Description
This seafood lasagna with shrimp and crab is a rich, indulgent twist on the classic Italian dish. Creamy béchamel, succulent seafood, and layers of cheese make it a luxurious yet comforting meal.
Ingredients
- 12 lasagna noodles
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 lb shrimp, peeled, deveined, and chopped
- 8 oz lump crab meat
- 1 1/2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles until al dente, then drain and set aside.
- Sauté chopped onion and garlic in olive oil until fragrant.
- Add shrimp and cook until pink, then remove from heat and chop.
- In a separate saucepan, melt butter, whisk in flour, then gradually add milk and cream while stirring until thickened.
- Stir in salt, pepper, lemon juice, and Parmesan cheese.
- Spread a layer of sauce in the baking dish, then layer noodles, ricotta, shrimp, crab, mozzarella, and more sauce. Repeat and top with mozzarella.
- Cover with foil and bake for 30 minutes, then uncover and bake for 10-15 minutes more until bubbly and golden.
- Let rest 10-15 minutes before slicing. Garnish with fresh parsley.
Notes
- Use oven-ready noodles for quicker prep.
- Scallops or lobster can substitute shrimp and crab.
- Add Old Bay seasoning for extra flavor.
- Let lasagna rest after baking to prevent excess moisture.
- Store leftovers in fridge for up to 3 days or freeze unbaked lasagna up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 170mg
