Description
A rich and comforting creamy seafood lasagna layered with tender shrimp, sweet crab meat, lasagna noodles, and a velvety white sauce baked until bubbly and golden.
Ingredients
- 9 lasagna noodles
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 lb raw shrimp, peeled, deveined, and chopped
- 8 oz lump crab meat
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 1 1/2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a large skillet, heat butter and olive oil over medium heat.
- Add onion and cook until softened, about 3 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add shrimp and cook for 2–3 minutes until just pink.
- Gently fold in crab meat and remove from heat; set aside.
- In a saucepan, whisk flour into milk and cream over medium heat until thickened.
- Season sauce with salt, pepper, paprika, and Italian seasoning.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce in a greased baking dish.
- Layer noodles, seafood mixture, ricotta, mozzarella, Parmesan, and sauce. Repeat layers.
- Finish with sauce and remaining cheese on top.
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 15 minutes until bubbly and lightly golden.
- Rest 10 minutes before slicing. Garnish with parsley and serve.
Notes
- Do not overcook shrimp before baking to keep it tender.
- Use fresh crab meat for best flavor.
- Let lasagna rest before slicing for clean layers.
- Pairs well with a green salad or garlic bread.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American