Description
Seafood Lasagna with Shrimp & Crab is a creamy, cheesy pasta bake featuring succulent seafood, ricotta filling, and a luscious white sauce, perfect for special occasions or cozy dinners.
Ingredients
Scale
- 2 tablespoons butter
- 1/2 lb lump crab meat, drained
- 2 garlic cloves, minced
- 1/2 lb shrimp, peeled and deveined
- 1/4 cup white wine (optional)
- Salt and pepper, to taste
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2%)
- 1 cup grated Parmesan cheese
- 15 oz ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 9–12 lasagna noodles (no-boil or cooked and drained)
- 1 cup shredded mozzarella for topping
- Fresh parsley for garnish
Instructions
- Melt butter in a skillet, sauté garlic, cook shrimp until pink, then add crab and white wine. Set aside.
- In a saucepan, melt butter, whisk in flour for roux, add milk gradually until thickened. Stir in Parmesan, season.
- Mix ricotta, egg, mozzarella, Parmesan, and parsley in a bowl for cheese filling.
- Layer in a 9×13 dish: béchamel, noodles, cheese filling, seafood mixture. Repeat layers and top with mozzarella.
- Bake at 375°F for 30 minutes covered, then 10–15 minutes uncovered until golden. Rest 10 minutes before serving.
Notes
- Use fresh seafood for best flavor.
- No-boil noodles make assembly faster.
- Add sautéed spinach or mushrooms for extra veggies.
- Can be made a day ahead and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 155 mg
Keywords: Seafood lasagna, Shrimp and crab lasagna, creamy lasagna, seafood pasta bake, holiday lasagna recipe