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Seafood Lasagna Recipe With Shrimp & Crab

Seafood Lasagna Recipe With Shrimp & Crab

Transform your dinner table with this elegant yet surprisingly simple Seafood Lasagna. Packed with succulent shrimp, tender crab, and layered in a creamy béchamel sauce, this restaurant-quality dish comes together in 5 straightforward steps. Perfect for special occasions or when you want to impress, this recipe delivers luxurious flavor without the fuss.

  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 servings

Ingredients

For the Seafood Filling:

  • 1 lb large shrimp, peeled, deveined, and chopped

  • 1 lb lump crab meat (fresh or canned, drained)

  • 3 tbsp unsalted butter

  • 3 cloves garlic, minced

  • ¼ cup dry white wine (e.g., Pinot Grigio)

  • 1 tbsp fresh lemon juice

  • 2 tbsp fresh parsley, chopped

  • 1 tsp Old Bay seasoning

  • Salt and white pepper to taste

For the Creamy Béchamel Sauce:

  • 6 tbsp unsalted butter

  • ½ cup all-purpose flour

  • 4 cups whole milk, warmed

  • 1 cup heavy cream

  • ½ tsp freshly grated nutmeg

  • 1 bay leaf

  • Salt and white pepper to taste

For the Cheese Mixture:

  • 2 cups whole milk ricotta cheese

  • 1 large egg, lightly beaten

  • ½ cup grated fresh Parmesan cheese

  • ¼ cup chopped fresh basil

  • ¼ tsp garlic powder

  • Pinch of salt and pepper

For Assembly:

 

  • 12 lasagna noodles (regular or no-boil)

  • 3 cups shredded mozzarella cheese, divided

  • ½ cup grated Parmesan cheese

  • Fresh basil or parsley for garnish

Instructions

Step 1: Cook the Pasta & Make the Béchamel Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on an oiled baking sheet. Meanwhile, make the béchamel: In a saucepan, melt 6 tbsp butter over medium heat. Whisk in flour and cook for 2-3 minutes. Gradually whisk in warm milk and cream until smooth. Add nutmeg and bay leaf. Simmer for 8-10 minutes until thickened, stirring frequently. Season with salt and white pepper. Remove bay leaf.

Step 2: Sauté the Seafood In a large skillet, melt 3 tbsp butter over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add chopped shrimp and cook for 2-3 minutes until just pink. Gently fold in crab meat, white wine, lemon juice, Old Bay, and parsley. Cook 1-2 minutes more. Season with salt and pepper. Remove from heat.

Step 3: Prepare the Cheese Layer In a medium bowl, combine ricotta cheese, beaten egg, ½ cup Parmesan, chopped basil, garlic powder, salt, and pepper. Mix until smooth.

Step 4: Assemble the Lasagna Preheat oven to 375°F (190°C). Spread 1 cup of béchamel sauce in the bottom of a 9×13-inch baking dish. Layer 4 noodles, one-third of remaining béchamel, half the ricotta mixture, half the seafood, and 1 cup mozzarella. Repeat layers. Top with final 4 noodles, remaining béchamel, remaining mozzarella, and ½ cup Parmesan.

 

Step 5: Bake & Rest Cover dish tightly with foil (sprayed with cooking spray). Bake for 40 minutes. Remove foil and bake 15-20 minutes more until golden and bubbling. Let rest for 15 minutes before slicing. Garnish with fresh herbs.

Notes

  • For Make-Ahead: Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if cold.

  • Freezing: Freeze unbaked lasagna (tightly wrapped) for up to 2 months. Thaw overnight in refrigerator before baking.

  • Avoid Sogginess: Pat crab meat very dry before using, and let the baked lasagna rest—this ensures clean slices.

  • Wine Substitute: Replace white wine with an equal amount of seafood or chicken stock plus an extra squeeze of lemon.

Find it online: https://juicymeatrecipes.com/seafood-lasagna-recipe-with-shrimp-crab/