Ingredients
– 9 lasagna noodles
– 1 pound shrimp, peeled and deveined
– 1 pound crab meat
– 2 cups ricotta cheese
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 2 cups béchamel sauce (you can use store-bought or homemade)
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1 teaspoon black pepper
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling noodles
– Skillet
– Mixing bowls
– 9×13 inch baking dish
– Whisk (for béchamel)
– Aluminum foil
– Knife and cutting board
Step-by-Step Instructions
To start, I bring a large pot of salted water to a boil and carefully add the lasagna noodles. I cook them according to package instructions until they’re al dente. While the noodles are cooking, I heat a tablespoon of olive oil in a skillet and sauté the minced garlic until it’s fragrant, being careful not to let it brown. Then, I add the shrimp and cook them until they turn pink, which takes just a few minutes. Now, if you’re like me and love layering up all that flavor, toss in the crab meat too, stirring just until it’s warmed through. It smells absolutely wonderful! (See the next page below to continue steps…)