Instructions
Step 1: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
Step 2: In a large skillet, melt butter over medium heat. Sauté garlic and onion until translucent, about 3–4 minutes. Add shrimp and cook just until pink, about 2 minutes per side. Remove from heat and chop shrimp.
Step 3: Stir in crab meat, then sprinkle flour into the skillet and stir to combine. Gradually add milk and cream, stirring constantly until sauce thickens, about 5 minutes.
Step 4: Season with salt, pepper, and Old Bay. Stir in Parmesan cheese until melted and smooth. Remove from heat.
Step 5: In a 9×13-inch baking dish, spread a small amount of seafood sauce. Layer noodles, ricotta, seafood sauce, and mozzarella. Repeat layers, ending with mozzarella on top.
Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Step 7: Let rest for 10 minutes before slicing. Garnish with chopped parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through. This lasagna can also be frozen before baking—just thaw overnight in the fridge and bake as directed.
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