Seafood Lasagna
Cuisine: Italian
  • For the white sauce:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • ½ tsp. salt
  • 1 cup whole milk
  • ½ cup heavy cream
  • grating of nutmeg
  • 1 crushed garlic clove
  • 1 bay leaf
  • ¼ cup grated Parmesan
  • For the spinach sauce:
  • 1 bunch spinach (or 16 oz. frozen package)
  • 1 bunch basil
  • ½ cup diced onion (or shallot)
  • pinch of fennel powder
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup chicken broth
  • 1 tablespoon heavy cream
  • 1 egg
  • salt & pepper to taste
  • For assembly:
  • ½ lb. medium shrimp
  • ½ lb.lump crabmeat
  • 1 cup shredded mozarella cheese
  • grated parmesan to taste
  • 9 boiled lasagna noodles
  • lemon zest
  • parsley for garnish
  1. For the white sauce:
  2. Melt butter over low heat and whisk in flour.
  3. Cook for a minute till smooth then add salt & nutmeg.
  4. Slowly whisk in milk then add crushed garlic clove.
  5. Let simmer over very low heat for about ten minutes to extract the flavor from the bay leaf & garlic then slowly add heavy cream. Stir in the Parmesan, cover & set aside.
  6. For the spinach sauce:
  7. Boil spinach just long enough to wilt it, drain, and squeeze as much water out of it as you can.
  8. Put in a food processor with the uncooked basil leaves and pulse just a couple of times. Don't overdo or you will end up with baby food.
  9. In a saucepan melt butter & whisk in flour until no lumps remain, then slowly stir in fennel powder, lemon zest, chicken broth and cream.
  10. Once the sauce has thickened, let cool a little then add to the spinach & basil mixture.
  11. When it has cooled a little fold in a well beaten egg. Set aside.
  12. Assembly:
  13. Lightly oil baking dish. I used a 10"X 6.5" X 3" pan.
  14. Put enough white sauce on bottom to form a thin layer.
  15. Place boiled noodles over that.
  16. Cover noodles with spinach sauce, then evenly place raw shrimp and crab over it & cover that with some of the shredded mozzarella.
  17. Lay down another layer of noodles, cover with white sauce, then spinach sauce, then seafood & mozzarella.
  18. Cover with another layer of noodles and remainder of white sauce. Be sure you've left enough white sauce to form a nice thickish layer.
  19. Grate Parmesan over the top, cover with foil and put in a 350 degree oven for 30 minutes. Place about 5 inches under a 400 degree broiler for 5.
This survives freezing pretty well. It can be cut into chunks, wrapped in foil then warmed in the foil in a slow oven.
At the risk of sounding repetitive, do not over process the spinach/basil mixture. Just a couple of pulses will do. It should be chunky.
Recipe by The FrangloSaxon Cooks at