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You get buttery layers of crab, lobster, and shrimp wrapped up in a super creamy sauce. It’s the sort of dinner that’s bound to wow any crowd, especially if you want to shake up your typical lasagna night. Ricotta and that stretchy mozzarella melt perfectly into every cheesy, seafood-filled bite.
The first time I made this for my family, the dish disappeared in no time. The combo of creamy sauce and loads of shellfish was a total hit, and everyone kept asking for seconds.
Essential Ingredients
- Cooking spray: Stops the foil from sticking to cheese on top
- Low-moisture mozzarella cheese: One pound, grab a block and shred it for those epic cheesy layers
- Cooked lobster meat: Eight ounces go in for a sweet and buttery texture
- Chunky crab meat: Eight ounces, just make sure there are no pesky shell bits
- Parmesan cheese: One and a half ounces, go for finely grated and extra aged for sharp flavor
- Part-skim ricotta cheese: Use three cups—give it a good stir to make it creamy and not too heavy
- Small raw shrimp: A pound, peeled and cleaned—fresh or thawed frozen is good
- Dry white wine: Use a half cup like Sauvignon Blanc so the shrimp gets some zip
- Garlic: Four fresh cloves, chopped fine to add plenty of flavor
- Lemon: Get juice from half a medium lemon to brighten things up
- Fresh parsley: Half a bunch for popping color and fresh flavor—keep back some for garnish
- Olive oil: Brush on your noodles to keep them from sticking
- Dried lasagna noodles: One pound, look for ones not broken up
- Freshly ground black pepper: Quarter teaspoon, and bump it up if you want spice
- Kosher salt: One and a half teaspoons, sprinkle in stages for balanced flavor
- Whole milk: Three cups, makes the sauce extra smooth—skip the skim!
- Clam juice: Eight ounces—buy bottled and pick one with no additives for briny seafood flavor
- All-purpose flour: A quarter cup, sifted so your sauce turns out silky
- Butter without salt: Four tablespoons to melt with garlic and build your creamy sauce base
Easy Steps
- Get Baking
- Coat foil with a little cooking spray and drape loosely shiny side down over your baking dish. Slide the lasagna in a 350°F oven and cook with foil on for half an hour. Take off the foil and let it go another 20 to 25 minutes uncovered so the cheese bubbles and browns. Set aside at least 15 minutes before you cut slices. Top with leftover parsley to finish.
- Stack the Layers
- Ladle half a cup of cream sauce on the bottom of a 9x13-inch dish. Place a third of your noodles in gently, letting them overlap some. Spread half the ricotta across the noodles. Add half the crab, lobster, and shrimp mix across that layer. Sprinkle a cup of mozzarella. Pour a cup of cream sauce all over. Now repeat the steps, layering on the next round of noodles, cheesy ricotta, seafood, mozzarella, and cream sauce. Cap it off with the last noodles, slather with cream sauce, and pile on the last two cups of mozzarella up top.
- Mix the Cheeses
- Take three cups of ricotta in a medium bowl, mix in three quarters of a cup grated Parmesan, about one and a quarter teaspoons kosher salt, and a quarter teaspoon black pepper. Stir well and taste. Adjust salt and pepper if it tastes flat.
- Make the Seafood Filling
- Cut up half a bunch of parsley to get a solid quarter cup, and stash a spoonful for garnish. Squeeze half a lemon for about a tablespoon of juice. Dice four garlic cloves. In a big skillet, melt four tablespoons unsalted butter on medium. Toss in garlic till it smells great and looks golden, about three minutes. Splash in half a cup dry white wine, letting it bubble off almost all the liquid in a few minutes. Add shrimp and heat gently, stirring, till pink but not rubbery, maybe four minutes. Kill the heat. Mix in parsley, lemon juice, and a quarter teaspoon salt. Taste and see if you want more seasoning.
- Boil the Noodles
- While your sauce works its magic, fill a big pot with salted water and bring it to a boil. Add a pound of dry lasagna noodles, stirring now and then so they don’t clump up. Cook till just barely tender—check the box for timing. Drain and rinse to stop cooking. Let them dry flat on a tray, brushing or drizzling with olive oil to stop sticking. Overlap them a little if they don’t all fit.
- Make the Sauce
- Melt four tablespoons unsalted butter in a medium pot over medium. As soon as it’s liquid but not browned, toss in a quarter cup flour and stir for about two minutes till it gives off a little nutty smell, but don’t let it turn dark. Slowly whisk in eight ounces clam juice, smoothing out lumps as you go. Whisk in three cups milk, then drop in one and a half teaspoons salt and a quarter teaspoon pepper. Bring up the heat till it’s just boiling, stirring so it won’t scorch. Lower to medium, simmer 8 to 10 minutes till it's thick and coats a spoon. Taste and add more salt or pepper if it needs it.
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That smooth, briny sauce with clam juice always steals the show for me. It’s got a sea breeze flavor that makes every bite pop. Bringing this dish out reminds me of our big family parties—everyone grinning and catching up over plates that get scraped clean.
Keeping It Fresh
Wait until it’s cool to the touch before covering with foil or plastic wrap. Store in your fridge for up to three days. Warm up pieces gently, either in the microwave or oven—be careful so the seafood stays tender. For longer keeping, wrap well in foil and plastic, then freeze for three months. Thaw it overnight in the fridge before heating it up again.
Changing It Up
If you can’t get fresh shellfish, just use good frozen shrimp and lobster—make sure to thaw them well. Swap out clam juice for any seafood broth or even chicken stock, but the ocean notes won’t be as bold. No part-skim ricotta? Use full-fat for a creamier bite. If you don’t want to use wine, go for dry vermouth or some white grape juice.
How to Share It
This pairs up nicely with a simple salad tossed in a zippy lemon vinaigrette—helps balance out the rich cheesy layers. Pour yourself some chilled Sauvignon Blanc on the side. Grab a warm hunk of crusty bread to soak up the creamy sauce. End the meal on a fresh note with a scoop of lemon sorbet.
About This Dish
This seafood spin on lasagna started popping up in places close to the sea, where shellfish is always around. Instead of classic meat sauce and noodles, you get layers of creamy filling and shellfish, showing how Italian methods blend with fresh local ingredients for something a bit fancy.
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Common Questions
- → What’s the best way to get noodles right?
Boil dried lasagna noodles in salty water until they’re just firm. Rinse with cold water to stop cooking and drain well. Toss with a bit of olive oil so they won’t stick.
- → How can I make a smooth thick cream sauce?
Cook together butter and flour until lightly golden. Gradually whisk in clam juice and milk. Keep stirring and let it simmer until thick and creamy with no lumps.
- → Can I switch up the seafood?
Of course! Use scallops or firm white fish if you want instead of shrimp, crab, or lobster. Just watch the cooking times so everything stays tender.
- → How should I layer it for best flavor?
Put down sauce first, then noodles, ricotta mix, seafood, and mozzarella. Repeat layers so each bite has a great combo of sauce, cheese, and seafood.
- → How do I bake it the right way?
Cover the lasagna with foil sprayed so it won’t stick. Bake at 350°F for around 30 minutes. Then remove foil and bake more until the top is golden and bubbling.
- → How long do I let it rest before cutting?
Give it at least 15 minutes after baking to firm up layers. This helps with slicing and lets flavors blend nicely.