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Creamy Shrimp and Crab Lasagna: A Showstopper Dinner

A close-up of a rich, creamy slice of seafood lasagna showing layers of pasta, white sauce, crab, and shrimp.
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Make this rich, creamy seafood lasagna featuring shrimp and crab. This restaurant-style pasta bake uses a velvety white sauce and cheese layers, making it perfect for special occasions or indulgent family dinners.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces lump crab meat, drained
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prepare the seafood: In a skillet over medium heat, add olive oil. Cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. Add the crab meat to the skillet and warm through briefly, then remove and set aside with the shrimp.
  3. Make the white sauce (Béchamel): In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until the sauce thickens and coats the back of a spoon. Stir in salt, pepper, and nutmeg. Remove from heat.
  4. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Mix well.
  5. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared baking dish. Arrange four cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the mozzarella and Monterey Jack cheeses. Layer half of the cooked shrimp and crab over the cheese. Spoon one-third of the remaining white sauce over the seafood.
  6. Repeat the layering process: Place four more noodles on top. Spread the remaining ricotta mixture, followed by another third of the mixed cheeses, the rest of the shrimp and crab, and another third of the white sauce.
  7. Top the lasagna: Place the final four noodles on top. Cover with the remaining white sauce, ensuring the noodles are covered. Sprinkle with the remaining mixed cheeses.
  8. Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
  9. Rest and serve: Let the seafood lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set for a cleaner presentation.

Notes

  • For an even richer flavor, substitute half of the milk in the Béchamel sauce with heavy cream.
  • You can prepare this entire dish, cover it, and refrigerate it up to 24 hours before baking. Add about 10 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer a different seafood mix, substitute the shrimp and crab with cooked lobster meat or scallops.

Nutrition

Find it online: https://rosatasty.com/creamy-seafood-lasagna-shrimp-crab-recipe/