Ingredients
– 9 lasagna noodles
– 1 pound shrimp, peeled and deveined
– 1 cup crab meat, picked over for shells
– 2 cups ricotta cheese
– 2 cups mozzarella cheese, shredded
– 1 cup Parmesan cheese, grated
– 2 tablespoons fresh parsley, chopped
– 2 tablespoons fresh basil, chopped
– 3 cups bechamel sauce
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil
Equipment Needed
– Large pot for boiling noodles
– Large skillet for sautéing
– 3-quart baking dish
– Mixing bowls
– Whisk
– Cooking spoon
Step-by-Step Instructions
First, I start by boiling the lasagna noodles according to the package instructions—usually, about 8-10 minutes does the trick. It’s important to cook them just until they’re al dente since they will continue to cook in the oven. Once cooked, I drain them and lay them out on a sheet of parchment paper to prevent sticking. Meanwhile, in a skillet, I heat a splash of olive oil and sauté the minced garlic until fragrant. Then, I add the shrimp until they turn pink, and finally, gently fold in the crab meat. I season this delightful mixture with some salt, pepper, parsley, and basil to bring out all those incredible flavors. (See the next page below to continue steps…)