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Shrimp and Crab Lasagna Pinwheels

Course: Main Course

Equipment

  • Food processor
  • 9x13 Baking Pan
  • Large Frying Pan or Deep Skillet

Ingredients

Shrimp Prep

  • 1 lb shrimp raw, peeld and devained
  • 1 Old Bay Seafood Steamers Packet

Pasta Filling

  • 16 oz Ricotta cheese
  • 4 oz cream cheese
  • 1 tsp red pepper flakes
  • 1 egg beaten
  • 8 oz crab meat
  • 1 tsp Old Bay Seasoning
  • ½ tsp Worshestershire Sauce
  • ½ tsp Sriracha
  • 1 cup mozzarella cheese shredded
  • ¼ cup parmesan cheese shredded

Baking Sauce

  • ¾ cup onion coursely chopped
  • ¾ cup celery coursely chopped
  • 12 lasagna noodles uncooked
  • 2 tbsp butter
  • 3 clove garlic minced
  • 2½ cups milk
  • 3 tbsp flour
  • ½ tsp Old Bay
  • ½ cup white wine
  • salt and pepper to taste
  • 1 cup mozzarella cheese
  • ¼ cup parmesan cheese
  • ½ tsp dried parsley flakes
  • additional mozzarella (optional for topping)

Instructions

Shrimp Prep

  • Preheat oven to 350°F.
  • Cook shrimp per directions on Old Bay Seafood Steamers packet. Once cool, cut into small pieces (¼").

Pasta Filling

  • In a large bowl, mix shimp, ricotta cheese, cream cheese, crab meat, Old Bay, red pepper flakes, Worchestershire, Sriracha, and egg.
  • Stir in the mozzarella and parmesan cheese, set aside.
  • Cook lasagna noodles in salted boiling water per directions.
  • Place cooked lasagna noodles flat on parchement lined cookie sheet (keeps them from sticking together; layer if necessary).

Baking Sauce

  • Prepare a 9 x 13 pan by spraying with cooking spray.
  • Place celery and onion in food processor and chop until you achieve a slurry, set aside.
  • Melt butter in a deep non-stick skillet.
  • Saute garlic until fragrant. Add onion and celery slurry to pan. Saute for 1-2 minutes. (to reduce any liquid).
  • Whisk in flour, and cook until golden (about 2-3 minutes) to make a roux.
  • Add ½ tsp Old Bay to pan. Stir.
  • Stir in milk and red pepper flakes, allow to thicken (abaout 4-5 minutes, don't scorch).
  • Add wine and stir, season to taste with salt and pepper.
  • Add mozzerella cheese and parmesan cheese. Stir till melted, turn off heat.
  • Put a layer of sauce in the bottom of the 9x13 baking dish, set aside
  • Put about a ¼"-½" layer of the seafood mixture on the lasagna noodle, roll noodle and place seam side down in baking dish.
  • Cover with cheese sauce, sprinkle with shredded mozzerella and parsley.
  • Bake for 30 minutes.