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Shrimp and Crab Lasagna

Shrimp and Crab Lasagna
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This lasagna combines shrimp and crab with pasta, cheese, and a creamy sauce.

Ingredients

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  • 1 pound lasagna noodles
  • 1 pound shrimp, peeled and deveined
  • 1 pound crab meat, flaked
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 pound mozzarella cheese, shredded

Instructions

  1. Cook lasagna noodles according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in crushed tomatoes, tomato paste, water, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes.
  4. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange a layer of lasagna noodles over the sauce.
  8. Spread half of the ricotta mixture over the noodles.
  9. Top with half of the shrimp and crab meat.
  10. Sprinkle with one-third of the mozzarella cheese.
  11. Repeat layers.
  12. Top with a final layer of noodles, remaining sauce, and remaining mozzarella cheese.
  13. Bake for 30-35 minutes, or until bubbly and golden brown.
  14. Let stand for 10 minutes before serving.

Notes

  • For extra flavor, use a mix of fresh and canned crab meat.
  • Adjust the amount of seasonings to your preference.
  • This lasagna can be made ahead of time and refrigerated. Bake as directed, adding 10-15 minutes to the baking time.

Nutrition

Find it online: https://kitchenvan.com/shrimp-and-crab-lasagna/