Here’s a rich and indulgent Creamy Seafood Lasagna with Shrimp & Crab recipe — layers of tender pasta, succulent shrimp and crab, creamy white sauce, and melty cheese. Perfect for a special dinner!
🦐🦀 Creamy Seafood Lasagna with Shrimp & Crab
🍽 Servings: 6
⏱ Total Time: ~1 hr 15 min
📝 Ingredients
For the seafood filling:
-
1 lb shrimp, peeled and deveined (medium-sized)
-
1 cup lump crab meat (fresh or canned, drained)
-
2 tbsp butter
-
2 cloves garlic, minced
-
1 small onion, finely chopped
-
1/2 cup white wine (optional)
-
Salt and pepper, to taste
-
1 tsp Old Bay seasoning (optional)
-
2 tbsp fresh parsley, chopped
For the creamy béchamel sauce:
-
4 tbsp butter
-
1/4 cup all-purpose flour
-
3 cups whole milk (warmed)
-
1/2 cup heavy cream
-
1 cup grated Parmesan cheese
-
1/4 tsp nutmeg
-
Salt and pepper, to taste
Other:
-
9–12 no-boil lasagna noodles (or regular noodles cooked per package)
-
2 cups shredded mozzarella cheese
-
1 cup shredded fontina or provolone cheese
-
Fresh parsley, for garnish
👨🍳 Instructions
1. Prepare the seafood:
-
In a large skillet, melt butter over medium heat.
-
Add garlic and onion; sauté until fragrant and translucent (~3–4 minutes).
-
Add shrimp, season with salt, pepper, and Old Bay seasoning.
-
Cook shrimp until pink and opaque, about 3–4 minutes. Remove shrimp and set aside.
-
Add crab meat to the skillet, warm gently for 2 minutes. Remove and combine with shrimp.
-
Optional: Deglaze skillet with white wine, simmer 2 minutes, then discard or reserve for sauce.
2. Make the béchamel sauce:
-
In a saucepan, melt butter over medium heat.
-
Whisk in flour and cook 1–2 minutes until lightly golden (roux).
-
Gradually whisk in warm milk and cream, stirring constantly until thickened (~5–7 minutes).
-
Remove from heat, stir in Parmesan, nutmeg, salt, and pepper.
3. Assemble the lasagna:
-
Preheat oven to 375°F (190°C).
-
Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
-
Layer noodles (3 at a time), then a layer of béchamel sauce, seafood mixture, mozzarella, and fontina.
-
Repeat layers 2 more times, ending with a generous layer of béchamel and remaining cheese on top.
4. Bake:
-
Cover with foil and bake for 30 minutes.
-
Remove foil and bake an additional 10–15 minutes until bubbly and golden on top.
-
Let rest 10 minutes before serving.
5. Garnish:
-
Sprinkle chopped parsley on top and serve.
✅ Tips
-
Use fresh or frozen seafood — just thaw and pat dry.
-
Swap in other seafood like scallops or lobster for variation.
-
For a lighter version, substitute half-and-half or milk for cream.
-
Serve with a crisp green salad and crusty bread.