Ingredients:

  • 12 lasagna noodles
  • 1 lb raw shrimp, peeled, deveined, and chopped
  • 1 lb lump crab meat, drained and picked
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp Old Bay seasoning
  • 15 oz low-fat ricotta cheese
  • 1 large egg
  • 10 oz frozen spinach, thawed and squeezed dry
  • 0.75 cup fresh Parmesan cheese, grated and divided
  • 0.25 tsp ground nutmeg
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups 2% milk
  • 0.5 tsp salt
  • 0.5 tsp white pepper
  • 0.25 cup fresh parsley, finely chopped
  • 2 cups part-skim mozzarella cheese, shredded

Instructions:

  1. In a large mixing bowl, combine 15 oz low-fat ricotta, one large egg, 10 oz squeezed-dry spinach, 1/4 tsp nutmeg, and 1/2 cup grated Parmesan cheese. Stir until uniform to create the structural base.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic, chopped shrimp, and 1 tsp Old Bay seasoning. Sauté for only 60 seconds per side until par-cooked. Fold in the lump crab meat and remove from heat.
  3. In a medium saucepan, melt 4 tbsp butter. Whisk in 1/4 cup flour for 1 minute. Gradually whisk in 3 cups of 2% milk until smooth. Simmer until thickened, then stir in 1/2 tsp salt, 1/2 tsp white pepper, and 1/4 cup fresh parsley.
  4. If using standard noodles, boil in 4 liters of salted water until al dente. Drain and set aside.
  5. In a 9x13 inch baking dish, spread a thin layer of white sauce. Layer noodles, half of the ricotta mixture, half of the seafood medley, and a sprinkle of mozzarella. Repeat layers, finishing with sauce, mozzarella, and the remaining 1/4 cup Parmesan.
  6. Bake at 375°F (190°C) for 45 minutes or until the top is golden brown and the edges are bubbling. Let rest for 10 minutes before slicing.