Ingredients
– 9 lasagna noodles
– 1 lb shrimp, peeled and deveined
– 1 lb lump crab meat
– 2 cups ricotta cheese
– 3 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 2 cups heavy cream
– 1 cup white wine (I love using a Chardonnay)
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley for garnish
Equipment Needed
– Large pot for boiling lasagna noodles
– 12×9 inch baking dish
– Sauté pan
– Mixing bowls
– Whisk
– Spoon for layering
– Aluminum foil
Step-by-Step Instructions
To start, I boil a large pot of salted water and cook the lasagna noodles according to package instructions until al dente. I like to add a touch of olive oil to the water to prevent sticking. Once they’re done, I drain them and set them aside, taking a moment to enjoy that comforting, pasta-scented steam rising from the pot. In a separate sauté pan, I heat olive oil over medium heat and add the minced garlic. The smell is divine! Then, I add the shrimp and cook until pink, just about 3-4 minutes. I finish with the white wine, letting it reduce by half. I always ensure to stir in my seasonings at this stage. (See the next page below to continue steps…)