Creamy Seafood Lasagna with Shrimp & Crab
Creamy Seafood Lasagna with Shrimp & Crab
Ingredients
For the Seafood Filling
- 1 pound large shrimp, peeled, deveined, and roughly chopped
- 8 ounces lump crab meat, drained and picked for shells
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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
- 1/4 teaspoon white pepper
For the Cheese Layer
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Other Ingredients
- 9 no-boil lasagna noodles
- 2 cups mozzarella cheese, shredded
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the seafood filling: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the chopped shrimp and cook for 2-3 minutes, or until pink and opaque. Stir in the lump crab meat, 1/4 cup chopped fresh parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 1-2 minutes to heat through. Remove from heat and set aside.
⏱️ 10 min00
- 2
Make the creamy white sauce (béchamel): In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux. Gradually whisk in the warmed whole milk, ensuring no lumps form. Continue to whisk constantly until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Stir in the nutmeg, 1 teaspoon salt, and white pepper. Remove from heat.
⏱️ 10 min00
- 3
Prepare the cheese layer: In a medium bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, large egg, 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min00 - 4
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 5
Assemble the lasagna: Spread a thin layer of the creamy white sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles. Top with half of the seafood filling. Sprinkle with 1 cup of shredded mozzarella cheese. Drizzle with about 1/3 of the remaining white sauce.
⏱️ 5 min00
- 6
Repeat the layers: Place another 3 lasagna noodles over the mozzarella. Spread the remaining half of the ricotta cheese mixture, then the remaining half of the seafood filling. Sprinkle with the remaining 1 cup of shredded mozzarella cheese. Drizzle with another 1/3 of the remaining white sauce.
⏱️ 5 min00
- 7
Top layer: Place the final 3 lasagna noodles on top. Pour the remaining white sauce evenly over the noodles, ensuring they are well covered. Loosely cover the baking dish with aluminum foil.
⏱️ 5 min00
- 8
Bake the lasagna: Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the top is golden brown and bubbly.
⏱️ 45 min•🌡️ 375
- 9
Rest and serve: Remove the lasagna from the oven and let it rest for 15 minutes before slicing and serving. Garnish with fresh chopped parsley.
⏱️ 15 min00
Kitchen Tools
Nutrition Facts (per serving)
Creamy Seafood Lasagna with Shrimp & Crab
For the Seafood Filling
- 1 pound large shrimp, peeled, deveined, and roughly chopped
- 8 ounces lump crab meat, drained and picked for shells
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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
- 1/4 teaspoon white pepper
For the Cheese Layer
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Other Ingredients
- 9 no-boil lasagna noodles
- 2 cups mozzarella cheese, shredded
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the seafood filling: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the chopped shrimp and cook for 2-3 minutes, or until pink and opaque. Stir in the lump crab meat, 1/4 cup chopped fresh parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 1-2 minutes to heat through. Remove from heat and set aside.
⏱️ 10 min00 - 2
Make the creamy white sauce (béchamel): In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux. Gradually whisk in the warmed whole milk, ensuring no lumps form. Continue to whisk constantly until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Stir in the nutmeg, 1 teaspoon salt, and white pepper. Remove from heat.
⏱️ 10 min00 - 3
Prepare the cheese layer: In a medium bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, large egg, 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min00 - 4
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 5
Assemble the lasagna: Spread a thin layer of the creamy white sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles. Top with half of the seafood filling. Sprinkle with 1 cup of shredded mozzarella cheese. Drizzle with about 1/3 of the remaining white sauce.
⏱️ 5 min00 - 6
Repeat the layers: Place another 3 lasagna noodles over the mozzarella. Spread the remaining half of the ricotta cheese mixture, then the remaining half of the seafood filling. Sprinkle with the remaining 1 cup of shredded mozzarella cheese. Drizzle with another 1/3 of the remaining white sauce.
⏱️ 5 min00 - 7
Top layer: Place the final 3 lasagna noodles on top. Pour the remaining white sauce evenly over the noodles, ensuring they are well covered. Loosely cover the baking dish with aluminum foil.
⏱️ 5 min00 - 8
Bake the lasagna: Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the top is golden brown and bubbly.
⏱️ 45 min•🌡️ 375 - 9
Rest and serve: Remove the lasagna from the oven and let it rest for 15 minutes before slicing and serving. Garnish with fresh chopped parsley.
⏱️ 15 min00