INGREDIENTS
Ingredients:
For the Cream Sauce:
4 tbsp unsalted butter
¼ cup all-purpose flour
1 (8 oz) bottle clam juice
3 cups whole milk
1 ½ tsp kosher salt
¼ tsp freshly ground black pepper
For the Lasagna:
1 pound dried lasagna noodles
Olive oil
½ bunch fresh parsley
½ medium lemon
4 cloves garlic
4 tbsp unsalted butter
½ cup dry white win, such as Sauvignon Blanc
1 lb tiny raw, peeled, and cleaned shrimp (70-90 per lb)
1 ¼ tsp kosher salt, divided, plus more for the pasta
3 cups part-skim ricotta cheese
1 ½ oz Parmesan cheese, finely grated (about ¾ cup or scant ½ cup store-bought grated)
¼ tsp freshly ground black pepper, plus more as needed
8 oz lump crab meat
8 oz cooked and chopped lobster meat
1 lb low-moisture mozzarella cheese, shredded (about 4 cups)
Cooking spray
DIRECTIONS
Directions:
1. Arrange a rack in the middle of the oven and heat the oven to 350F.
Make the Cream Sauce:
1. Melt 4 tbsp unsalted butter in a medium saucepan over medium heat. Add ¼ cup all-purpose flour and cook, stirring, until very lightly toasted, about 2 minutes. While whisking, slowly pour in 1 (8 oz) bottle clam juice, then 3 cups whole milk. Season with 1 ½ tsp kosher salt and ¼ tsp black pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and simmer until thickened, 8-10 minutes more. Taste and season with more kosher salt and black pepper as needed.
2. Meanwhile, cook 1 lb dried lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cool water until cool, and drain well again. Arrange the noodles in an even layer on a large baking sheet, coating them with olive oil and overlapping them slightly if needed.
3. Pick the leaves from ½ bunch fresh parsley and finely chop until you have ¼ cup for the sauce and 1 tbsp more for garnish. Juice ½ medium lemon until you have 1 tbsp juice. Finely chop 4 garlic cloves.
4. Melt 4 tbsp butter unsalted butter in a large skillet over medium heat. Add the garlic and cook, stirring, until golden brown, about 3 minutes. Add ½ cup dry white wine and boil until the wine has almost evaporated, about 3 minutes. Add 1 lb raw tiny shrimp and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes.
5. Remove the skillet from the heat. Add the ¼ cup parsley, the lemon juice, and ¼ tsp of the kosher salt, and stir to combine. Taste and season with more kosher salt as needed.
6. Place 3 cups ricotta cheese, ¾ cup finely grated Parmesan cheese, the remaining 1 tsp kosher salt, and ¼ tsp black pepper in a medium bowl and stir to combine. Taste and season with more kosher salt and black pepper as needed.
Assemble the Lasagna:
1. Spread ½ cup of the cream sauce in the bottom of a 9x13-inch baking dish. Arrange ? of the noodles over the cream cause, overlapping them as needed. Spread half the ricotta mixture over the noodles. Evenly arrange half the shrimp mixture, half the lobster, and half the crab over the ricotta. Sprinkle with 1 cup of the mozzarella.
2. Dollop and spread 1 cup of the cream sauce over the cheese. Repeat layering half the remaining noodles, the remaining ricotta mixture, and the remaining shrimp mixture, lobster, and crab. Sprinkle with 1 cup of the mozzarella cheese. Dollop and spread 1 cup of the cream sauce over the cheese. Top with the remaining lasagna noodles, spread with the remaining cream sauce, and sprinkle with the remaining 2 cups mozzarella.
3. Coat a large sheet of aluminum foil with cooking spray. Loosely cover the baking dish with the foil spray-side down. Bake for 30 minutes. Uncover and bake until golden-brown and bubble, 20 to 25 minutes more. Let cool for at least 15 minutes before slicing. Garnish with the reserved parsley before serving.
