Ingredients:

  • 1 lb large shrimp, peeled, deveined, tails removed, and cut into thirds
  • 1 lb lump crabmeat, drained and picked for shells
  • 8 oz bay scallops
  • 1 tbsp olive oil
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cups whole milk
  • 3 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp ground nutmeg
  • 15 lasagna noodles, boiled al dente
  • 15 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 1 large egg

Instructions:

  1. Heat olive oil in a large pan over medium-high heat. Sauté the shrimp and scallops for 2-3 minutes until the shrimp are just turning pink. Remove from heat immediately and drain all excess liquid to prevent a watery lasagna.
  2. In a large heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until it smells slightly nutty without browning.
  3. Gradually whisk in the whole milk, garlic, lemon zest, salt, white pepper, and nutmeg. Continue whisking until the sauce coats the back of a spoon and thickens into a velvety white cream. Remove from heat.
  4. In a medium bowl, combine the ricotta cheese with the egg and half of the parmesan cheese. Mix until the texture is uniform and creamy and smooth.
  5. Spread a thin layer of the white sauce on the bottom of a 9x13 inch baking dish. Layer 3-5 lasagna noodles over the sauce.
  6. Spread a portion of the ricotta mixture over the noodles, then top with a layer of shrimp, scallops, and crabmeat. Drizzle with white sauce and sprinkle with mozzarella.
  7. Repeat the layers until all ingredients are used, finishing with a final layer of noodles topped with the remaining white sauce, mozzarella, and parmesan.
  8. Bake at 375°F (190°C) for 35-40 minutes until the cheese is golden brown and the sauce is bubbling. Let rest for 15 minutes before slicing to ensure the layers set.