Description
If you’re looking for a luxurious twist on a classic comfort food, this Seafood Lasagna with Shrimp & Crab is the perfect recipe to try. Layers of creamy cheese, succulent seafood, and tender pasta make every bite rich and satisfying. It’s a show-stopping dish ideal for special dinners or when you want to treat yourself to something truly delicious.
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Ingredients
For the Seafood:
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1 lb shrimp (peeled, deveined, and chopped)
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1 cup lump crab meat (picked over for shells)
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1 tbsp olive oil
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1 garlic clove, minced
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Salt and pepper to taste
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½ tsp paprika
For the Béchamel Sauce:
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4 tbsp unsalted butter
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¼ cup all-purpose flour
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3 cups whole milk (warm)
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½ tsp salt
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¼ tsp ground white pepper
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¼ tsp nutmeg
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½ cup grated Parmesan cheese
For the Cheese Mixture:
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1 cup ricotta cheese
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1 large egg
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1 cup shredded mozzarella
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½ cup grated Parmesan
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1 tbsp chopped fresh parsley
Other Ingredients:
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9 lasagna noodles (cooked according to package instructions)
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1 cup shredded mozzarella (for topping)
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2 tbsp grated Parmesan (for topping)
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Chopped parsley for garnish
Instructions
Step 1: Prepare the Seafood
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Heat olive oil in a large skillet over medium heat.
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Add minced garlic and sauté for 30 seconds until fragrant.
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Stir in chopped shrimp and cook for 3-4 minutes until pink and opaque.
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Season with salt, pepper, and paprika.
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Gently fold in the crab meat and cook for another 2 minutes.
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Remove from heat and set aside.
Step 2: Make the Béchamel Sauce
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In a saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1-2 minutes to form a roux (no color).
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Slowly whisk in warm milk until smooth and lump-free.
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Continue to cook and whisk until the sauce thickens, about 5 minutes.
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Stir in salt, white pepper, nutmeg, and Parmesan.
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Remove from heat and set aside.
Step 3: Mix the Cheeses
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In a mixing bowl, combine ricotta, egg, mozzarella, Parmesan, and parsley.
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Mix until well blended and creamy.
Step 4: Assemble the Lasagna
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Preheat oven to 375°F (190°C).
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Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
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Add a layer of lasagna noodles (3 noodles side by side).
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Spread 1/3 of the ricotta cheese mixture over the noodles.
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Spoon 1/3 of the seafood mixture over the cheese layer.
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Pour 1/3 of the béchamel sauce on top.
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Repeat the layers two more times, finishing with béchamel sauce.
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Sprinkle the remaining mozzarella and Parmesan on top.
Step 5: Bake the Lasagna
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Cover the baking dish with aluminum foil (tent it slightly to avoid cheese sticking).
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Bake for 25 minutes covered.
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Remove foil and bake uncovered for another 15-20 minutes until bubbly and golden.
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Let the lasagna rest for 10-15 minutes before slicing.
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Garnish with chopped parsley and serve warm.
Notes
Use Fresh Seafood – Fresh shrimp and real crab make a big flavor difference.
Don’t Overcook the Seafood – Since it bakes later, only partially cook it during prep.
Layer Evenly – This ensures every bite has a bit of everything.
Rest Before Slicing – Letting it rest helps it firm up and slice cleanly.
Add Veggies – Spinach or finely diced zucchini make great additions to the layers.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Cuisine: Italian-American