Fun fact: Nearly one in four Americans are Catholic. And since Catholics can’t eat meat on Fridays during Lent – but can eat fish – that adds up to a lot of fish being sold during this season. Stores all over the country have great sales on seafood, and normally pricey treats like shrimp and crabmeat are available at bargain prices.
So basically, even for those of us who aren’t Catholic, this is a great time of year to try out new seafood recipes. And it’s healthy, too!
So, in honor of this season of seafood, I decided to try a fish-based version of that classic Italian treat, lasagna.
HOW TO MAKE SEAFOOD LASAGNA:
First, I swapped out the ground beef for a mixture of luscious shrimp and crabmeat. Then, since a hearty red sauce would drown out the more delicate flavors of the seafood, I replaced it with a basic white sauce with a touch of parmesan. And I skipped the zesty basil and oregano in favor of chopped parsley, which complements the fishy flavors.
Eating lasagna this way will make you see this classic recipe with new eyes. It’s a deliciously different twist on your grandma’s lasagna that will make you fall in love with this old favorite all over again.
EASY SEAFOOD LASAGNA
My Easy Seafood Lasagna recipe is a fish-based version of that classic Italian treat, but with a creamy sauce you’ll love!
Ingredients
- 1 pound lasagna noodles
- 4 Tablespoons butter
- ¼ cup plus 1 tablespoon flour
- 4 cups milk
- 1 cup grated parmesan cheese divided
- ½ tablespoon salt
- ¼ tablespoon ground white pepper
- 1 15 oz container ricotta cheese
- 1 egg
- 2 teaspoons minced garlic
- 2 ½ cup grated mozzarella cheese divided
- ½ cup chopped parsley
- 1 pound cooked shrimp chopped if large
- 1 pound crabmeat
Instructions
- Cook pasta according to package directions, drain and separate.
- In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Off the heat add parmesan cheese, salt and pepper.
- In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
- Mix shrimp and crab in a bowl.
- In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.
- Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 20 minutes to set.