Dive into the flavors of the sea with my decadent Seafood Lasagna! Layers of tender lasagna noodles are filled with a rich bechamel sauce, creamy ricotta, and a medley of succulent seafood including crab, shrimp, and crawfish. Spinach and a blend of mozzarella and pepper jack cheeses add the perfect touch to this coastal culinary delight. Topped with Boudreaux's Lil Bit Better Creole seasoning, each bite is a journey to the heart of the bayou. Perfect for impressing your guests or indulging in a gourmet dinner at home.
Get ready to savor every bite!
Recipe
Ingredients
Bechamel
- 3 tbsp butter
- 2 tbsp flour
- 2 cups milk
- Salt
- Pepper
- Very small pinch of nutmeg
- 16 oz ricotta cheese
- 1 egg
- Salt
- Pepper
- Thyme, oregano, and basil, minced
- 1 bag baby spinach, stems removed
- 1 lb. crab, picked for shells
- 1 lb. shrimp
- 1 lb. crawfish
- 1 block mozzarella, grated
- 1 block pepper jack, grated
- 1 box of no-bake lasagna noodles
- Olive oil for sautéing
- Boudreaux's Lil Bit Better Creole seasoning
Directions
- Bechamel Sauce: In a saucepan, melt 3 tbsp of butter. Once melted, add in flour and whisk. Cook for a few minutes until a light roux forms and it is fragrant. Whisk in 2 cups milk and cook until the sauce has thickened enough to coat the back of a spoon. Season with salt, pepper, and a very small pinch of nutmeg.
- Ricotta Filling: In a separate bowl, mix ricotta cheese, egg, salt, pepper, and minced herbs. Reserve.
- Spinach: Sauté spinach in a hot pan just until wilted. Set aside.
- Seafood: Sauté shrimp, then crawfish until warmed through. Season with Boudreaux's Lil Bit Better Creole seasoning and reserve.
- Assembly: Layer the components repeatedly until you run out. Start with ricotta, then seafood, bechamel, spinach, cheese, and pasta. Repeat, ending with cheese.
- Bake: Cover and bake for 45 minutes at 350°F. Remove the cover and bake for another 10 minutes. Broil if needed to get the top crispy and golden brown.
- Serve: Let the lasagna cool before slicing and serving.
