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Creamy Shrimp and Crab Seafood Lasagna

A close-up of a square slice of creamy seafood lasagna with a golden-brown cheesy top and visible shrimp pieces.
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Make this rich, layered seafood lasagna featuring shrimp and crab in a velvety white sauce. This recipe provides simple steps for an impressive, comforting dinner.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound lump crab meat, drained
  • 1 cup frozen scallops, thawed
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, for topping

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes. Add crab meat and scallops. Cook gently for 1 minute, stirring carefully. Remove seafood mixture and set aside.
  3. Prepare the béchamel sauce: In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg. Remove from heat.
  4. In a medium bowl, mix the ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley. This is your cheese layer.
  5. Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
  6. Arrange four lasagna noodles over the sauce.
  7. Spread half of the ricotta mixture over the noodles. Top with half of the cooked seafood mixture. Sprinkle with 1/2 cup of mozzarella cheese.
  8. Spoon one-third of the remaining béchamel sauce over the cheese layer.
  9. Repeat the layers: noodles, remaining ricotta, remaining seafood, 1/2 cup mozzarella, and another third of the béchamel sauce.
  10. Top with the final layer of noodles. Pour the remaining béchamel sauce over the top layer and sprinkle evenly with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
  11. Bake for 30 to 35 minutes, or until the top is golden brown and the sauce is bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a make-ahead option, assemble the entire lasagna, cover tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you are looking for simple recipes for everyday meals, this dish is worth the effort for a special occasion.
  • If you want to avoid complex steps, consider this recipe as a great alternative to standard meal planning when you need something impressive.

Nutrition

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