Crab and Shrimp Lasagna
Updated: Jan 4
Garfield the cat loves lasagna. I wonder if he has ever tried a seafood version. I know this would knock his paws off.
2 cups Parmesan Cheese
2 cup Mozzarella Cheese
2 teaspoons Italian Seasoning, divided
2 pounds small (51-60) Shrimp, peeled and deveined
2 cloves Garlic
1 tablespoon Butter
1/4 cup Shrimp or Seafood stock
2 teaspoons Creole Seasoning
1 pound Claw Crabmeat, picked thru for shells
1 pound Jumbo Lump Crabmeat, picked thru for shells
1 tablespoon Parsley, chopped
9 Lasagna Noodles, cooked to package directions
Béchamel Sauce, recipe to follow
Preheat oven to 375℉. Mix the cheeses with the Italian Seasoning. Sauté the shrimp and garlic in butter on a pan set over medium-high heat until the shrimp begin to turn pink. Add the stock and Creole Seasoning. Cook of an additional 3 minutes until the shrimp are firm. Set the mixture aside and cool down to room temperature. Add the crab meats and parsley and gently fold in the ingredients. Set aside.
Drizzle Olive Oil in the bottom of a 9×12-inch casserole dish. Layer noodles, then a layer of Béchamel sauce, then a layer of seafood, then a layer of the cheese mixture. Repeat the layers, then top with Béchamel sauce and cheese. Bake for 40 minutes.
2 sticks Butter
1/2 cup Onion, chopped
1 cup All-Purpose Flour
2 cups Milk
2 teaspoons Salt
1 teaspoon White Pepper
2 Bay Leaves
Pinch Ground Nutmeg
Melt butter in a saucepan set over medium-high heat. Add the onions and sauté until clear, about 5 minutes. Add flour and stir to mix well. Add the milk, salt, white pepper, bay leaves, and nutmeg. Stir continuously with a whisk until the sauce is thickened. Strain out the onions and bay leaves.’
Good Cooking, Good Eating and Good Living!!!