SMOKED OYSTERS

Cooking Spray

Ingredients

  • 1 lb. lasagna noodles
    Kosher salt
  • 2 tbsp. extra-virgin olive oil
    1 lb. shrimp, peeled and deveined, tails removed
    Freshly ground black pepper
    Juice of 1/2 lemon
  • 3 cloves garlic, minced
    1 tsp. chopped thyme leaves
  • 4 tbsp. butter
    1/4 c. all purpose flour
    2 1/2 c. half-and-half (or whole milk)
    1/2 c. clam juice
    3/4 c. freshly grated Parmesan, divided
    2 tbsp. freshly chopped parsley, plus more for garnish
    1 (16-oz.) container ricotta
    1 egg
    2 (8-oz.) packages lump crab meat
    1 1/2 c. shredded mozzarella

Directions

Step 1
Preheat oven to 350°. In a large pot of salted boiling water, cook noodles according to package instructions. Lay noodles flat on a greased baking sheet, using parchment paper for stacking.
Step 2
Meanwhile, in a large skillet over medium-high heat, heat oil. Season shrimp with salt and pepper then add to skillet. Cook until pink and opaque, about 2 minutes per side. Remove from skillet and chop into bite-size pieces.
Step 3
Return skillet over medium medium heat and melt butter. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook 1 minute, then whisk in half-and-half and clam juice. Bring mixture to a simmer, stirring occasionally, and cook until thickened, about 4 minutes. (Sauce should coat the back of a wooden spoon.) Stir in ½ cup Parmesan and season with salt and pepper.
Step 4
In a medium bowl, combine ricotta, egg, remaining ¼ cup Parmesan, and parsley. Season with salt and pepper.
Step 5
Assemble lasagna: Spread a thin layer of sauce in a large baking dish and top with a layer of overlapping noodles. Spread ricotta mixture over noodles, add a layer of shrimp and crab meat, cover with sauce, then sprinkle with a layer of mozzarella. Repeat for three layers total, ending with the mozzarella.
Step 6
Tent with foil and bake 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more.
Step 7
Garnish with more parsley, then let cool 15 minutes before slicing and serving.