Seafood Lasagna with Shrimp and Crab is a luxurious twist on the classic Italian comfort food. This dish layers tender lasagna noodles with a creamy béchamel sauce, succulent shrimp, sweet lump crab meat, and a trio of cheeses. It’s indulgent yet balanced, making it perfect for special occasions, holidays, or when you simply want to treat yourself to something extraordinary. The delicate seafood flavors are enhanced by garlic, white wine, and herbs, creating a lasagna that’s both comforting and refined.
Ingredients:
For the Seafood Filling:
- 1 lb (450g) shrimp, peeled and deveined
- 1 lb (450g) lump crab meat (fresh or high-quality canned)
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- ¼ cup dry white wine (optional)
- Salt and pepper to taste
- ¼ tsp Old Bay seasoning (optional)
For the Béchamel Sauce:
- ¼ cup (4 tbsp) unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Pinch of ground nutmeg
- Salt and pepper to taste
For the Cheese Filling:
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 tbsp chopped fresh parsley
Other:
- 12 lasagna noodles, cooked and drained (or use no-boil noodles)
- 1 cup shredded mozzarella (for topping)
- Fresh parsley, for garnish
Instructions:
1. Prepare the Seafood
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add chopped onions and sauté until translucent, about 3–4 minutes.
- Stir in garlic and cook for another minute.
- Add shrimp and cook until pink and opaque, about 3–4 minutes.
- Pour in white wine (if using) and let it simmer for 2 minutes.
- Gently fold in the crab meat and season with salt, pepper, and Old Bay seasoning.
- Remove from heat and set aside.
2. Make the Béchamel Sauce
- In a saucepan, melt ¼ cup butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the milk and cream, stirring constantly until smooth and thickened.
- Stir in Parmesan cheese, nutmeg, salt, and pepper.
- Remove from heat and set aside.
3. Prepare the Cheese Mixture
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley.
- Mix until well blended.
4. Assemble the Lasagna
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread a thin layer of béchamel sauce on the bottom of the dish.
- Layer 3–4 lasagna noodles over the sauce.
- Spread ⅓ of the ricotta mixture over the noodles.
- Spoon ⅓ of the seafood mixture over the cheese.
- Drizzle with béchamel sauce.
- Repeat layers two more times, ending with noodles, béchamel, and a generous sprinkle of mozzarella on top.
5. Bake
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for another 10–15 minutes, until the top is golden and bubbly.
- Let rest for 10 minutes before slicing.
6. Garnish and Serve
- Sprinkle with fresh parsley before serving.
- Pair with a crisp green salad and garlic bread for a complete meal.
Tips & Variations:
- Make-Ahead: Assemble the lasagna a day in advance and refrigerate. Bake when ready to serve.
- Seafood Swaps: Substitute scallops or lobster for crab for a different flavor profile.
- Lighter Option: Use half-and-half instead of heavy cream in the béchamel.
- Storage: Leftovers keep well in the fridge for 3–4 days and can be frozen for up to 2 months.
This Seafood Lasagna with Shrimp and Crab is a show-stopping centerpiece that brings elegance and comfort to the table. Whether you’re hosting a dinner party or just indulging in a weekend feast, this dish is sure to impress.