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Seafood Lasagna with Shrimp and Crab

A luxurious, creamy lasagna featuring layers of tender pasta, shrimp, lump crab meat, and a rich cheesy garlic white sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

The Seafood & Pasta
  • 16 oz lasagna noodles
  • 1 lb raw shrimp peeled, deveined, chopped
  • 1 lb lump crab meat drained and checked for shells
  • 1 tbsp butter for sautéing shrimp
The White Sauce
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup mozzarella cheese shredded, for sauce
  • 0.5 cup Parmesan cheese grated, for sauce
  • 1 tsp Old Bay seasoning
  • 1 tbsp lemon juice
The Cheese Filling
  • 15 oz ricotta cheese
  • 1 egg large
  • 0.25 cup Parmesan cheese
  • 2 tbsp fresh parsley chopped
Topping
  • 3 cups mozzarella cheese shredded
  • 0.25 cup Parmesan cheese

Equipment

  • 9x13 Baking Dish
  • Large pot
  • Large skillet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Boil lasagna noodles in salted water until al dente. Drain.
  2. Sauté chopped shrimp in 1 tbsp butter for 2 minutes until pink. Set aside with the crab meat.
  3. Make the sauce: Melt 3 tbsp butter, sauté garlic, stir in flour. Whisk in milk and cream. Simmer until thickened.
  4. Stir 1 cup mozzarella, 1/2 cup Parmesan, Old Bay, and lemon juice into the sauce until smooth.
  5. Mix ricotta, egg, parsley, and 1/4 cup Parmesan in a bowl.
  6. Assemble: Sauce, noodles, ricotta mix, seafood, mozzarella. Repeat layers.
  7. Top with final noodles, remaining sauce, and remaining cheese.
  8. Bake covered for 30 minutes. Uncover and bake 15 minutes until golden. Let rest 15 minutes before slicing.

Notes

Ensure crab meat is thoroughly drained to prevent a watery lasagna. Let the dish rest before cutting to allow layers to set.