TGIF!  I don't know about you all but for me and mine it's been a loooooong week.  June can sometimes be busy and when Friday rolls around, nothing feels better than a great glass of wine and a yummy dish.  This one hits the spot for sure.  I recently made it to rave reviews (including my own and I am my biggest critic!) and therefore wanted to share it with you guys hoping you'll love it too!

If you've made lasagna ever before then you'll find the steps simple and familiar.  You can substitute the shrimp and/or seafood sticks with your favorite seafood or shellfish of choice.  Other than that it's a quick sauté, cream béchamel and one, two, three layer...voila! If you're ready to give it a try here are the delicious details...





  • 2 boxes oven ready lasagna sheets
  • tablespoons butter
  • ½ cup flour 
  • ½ cup milk
  • oz softened cream cheese 
  • 1 large container whole milk ricotta cheese
  • 2 cups grated mozzarella cheese 
  • eggs
  • ¼ cup grated parmesan cheese
  • 2 tablespoons fresh chopped basil 
  • 1 tablespoon fresh chopped oregano 
  • nutmeg to taste
  • salt & pepper to taste
  • 1 lb peeled & deveined shrimp, diced
  • ½ lb imitation crab or seafood sticks, diced
  • 1/3 cup butter toasted breadcrumbs 



     1.  Preheat oven to 350°F/180°C

2.  In a large sauté pan, sauté crab in butter until lightly golden.  

     Place aside and then sauté shrimp adding additional butter if needed.
     Add a shake of garlic powder to both at the end and hold aside.

3.  Prepare the béchamel sauce by melting 4  tablespoons butter in a      sauce pan. Once ready, slowly add the flour whisking until blonde.  Next add warmed milk slowly creating a smooth, slightly thick sauce.  Add in the cream cheese until blended then the nutmeg, salt and pepper to taste.  Keep warm on a very low heat.

4.  In a large bowl mix together the ricotta, eggs, parmesan, oregano,        basil and salt and pepper to taste.

5. Combine béchamel sauce with the sautéed seafood reserving a 1/2 cup plain sauce to prepare the baking dish.  

6. Spread the half cup of béchamel sauce onto the bottom of a 13 x 9 pan.  Layer the first set of lasagna sheets on top so that they overlap and completely cover the pan.

7.  Add the ricotta mixture on top and then the béchamel and seafood sauce.  Keep going until you reach the top (usually 3 layers).  Cover the entire top now with the mozzarella.  

8.  Bake uncovered in 350*F oven for 40 minutes.  Remove and add the butter toasted breadcrumbs on top for the final five minutes or just until browned and bubbly.  

Let the dish rest for 15 minutes before serving.  Add basil garnish, snap a pic and enjoy!