Seafood Lasagna with Shrimp & Crab

2) Make the Seafood Béchamel

Sweat aromatics: In a large saucepan, melt 6 Tbsp butter over medium heat. Add minced shallots and a pinch of salt; cook 3–4 minutes until translucent. Add garlic; cook 30 seconds until fragrant.
Deglaze: Stir in 1/2 cup white wine; simmer 1–2 minutes to reduce by half.
Roux: Sprinkle 6 Tbsp flour over the aromatics; stir constantly 1–2 minutes to form a pale roux (no browning).
Whisk in liquids: Gradually whisk in 3 cups milk + 1 cup stock. Simmer gently 6–8 minutes, whisking, until silky and coat-the-spoon thick. It should pour like warm custard—add a splash of milk if too thick.
Season: Off heat, stir in 1–1½ tsp Old Bay, 1 tsp lemon zest, 2 tsp lemon juice, 3/4 tsp pepper, and 3/4–1 tsp salt to taste. Fold in 2 Tbsp parsley and 1 Tbsp chives/dill if using. Keep warm.
3) Gently Pre-Cook the Shrimp
Heat a large skillet with a drizzle of olive oil over medium. Season shrimp lightly with salt and a pinch of Old Bay. Cook just until the first side turns pink, 45–60 seconds; flip and cook 20–30 seconds more. Pull while slightly underdone—they’ll finish in the oven. Chop half the shrimp into bite-size pieces; leave the rest whole for attractive layers.

4) Mix Cheeses
In a bowl, combine 3 cups mozzarella, 1 cup ricotta (if using), and 1/2 cup Parmesan. Season with a pinch of salt, pepper, and red pepper flakes if you like gentle heat. This blend gives both ooze and structure.

5) Assemble
Grease a 9×13-inch (3–3.5 qt) baking dish with olive oil or butter.
Layer 1: Spread 3/4 cup béchamel on the base. Add noodles to cover.
Layer 2: Spoon 1 to 1 1/4 cups béchamel, scatter a third of the shrimp + a third of the crab, then a third of the cheese mixture. Top with another noodle layer.
Repeat for a total of three seafood layers, ending with noodles + a final veil of béchamel.
Finish with remaining Parmesan (about 3/4 cup) and a light drizzle of olive oil for bronzing.
6) Bake
Cover loosely with foil (tent so cheese doesn’t stick) and bake at 375°F / 190°C for 25 minutes.
Uncover and bake another 12–18 minutes, until bubbling at edges and the top is spotty-gold.
Rest 12–15 minutes before slicing to set layers.
Garnish with the remaining parsley, chives/dill, and serve with lemon wedges. 🍋
Pro Tips from the Pros (Inspired by Famous Chefs)
Gordon Ramsay–Style Precision
Heat discipline: Keep béchamel at a gentle simmer; boiling can split dairy and dull the sauce.
Under-cook seafood by 10–15%: Oven carryover finishes it perfectly—no rubbery shrimp.
Ina Garten’s Entertaining Ease
Make-ahead magic: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to bake time.
Use good Parmesan: Freshly grated Parmigiano adds nutty depth and a professional crust.
Bobby Flay’s Flavor Pop
Citrus & spice: Lemon zest + a touch of Calabrian chili oil on the finished slice adds brightness and gentle heat.
Grill-kissed shrimp (optional): A quick sear on a hot grill pan adds smoky notes without overcooking.
Ree Drummond (The Pioneer Woman) Family-Friendly Swaps
Half ricotta, half cottage cheese: Budget-friendly, still creamy.
Spinach layer: Stir 4 oz (115 g) chopped, squeezed-dry spinach into the cheese mix for extra veg.
Note: Tips are chef-inspired best practices for home cooks—not direct quotes.

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Seafood Safety & Health Tips 🩺
Freshness first: Shrimp should smell like the ocean, not “fishy.” Crab should be sweet and briny. Keep seafood cold (≤ 40°F / 4°C) until cooking.
Shell check: Pick through crab for stray shells; run fingertips lightly to catch sharp bits.
Cook temps: Shrimp turns pink and opaque at around 120–125°F / 49–52°C. Because this is a casserole, we undercook slightly on the stovetop and finish in the oven.
Allergens: Shellfish is a major allergen. Keep tools, boards, and pans separate if serving mixed crowds. Label clearly when sharing at potlucks.
Lighten smartly: Swap part of the milk for unsweetened evaporated milk for a creamy texture with fewer total calories, or use 2% milk in place of whole.
Sodium control: Use low-sodium stock; add salt gradually and taste. Parmesan contributes saltiness, so season béchamel gently.
Leftovers: Cool quickly, refrigerate within 2 hours, and eat within 2–3 days. Reheat to 165°F / 74°C.
Serving Ideas & Pairings
Green crunch: Arugula or shaved fennel salad with lemon vinaigrette to balance richness.
Vegetable sides: Roasted asparagus, blistered cherry tomatoes, or garlicky green beans.
Wine: A crisp Sauvignon Blanc or unoaked Chardonnay pairs beautifully. 🍷
Troubleshooting: Exactly How to Nail It
Runny Slices?
Let it rest the full 12–15 minutes before cutting; this sets layers.
If using no-boil noodles, ensure the béchamel is thick enough to cling but still pourable.
Dry or Tough Seafood?
Under-cook shrimp on the stove; oven time will finish them.
Fold crab in at assembly—do not simmer crab in the sauce.
Bland Flavor?
Don’t skip lemon zest/juice and fresh herbs; they brighten creamy sauces.
Season in layers: béchamel, shrimp, and final cheese topping.
Ingredient Notes & Smart Swaps
Shrimp: 31–40 count gives lots of bites per slice. Larger (16–20) also work—just chop.
Crab: Lump = tender, showy flakes. Claw = more savory, budget-friendly. Imitation crab can work in a pinch, but is sweeter and less delicate.
No wine? Sub with more stock plus 1 tsp white wine vinegar for brightness.
Gluten-free: Use GF lasagna sheets and swap flour with a 1:1 GF blend or 3 Tbsp cornstarch (slurry) for roux.
Lactose-sensitive: Use lactose-free milk and a lactose-free hard cheese alternative.
Make-Ahead, Storage & Freezer Guide
Assemble ahead: Up to 24 hours. Wrap well and refrigerate. Bake from cold, adding 10–15 minutes.
Freeze unbaked: Wrap tightly (plastic + foil) up to 2 months. Thaw overnight in the fridge, then bake.
Freeze baked leftovers: Portion, wrap, and freeze up to 2 months. Reheat covered at 325°F / 165°C until 165°F / 74°C internal.
Nutrition & Health Benefits (Ingredient-by-Ingredient)
Approximate values; will vary by brands and exact yields. Based on 10 servings.
Ingredient

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