Ingredients:

  • lb Large Shrimp (peeled, deveined)
  • oz Lump Crab Meat
  • /2 cup Dry White Wine (e.g., Pinot Grigio)
  • tbsp Unsalted Butter
  • tbsp All-Purpose Flour
  • cups Whole Milk (Warmed)
  • /4 tsp Freshly Grated Nutmeg
  • /4 cup Freshly Chopped Parsley
  • tsp Freshly Grated Lemon Zest
  • Salt and Freshly Ground Black Pepper, to taste
  • cup Freshly Grated Parmesan Cheese (divided)
  • cups Low-Moisture Mozzarella Cheese (shredded, divided)
  • Dried Lasagna Noodles
  • tbsp Olive Oil
  • medium Shallots (finely chopped)
  • cloves Garlic (minced)

Instructions:

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions (or use no-boil). Drain and lay flat on parchment paper to prevent sticking.
  2. In a large skillet, heat olive oil over medium heat. Sauté shallots until softened (about 4 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Add shrimp to the skillet. Cook briefly until they just turn pink (about 2 minutes). Deglaze the pan with white wine, scraping up any browned bits. Remove the pan from heat. Gently fold in the crab meat, half of the parsley, and season lightly. Set aside.
  4. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth roux. Cook for 1-2 minutes.
  5. Gradually whisk in the warm milk, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 8–10 minutes).
  6. Remove from heat. Stir in nutmeg, lemon zest, salt, pepper, half of the Parmesan, and the remaining parsley. Taste and adjust seasoning.
  7. Assemble the Lasagna: Spread a thin layer of Béchamel sauce on the bottom of a 9x13 inch baking dish. Lay down a layer of pasta sheets. Spread a generous layer of Béchamel, sprinkle one-third of the seafood mixture, and then one-third of the Mozzarella.
  8. Repeat the layering process (Pasta, Sauce, Seafood, Mozzarella) twice more. Finish with a final layer of pasta, the remaining Béchamel sauce, and the remaining Mozzarella and Parmesan cheeses.
  9. Bake: Cover the dish tightly with foil. Bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden brown and bubbly.
  10. Rest & Serve: Let the lasagna rest for 10 minutes before slicing and serving. This is crucial for structure setting.