Ingredients
– 9 lasagna noodles
– 1 pound shrimp, peeled and deveined
– 1 pound lump crab meat
– 2 cups ricotta cheese
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 4 cups béchamel sauce (homemade or store-bought)
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 2 teaspoons Italian seasoning
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling noodles
– Skillet for sautéing
– 9×13 inch baking dish
– Mixing bowls
– Whisk
– Measuring cups and spoons
– Plastic wrap or aluminum foil
Step-by-Step Instructions
To start, I bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente. Draining them and laying them out flat on a kitchen towel is key to preventing them from sticking. Meanwhile, in a skillet, I heat the olive oil over medium heat and sauté the minced garlic until fragrant. The smell of garlic filling my kitchen is simply divine! After that, I add in the shrimp, cooking them until they turn pink, and then carefully fold in the lump crab meat, Italian seasoning, and season with salt and pepper. This combination sends my taste buds into a dance! (See the next page below to continue steps…)