Seafood Lasagna Fusion Delight (Print Version)

A rich blend of seafood and cheeses layered with spinach and Creole-seasoned Alfredo sauce.

# What You'll Need:

→ Pasta

01 - 9 lasagna sheets, boiled al dente with 1 cup liquid crab boil

→ Seafood

02 - 1 pound medium shrimp, peeled and deveined
03 - 8 ounces crawfish tails, thawed if frozen
04 - 8 ounces lump crabmeat, handled gently

→ Produce

05 - 5 ounces fresh spinach
06 - 4 cloves garlic, crushed
07 - 2 tablespoons fresh basil, chopped

→ Dairy

08 - 120 grams cream cheese, garlic and herb flavored
09 - 60 grams sour cream
10 - 1 cup shredded Mozzarella cheese
11 - 1 cup shredded Fontina cheese
12 - ½ cup grated Parmesan cheese
13 - 4 tablespoons unsalted butter

→ Pantry

14 - 2 tablespoons extra virgin olive oil
15 - 2 tablespoons all-purpose flour
16 - 1 cup half and half
17 - 1 cup chicken stock
18 - 1 teaspoon Creole or Cajun seasoning
19 - ½ teaspoon cracked black pepper
20 - Salt, to taste
21 - 1 cup liquid crab boil
22 - Nonstick cooking spray

# Steps to Follow:

01 - Heat olive oil in a pan over medium-high heat. Add fresh spinach and a pinch of salt. Stir occasionally until fully wilted. Remove from heat and set aside.
02 - Combine shrimp, crawfish tails, and lump crabmeat in a bowl. Sprinkle with Creole seasoning and toss gently to keep crab chunks intact. Set aside.
03 - Bring a large pot of water to a boil and add liquid crab boil. Submerge lasagna sheets and cook until al dente according to package directions. Drain and set aside.
04 - Preheat oven to 375°F. In the spinach pan, melt butter over medium heat. Add crushed garlic and sauté 30 seconds without browning. Stir in flour and cook 1 minute to form roux. Gradually whisk in chicken stock and half and half, stirring until thickened. Season with Creole seasoning, black pepper, and liquid crab boil. Stir in Parmesan cheese until melted. Remove from heat.
05 - Blend garlic and herb cream cheese, sour cream, Parmesan, and fresh basil until smooth. Set aside.
06 - Spray a lasagna pan with cooking spray. Spread a thin layer of Alfredo sauce on bottom. Layer 3 lasagna sheets to cover. Spread one third of the cream cheese filling over noodles. Add one third of seafood mixture and wilted spinach. Sprinkle one third of Mozzarella and Fontina cheeses. Pour one third of Alfredo sauce over. Repeat twice to form three layers total.
07 - Bake uncovered in the preheated oven for 35 to 45 minutes until bubbly and set. Broil on high for 3 to 5 minutes to achieve a golden brown top, watching carefully.
08 - Sprinkle fresh basil over the top. Remove from oven and let rest 15 minutes before slicing and serving.

# Additional Notes:

01 - Toast garlic briefly without browning to avoid bitterness in the sauce.
02 - Do not overcook noodles; they should be al dente as they finish cooking in the oven.
03 - Freeze fresh mozzarella for 30-60 minutes before shredding for cleaner cheese strands.

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