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Creamy Seafood Lasagna
A pan sauce built from butter, onion, garlic, flour, half-and-half, chicken broth, and a third cup of dry sherry thickens into a cream base that layers with nine lasagna noodles, a ricotta-Parmesan-egg mixture, chopped imitation crabmeat, cooked shrimp, and three cups of shredded mozzarella. Eight servings bake in about 45 minutes at 350°F after a full assembly. The sherry is optional — chicken broth substitutes without changing the structure of the sauce. Let the lasagna rest for 15 minutes before cutting so the layers hold their shape.
Equipment
- Oven
- Stovetop
- Saucepan
Ingredients
- 9 uncooked lasagna noodles
- ¼ cup butter
- 1 medium onion, finely chopped (½ cup)
- 2 cloves garlic, finely chopped
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 1 cup chicken broth
- ⅓ cup dry sherry or chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 container (15 oz) ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg, slightly beaten
- ¼ cup chopped fresh parsley
- 2 packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
- 2 packages (4 oz each) frozen cooked salad shrimp, thawed, drained
- 3 cups shredded mozzarella cheese (12 oz)
- 1 tablespoon chopped fresh parsley, if desired
Instructions
- 1Boil and drain the lasagna noodles according to the package instructions. Meanwhile, melt the butter in a 3-quart saucepan over medium heat.
- 2Add the chopped onion and garlic to the melted butter. Cook for 2 to 3 minutes until the onion softens, then stir in the flour and cook until the mixture bubbles. Stir constantly here so the garlic doesn't burn and turn bitter.
- 3Gradually whisk in the half-and-half, chicken broth, sherry, salt, and pepper. Bring the liquid to a boil while stirring constantly. Let it boil for 1 minute to thicken, then remove the pan from the heat.
- 4Combine the ricotta, Parmesan, beaten egg, and a quarter cup of chopped parsley in a medium bowl.
- 5Spread three-quarters of a cup of the white sauce across the bottom of an ungreased 13x9-inch glass baking dish. Arrange three cooked noodles over the sauce.
- 6Distribute half of the chopped crabmeat and shrimp evenly over the noodles. Cover the seafood with another three-quarters of a cup of sauce, sprinkle with 1 cup of mozzarella, and add three more noodles.
- 7Spread the ricotta mixture evenly over the second layer of noodles. Top with another three-quarters of a cup of sauce, 1 cup of mozzarella, and the last three noodles.
- 8Layer the remaining crabmeat, shrimp, and white sauce on top. Finish by sprinkling the final cup of mozzarella cheese evenly over the dish.
- 9Preheat the oven to 350°F. Bake uncovered for 40 to 45 minutes until the cheese turns light golden brown and the edges are bubbling. Let the lasagna rest for 15 minutes before slicing so the layers can set properly, then garnish with the remaining tablespoon of fresh parsley.
Notes
- Make ahead: You can assemble and freeze the unbaked lasagna for up to 3 months. Cover it tightly, then thaw in the refrigerator overnight before baking.
- Swap: If you don't have dry sherry, you can substitute an equal amount of extra chicken broth.
- Storage: Keep leftover baked lasagna in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.
Recipe Details
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