Ingredients:

  • 1 lb Raw Shrimp (medium, peeled & deveined)
  • 8 oz Lump Crab Meat (fresh or high-quality canned)
  • 2 medium Shallots, finely minced
  • 3 cloves Garlic, minced
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1/4 cup Fresh Parsley, chopped
  • 1 tsp Lemon Zest
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed
  • 1 cup Fish or Vegetable Stock
  • 1 cup Gruyère Cheese, grated
  • Pinch Freshly Grated Nutmeg
  • Salt and Freshly Ground Black Pepper, to taste
  • 12 Lasagna Noodles (Oven-ready or pre-boiled)
  • 1/2 cup Parmesan Cheese, grated (for topping)
  • 1 Tbsp Butter (for greasing dish)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. If using dried lasagna sheets, boil them al dente now.
  2. In a large skillet, melt 1 Tbsp butter over medium heat. Sauté minced shallots until soft. Add garlic for 1 minute. Add shrimp and cook until just pink (about 2-3 minutes). Deglaze the pan with white wine, scraping up any browned bits. Remove shrimp and shallots from heat; set aside.
  3. In a heavy-bottomed saucepan, melt the remaining 4 Tbsp butter over medium heat. Whisk in the flour continuously for 2 minutes to create a nutty-smelling roux.
  4. Gradually whisk in the warm milk, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon. Stir in the fish/vegetable stock, Gruyère, nutmeg, salt, and pepper.
  5. Stir half of the cooked shrimp/shallot mixture and half of the fresh parsley into the béchamel sauce. Taste and adjust seasoning.
  6. Begin assembly: Spread a thin layer of the béchamel sauce across the bottom of the prepared dish. Place a layer of pasta sheets over the sauce.
  7. Layer one-third of the remaining béchamel sauce, followed by half of the reserved shrimp/shallot mixture and half of the crab meat. Repeat this layering sequence (Pasta, Sauce, Seafood).
  8. Place the final layer of pasta sheets on top. Cover completely with the final layer of sauce.
  9. Sprinkle the top evenly with the grated Parmesan cheese and the remaining lemon zest.
  10. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is beautifully golden brown and bubbling.
  11. Let the lasagna rest on the counter for a crucial 15 minutes before slicing and serving to allow the layers to set.