Seafood Lasagna with Shrimp & Crab

Ingredients (Serves 8–10):

• 1 lb shrimp, peeled and
• deveined
• 1 lb crab meat (lump or
• imitation)
• 9 lasagna noodles, cooked al dente
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried basil
  Salt and pepper to taste
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
  Chopped parsley for garnish (optional)

Directions:

1. In a large pan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and cream, whisking until smooth.
2. Add garlic powder, onion powder, dried basil, salt, and pepper. Simmer until thickened — about 5–7 minutes. Set aside.
3. In a separate skillet, cook shrimp in a bit of oil until just pink, about 2–3 minutes per side. Remove from heat and combine with crab meat.
4. In a small bowl, mix ricotta cheese with egg and a pinch of salt and pepper.
5. To assemble: In a greased 9×13-inch baking dish, spread a thin layer of béchamel.
   Add 3 noodles, half the ricotta, half the seafood, a few spoonfuls of béchamel, and a sprinkle of mozzarella.
   Repeat layers. Top with remaining noodles, béchamel, mozzarella, and parmesan.

Bake at 375°F (190°C) for 30–35 minutes, or until bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with parsley if desired.