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Ingredients
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- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup clam juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces small shrimp, peeled and deveined
- 8 ounces lump crab meat
- 1/4 cup chopped fresh parsley (plus more for garnish)
- 9–12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Melt butter in a medium saucepan over medium heat, whisk in flour, and cook until bubbly.
- Slowly pour in cream and clam juice, whisking until thickened.
- Stir in seasonings and cheese, then remove from heat.
- In a skillet, heat olive oil and sauté onion until soft.
- Add shrimp and cook until pink, then fold in crab and parsley.
- Grease a baking dish, layer sauce, noodles, seafood mixture, and mozzarella, repeating layers.
- Cover with foil and bake at 350°F for 30 minutes, uncover and bake for another 15-20 minutes until golden.
Notes
Let the lasagna rest for 10 minutes before serving for better presentation.
Feel free to experiment with different seafood or add vegetables like spinach.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
- Cholesterol: 90