Instructions:
Step 1: Cook lasagna noodles according to package instructions. Drain and lay flat on parchment paper to prevent sticking.
Step 2: In a skillet, melt butter over medium heat. Add garlic and onion, sautéing until fragrant and soft, about 3 minutes.
Step 3: Sprinkle in flour and whisk to form a roux. Gradually add milk and heavy cream, whisking constantly. Cook until thickened, about 5–6 minutes.
Step 4: Stir in Old Bay, salt, pepper, and Parmesan cheese. Remove from heat.
Step 5: In a bowl, mix ricotta cheese with the egg and set aside. Gently fold in shrimp and crab into the cream sauce.
Step 6: Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of seafood sauce. Layer noodles, ricotta mixture, seafood sauce, and mozzarella. Repeat until ingredients are used, ending with sauce and mozzarella.
Step 7: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes, until bubbly and golden. Garnish with parsley.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture. This lasagna also freezes well—wrap tightly and freeze for up to 2 months.
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