Seafood Lasagna with Shrimp and Crab Recipe

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.

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