Description
Seafood Lasagna with Shrimp and Crab is a luxurious twist on the classic comfort dish, featuring tender pasta, creamy white sauce, succulent shrimp, sweet crab meat, and melty cheese. It’s perfect for special occasions or when you want to bring restaurant-style flavor to your own kitchen.
Ingredients
- Lasagna noodles (regular or no-boil)
- 1 lb cooked shrimp, chopped
- 1 lb lump crab meat (fresh or canned, drained)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk or half-and-half
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 egg (for ricotta mixture)
- Salt and black pepper, to taste
- 1 tsp Old Bay seasoning or Italian seasoning
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the lasagna noodles according to package directions, then drain and set aside.
- In a saucepan, melt butter over medium heat, then add garlic and onion, cooking until soft and fragrant.
- Whisk in the flour to make a roux and cook for 1 minute.
- Gradually add milk or half-and-half, whisking until smooth. Cook the sauce until it thickens, then season with salt, pepper, and Old Bay or Italian seasoning.
- Stir in Parmesan cheese until melted and smooth, then remove from heat.
- In a separate bowl, mix ricotta, egg, a bit of Parmesan, salt, and pepper to create a creamy layer.
- Assemble the lasagna in layers: start with a layer of sauce, followed by noodles, ricotta mixture, shrimp and crab, mozzarella, and repeat. Finish with a final layer of noodles, sauce, mozzarella, and Parmesan.
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for another 15–20 minutes, or until bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving, topped with fresh parsley.
Notes
- For a heartier version, add spinach or sautéed mushrooms for more depth and texture.
- For a seafood trio, add scallops or lobster to the filling.
- To add some heat, stir in a pinch of crushed red pepper flakes to the sauce.
- For a lighter version, use low-fat ricotta and part-skim mozzarella.
- This lasagna can be made ahead of time, assembled the day before, and stored in the fridge until ready to bake.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg
