Seafood Lasagna Fusion (Print Format)

Layers of shrimp, crawfish, crab, and rich cheeses combine in this indulgent, flavorful Italian-Creole dish.

# Ingredients:

→ Pasta and Seasoning

01 - 1 lb lasagna sheets
02 - 1 tbsp liquid crab boil

→ Seafood

03 - 1 lb medium shrimp, peeled and deveined
04 - 1 lb crawfish tails
05 - 16 oz lump crabmeat
06 - 1 tbsp Creole or Cajun seasoning
07 - 1 tbsp olive oil

→ Vegetables

08 - 2 cups fresh spinach
09 - ½ tsp salt

→ Cheeses

10 - 2 cups shredded fresh Mozzarella
11 - 1 cup shredded Fontina or Muenster cheese
12 - 1 cup shredded Parmesan cheese

→ Sauce

13 - 5 tbsp butter
14 - 1 tbsp crushed garlic
15 - ⅓ cup flour
16 - 2½ cups half and half
17 - ½ cup chicken stock
18 - 1 tsp liquid crab boil
19 - Creole seasoning and cracked black pepper, to taste
20 - 1 tbsp fresh basil

→ Filling

21 - 8 oz garlic and herb cream cheese
22 - 8 oz sour cream
23 - 1 cup shredded Parmesan cheese
24 - 1 tbsp fresh basil, chopped

# Steps:

01 - Bring a large pot of water to boil with 1 tbsp liquid crab boil. Add lasagna sheets and cook until al dente according to package directions. Drain and set aside.
02 - In a bowl, combine shrimp, crawfish tails, and lump crabmeat. Evenly sprinkle with 1 tbsp Creole or Cajun seasoning and set aside.
03 - Heat olive oil in a pan over medium-high heat. Add fresh spinach and ½ tsp salt. Sauté until wilted. Remove from heat and set aside.
04 - Preheat oven to 375°F. In the same pan, melt butter over medium heat. Add crushed garlic and sauté for 30 seconds. Stir in flour and cook for 1 minute. Gradually whisk in chicken stock and half and half until smooth. Add 1 tsp liquid crab boil, Creole seasoning, and cracked black pepper to taste. Stir continuously until sauce thickens. Remove from heat and fold in Parmesan cheese until melted.
05 - In a bowl, combine cream cheese, sour cream, shredded Parmesan, and chopped fresh basil. Mix until smooth and set aside.
06 - Spray a standard lasagna pan with nonstick spray. Ladle a thin layer of sauce on the bottom. Arrange a layer of noodles over sauce. Spread one-third of the filling mixture on noodles, then add one-third of the seafood and spinach. Sprinkle one-third of the Mozzarella and Fontina cheeses, then drizzle one-third of the sauce. Repeat layering two more times, finishing with sauce and cheese on top.
07 - Bake uncovered on the center oven rack at 375°F for 35-45 minutes. Broil on high for 3-5 minutes until cheese is golden brown.
08 - Sprinkle fresh basil over the top. Allow to cool for at least 15 minutes before slicing and serving.

# Tips:

01 - Freeze fresh Mozzarella for 30-60 minutes before shredding to ease preparation.
02 - Do not overcook lasagna noodles; they should remain al dente as they will continue cooking in the oven.
03 - Use a standard lasagna pan approximately 12×16×3.5 inches for correct layering. Adjust quantities and pan size accordingly for smaller portions.

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