Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Cook lasagna noodles according to package directions until just al dente. Drain well and lay flat on a lightly oiled sheet of foil to prevent sticking.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add chopped shrimp and season with ½ teaspoon Old Bay seasoning. Cook for 2-3 minutes, stirring, until just pink. Remove from heat and set aside. Do not overcook.
- In a medium saucepan over medium heat, melt the remaining 4 tablespoons of butter. Add minced garlic and cook for 30 seconds until fragrant. Whisk in ¼ cup all-purpose flour and cook for 1 minute, stirring constantly.
- Slowly whisk in 1 ½ cups chicken broth, then 2 cups whole milk, a little at a time, whisking constantly until smooth. Bring to a gentle bubble and cook for 3-4 minutes until thickened. Add the cream cheese and whisk until fully melted and smooth. Season with remaining 1 teaspoon Old Bay, ½ teaspoon salt, and ½ teaspoon black pepper. Remove from heat.
- In a large bowl, combine 2 cups ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, 1 large egg, and 2 tablespoons fresh parsley. Season with a pinch of salt and pepper. Gently fold in the cooked shrimp and drained crab meat.
- Spread a thin layer of white sauce on the bottom of the prepared baking dish. Lay 3-4 noodles across the bottom, slightly overlapping. Spread half of the ricotta and seafood mixture evenly over the noodles. Spoon about one-third of the remaining white sauce over the top.
- Repeat the layers: 3-4 noodles, remaining ricotta and seafood mixture, another third of the white sauce. Finish with a final layer of 3-4 noodles and pour the remaining white sauce over the top, spreading all the way to the edges.
- Sprinkle the remaining 2 cups of mozzarella and ½ cup of Parmesan evenly over the top. Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray so the cheese doesn't stick.)
- Bake covered for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the cheese is melted, golden, and bubbly.
- Remove from oven and allow to rest for 10 minutes before slicing. Garnish with remaining 1 tablespoon of fresh parsley and serve warm!
Nutrition
Notes
Make Ahead: Assemble the lasagna completely, cover tightly with foil, and refrigerate overnight. When ready to bake, add 10-15 extra minutes to the covered baking time since you are starting from cold.
Freezer Friendly: This lasagna freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and aluminum foil to protect against freezer burn. Thaw overnight in the refrigerator before baking.
Nutrition Boost: For a more nutritious version, you can substitute 1 cup of the ricotta with a drained, well-mashed silken tofu or use low-fat ricotta and reduce-fat cream cheese — the creamy layers will still be wonderfully satisfying. Adding a layer of baby spinach between the noodles is another easy way to sneak in extra greens for the family.