• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 Tbsp. Butter
  • 1/3 cup Yellow onion, minced
  • 1/3 cup Celery, minced
  • 1/3 cup Carrot, minced
  • 1 1/4 lbs. Shrimp, peeled, deveined
  • 3/4 lb. Crab, carefully picked through for shells
  • 1 1/2 cups Spinach, chopped fresh
  • 3/4-1 lb. Lasagna sheets
  • 4 Tbsp. Butter
  • 4 Tbsp. Flour
  • 2 cups Cream
  • 3/4 cup Milk
  • 1/2 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
  • 1 cup Gruyere or white cheddar cheese, shredded
  • 1/2-3/4 lb. Ricotta cheese, softened
  • Parmesan cheese, grated


  • Directions
  • 1. Melt butter in a large sauté pan. Add onion, celery and carrot and sauté until tender. Dice shrimp and crab, add to sauté pan and cook for 4-5 minutes. Add fresh spinach, mix well, remove from heat and set aside.
  • 2. Bring a pot of water to boil. Add lasagna pasta sheets and cook until almost finished (should still be a little al dente). Drain well. Melt butter in a medium saucepan. Whisk in flour to form roux. Slowly whisk in the cream and milk to form a cream sauce. Add Emerald Isle Onion Dill Horseradish Dip and Gruyere cheese.
  • 3. Grease bottom and sides of a 9x13 inch baking dish with butter. Place a little cheese sauce in the bottom of the pan, then line with 1 layer of pasta sheets. Spread all the ricotta cheese on the pasta sheets. Spoon 1/3 of cheese sauce and then half of the seafood mixture on top of ricotta cheese. Top with another layer of pasta sheets. Pour another 1/3 of cheese sauce and remaining seafood mixture on top. Top with final layer of pasta sheets.
  • 4. Spread remaining cheese sauce on top and sprinkle with some parmesan cheese. Cover with foil and bake for 25 minutes in a 350 degrees F oven. Remove foil and bake an additional 8-10 minutes.
  • Emerald Isle Onion Dill Horseradish Dip can be bought online at Robert Rothschild Farm online store

Categories: Dinner  Main Dish  Pasta  Shellfish 
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