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creamy seafood lasagna


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Step 1

Preheat oven to 350°F. Grease 9x13 baking dish.

Step 2

Cook noodles according to package instructions. Set aside on greased pan or baking sheet.

Step 3

Heat olive oil in large skillet over medium-high heat. Season shrimp with salt & pepper then add to skillet. Cook 2 minutes per side until opaque and cooked through. Remove from heat, place on cutting board and roughly chop into ¼-½ inch pieces.

Step 4

In same skillet, over medium-low heat, melt butter. Add garlic, saute briefly but do not allow to brown. Stir in flour and cook until slightly golden brown, then whisk in milk, clam juice, and heavy cream. Add thyme, 1 teaspoon kosher salt, and fresh cracked black pepper to taste. Bring sauce to a low simmer, stirring occasionally. Cook sauce until thickened. Remove from heat. Stir in ½ cup Parmesan, stir to incorporate. Add lemon juice.

Step 5

Combine ricotta, egg, remaining ½ cup Parmesan, and parsley in separate bowl. Season to taste with salt & pepper.

Step 6

In baking dish, spread sauce in thin layer on bottom, and add one layer of noddles on top. Spread ricotta mixture on noodles, then sprinkle mix of shrimp and crab on top. Cover with layer of sauce and sprinkle of mozzarella. Repeat this layer order until noodles are all used. Top final noodle layer with sauce and generous layer of mozzarella.

Step 7

Cover with greased tin foil so cheese doesn't stick. Bake 45 minutes. Uncover, bake 20 more minutes, or until cheese is golden brown.

Step 8

Let stand 20 minutes after removing from oven. Slice, garnish with remaining parsley, serve.

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