Description
This Seafood Lasagna with Shrimp & Crab is a decadent Italian-American main course featuring layers of tender lasagna noodles, a creamy white sauce, and a rich mixture of ricotta cheese combined with succulent shrimp and lump crab meat. Baked to golden bubbly perfection, it’s an indulgent and flavorful dish perfect for seafood lovers looking for a comforting yet elegant meal.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles, cooked and drained
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Old Bay seasoning (optional)
- 1/2 cup grated Parmesan cheese
Seafood Ricotta Mixture
- 1 1/2 cups ricotta cheese
- 1 large egg
- 1 tablespoon fresh parsley, chopped
- 8 ounces cooked shrimp, chopped
- 8 ounces lump crab meat
Toppings
- 2 cups shredded mozzarella cheese
- Extra parsley and lemon wedges for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the lasagna.
- Prepare Cream Sauce: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1–2 minutes to create a roux, ensuring no lumps form. Gradually pour in the whole milk and heavy cream, whisking continuously until smooth. Continue cooking for 4–5 minutes until the sauce thickens. Season with salt, black pepper, Old Bay seasoning if using, and stir in grated Parmesan cheese. Remove the sauce from heat and set aside.
- Mix Seafood Ricotta: In a medium bowl, combine ricotta cheese, egg, and chopped fresh parsley. Gently fold in the chopped cooked shrimp and lump crab meat, ensuring everything is evenly mixed.
- Assemble Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the prepared cream sauce along the bottom to prevent sticking. Layer 3 cooked lasagna noodles over the sauce. Spread half of the seafood ricotta mixture evenly on top of the noodles, followed by more cream sauce and one-third of the shredded mozzarella cheese. Repeat the layering with the next 3 noodles, remaining seafood mixture, more sauce, and another third of mozzarella. Finish with the last 3 noodles, remaining cream sauce, and the rest of the mozzarella cheese evenly spread on top.
- Bake Covered: Cover the baking dish with foil to keep the moisture in, and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes or until the cheese on top is golden brown and bubbly, signaling the dish is perfectly cooked throughout.
- Rest and Garnish: Allow the lasagna to rest for 10–15 minutes after baking to let the layers set, making it easier to slice. Garnish with extra chopped parsley and lemon wedges if desired before serving for a fresh, bright finish.
Notes
- For enhanced seafood flavor, add a splash of seafood stock to the cream sauce while cooking.
- Feel free to include other seafood such as scallops or imitation crab to diversify the flavor and texture.
