Ingredients
Scale
- 9 lasagna noodles
- 1 lb shrimp, peeled and chopped
- 1 cup lump crab meat
- 3 tbsp butter (divided)
- 4 cloves garlic, minced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups heavy cream
- 1 tbsp flour
- 1 tsp Old Bay seasoning
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Seafood: Melt 1 tablespoon of butter in a large skillet. Sauté the chopped shrimp, minced garlic, and Old Bay seasoning until the shrimp are tender and bright pink. Remove from the heat and gently fold in the lump crab meat, keeping those delicious chunks intact.
- Prepare the Cream Sauce: In a saucepan, melt the remaining 2 tablespoons of butter and whisk in the flour to create a quick base. Slowly pour in the heavy cream and Parmesan cheese, whisking continuously until it simmers into a silky, smooth, and thick cream sauce.
- Layer the Lasagna: Spread a thin layer of your cream sauce on the bottom of a 9×13 baking dish. Layer 3 lasagna noodles, a heavy spread of ricotta cheese, half of the seafood mixture, shredded mozzarella, and more cream sauce. Repeat the layers, finishing the top with noodles and a generous layer of mozzarella cheese.
- Bake to Bubbly: Bake in an oven preheated to 375°F (190°C) for 40 minutes until the top is beautifully golden brown and the cheese is bubbling around the edges.
- Drip and Serve: Let the lasagna rest for a few minutes before slicing so the layers hold perfectly. Serve hot, making sure every plate is flooded with a massive, heavy, scroll-stopping thick creamy sauce drip! Garnish with fresh chopped parsley.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~690 kcal per serving
- Protein: ~42g per serving