Seafood Lasagna Shrimp Crab

Creamy and decadent seafood lasagna has always been the dish I save for a cozy weekend or a special dinner with friends. Packed with shrimp and crab, nestled in layers of velvety sauce and bubbling cheese, this recipe brings warmth and luxury to the table. It is comfort food at its finest for anyone who loves fresh-from-the-sea flavor.

Ingredients

• Shrimp: choose large fresh or thawed frozen shrimp for sweetness and a snappy bite
• Crab meat: both real and imitation work well choose lump style and always pick through for shells
• Butter: brings richness to both the seafood and the sauce
• Garlic: fresh garlic gives the filling more aroma
• Salt and pepper: season all layers to bring out the seafood flavor
• Lemon juice: a brightness boost and keeps everything fresh
• Parsley: fresh chopped herbs make the layers sing try to use flat-leaf for best color
• Ricotta cheese: creamy base for the filling choose whole milk for flavor
• Egg: binds the ricotta and keeps the filling fluffy
• Mozzarella cheese: melts beautifully and gives stretchy topping
• Parmesan cheese: use the real deal for nutty complex flavor
• Italian seasoning: a shortcut for those classic herb notes
• All-purpose flour: thickens the white sauce smoothly
• Whole milk: must be warm to prevent lumps in your sauce and keeps it extra creamy
• Nutmeg: optional but adds just the right sweet spice note
• Lasagna noodles: regular or oven-ready both work just make sure not to overcook if you boil them
• Extra mozzarella and Parmesan: for crowning the top and baking to bubbly gold

Step-by-Step Instructions

Cook the Seafood:

In a large skillet melt the butter over medium heat and add the minced garlic stirring until you can really smell it about a minute. Add chopped shrimp season with a pinch of salt and a bit of pepper and sauté for three to four minutes just until the shrimp turn pink and opaque. Add the crab meat and a good squeeze of lemon juice. Let it cook together for another minute just to combine the flavors before removing from the heat and setting aside

Prepare the White Sauce:

Melt butter over medium heat in a medium saucepan then whisk in the flour to create a smooth paste. Let it cook for a minute or two so the flour loses its raw taste but does not get brown. Slowly pour in the warm milk whisking vigorously to integrate it smoothly. Keep whisking as it heats and thickens this step usually takes three to four minutes. Once thickened stir in the Parmesan with a little salt and black pepper and nutmeg if desired. Remove from heat and set aside

Cheese Mixture:

Combine the ricotta cheese egg mozzarella Parmesan and Italian seasoning in a mixing bowl. Mix thoroughly with a fork or spatula until light and smooth so the flavors get distributed evenly

Assemble the Lasagna:

Heat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Spread a thin layer of white sauce across the bottom of a 9 by 13 inch baking dish. Lay down one even layer of lasagna noodles over the sauce so the bottom is entirely covered. Spoon over one third of the ricotta mixture and smooth it out. Scatter over one third of the seafood mixture then drizzle some white sauce and sprinkle with shredded mozzarella. Repeat this process for three full layers finishing with a generous layer of white sauce and topping everything with the remaining mozzarella and Parmesan

Bake:

Cover the baking dish with foil and place it in the oven for twenty five minutes to let those layers meld and set. Remove the foil carefully and continue baking for another fifteen to twenty minutes until the sides are bubbling and the top is beautifully golden. Allow it to cool and set for ten minutes before slicing for perfect layers

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Storage Tips

Keep any leftovers tightly sealed in the refrigerator for up to three days. To freeze cut portions into single servings wrap well and freeze for up to two months. Always reheat gently in the oven or microwave until piping hot all the way through to keep the seafood tender

Ingredient Substitutions

If you cannot find lump crab substitute with chopped imitation crab or even extra shrimp. For dairy free needs try a plant-based ricotta and unsweetened oat milk for the white sauce. No ricotta on hand cottage cheese blended until smooth works in a pinch

Serving Suggestions

This lasagna is rich so I love to balance it with crisp salads dressed in lemon vinaigrette or blanched green beans. A warm garlic baguette is always a hit for soaking up any extra sauce and a glass of chilled white wine never hurts either

Cultural or Historical Context

Lasagna has deep roots in Italian tradition though seafood lasagna is more common in coastal regions where fresh catches are abundant. This American adaptation borrows classic béchamel and three-cheese layers for a celebratory dish that feels both nostalgic and new

Frequently Asked Questions

→ Can I use pre-cooked seafood?

Yes, pre-cooked shrimp or crab can be used. Add them after sautéing garlic to warm through and avoid overcooking.

→ What type of crab meat works best?

Both real lump crab meat and imitation crab are suitable. For richer taste and texture, lump crab is preferred.

→ How do I prevent watery lasagna?

Let the lasagna rest after baking before slicing. Use well-drained seafood and cook down excess moisture in sauces.

→ Can this be made ahead of time?

Absolutely. Assemble up to a day in advance, refrigerate, then bake when ready. Baking time may need slight adjustment.

→ Which sides pair well with this dish?

Serve with crisp green salads, garlic bread, or roasted vegetables to balance the rich, creamy flavors.

→ Is it possible to freeze leftovers?

Yes, freeze portions in airtight containers for up to 2 months. Thaw and reheat thoroughly before serving.