Description
This Delicious Shrimp Crab Lasagna is creamy, rich, and full of tender seafood flavor! Layers of pasta, shrimp, crab, and cheesy béchamel sauce create the perfect comforting seafood lasagna for family dinners or special occasions.
Ingredients
For the Seafood Filling:
1 lb shrimp, peeled, deveined, and chopped
8 oz crab meat (fresh or imitation)
1 tbsp butter
2 cloves garlic, minced
½ tsp Old Bay seasoning
Salt & pepper, to taste
For the Creamy Sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Italian seasoning
¼ tsp nutmeg (optional)
Salt & pepper, to taste
For the Lasagna Layers:
9 lasagna noodles (cooked and drained)
1 ½ cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
½ cup shredded cheddar cheese
2 tbsp parsley, chopped (for garnish)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a skillet, melt 1 tbsp butter and add garlic. Sauté 30 seconds until fragrant.
3. Add shrimp, crab, Old Bay, salt, and pepper. Cook for 3–4 minutes until shrimp turn pink. Remove from heat and set aside.
4. In a saucepan, melt 3 tbsp butter over medium heat. Add flour and whisk for 1 minute to form a roux.
5. Slowly whisk in milk and cream until smooth. Simmer for 3–5 minutes until thickened.
6. Stir in Parmesan, Italian seasoning, nutmeg, salt, and pepper. Remove from heat.
7. In a small bowl, mix ricotta with the egg until smooth.
8. To assemble: Spread ⅓ of the sauce on the bottom of the baking dish. Layer 3 noodles, ½ of the ricotta, ½ of the seafood mix, and ½ cup mozzarella.
9. Repeat layers, ending with noodles and remaining sauce. Top with mozzarella and cheddar.
10. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–12 minutes until golden and bubbly.
11. Let rest 10 minutes before slicing. Garnish with parsley and serve warm — a true seafood delight!
Notes
Use real crab meat for the best flavor — but imitation works too.
Add spinach or sautéed mushrooms for extra texture.
This lasagna can be made ahead — refrigerate unbaked for up to 24 hours or freeze for later.
Perfect with garlic bread or a crisp salad!