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Seafood Lasagna with Shrimp and Crab

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This Seafood Lasagna with Shrimp and Crab is pure, creamy, indulgent comfort food that your whole family is going to absolutely love. We're talking tender lasagna noodles layered with a rich and creamy white sauce, a luscious ricotta filling, seasoned shrimp, sweet crab meat, and plenty of melted mozzarella cheese. This is the kind of dish that feels special enough for a holiday table but is honestly simple enough to pull together on a weekend night!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Main Course
Cuisine: American
Calories: 487
Ingredients Method Nutrition Notes

Ingredients
  

For the Lasagna:
  • 12 lasagna noodles cooked al dente and drained
  • 1 lb raw medium shrimp peeled, deveined, and roughly chopped
  • 1 lb lump crab meat drained and picked through for shells
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup freshly grated Parmesan cheese divided
For the White Sauce:
  • 5 tablespoons unsalted butter divided (1 tablespoon for shrimp, 4 tablespoons for sauce)
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low sodium chicken broth
  • 1 1/2 cups heavy cream
  • Salt and pepper to taste
For the Ricotta Filling:
  • 2 cups whole milk ricotta cheese
  • 4 oz cream cheese softened to room temperature
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Cook 12 lasagna noodles according to package directions until just al dente. Drain and lay flat on a lightly oiled sheet of foil to prevent sticking. Set aside.
  2. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the roughly chopped shrimp and season with 1 teaspoon of Old Bay seasoning and a pinch of salt and pepper. Cook for 2-3 minutes, just until shrimp are pink and opaque. Do not overcook. Remove shrimp to a large bowl and set aside.
  3. Add the drained crab meat to the same pan and toss gently for 1 minute to warm through and absorb the drippings. Add crab meat to the bowl with the shrimp and set aside to cool slightly.
  4. In the same skillet, melt 4 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and cook for about 1 minute, stirring frequently, until fragrant. Whisk in ¼ cup of all-purpose flour and let it cook and bubble for a full 1 minute, whisking constantly.
  5. Slowly pour in 1 ½ cups of low sodium chicken broth while whisking vigorously to eliminate any lumps. Pour in 1 ½ cups of heavy cream. Bring to a gentle simmer and whisk continuously for 3-4 minutes until the sauce thickens. Season with salt and pepper to taste. Remove from heat and set aside.
  6. In a large bowl, combine 2 cups of whole milk ricotta, 4 oz. softened cream cheese, 1 large egg, ¼ cup of Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir until smooth and fully combined. Gently fold in the cooked shrimp and crab meat until evenly distributed.
  7. Spread about ½ cup of the white sauce in an even layer on the bottom of the prepared baking dish. Lay 3-4 lasagna noodles over the sauce. Spread half of the ricotta and seafood filling evenly over the noodles. Sprinkle with ½ cup of shredded mozzarella cheese.
  8. Add another layer of 3-4 lasagna noodles. Spread the remaining ricotta and seafood filling over the noodles. Sprinkle with another ½ cup of shredded mozzarella cheese. Top with a final layer of 3-4 lasagna noodles.
  9. Pour the remaining white sauce evenly over the top layer of noodles, making sure all edges are well covered. Sprinkle evenly with the remaining 1 cup of shredded mozzarella cheese and the remaining ¼ cup of Parmesan cheese.
  10. Spray the inside of a sheet of aluminum foil with nonstick cooking spray and cover the baking dish tightly. Bake covered for 25 minutes.
  11. Remove the foil and bake uncovered for an additional 20-25 minutes until the cheese is melted, golden, and bubbly. For extra color on top, broil on high for 2-3 minutes, watching very carefully so it doesn't burn.
  12. Remove from oven and allow the lasagna to rest for at least 10 minutes before slicing and serving. Serve warm and enjoy!

Nutrition

Calories: 487kcalCarbohydrates: 31gProtein: 34gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 198mgSodium: 642mgPotassium: 398mgFiber: 1gSugar: 3gVitamin A: 890IUVitamin C: 2mgCalcium: 342mgIron: 2mg

Notes

Make Ahead: Assemble the lasagna fully, cover tightly with foil, and refrigerate overnight. When baking from cold, add 10-15 minutes to the covered baking time. This is a perfect option for holidays and dinner parties.
Freezer Instructions: Assemble but do not bake. Cover tightly with a double layer of foil to protect against freezer burn. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking per the recipe directions.
Storage: Allow leftovers to cool completely. Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and warm in a 325°F oven until heated through.

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