Seafood Lasagna with Shrimp & Crab

Introduction:
This seafood lasagna is a luxurious twist on the classic, layering tender shrimp and sweet crab with creamy white sauce and melty cheese. Elegant yet comforting, it’s perfect for special occasions or when you want to treat yourself to something truly indulgent.

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Ingredients:

For the Seafood Filling:

• 1/2 lb (225g) shrimp, peeled, deveined, and chopped
• 1/2 lb (225g) lump crab meat (real or imitation)
• 2 tbsp butter
• 2 garlic cloves, minced
• 1/4 tsp paprika
• Salt and pepper, to taste

For the White Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 1/2 cups milk
• 1/2 cup grated parmesan cheese
• Salt, pepper, and a pinch of nutmeg

Other Ingredients:

• 9 lasagna noodles, cooked
• 1 cup ricotta or cottage cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• Fresh parsley, for garnish (optional)

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Instructions:

1. Cook Seafood: In a skillet, melt butter over medium heat. Add garlic, then shrimp. Cook 2–3 minutes until pink. Stir in crab, paprika, salt, and pepper. Cook 1 more minute, then set aside.
2. Make White Sauce: In a saucepan, melt butter and whisk in flour. Cook for 1 minute, then slowly add milk, whisking constantly. Simmer until thickened. Stir in parmesan, salt, pepper, and a pinch of nutmeg.
3. Mix Ricotta Layer: In a bowl, mix ricotta with egg, salt, and a bit of pepper.
4. Assemble Lasagna:
   • Spread a thin layer of white sauce in the bottom of a 9×13 inch baking dish.
   • Add 3 noodles, half the ricotta, half the seafood mixture, and a layer of sauce.
   • Repeat layers, then top with remaining noodles, sauce, and mozzarella.
5. Bake: Cover with foil and bake at 180°C (350°F) for 25–30 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.
6. Rest & Serve: Let rest 10 minutes before slicing. Garnish with fresh parsley if desired.

Enjoy!