Seafood Lasagna with Shrimp & Crab

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
3. Gradually add milk and cream, whisking until smooth. Continue to cook until thickened, about 5–7 minutes.
4. Stir in Parmesan, salt, pepper, garlic powder, and red pepper flakes. Remove from heat.
5. In a bowl, combine ricotta cheese and egg until smooth.
6. Spread a thin layer of the white sauce in the baking dish.
7. Layer 3 noodles, half of the ricotta mixture, half the seafood, one-third of the mozzarella, and a generous layer of sauce.
8. Repeat layers, finishing with noodles, the remaining sauce, mozzarella, and extra shrimp on top.
9. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 10–15 minutes until golden and bubbly.
10. Let rest for 10 minutes before slicing. Garnish with parsley before serving.

Variations :

• Substitute ricotta with cottage cheese for a lighter version.
• Use scallops or lobster in place of crab for a gourmet twist.
• Add sautéed spinach or mushrooms between layers for added depth.

Tips :

• For easier slicing, allow the lasagna to rest before serving.
• Sprinkle fresh lemon zest on top just before serving to brighten the seafood flavors.
• Always drain cooked seafood well to avoid excess moisture in the lasagna.