Seafood Pasta Bake (Print-Friendly Version)

# What You'll Need:

→ Sauce

01 - 3 cups whole milk
02 - 1/4 cup all-purpose flour
03 - 8 ounces clam juice
04 - 4 tablespoons unsalted butter
05 - 1 1/2 teaspoons kosher salt
06 - 1/4 teaspoon ground black pepper

→ Noodles

07 - 1 pound dried lasagna noodles
08 - Olive oil for brushing noodles

→ Flavors and Herbs

09 - Juice from half a lemon
10 - 4 garlic cloves, finely chopped
11 - About 1/2 bunch fresh parsley

→ Seafood

12 - 8 ounces lump crab meat
13 - 1 pound peeled raw shrimp (70-90 size)
14 - 8 ounces cooked lobster, chopped

→ Cheese Mix

15 - 3 cups part-skim ricotta
16 - 1 pound shredded mozzarella (about 4 cups)
17 - 1 1/2 ounces finely grated Parmesan (around 3/4 cup)

→ Extras

18 - 1/2 cup dry white wine like Sauvignon Blanc
19 - 4 tablespoons unsalted butter
20 - 1 1/4 teaspoons kosher salt (divided)
21 - Cooking spray for greasing
22 - Freshly ground black pepper to taste

# Step-by-Step Directions:

01 - Move the oven rack to the center and heat oven to 350°F (177°C).
02 - In a large skillet, melt 4 tablespoons butter over medium heat. Add the garlic and cook for about 3 minutes until golden. Pour in the white wine and let it simmer till mostly gone, about another 3 minutes. Toss in the shrimp and cook, stirring occasionally, until they're pink and done, about 4 minutes. Take off heat, then stir in parsley, lemon juice, and 1/4 teaspoon salt. Taste and add salt if you want more.
03 - In a medium pot, melt 4 tablespoons butter over medium heat. Mix in the flour and stir constantly for around 2 minutes until it smells nutty. Slowly whisk in clam juice, then milk. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Bring it to a boil while stirring, then lower the heat and let it cook gently for 8 to 10 minutes till thickened. Taste and adjust the seasoning if needed.
04 - Fill a large pot with salted water and bring to a boil. Cook the noodles until tender based on package directions. Drain and rinse with cold water to stop them cooking. Shake off excess water and spread them out on a baking sheet coated lightly with olive oil to keep them from sticking.
05 - Pick parsley leaves off the stalks and chop finely to get about 1/4 cup. Keep 1 tablespoon for garnishing later. Chop garlic very finely and squeeze half a lemon to get around 1 tablespoon juice.
06 - In a medium bowl, combine ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper until smooth. Taste and add more salt if you think it needs it.
07 - Spread 1/2 cup of creamy sauce on the bottom of a 9x13 inch pan. Layer one-third of noodles, overlapping a bit. Spoon half the ricotta mix evenly on top. Add half the shrimp, lobster, and crab on top of that. Sprinkle with 1 cup mozzarella. Spread 1 cup of cream sauce over it. Repeat with half of the remaining noodles, the rest of the ricotta, shrimp, lobster, crab, then 1 cup mozzarella and 1 cup sauce again. Finish with the last noodles and the rest of the cream sauce, then cover with 2 cups mozzarella.
08 - Spray a big sheet of foil and place it sprayed side down loosely over the dish. Bake for 30 minutes. Remove foil and bake 20 to 25 more minutes until the top is bubbly and golden.
09 - Let the lasagna rest at least 15 minutes so it firms up before slicing. Sprinkle the saved parsley on top before serving.

# Helpful Notes:

01 - Waiting before cutting helps keep the layers tidy and easy to dish out.

Go Back