Delicious Shrimp Crab Lasagna

This lasagna is packed with tender shrimp and sweet crab nestled in a smooth white sauce. It's a comfort food with a fancy touch. Soft noodles, creamy ricotta, gooey mozzarella, and a hint of lemon zest make it a tasty dish to share with friends and family.

I made this to mark a special day and was surprised at how well the seafood blended with the creamy béchamel sauce. Now it’s my go-to when I want a fancy dish without much hassle.

What You’ll Need

• 9 lasagna noodles: these form the soft layers, so pick good ones that won’t fall apart.
• 2 tablespoons olive oil: to cook shrimp gently and keep the flavor light. Extra virgin works best.
• 1 pound shrimp: peeled and cleaned for even cooking. Fresh or thawed from frozen is fine.
• 8 ounces lump crab meat: sweet and flaky. Fresh or high quality crab gives the best taste.
• 4 tablespoons unsalted butter: the base for the creamy sauce; using unsalted lets you control the salt.
• 1/4 cup all-purpose flour: thickens the béchamel sauce smoothly. Use fresh for better results.
• 4 cups whole milk and 1 cup heavy cream: adds richness to the sauce, full-fat works best.
• 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg: brings warmth and depth to the sauce. Freshly ground pepper really helps.
• 2 cups shredded mozzarella cheese: melts great and adds creamy texture. Whole milk mozzarella is best.
• 1/2 cup grated Parmesan cheese: adds a nutty sharp touch. Freshly grated for best flavor.
• 1 cup ricotta cheese: gives a creamy, slightly grainy creaminess and mild tang. Look for fresh ricotta that’s not watery.
• 2 cloves garlic minced: adds a gentle, fragrant flavor that pairs well with seafood. Fresh garlic is key.
• 2 tablespoons fresh parsley chopped: to garnish and add a bright herbal note. Fresh herbs always shine.
• Lemon zest for garnish: brightens up the dish and contrasts nicely with the rich sauce. Use unwaxed lemons to keep it safe.

Step-by-Step Cooking Guide

Start with the noodles:

Set your oven to 375°F/190°C. Boil the lasagna noodles just until they're firm but not soft, then let them cool so they layer nicely without sticking.

Cook the seafood:

Heat the olive oil gently in a pan and cook the shrimp until pink and cooked through, just a few minutes. Take the pan off the heat and gently fold in the crab meat without breaking it up.

Make the creamy sauce:

Melt butter in a saucepan over medium heat. Stir in the flour and cook for about 2 minutes without letting it get brown. Slowly add milk and cream while whisking to stop lumps from forming. Let it cook until it thickens enough to coat a spoon. Season with salt, fresh pepper, and a pinch of nutmeg for a warm flavor.

Assemble the layers:

In a baking dish, spread a thin bit of the sauce to stop sticking. Add a layer of noodles, then dollops of ricotta. Spread the seafood mix evenly. Pour some white sauce over then sprinkle with mozzarella and Parmesan. Keep layering like this until you run out, finishing with cheese on top for a golden crust.

Bake and let it set:

Cover the pan with foil and bake for 25 minutes. Take off the foil and bake 15 minutes more until bubbly and golden. Let it rest for 10 minutes before slicing to help everything settle. Top with fresh parsley and lemon zest to finish.

The hint of nutmeg in the sauce comes from a family tradition. It adds a cozy warmth that brings out the seafood’s sweet notes. Every time I make this, it feels like bringing the ocean’s best right into my kitchen.

Best Way to Store Leftovers

Wrap leftovers tightly in foil or plastic wrap and keep in the fridge for up to three days. For longer storage, freeze in an airtight container for up to one month. Thaw completely before reheating gently in the oven at a low heat to keep the sauce creamy and seafood tender.

Switching Up Ingredients

Try swapping out shrimp and crab for scallops or lobster tails for a richer flavor. Mix in some fontina cheese instead of mozzarella for a nuttier twist or add chopped spinach between layers to boost color and nutrition without changing the basic flavors.

Great Things to Serve With It

Pair this with a fresh green salad dressed lightly with lemon vinaigrette to cut through the rich flavors. A cold glass of dry white wine like Sauvignon Blanc or unoaked Chardonnay goes great with it. Warm, crusty bread is perfect for soaking up any leftover sauce on your plate.

Seasonal Twists to Try

Add roasted butternut squash or sweet peas in the fall to give the dish a cozy touch. Swap parsley for fresh herbs like tarragon or dill in the summer for a fresh, herbal lift that matches seafood nicely. Try a tangy citrus cream sauce instead of béchamel in spring to brighten things up.

This seafood lasagna brings together rich tastes and smooth textures for a dish that’s sure to wow at every bite.

Frequently Asked Cooking Questions

→ Which seafood is best to use in this lasagna?

Lump crab and shrimp work great for lots of flavor and a tender bite. You can swap in lobster or scallops if you'd like.

→ How do I stop the noodles from sticking?

Cook the noodles until just firm. Rinse them in cold water and toss with a little olive oil so they don’t stick together.

→ What’s the trick to making a smooth white sauce?

Make sure to cook your butter and flour mix well to build a roux. Then slowly add the milk and cream while stirring to keep it silky and lump-free.

→ Can I put this together before baking?

Sure, you can build it ahead and keep it in the fridge. Just give it extra baking time if it’s cold from the fridge.

→ How should I finish it off for the best taste?

Add fresh parsley and lemon zest right before serving. They add fresh brightness and a light citrus pop that works well with the seafood.