Ingredients:
- 1 lb (450g) Large shrimp, peeled, deveined, and cut into bite-sized pieces
- 8 oz (225g) Lump crab meat, picked over for shells
- 6 oz (170g) Bay scallops, fresh or frozen, thawed if frozen
- 1 tsp Old Bay seasoning (or Cajun spice for a spicier variation)
- ½ tsp Salt, to taste
- 4 tbsp (57g) Unsalted butter
- 4 cloves Garlic, minced
- 3 tbsp (24g) All-purpose flour
- 2 cups (475ml) Heavy cream (or half-and-half for a lighter sauce)
- ½ cup (120ml) Dry white wine (such as Pinot Grigio) or chicken/seafood stock
- ½ cup (60g) Grated Parmesan cheese, divided (reserve the other half for topping)
- ½ tsp White pepper (black pepper works too)
- ⅛ tsp Nutmeg, freshly grated if possible
- 1 tbsp Lemon juice, freshly squeezed
- 2 cups (450g) Ricotta cheese (or drained cottage cheese)
- 2 cups (60g) Fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 2 tbsp Fresh herbs, such as parsley or basil, chopped
- 12 Lasagna noodles, no-boil or cooked according to package directions
- 2 cups (225g) Shredded Mozzarella cheese
- ½ cup (60g) Grated Parmesan cheese, divided (this is the rest)
Instructions:
- Pat shrimp and crab dry. Season seafood with Old Bay and salt.
- Melt butter, sauté garlic. Whisk in flour to create a roux. Gradually add cream and wine (or stock), simmering until thickened. Add seafood and cook until shrimp is pink. Stir in half of the Parmesan cheese, lemon juice, nutmeg, and white pepper.
- In a bowl, combine ricotta cheese, chopped spinach, and fresh herbs.
- Grease the baking dish. Layer the ingredients in the following order: Seafood sauce, Lasagna noodles, Ricotta mixture, Seafood sauce. Repeat layers. Finish with a layer of noodles and the remaining seafood sauce.
- Top the lasagna with mozzarella and remaining Parmesan cheese. Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until golden brown and bubbly.
- Let the lasagna rest for 10-15 minutes before serving.