Description

This Seafood Lasagna with Shrimp & Crab is the ultimate comfort food, combining tender layers of pasta, creamy ricotta, succulent seafood, and rich white sauce baked to bubbly perfection. It’s a delightful twist on classic lasagna that brings the flavors of the sea right to your table, perfect for a hearty family dinner or special occasion.

Ingredients

Scale

Seafood Mixture

9 lasagna noodles, cooked and drained
2 tablespoons butter
3 cloves garlic, minced
½ cup chopped onion
12 oz raw shrimp, peeled, deveined, and chopped
8 oz lump crab meat

Ricotta Mixture

15 oz ricotta cheese
1 egg
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

Cheese

2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Creamy White Sauce

4 tablespoons butter
¼ cup all-purpose flour
2 ½ cups whole milk
1 cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Old Bay seasoning (optional)
Pinch of nutmeg

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
Prepare Seafood Mixture: In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and chopped onion, sautéing until translucent, about 3 minutes. Stir in the chopped shrimp and cook until pink, approximately 2 to 3 minutes. Remove the skillet from heat and gently fold in the lump crab meat. Set aside.
Mix Ricotta Mixture: In a bowl, combine ricotta cheese, egg, chopped fresh parsley, salt, and black pepper. Stir until the mixture is smooth and well combined.
Make Creamy White Sauce: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly add the whole milk and heavy cream, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens, about 5 minutes. Season with salt, black pepper, Old Bay seasoning (if using), and a pinch of nutmeg. Remove from heat.
Assemble Lasagna: Grease a 9×13-inch baking dish. Spread a thin layer of the creamy white sauce on the bottom. Layer with 3 cooked lasagna noodles. Spread half of the ricotta mixture over the noodles, followed by half of the seafood mixture. Sprinkle with mozzarella and Parmesan cheeses. Repeat the layering process: noodles, ricotta mixture, seafood, and cheeses. Finish with a final layer of noodles topped with the remaining white sauce and cheeses.
Bake: Cover the assembled lasagna loosely with foil. Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes, or until the top is bubbly and golden brown.
Rest and Serve: Allow the lasagna to rest for 10 minutes after removing it from the oven to set before slicing and serving.

Notes

You can substitute imitation crab for lump crab meat if fresh crab is not available.
For extra flavor and nutrition, stir some fresh spinach into the ricotta mixture before layering.
Add a dash of white wine to the creamy white sauce during preparation for a subtle depth of flavor.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 5 g
Sodium: 690 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 185 mg