Creamy Seafood Lasagna with Shrimp & Crab
Layers of pasta, tender seafood, rich white sauce, and melty cheese — a coastal comfort food dream!
Ingredients:
Seafood Filling:
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1/2 lb shrimp (peeled, deveined, chopped)
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1/2 lb crab meat (fresh, canned, or imitation — drained if needed)
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2 tbsp butter
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2 cloves garlic, minced
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1/2 cup onion, finely chopped
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Salt & pepper to taste
Ricotta Mixture:
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1 1/2 cups ricotta cheese
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1 egg
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1/4 cup grated Parmesan
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1 tsp Italian seasoning
White Sauce (Béchamel):
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4 tbsp butter
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1/4 cup all-purpose flour
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2 1/2 cups milk (warm)
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1/2 cup heavy cream
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Salt & pepper to taste
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1/4 tsp nutmeg (optional)
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1/2 cup shredded mozzarella (to melt into sauce)
Other:
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9 cooked lasagna noodles (or use no-boil noodles)
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1 1/2 cups shredded mozzarella
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1/4 cup grated Parmesan for topping
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Fresh parsley for garnish
Instructions:
1. Prep Seafood:
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In a skillet, melt 2 tbsp butter. Sauté onions and garlic for 2 minutes.
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Add shrimp and cook until just pink (2–3 mins), then stir in crab meat. Season with salt & pepper. Set aside.
2. Make Ricotta Mixture:
In a bowl, mix ricotta, egg, Parmesan, and Italian seasoning.
3. Make White Sauce:
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In a saucepan, melt 4 tbsp butter. Whisk in flour and cook 1–2 minutes.
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Slowly whisk in warm milk and cream. Cook until thickened, then stir in mozzarella. Season with salt, pepper, and nutmeg. Remove from heat.
4. Assemble the Lasagna:
In a greased 9×13-inch baking dish, layer:
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A few spoonfuls of sauce
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3 lasagna noodles
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Half the ricotta mixture
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Half the seafood
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A layer of white sauce
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Repeat layers
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Top with final noodles, remaining sauce, mozzarella, and Parmesan
5. Bake:
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Cover with foil and bake at 350°F (175°C) for 30 minutes.
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Uncover and bake 10–15 minutes more until golden and bubbly.
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Rest for 10 minutes before slicing.
️ Serving Ideas:
Serve with garlic bread, a fresh salad, and chilled white wine (like Chardonnay or Pinot Grigio).