Seafood Lasagna with Shrimp Crab

This seafood lasagna brims with delicate shrimp and sweet lump crab meat all nestled in a creamy white sauce. It’s a delightful twist on a classic comfort dish that feels as indulgent as it does satisfying. The layers of tender noodles, rich ricotta, molten mozzarella, and the subtle zest of lemon create a luscious experience perfect for sharing with loved ones.

I remember making this to celebrate a special occasion and was amazed at how the seafood harmonized perfectly with the luxurious béchamel sauce. It has since become a go-to recipe whenever I want to impress without too much fuss.

Ingredients You Need

• 9 lasagna noodles: which form the tender layers of this dish. Opt for good quality noodles that hold their shape well.
• 2 tablespoons olive oil: for gently sautéing the shrimp to develop flavor without overpowering. Use extra virgin for the best aroma.
• One pound shrimp: peeled and deveined for convenience and evenly cooked texture. Fresh or thawed frozen works best.
• Eight ounces lump crab meat: offers sweet, flaky bites. Choose delicate, high-quality crab for the best taste.
• Four tablespoons unsalted butter: to create the creamy base of the sauce. Unsalted allows you to control the seasoning precisely.
• Quarter cup all-purpose flour: to thicken the béchamel sauce smoothly. Ensure it is fresh for best thickening power.
• Four cups whole milk and one cup heavy cream: which add richness and silkiness to the sauce. Full-fat dairy is important here.
• One teaspoon salt, half teaspoon black pepper, and quarter teaspoon nutmeg: season the sauce with warmth and depth. Freshly ground pepper improves the flavor significantly.
• Two cups shredded mozzarella cheese: which melts beautifully. Choose whole milk mozzarella for creaminess.
• Half cup grated Parmesan cheese: provides a nutty sharpness that elevates the layers. Use freshly grated for best results.
• One cup ricotta cheese: adds tang and a creamy, slightly grainy texture. Look for fresh ricotta that isn’t watery.
• Two cloves garlic minced: bring a fragrant base note that complements the seafood. Fresh garlic is mild yet aromatic.
• Two tablespoons fresh parsley chopped: for garnish and adding a bright herbal note. Always use fresh herbs when possible.
• Lemon zest to garnish: which adds brightness and contrast to the richness of the dish. Use unwaxed lemons to ensure safety in zesting.

Detailed Cooking Directions

Build The Noodle Base:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Cook the lasagna noodles according to package instructions until al dente and set aside to cool so they hold together during layering.

Sauté The Seafood:

Heat olive oil gently in a skillet and sauté the peeled, deveined shrimp until they turn pink and opaque, just a few minutes. Remove from heat and stir in the lump crab meat carefully to avoid breaking it up too much.

Craft The Creamy White Sauce:

In a saucepan over medium heat, melt the unsalted butter. Whisk in the flour to form a smooth roux, cooking for about 2 minutes without browning. Gradually add the whole milk and heavy cream while whisking constantly to prevent lumps. Simmer gently until the sauce thickens to a coat-the-back-of-a-spoon consistency. Season it with salt, freshly ground black pepper, and a pinch of nutmeg for subtle warmth.

Layer The Lasagna:

In a baking dish, spread a thin layer of white sauce to prevent sticking. Arrange a layer of noodles followed by dollops of ricotta cheese, then spoon the seafood mixture across evenly. Ladle more white sauce over and sprinkle generously with shredded mozzarella and grated Parmesan. Repeat these layers until ingredients are used up, finishing with a top layer of mozzarella and Parmesan to achieve a golden crust.

Bake And Rest:

Cover the dish with foil and bake in the preheated oven for twenty-five minutes. Uncover and continue baking for another fifteen minutes until the top is bubbling and golden brown. Remove from the oven and allow the lasagna to rest for ten minutes, which helps the layers set making it easier to serve. Garnish with fresh chopped parsley and a sprinkle of lemon zest for a fresh finish.

The incorporation of nutmeg in the white sauce came from a family recipe handed down through generations. It adds a surprising warmth that brings out the seafood’s subtle sweetness. Every time I prepare this, it feels like a celebration of the sea right in my own kitchen.

Smart Storage Tips

Store leftover lasagna covered tightly with foil or plastic wrap in the refrigerator for up to three days. To freeze, place in an airtight container for up to one month, thawing fully before reheating. Reheat gently in the oven at a lower temperature to avoid drying out the sauce and keep seafood tender.

Ingredient Variations

Try swapping shrimp and crab for scallops or lobster tails for a more decadent treat. You can substitute part of the mozzarella with fontina cheese for a nuttier flavor or add chopped spinach between layers for a boost of color and nutrition without changing the essence of the dish.

Perfect Pairing Ideas

Serve alongside a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. A chilled glass of dry white wine such as Sauvignon Blanc or an unoaked Chardonnay complements the flavors beautifully. For a cozy touch, warm crusty bread makes a lovely accompaniment perfect for soaking up every last bit of sauce.

Seasonal Makeovers

Add roasted butternut squash or sweet peas during fall to bring autumnal warmth to this seafood classic. Swap fresh herbs like tarragon or dill for parsley in summer for an herbaceous lift that pairs wonderfully with seafood. Using a zesty citrus cream sauce instead of the traditional béchamel can brighten the dish beautifully in spring.

This seafood lasagna combines rich flavors and elegant textures to create a memorable meal that impresses with every bite.

Frequently Asked Questions

→ What seafood options work best in this lasagna?

Shrimp and lump crab meat create a flavorful and tender seafood blend, but scallops or lobster can also be good alternatives.

→ How do I prevent the noodles from sticking during preparation?

Boil the noodles until al dente, then rinse with cold water and toss lightly with olive oil to keep them from sticking together.

→ What’s the key to a smooth, creamy white sauce?

Cook the butter and flour mixture properly to form a roux, then slowly whisk in milk and cream to avoid lumps and achieve a silky texture.

→ Can I prepare the dish ahead of time?

Yes, assemble the layers and refrigerate before baking. Allow extra baking time if starting from cold.

→ How should the dish be garnished for best flavor?

Fresh parsley and lemon zest brighten the rich flavors, adding freshness and a subtle citrus note that complements the seafood.