A decadent and creamy seafood lasagna layered with succulent shrimp, sweet crab meat, and a luscious white sauce. This dish is perfect for special occasions or when you’re craving comfort food from the sea. With a mix of savory seafood, creamy ricotta, and melted mozzarella, it’s a surefire hit that will impress any guest.
Ingredients
9 lasagna noodles
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1/2 pound cooked shrimp, chopped
1/2 pound lump crab meat
2 cups ricotta cheese
1 egg
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
Pinch of nutmeg
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
Boil the lasagna noodles according to the package instructions. Drain and lay flat on parchment paper to prevent sticking.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3-4 minutes.
Add the chopped shrimp and crab meat to the skillet. Cook for 2-3 minutes. Remove from heat.
In a separate bowl, mix together ricotta, egg, parsley, salt, and pepper until well combined.
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cream, stirring until thickened (about 4-5 minutes). Add a pinch of nutmeg and half of the Parmesan cheese.
In a 9×13 inch baking dish, spread a layer of the white sauce. Add 3 noodles, half of the ricotta mixture, half of the seafood, a sprinkle of mozzarella, and some more sauce. Repeat the layers.
Finish with a layer of noodles, the remaining sauce, mozzarella, and Parmesan.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Servings and Timing
Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Variations
Vegetarian Option: Skip the shrimp and crab, and use a variety of vegetables like spinach, mushrooms, and zucchini for a flavorful, veggie-packed lasagna.
Seafood Mix: You can experiment with other seafood options like scallops, lobster, or clams for an even more extravagant lasagna.
Spicy Version: Add some red pepper flakes or a dash of hot sauce to the white sauce for a bit of heat.
Gluten-Free: Use gluten-free lasagna noodles to make this dish suitable for those with gluten sensitivities.
Storage/Reheating
Storage: Any leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option, just be sure to cover the dish to prevent it from drying out.
FAQs
Can I make this seafood lasagna ahead of time?
Yes, you can prepare the lasagna a day ahead of time and refrigerate it before baking. Just make sure to cover it tightly with foil.
Can I freeze seafood lasagna?
Absolutely! You can freeze the unbaked lasagna for up to 2-3 months. Just be sure to wrap it well in plastic wrap and foil. When you’re ready to bake, allow it to thaw in the refrigerator overnight before cooking.
What kind of seafood can I use for this lasagna?
In addition to shrimp and crab, you can try using lobster, scallops, or any other seafood you enjoy. I love experimenting with different combinations!
How do I avoid the lasagna noodles sticking together?
After boiling the noodles, make sure to lay them flat on parchment paper or a large tray to prevent sticking. You can also drizzle a little olive oil on them before layering.
Can I use a different cheese for this recipe?
Yes, if you prefer, you can swap out the ricotta for mascarpone or cottage cheese, and use provolone or gouda in place of mozzarella for a different flavor.
Conclusion
Seafood lasagna with shrimp and crab is a perfect blend of rich, creamy flavors and satisfying textures. It’s a show-stopping dish that’s sure to delight anyone who loves seafood or comforting pasta. Whether you’re making it for a special celebration or just for a cozy dinner at home, this recipe will undoubtedly become a favorite in your meal rotation. Enjoy the layers of indulgence, and don’t forget to take a moment to savor each bite!
Recipe:
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Seafood Lasagna with Shrimp & Crab
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A decadent and creamy seafood lasagna layered with succulent shrimp, sweet crab meat, and a luscious white sauce. Perfect for special occasions or when craving comfort food from the sea.
Ingredients
9 lasagna noodles
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1/2 pound cooked shrimp, chopped
1/2 pound lump crab meat
2 cups ricotta cheese
1 egg
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
Pinch of nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the lasagna noodles according to the package instructions. Drain and lay flat on parchment paper to prevent sticking.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3-4 minutes.
- Add the chopped shrimp and crab meat to the skillet. Cook for 2-3 minutes. Remove from heat.
- In a separate bowl, mix together ricotta, egg, parsley, salt, and pepper until well combined.
- In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cream, stirring until thickened (about 4-5 minutes). Add a pinch of nutmeg and half of the Parmesan cheese.
- In a 9×13 inch baking dish, spread a layer of the white sauce. Add 3 noodles, half of the ricotta mixture, half of the seafood, a sprinkle of mozzarella, and some more sauce. Repeat the layers.
- Finish with a layer of noodles, the remaining sauce, mozzarella, and Parmesan.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
For a vegetarian version, skip the shrimp and crab, and use a variety of vegetables like spinach, mushrooms, and zucchini.
Experiment with other seafood like scallops, lobster, or clams for a more extravagant lasagna.
Add red pepper flakes or hot sauce to the white sauce for a spicy version.
Use gluten-free lasagna noodles for a gluten-free option.
Leftovers can be stored in the refrigerator for up to 3-4 days.
To reheat, place the lasagna in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions covered to prevent drying out.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
