Creamy Seafood Lasagna with Shrimp & Crab
A velvety seafood lasagna with tender shrimp, sweet crab, ricotta, and a silky white sauce baked under a golden, melted cheese crust.
- Prep Time: 25 mins
- Cook Time: 35–40 mins
- Total Time: 1 hr 15 mins
- Yield: 8–10
Ingredients
– 12–14 lasagna noodles
– 1 lb shrimp, peeled, deveined, chopped
– 12 oz crab meat, shells removed
– 2 cups ricotta
– 1 cup parmesan, finely grated, divided
– 2 cups low-moisture mozzarella, shredded
– 4 tbsp butter
– 4 tbsp flour
– 3 cups milk, warmed
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 2 tsp Italian seasoning
– 2 tbsp parsley, chopped
– 1 tsp lemon zest (optional)
– Olive oil, salt, black pepper
Instructions
1. Sauté onion in oil until translucent; add garlic briefly.
2. Cook shrimp just to pink; cool and chop. Fold with crab.
3. Make white sauce: butter + flour roux; whisk in warm milk until silky.
4. Season with Italian seasoning, salt, pepper, half the parmesan.
5. Loosen ricotta with a ladle of warm sauce; season lightly.
6. Layer: sauce, noodles, ricotta, seafood, sauce, mozzarella; repeat.
7. Top with sauce, mozzarella, remaining parmesan. Cover and bake 25 min at 375°F; uncover 10–12 min to brown.
8. Rest 15–20 min; garnish with parsley.
Notes
For deeper flavor, swap 1/2 cup milk with seafood stock. Use no-boil noodles for speed; add extra sauce for hydration.