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Rich and Creamy Seafood Lasagna with Shrimp and Crab

A generous slice of creamy seafood lasagna topped with bubbly, browned cheese and fresh parsley.
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This recipe delivers a restaurant-quality seafood lasagna featuring layers of pasta, tender shrimp and crab, and a luxurious white wine béchamel sauce. It is an indulgent, comforting dish perfect for special occasions.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound lump crab meat, picked over
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup dry white wine (like Pinot Grigio)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Gruyère cheese (optional, for extra richness)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain them and lay them flat on parchment paper to prevent sticking.
  3. In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside. Gently fold the crab meat into the shrimp, being careful not to break up the lumps too much. Set the seafood mixture aside.
  4. Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly. Gradually whisk in the warm milk until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  5. Whisk the white wine into the béchamel sauce. Season with salt, pepper, and nutmeg. Remove from heat. This is your creamy seafood lasagna white sauce base.
  6. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley. Mix well.
  7. Assemble the lasagna: Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture evenly over the noodles. Top with half of the shrimp and crab mixture. Sprinkle with one-third of the mozzarella and Gruyère cheeses.
  10. Spoon one-third of the remaining béchamel sauce over the cheese layer.
  11. Add another layer of noodles. Repeat the ricotta, seafood, and cheese layers.
  12. Top with the final layer of noodles. Pour the remaining béchamel sauce over the top layer, spreading it to cover the noodles completely. Sprinkle with the remaining mozzarella and a light dusting of Parmesan cheese.
  13. Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown. If the top browns too quickly, loosely cover it with foil for the last 10 minutes.
  14. Let the rich cheesy seafood bake rest for 10 minutes before slicing and serving.

Notes

  • For a make ahead seafood lasagna, assemble the entire dish, 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 want to make this an Ina Garten seafood lasagna style dish, you can substitute some of the shrimp and crab with cooked lobster meat.
  • To achieve a restaurant quality seafood lasagna, use high-quality lump crab meat.

Nutrition

Find it online: https://kingscook.com/seafood-lasagna-recipe-rich-creamy/