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Creamy Shrimp and Crab Seafood Lasagna

Close-up of a rich, creamy seafood lasagna slice topped with shrimp and parsley on a wooden board.
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I am so glad you found this recipe. This creamy seafood lasagna layers tender pasta with succulent shrimp, crab, and a rich white sauce. It tastes gourmet but is simple to make for a special dinner or a comforting weekend meal.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces lump crab meat, drained
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 cup dry white wine (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 4 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, for topping

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside. Add crab meat to the skillet and gently warm through for 1 minute; remove and set aside.
  4. In the same skillet, sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  5. Whisk in the flour to create a roux. Gradually whisk in the warm milk until the sauce thickens into a béchamel. Stir in white wine, if using, salt, pepper, and nutmeg. Cook for 2 minutes, stirring constantly. Remove from heat.
  6. In a medium bowl, combine the ricotta cheese, egg, and 1/2 cup Parmesan cheese. Stir in the squeezed dry spinach.
  7. To assemble the lasagna, spread a thin layer of the white sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta-spinach mixture over the noodles. Top with half of the cooked shrimp and crab. Sprinkle with one-third of the mozzarella cheese.
  10. Spoon one-third of the remaining white sauce over the cheese layer.
  11. Repeat the layers: 4 noodles, remaining ricotta mixture, remaining seafood, one-third of the mozzarella, and another third of the white sauce.
  12. Top with the final 4 noodles, the remaining white sauce, and the remaining mozzarella cheese. Sprinkle the top evenly with the remaining 1/2 cup of Parmesan cheese.
  13. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  14. Let the seafood lasagna rest for 10 to 15 minutes before slicing and serving. This helps the layers set for a cleaner cut.

Notes

  • For an even richer flavor, gently fold in 1/4 cup of finely chopped fresh parsley into the white sauce before layering.
  • If you want to make this dish ahead of time, assemble the entire lasagna, cover it tightly with foil, and refrigerate for up to 24 hours. Add about 15 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute the shrimp and crab with other firm white fish or scallops if you prefer different seafood options.

Nutrition

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

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