Crabmeat Lasagna
Indulge in the ultimate seafood comfort food with this creamy and decadent Crabmeat Lasagna. Layers of tender lasagna noodles are piled high with a luscious blend of fresh or canned crabmeat, ricotta, mozzarella, and Parmesan cheeses, all enveloped in a velvety homemade white sauce infused with a hint of nutmeg. Sautéed garlic and onions add depth of flavor, while fresh parsley brings a burst of brightness to every bite. Baked to golden, bubbly perfection, this lasagna is a show-stopping dish perfect for special occasions or an elevated weeknight dinner. Easy to assemble and packed with gourmet flair, it’s a unique twist on a classic Italian favorite and a must-try for seafood lovers!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Fresh or canned crabmeat
- 16 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 2 cloves Fresh garlic, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook lasagna noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a medium pan, heat olive oil over medium heat. Add minced garlic and chopped onion. Sauté until fragrant and the onion becomes translucent, about 5 minutes.
In a large mixing bowl, combine crabmeat, ricotta cheese, sautéed garlic and onion, chopped parsley, 1/2 cup of shredded mozzarella, 1/4 cup of grated Parmesan, salt, and pepper. Stir until the mixture is well combined.
To make the white sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking continuously to prevent lumps. Cook for 5-7 minutes until thickened. Stir in nutmeg and adjust seasoning with salt and pepper.
Spread a thin layer of white sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce.
Spread one-third of the crabmeat mixture over the noodles. Top with another thin layer of white sauce. Repeat the layering process two more times, ending with a layer of noodles and white sauce on top.
Sprinkle the remaining shredded mozzarella and grated Parmesan cheese evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
5784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.9 g | 302% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 7559 mg | 329% | |
| Total Carbohydrate | 609.9 g | 222% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 65.6 g | ||
| Protein | 335.4 g | 671% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 5933 mg | 456% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 4444 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
