Creamy Seafood Lasagna with Shrimp & Crab
Creamy Seafood Lasagna with Shrimp & Crab
Ingredients
For the Seafood Mixture
- 1 pound shrimp, peeled, deveined, cooked, and chopped into 1/2-inch pieces
- 8 ounces lump crab meat, flaked, checking for shells
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice, freshly squeezed
For the Creamy White Sauce (Béchamel)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Ricotta Cheese Filling
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Layering
- 12 lasagna noodles, oven-ready or cooked al dente according to package directions
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated, for topping
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
If not using oven-ready noodles, cook the lasagna noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and lay them flat on parchment paper or a clean kitchen towel.
⏱️ 10 min
- 3
Prepare the seafood mixture: In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped shrimp, flaked crab meat, Old Bay seasoning, and lemon juice. Cook for 2-3 minutes, just until heated through. Remove from heat and set aside.
⏱️ 8 min
- 4
Prepare the creamy white sauce: In a large saucepan or Dutch oven, melt 1/2 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warmed whole milk, a little at a time, until smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce thickens to a consistency that coats the back of a spoon (about 5-7 minutes). Stir in the nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Remove from heat.
⏱️ 10 min
- 5
Prepare the ricotta cheese filling: In a medium bowl, combine the whole milk ricotta cheese, 1/2 cup of grated Parmesan cheese, the large egg, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined.
⏱️ 5 min
- 6
Assemble the lasagna: Spread about 1 cup of the creamy white sauce evenly over the bottom of the prepared baking dish. Arrange 3-4 lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the ricotta cheese filling over the noodles. Top with half of the seafood mixture. Drizzle with about 1 cup of the creamy white sauce and sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 7 min
- 7
Repeat the layering: Place another layer of 3-4 noodles over the mozzarella. Spread the remaining ricotta cheese filling, then the remaining seafood mixture. Drizzle with another 1 cup of creamy white sauce and sprinkle with the remaining 1 cup of shredded mozzarella cheese.
⏱️ 5 min
- 8
Top with the final layer: Place the last 3-4 noodles on top. Pour the remaining creamy white sauce over the noodles, ensuring they are fully covered. Sprinkle evenly with the 1/2 cup of grated Parmesan cheese.
⏱️ 3 min
- 9
Bake the lasagna: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
⏱️ 35 min•🌡️ 375
- 10
Rest and serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut. Garnish with additional fresh chopped parsley, if desired.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Seafood Lasagna with Shrimp & Crab
Ingredients
For the Seafood Mixture
- 1 pound shrimp, peeled, deveined, cooked, and chopped into 1/2-inch pieces
- 8 ounces lump crab meat, flaked, checking for shells
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice, freshly squeezed
For the Creamy White Sauce (Béchamel)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Ricotta Cheese Filling
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Layering
- 12 lasagna noodles, oven-ready or cooked al dente according to package directions
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated, for topping
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
If not using oven-ready noodles, cook the lasagna noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and lay them flat on parchment paper or a clean kitchen towel.
⏱️ 10 min - 3
Prepare the seafood mixture: In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped shrimp, flaked crab meat, Old Bay seasoning, and lemon juice. Cook for 2-3 minutes, just until heated through. Remove from heat and set aside.
⏱️ 8 min - 4
Prepare the creamy white sauce: In a large saucepan or Dutch oven, melt 1/2 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warmed whole milk, a little at a time, until smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce thickens to a consistency that coats the back of a spoon (about 5-7 minutes). Stir in the nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Remove from heat.
⏱️ 10 min - 5
Prepare the ricotta cheese filling: In a medium bowl, combine the whole milk ricotta cheese, 1/2 cup of grated Parmesan cheese, the large egg, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined.
⏱️ 5 min - 6
Assemble the lasagna: Spread about 1 cup of the creamy white sauce evenly over the bottom of the prepared baking dish. Arrange 3-4 lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the ricotta cheese filling over the noodles. Top with half of the seafood mixture. Drizzle with about 1 cup of the creamy white sauce and sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 7 min - 7
Repeat the layering: Place another layer of 3-4 noodles over the mozzarella. Spread the remaining ricotta cheese filling, then the remaining seafood mixture. Drizzle with another 1 cup of creamy white sauce and sprinkle with the remaining 1 cup of shredded mozzarella cheese.
⏱️ 5 min - 8
Top with the final layer: Place the last 3-4 noodles on top. Pour the remaining creamy white sauce over the noodles, ensuring they are fully covered. Sprinkle evenly with the 1/2 cup of grated Parmesan cheese.
⏱️ 3 min - 9
Bake the lasagna: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
⏱️ 35 min•🌡️ 375 - 10
Rest and serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut. Garnish with additional fresh chopped parsley, if desired.
⏱️ 15 min