Description

If you love creamy pasta dishes and crave something special from the sea, this Seafood Lasagna with Shrimp & Crab is the ultimate indulgence. Layered with tender noodles, a rich béchamel sauce, succulent shrimp, and sweet crab meat, this dish brings elegant flavors to your dinner table. It’s perfect for holidays, dinner parties, or whenever you want to treat yourself and your loved ones to a truly comforting meal.

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Ingredients

Scale

For the Seafood Filling:

1 lb raw shrimp, peeled, deveined, and chopped
1 cup cooked lump crab meat
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
½ tsp salt
½ tsp black pepper
1 tsp dried basil
½ tsp paprika

For the Ricotta Layer:

2 cups ricotta cheese
1 large egg
½ cup grated Parmesan cheese
1 tsp dried parsley
Pinch of salt and pepper

For the Béchamel Sauce:

4 tbsp butter
4 tbsp all-purpose flour
3 cups whole milk
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp salt
¼ tsp ground nutmeg (optional)

For Assembly:

9 lasagna noodles (regular or no-boil)
1 cup shredded mozzarella cheese (for topping)
¼ cup grated Parmesan (for topping)
Chopped fresh parsley, for garnish

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Instructions

Step 1: Cook the Seafood

Heat olive oil in a large skillet over medium heat.
Add garlic and onion; sauté until translucent (about 3 minutes).
Add shrimp, season with salt, pepper, basil, and paprika. Cook until pink and just cooked through (about 4-5 minutes).
Stir in crab meat and cook for another 1-2 minutes until heated through. Remove from heat and set aside.

Step 2: Make the Ricotta Mixture

In a medium bowl, mix ricotta cheese, egg, Parmesan, parsley, salt, and pepper.
Stir until smooth and well combined.

Step 3: Prepare the Béchamel Sauce

In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes to form a roux.
Gradually pour in milk, whisking constantly to avoid lumps.
Cook, stirring frequently, until thickened (about 5-7 minutes).
Stir in mozzarella, Parmesan, salt, and nutmeg until melted and smooth.

Step 4: Cook the Lasagna Noodles

Cook noodles according to package instructions (if using regular noodles).
Drain and lay flat on parchment paper to prevent sticking.

Step 5: Assemble the Lasagna

Preheat oven to 375°F (190°C).
Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish.
Add a layer of noodles, followed by half of the ricotta mixture, half of the seafood, and a ladle of béchamel.
Repeat with another layer of noodles, remaining ricotta, seafood, and more sauce.
Top with final layer of noodles, remaining sauce, and sprinkle with mozzarella and Parmesan.

Step 6: Bake the Lasagna

Cover with foil and bake for 30 minutes.
Remove foil and bake uncovered for another 10-15 minutes, or until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with chopped parsley.

Notes

Don’t Overcook the Shrimp – They’ll finish cooking in the oven.
Drain Crab Well – Excess moisture can make your lasagna watery.
Use Whole Milk – It adds richness and helps the béchamel thicken properly.
Rest Before Serving – This allows the layers to set and makes for neater slices.
Add a Squeeze of Lemon – Brightens the seafood flavors just before serving.

Prep Time: 30 minutes
Cook Time: 45 minutes
Cuisine: American-Italian Fusion