Creamy Seafood with Lasagna (Print Version)

# Ingredients:

→ Cream Sauce

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

→ Pasta

07 - 1 pound dried lasagna noodles
08 - Olive oil, for coating

→ Herbs and Aromatics

09 - 1/2 bunch fresh parsley
10 - 1/2 medium lemon, juiced
11 - 4 garlic cloves, finely chopped

→ Seafood

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

→ Cheeses

15 - 3 cups part-skim ricotta cheese
16 - 1 1/2 ounces finely grated Parmesan cheese (approx. 3/4 cup)
17 - 1 pound low-moisture mozzarella cheese, shredded (about 4 cups)

→ Additional

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

# Instructions:

01 - Position a rack in the center of the oven and preheat to 350°F (177°C).
02 - Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in 1/4 cup flour and cook, stirring continuously, until lightly toasted, approximately 2 minutes. Gradually whisk in clam juice followed by whole milk. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat, stirring often. Lower heat and simmer until thickened, roughly 8–10 minutes. Adjust seasoning to taste.
03 - Boil salted water in a large pot. Cook the dried lasagna noodles as per package instructions until al dente. Drain and rinse under cold water to halt cooking. Drain thoroughly. Spread noodles evenly on a baking sheet, lightly coated with olive oil to prevent sticking.
04 - Remove parsley leaves from stems and finely chop until 1/4 cup is measured. Reserve 1 tablespoon for garnish. Juice half a lemon to yield approximately 1 tablespoon. Finely chop garlic cloves.
05 - In a large skillet, melt 4 tablespoons butter over medium heat. Add chopped garlic and cook, stirring, until golden, about 3 minutes. Pour in white wine and simmer until nearly evaporated, around 3 minutes. Add shrimp and sauté, stirring occasionally, until pink and just cooked through, approximately 4 minutes. Remove from heat and stir in chopped parsley, lemon juice, and 1/4 teaspoon kosher salt. Season to taste with additional salt if required.
06 - Combine ricotta cheese, grated Parmesan, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl. Mix until evenly blended and adjust seasoning if necessary.
07 - Lightly spread 1/2 cup of cream sauce on the bottom of a 9x13 inch baking dish. Layer one-third of noodles over the sauce, overlapping as needed. Spread half of the ricotta mixture evenly over noodles. Distribute half of the shrimp mixture, half of the lobster meat, and half of the crab meat on top. Sprinkle with 1 cup mozzarella cheese. Dollop and spread 1 cup cream sauce over mozzarella. Repeat layering with half the remaining noodles, ricotta, shrimp, lobster, crab, and 1 cup mozzarella followed by 1 cup cream sauce. Top with remaining noodles, spread with residual cream sauce, then finish with remaining 2 cups mozzarella cheese.
08 - Spray a large sheet of aluminum foil with cooking spray, placing the sprayed side down to cover the dish loosely. Bake for 30 minutes. Remove foil and continue baking until the top is golden and bubbling, 20 to 25 minutes more.
09 - Allow the dish to rest for at least 15 minutes before slicing. Garnish with reserved parsley before serving.

# Notes:

01 - Resting the dish before slicing helps to set the layers, ensuring clean servings.

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