Ingredients:

  • –15 sheets Oven-Ready Lasagna Noodles (approx. 300g)
  • cup (120g) Freshly Grated Parmesan or Grana Padano Cheese
  • /2 cup (60g) Mozzarella, shredded (optional)
  • lb (450g) Raw Large Shrimp, peeled and deveined
  • oz (225g) Fresh or Canned Crabmeat, drained and picked over
  • Tbsp Olive Oil
  • Shallot, finely minced
  • cloves Garlic, minced
  • /2 cup Dry White Wine
  • /4 cup Fresh Parsley, chopped
  • Zest of 1 Lemon
  • Salt and Freshly Ground Black Pepper, to taste
  • Tbsp (85g) Unsalted Butter
  • Tbsp All-Purpose Flour
  • cups (946 ml) Whole Milk, warmed slightly
  • /2 tsp Ground Nutmeg
  • /2 cup (60g) Gruyère or Fontina Cheese, grated (optional)

Instructions:

  1. Make the Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour to form a smooth roux and cook for 2 minutes until fragrant. Gradually whisk in warm milk until smooth. Bring to a simmer, stirring constantly, until thickened enough to coat the back of a spoon.
  2. Flavour the Béchamel: Remove from heat. Stir in nutmeg, salt, white pepper, and optional Gruyère/Fontina until melted and smooth. Set aside. This will be split into two portions later.
  3. Sauté Aromatics: Heat olive oil in a skillet. Sauté minced shallot until translucent (about 3 minutes). Add garlic and cook for 1 minute more until fragrant.
  4. Deglaze & Reduce: Pour in white wine. Bring to a simmer and reduce by half (about 3–4 minutes).
  5. Cook the Shrimp: Add the prepared shrimp to the skillet. Cook quickly until pink and just opaque (about 2–3 minutes). Remove the skillet from the heat immediately.
  6. Combine Filling: Gently fold the cooked shrimp mixture, the crabmeat, fresh parsley, and lemon zest into about two-thirds of the prepared béchamel sauce. Season the seafood mixture aggressively with salt and pepper.
  7. Prep the Dish: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  8. First Layer: Spread a thin layer of the remaining one-third plain béchamel sauce across the bottom of the dish.
  9. Layering Sequence: Arrange a layer of lasagna noodles over the sauce. Top noodles with one-third of the seafood filling mixture. Drizzle lightly with a bit more plain béchamel, and sprinkle lightly with Parmesan.
  10. Repeat: Continue layering (Noodles, Seafood Filling, Béchamel, Parmesan) twice more, using up all the filling.
  11. The Crown: Top the final layer of noodles with the remaining béchamel sauce, ensuring all pasta edges are covered. Sprinkle generously with the remaining Parmesan and the optional mozzarella.
  12. Bake: Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the top is bubbling golden brown.
  13. Rest: Let the lasagna rest on the counter for 10 minutes before slicing and serving to allow it to set properly.