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5 from 1 vote

Harbor Fish Cookbook's Seafood Lasagna

Ingredients

  • 1 lb lasagna noodles
  • 4 tbsp butter
  • ¼ cup plus 1 tbsp flour
  • 4 cups whole milk
  • 1 cup grated parmesan or Romano cheese
  • ½ tbsp salt adjust if using salted butter
  • ¼ tbsp freshly ground black pepper
  • 1 15 oz container ricotta cheese
  • 1 egg
  • 4 cloves garlic minced
  • 2 ½ cup grated mozzarella cheese divide into 2 bowls
  • ½ cup chopped parsley
  • 1 lb cooked shrimp coarsely chopped
  • 1 lb crabmeat

Instructions

  • Cook noodles until slightly undercooked, rinse with cold water and separate.
  • In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off burner and add 1/2 of the grated cheese, salt and pepper.
  • In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
  • Mix shrimp and crab in a bowl.
  • In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.
  • Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 20 minutes to set.