Seafood Lasagna

Ingredients

• Cooking spray
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 (8-ounce) bottle clam juice
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• 1 large garlic clove, grated
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 16 ounces whole-milk ricotta cheese
• 8 ounces mascarpone cheese
• 1 teaspoon grated lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmesan cheese, divided
• 1 1/2 teaspoons grated garlic cloves (from 3 large cloves), divided
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper
• 1/4 cup (2 ounces) dry vermouth or dry white wine
• 1 pound medium-size peeled, deveined raw shrimp, halved crosswise
• 1 pound fresh jumbo lump crabmeat, drained and picked over
• 1/2 cup chopped fresh soft herbs (such as tarragon, chives, and parsley), plus more for garnish
• 16 ounces shredded low-moisture part skim mozzarella cheese (about 4 cups)
• 12 ounces uncooked lasagna noodles (about 15 sheets)

Steps

1. Preheat the oven to 350°F and grease a 13- x 9-inch baking pan with cooking spray.
2. Melt butter in a medium saucepan over medium heat. Whisk in flour until combined, then cook, whisking constantly, about 4 minutes until golden. Slowly whisk in milk and clam juice. Gently bring to a simmer over medium heat and simmer for 9 to 12 minutes, whisking often, until thickened. Stir in Parmesan, garlic, salt and pepper, then remove from the heat and set aside.
3. In a large bowl, combine ricotta, mascarpone, lemon zest and juice, salt, pepper, spinach, 3/4 cup Parmesan and 1/2 teaspoon grated garlic thoroughly.
4. Melt butter in a large skillet over medium-high heat. Add crushed red pepper and the remaining 1 teaspoon grated garlic and cook about 30 seconds, stirring constantly, until fragrant. Stir in vermouth and cook about 1 minute to reduce by half. Add shrimp and crabmeat and cook about 2 minutes, stirring gently, until the shrimp are almost cooked through. Take off the heat and stir in herbs.
5. Spread 1/2 cup Béchamel across the prepared pan's bottom. Cover with as many noodles as fit, breaking or cutting them to make 1 layer. Ladle 1 cup Béchamel over the noodles and spread to cover. Spread half the ricotta mixture over the noodles, then arrange half the shrimp mixture evenly on it. Sprinkle with 1 cup mozzarella, then dollop and spread 1 cup Béchamel over the cheese. Repeat with noodles, remaining ricotta and remaining shrimp mixture. Sprinkle with 1 cup mozzarella, then dollop and spread 1 cup Béchamel over it. Add the remaining noodles, spread with remaining Béchamel and sprinkle with the remaining 2 cups mozzarella and 1/4 cup Parmesan.
6. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Uncover and bake about 25 minutes more, until golden brown in spots and bubbly. If needed, raise to broil for 2 to 3 minutes until the top is golden in spots. Let sit 30 minutes before serving and garnish with additional herbs if desired.