Seafood Lasagna with Shrimp & Crab

Here’s a rich, creamy, and crowd-pleasing recipe for Seafood Lasagna with Shrimp & Crab — layers of tender pasta, luscious béchamel, and sweet seafood make it perfect for holidays, date nights, or when you’re in the mood for something extra special.

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🦐🦀 Seafood Lasagna with Shrimp & Crab

Ingredients (Serves 6–8)

For the Seafood Filling:

• 1/2 lb shrimp, peeled, deveined, and chopped

• 1/2 lb lump crab meat (fresh, canned, or imitation)

• 2 tbsp butter

• 2 cloves garlic, minced

• 1/4 tsp red pepper flakes (optional)

• Salt & pepper to taste

• 2 tbsp white wine or seafood stock (optional)

For the Cheese Mixture:

• 15 oz ricotta cheese

• 1 egg

• 1/2 cup grated Parmesan cheese

• 1 tsp dried parsley or Italian seasoning

• Salt & pepper to taste

For the Béchamel Sauce (White Sauce):

• 4 tbsp butter

• 1/4 cup all-purpose flour

• 3 cups milk (whole or 2%)

• 1/2 cup grated Parmesan cheese

• Salt, pepper, and a pinch of nutmeg

Other:

• 9 lasagna noodles (cooked and drained or use oven-ready)

• 2 cups shredded mozzarella cheese

• Extra Parmesan for topping

• Optional: chopped fresh parsley or basil for garnish

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🔪 Instructions

1. Cook the Seafood

1. In a skillet, melt butter over medium heat.

2. Add garlic and red pepper flakes; sauté for 30 seconds.

3. Add shrimp and cook just until pink (2–3 minutes).

4. Stir in crab meat and wine or stock, heat for 1 more minute.

5. Season with salt and pepper, remove from heat, and set aside.

2. Make the Béchamel Sauce

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1–2 minutes (don’t brown it).

3. Gradually whisk in milk; cook, whisking constantly, until thickened (about 5 minutes).

4. Stir in Parmesan, a pinch of nutmeg, and salt and pepper. Remove from heat.

3. Mix the Ricotta Layer

1. In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper.

4. Assemble the Lasagna

1. Preheat oven to 375°F (190°C).

2. In a 9×13 inch baking dish, spread a thin layer of béchamel sauce.

3. Layer 3 lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the seafood, 1/3 of the béchamel, and a sprinkle of mozzarella.

4. Repeat layers two more times: noodles, ricotta, seafood, béchamel, mozzarella.

5. Finish with a final layer of noodles, the rest of the béchamel, mozzarella, and extra Parmesan on top.

5. Bake

• Cover with foil and bake for 30 minutes.

• Remove foil and bake an additional 10–15 minutes until bubbly and golden.

• Let rest 10–15 minutes before slicing.

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✅ Tips:

• Add sautéed spinach or mushrooms to the layers for extra flavor.

• Use a seafood mix (like scallops or calamari) if you like.

• Want it extra cheesy? Add a layer of provolone or fontina!

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Let me know if you want a creamy tomato version, gluten-free, or made ahead for freezing!