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Creamy Shrimp and Crab Seafood Lasagna with White Sauce

A decadent slice of seafood lasagna with creamy white sauce, visible shrimp, and browned cheese topping.
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Follow this straightforward method to create an indulgent, creamy seafood lasagna featuring shrimp and crab. This rich pasta bake uses a simple white sauce, making it an impressive dish for special occasions that remains manageable for the home cook.

Ingredients

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  • 1 box lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound lump crab meat, drained
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated Parmesan cheese, plus more for topping
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese (for ricotta mix)
  • 2 cups shredded mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink, about 3 minutes. Add crab meat and cook for 1 minute more. Remove seafood mixture and set aside.
  3. Prepare the Béchamel (White Sauce): In a large saucepan, melt the butter over medium heat. Whisk in the minced garlic for 30 seconds. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in 1 teaspoon salt, pepper, nutmeg, and 1 cup of Parmesan cheese until smooth. This is your white sauce.
  6. Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, parsley, and 1/2 cup of Parmesan cheese. Mix well.
  7. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  8. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared dish.
  9. Arrange a single layer of cooked lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture evenly over the noodles.
  11. Top the ricotta layer with half of the cooked shrimp and crab mixture.
  12. Spoon about one-third of the remaining white sauce over the seafood layer. Sprinkle with one-third of the mozzarella cheese.
  13. Repeat the layers: noodles, remaining ricotta, remaining seafood, another third of the white sauce, and another third of the mozzarella.
  14. Place the final layer of noodles on top. Cover with the remaining white sauce and top generously with the remaining mozzarella cheese.
  15. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  16. Let the seafood lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can prepare this entire seafood lasagna ahead of time. Assemble it completely, cover it tightly with foil, and refrigerate for up to 24 hours. Add about 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • For a richer flavor, replace 1 cup of the whole milk with heavy cream in the béchamel sauce.
  • If you are not using pre-cooked shrimp, add the raw shrimp to the skillet first and cook until just pink before adding the crab meat.

Nutrition

Find it online: https://dishicious.com/seafood-lasagna-creamy-shrimp-crab-recipe/