Seafood Lasagna with Shrimp and Crab is a decadent twist on the classic Italian favorite. This dish layers tender shrimp and sweet lump crab meat with creamy ricotta, gooey mozzarella, and a rich white sauce, all nestled between sheets of lasagna noodles. It’s a show-stopping entrée that brings together the elegance of seafood with the heartiness of lasagna. Ideal for holidays, dinner parties, or a romantic night in, this lasagna is as indulgent as it is unforgettable.
Ingredients:
For the Lasagna:
- 12 lasagna noodles, cooked and drained
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ¼ tsp Old Bay seasoning (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish and set aside.
- Cook lasagna noodles according to package instructions, drain, and lay flat on parchment paper to prevent sticking.
2. Make the White Sauce
- In a large skillet, melt butter over medium heat.
- Add chopped onions and cook until soft and translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more.
- Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux.
- Gradually whisk in the milk and heavy cream, stirring until smooth and thickened (about 5–7 minutes).
- Season with salt, pepper, and Old Bay seasoning if using.
3. Cook the Seafood
- Add shrimp to the sauce and cook for 3–4 minutes, until pink and opaque.
- Gently fold in the crab meat and stir to combine.
- Remove from heat and set aside.
4. Prepare the Cheese Mixture
- In a medium bowl, mix ricotta cheese with Parmesan cheese until well combined.
5. Assemble the Lasagna
- Spread a thin layer of the seafood sauce on the bottom of the baking dish.
- Layer 3–4 lasagna noodles over the sauce.
- Spread ⅓ of the ricotta mixture over the noodles.
- Spoon ⅓ of the seafood sauce over the ricotta.
- Sprinkle with ⅓ of the mozzarella cheese.
- Repeat the layers two more times, ending with mozzarella on top.
6. Bake
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing.
7. Garnish and Serve
- Sprinkle with chopped fresh parsley and serve warm with garlic bread or a crisp green salad.
Tips for Success:
- Use high-quality seafood: Fresh or well-drained frozen shrimp and crab make a big difference.
- Don’t overcook the shrimp: They’ll continue cooking in the oven.
- Let it rest: This helps the layers set and makes slicing easier.
- Make ahead: Assemble the lasagna a day in advance and refrigerate until ready to bake.
Why You’ll Love It:
- Elegant and indulgent: Perfect for impressing guests or treating yourself.
- Rich and creamy: The white sauce and cheese blend beautifully with the seafood.
- Versatile: Add scallops, spinach, or a splash of white wine for extra flair.
- Feeds a crowd: One pan serves 8–10 people generously.
Would you like a version with Alfredo sauce or a gluten-free noodle alternative next?
Recipe adapted from Full Recipy.