
4. Pour in the clam juice gradually while whisking constantly until the mixture is smooth.
5. Slowly whisk in the whole milk until smooth. Then add salt, black pepper, and ground nutmeg, stirring well to combine.
6. Bring the sauce to a simmer and cook for 2 to 3 minutes, stirring frequently until it thickens.
7. In a medium bowl, combine ricotta cheese, beaten egg, Parmesan cheese, chopped parsley, salt, and pepper. Mix just until combined without overmixing.
8. In a separate bowl, gently toss together the cooked shrimp and lump crab meat to evenly combine.
9. Spread a layer of the bechamel sauce at the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
10. Spread one-third of the bechamel sauce over the noodles, then spread one-third of the ricotta mixture on top. Scatter one-third of the seafood mixture evenly over the ricotta. Sprinkle with one-third of the Italian cheese blend. Repeat layering two more times, finishing with noodles on top.
11. Pour the remaining bechamel sauce over the top noodles, spreading with a spatula. Sprinkle evenly with the remaining Italian cheese blend and Parmesan cheese.
12. Cover the lasagna loosely with foil and place on a baking sheet to catch drips. Bake in the preheated oven for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
14. Let the lasagna rest for at least 15 minutes before slicing. Garnish with fresh chopped parsley for a beautiful presentation.

Notes

• Cover leftovers tightly with plastic wrap or transfer individual portions to airtight containers and refrigerate up to 3 days.
• Use cooked shrimp to save prep time and avoid overcooking seafood during baking.
• Check crab meat carefully for shells before assembling to avoid surprises.
• The resting period after baking helps the lasagna set for clean, neat slices.
• For a richer sauce, substitute part of the whole milk with half-and-half, but adjust simmer time to prevent curdling.