Creamy Seafood Lasagna Supreme

Instructions

Step 1: Preheat your oven to 375°F and cook the lasagna noodles according to package directions. Drain, lay flat on parchment paper, and set aside.

Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Step 3: Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink. Season with Old Bay, salt, and white pepper. Remove from heat and gently fold in the crab meat and lemon juice. Set aside to cool slightly.

Step 4: Make the béchamel sauce by melting the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk in flour to create a roux and cook for 1 minute, stirring constantly.

Step 5: Gradually whisk in the warm milk and heavy cream, stirring until the sauce is smooth and thickened, about 5-7 minutes. Remove from heat and fold in ricotta cheese until well combined. Season with salt and pepper to taste.

Step 6: Spread a thin layer of béchamel sauce on the bottom of a 9×13 baking dish. Layer 3 noodles, then add one-third of the seafood mixture, followed by one-third of the remaining sauce and one-third of the mozzarella.

Step 7: Repeat the layering process two more times, ending with a layer of noodles topped with sauce. Sprinkle the Parmesan cheese evenly across the top.

Step 8: Bake for 35-40 minutes until the top is golden brown and bubbling at the edges. Let rest for 10 minutes before serving.

Step 9: Garnish with fresh parsley and a light sprinkle of red pepper flakes for color and heat. Serve warm and enjoy.

Storage and Reheating Tips

Store any leftover Creamy Seafood Lasagna Supreme in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making it even more delicious the next day.

To reheat, preheat your oven to 350°F and cover the lasagna with foil to prevent the top from drying out. Bake for 20-25 minutes until heated through, then remove the foil for the final 5 minutes to warm the cheese layer.

You can also freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating using the same method above.