You can always splurge on fresh crabmeat, but we tested this dish with canned Chicken of the Sea lump crabmeat and liked the results. Shrimp shells render a quick stock to flavor the sauce. We used oven-ready lasagna noodles to save time.
2 teaspoons olive oil
5 cups finely chopped mushrooms (about 1 pound)
1 1/2 cups chopped onion
2 tablespoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup dry white wine
2 (6.5-ounce) cans lump crabmeat
1 pound uncooked large shrimp
2 cups water
1 1/2 teaspoons celery salt
1 teaspoon fennel seeds
1 1/4 cups (5 ounces) crumbled goat or feta cheese
Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside.
Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.
Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese.
Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375° for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.
My spouse and I don't like shrimp, so I substituted mussels and cut so they were bite-sized. Also, used seafood broth from Kitchen Basics to short cut the boiling of the shrimp shells. Otherwise, I followed the recipe and it has turned out well every time I make it.
An all-time favorite, never fails me, open to substitution(don't have crab? try halibut, tilapia, any other firm white fish). This dish always gets raves and requests for recipe. My go-to for seafood lasagna.
I made this for a Palm Sunday dinner and my family LOVED it. I give it 4 stars because it was a LOT of work. I thought everyone else was exaggerating but it really was a lot of work. That said it is definitely only a special occasion dish. I would recommend adding an extra can or two of crabmeat because I couldn't even tell it was in there after everything was mixed together. Also, I substituted the cottage cheese with reduced fat ricotta because I just couldn't fathom putting cottage cheese into a lasagna. It turned out beautiful! I will definitely make for another special occasion.
Agreed this was a very time-consuming recipe. Made as described, used a bit more shrimp and a little less of everything to as to fit an 8x8 pan (there's only 2 of us at home). Used feta for cheese and whole wheat noodles for lasagna. Delicious, but a bit too time consuming to become a standard for me. EVEN BETTER when reheated as leftovers, which surprised me, a leftover hater. Recommended if you have the time and energy.
Well liked by very discerning seafood guests -they'd 5* it, I liked it but rate it at 4*. I followed the recipe, it did take time and cost to prepare - both contributed to my selection as 4*.
I would certainly make it again for special seafood appreciating guests - it smelled, presented and handled well.
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