Seafood lasagna

Ingredients

For 6 people

• 9 oz dry lasagna noodles
• 16 oz raw shrimp, peeled and deveined
• 8 oz lump crab meat, picked over and drained
• 2 tbsp olive oil
• 6 oz yellow onion, finely diced
• 2 tsp minced garlic
• 8 oz cremini mushrooms, sliced
• 5 oz fresh spinach
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 1 cup seafood stock
• 15 oz whole-milk ricotta
• 8 oz shredded mozzarella
• 1/2 cup grated Parmesan
• 2 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 tbsp chopped parsley

Method

1. Cook the noodlesBring a large pot of well-salted water to a boil. Add the 9 oz dry lasagna noodles and cook until flexible but still slightly firm, about 8 minutes for regular noodles. Drain well and lay the noodles flat on a lightly oiled baking sheet or parchment so they do not stick.
2. Prepare the seafood fillingPat the 16 oz raw shrimp dry and chop any very large pieces into bite-size chunks. Heat 2 tbsp olive oil in a wide skillet over medium-high heat. Add the shrimp in a single layer and cook just until opaque and curled, about 2 to 3 minutes total. Transfer to a plate, then fold in the 8 oz lump crab meat gently so it stays in large pieces.
3. Build the vegetable baseReduce the skillet to medium heat. Add the 6 oz diced onion and cook for 4 minutes, stirring, until softened. Add the 2 tsp minced garlic and the 8 oz sliced cremini mushrooms, then cook 5 to 6 minutes more until the mushrooms release their liquid and begin to brown. Add the 5 oz fresh spinach and stir just until wilted. Scrape this mixture into the seafood bowl.
4. Make the white sauceIn a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute to remove the raw flour taste. Slowly whisk in 2 1/2 cups whole milk and 1 cup seafood stock, then simmer 3 to 5 minutes, whisking often, until thick enough to coat a spoon. Whisk in 15 oz ricotta, 1/2 cup grated Parmesan, 2 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp crushed red pepper flakes until smooth and creamy.
5. Combine the fillingPour about 1 cup of the white sauce over the shrimp, crab, and vegetables and fold gently so the seafood is lightly coated but not broken apart. Reserve the remaining sauce for layering. Taste and adjust only with a little more lemon juice if you want a brighter finish.
6. Layer the lasagnaHeat the oven to 375 F. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. Add a layer of noodles, then half the seafood mixture, one-third of the remaining sauce, and 3 oz of the 8 oz shredded mozzarella. Repeat with noodles, the remaining seafood mixture, another third of the sauce, and another 3 oz mozzarella. Finish with the last noodle layer, the remaining sauce, and the remaining 2 oz mozzarella.
7. Bake until bubblingCover the dish with foil and bake for 20 minutes. Remove the foil and bake 12 to 15 minutes more, until the top is browned in spots and the sauce is bubbling around the edges. If the top is browning too quickly, loosely tent the foil back over the dish for the last few minutes.
8. Rest and sliceLet the lasagna rest for 15 minutes before cutting so the layers hold together and the sauce thickens slightly. Sprinkle with 2 tbsp chopped parsley, then slice into 6 portions and serve warm from the pan.