1 / 1
Creamy Seafood Lasagna
This rich baked pasta layers tender noodles with a creamy white sauce, sweet imitation crab, and shrimp. A homemade sherry-infused cream sauce brings everything together alongside a blend of ricotta, mozzarella, and parmesan cheeses. It is a perfect choice for a cozy weekend dinner or preparing ahead as a freezer-friendly meal. The combination of sweet seafood and savory garlic cream creates a deeply satisfying bite.
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. 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.
- 3Whisk 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 before removing 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 prepared 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 over the dish.
- 9Cover the baking dish tightly. You can freeze the lasagna for up to 3 months and thaw it in the refrigerator overnight before baking.
- 10Preheat the oven to 350°F. Remove the cover from the baking dish and bake for 40 to 45 minutes until the cheese turns light golden brown. Let the lasagna rest for 15 minutes before slicing, then garnish with the remaining tablespoon of fresh parsley.