Seafood Lasagna

Ingredients

Cooking spray
1 lb lasagna noodles
Kosher salt
2 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined, tails removed
Freshly ground black pepper
Juice of 1/2 lemon
3 cloves garlic, minced
1 tsp. chopped thyme leaves
4 tbsp. butter
1/4 c. all purpose flour
2 1/2 c. half-and-half (or whole milk)
1/2 c. clam juice
3/4 c. freshly grated Parmesan, divided
2 tbsp. freshly chopped parsley, plus more for garnish
1 (16-oz.) container ricotta
1 egg
2 (8-oz.) packages lump crab meat
1 1/2 c. shredded mozzarella

Directions

heat kitchen appliance to 350°. in a very giant pot of salt-cured boiling water, cook noodles in keeping with package directions. Lay noodles flat on a lubricated baking sheet, exploitation parchment paper for stacking.

Meanwhile, in a very giant cooking pan over medium-high heat, heat oil. Season shrimp with salt and pepper then boost cooking pan. Cook till pink and opaque, regarding two minutes per facet. take away from cooking pan and chop into bite-size items.

come back cooking pan over medium medium heat and soften butter. Stir in garlic and thyme and cook till perfumed, regarding thirty seconds. Stir in flour and cook one minute, then whisk in half-and-half and clam juice. Bring mixture to a simmer, stirring often, and cook till thickened, regarding four minutes. (Sauce ought to coat the rear of a wood spoon.) Stir in ½ cup cheese and season with salt and pepper.

in a very medium bowl, mix cheese, egg, remaining ¼ cup cheese, and parsley. Season with salt and pepper.

Assemble lasagna: unfold a skinny layer of sauce in a very giant baking dish and high with a layer of overlapping noodles. unfold cheese mixture over noodles, add a layer of shrimp and crab meat, cowl with sauce, then sprinkle with a layer of cheese. Repeat for 3 layers total, ending with the cheese.