Ingredients
- 9 lasagna noodles (regular or no-boil)
- 1 lb raw shrimp, peeled and deveined
- 1 lb lump crab meat, picked over for shells
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ tsp dried thyme
- ½ tsp paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat oven to 375 °F (190 °C). Cook regular lasagna noodles if using; drain and set aside.
- In a skillet, melt butter over medium heat. Add onion and garlic; cook until soft, about 3 minutes.
- Stir in flour to form a roux; cook for 1 minute.
- Gradually whisk in milk and cream; stir until smooth and thickened, about 4–5 minutes.
- Remove from heat; stir in Parmesan, thyme, paprika, salt, and pepper. Let cool slightly.
- Fold in shrimp and crab gently, reserving some shrimp for the top if desired.
- Spread a thin layer of sauce in a 9×13-inch baking dish. Layer 3 noodles, then one-third of the sauce.
- Repeat layers twice more. Top with mozzarella and reserved shrimp if using.
- Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until golden and bubbly.
- Let rest for 5 minutes, garnish with parsley or chives, and serve.
Notes
- Add spinach or kale for extra veggies and color.
- Stir in red pepper flakes or top with jalapeños for heat.
- Use fontina or Gruyère instead of mozzarella for richness.
- Swap part of the milk with white wine for a lighter touch.
- Make individual servings in ramekins for a cute presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 5g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 195mg
