Seafood Lasagna with Shrimp & Crab

Instructions:

Step 1: Preheat oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.

Step 2: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.

Step 3: Sprinkle in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk and heavy cream. Cook and stir until the mixture thickens, about 5 minutes.

Step 4: Add salt, pepper, nutmeg, and Parmesan cheese to the sauce. Stir in the shrimp and crab meat, and cook for 2-3 minutes until the seafood is just cooked through. Remove from heat.

Step 5: In a separate bowl, combine ricotta cheese, egg, and chopped parsley.

Step 6: To assemble, spread a thin layer of the seafood sauce in the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles, half of the ricotta mixture, one-third of the mozzarella, and one-third of the seafood sauce. Repeat layers, finishing with remaining noodles, sauce, and mozzarella.

Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly. Let rest for 10 minutes before serving.

Storage Information:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or bake covered in a 350°F oven until heated through. For best results, consume within a few days. Freezing is possible, but note that the texture of the sauce and seafood may slightly change upon thawing.