Ingredients
– 9 lasagna noodles
– 1 lb cooked shrimp, peeled and deveined
– 1 lb crab meat, preferably lump
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 2 cups béchamel sauce (store-bought or homemade)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon fresh parsley, chopped (plus extra for garnish)
– Salt and pepper to taste
– Optional: 1 teaspoon red pepper flakes for a kick
Equipment Needed
– Large pot for boiling lasagna noodles
– 3-quart baking dish
– Non-stick skillet
– Mixing bowls
– Whisk
– Measuring cups and spoons
– Spoon or spatula for mixing
Step-by-Step Instructions
Making this Seafood Lasagna is such a joy, and I promise it’s easier than you might think! To start, you’ll want to preheat your oven to 375°F (190°C). Begin by boiling the lasagna noodles according to the package instructions, making sure to cook them until they’re al dente since they will continue to cook in the oven. After draining them, I recommend laying them flat on a clean kitchen towel to prevent them from sticking together. (See the next page below to continue steps…)