Lasagna with Shrimp & Crab

Here’s a creamy, indulgent Seafood Lasagna with Shrimp & Crab — a luxurious twist on the classic!

🥘 Ingredients

For the Seafood Filling:

• 1 lb (450 g) shrimp, peeled & deveined (cut in half if large)

• 1 lb (450 g) crab meat (fresh, canned, or imitation)

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tsp Old Bay seasoning (or paprika + pinch of cayenne)

• Salt & black pepper, to taste

For the Sauce:

• 4 tbsp butter

• ¼ cup flour

• 4 cups whole milk (warm)

• 1 cup heavy cream

• 1 cup Parmesan cheese, grated

• 1 tsp lemon zest

• 1 tbsp fresh parsley, chopped

For the Layers:

• 9–12 lasagna noodles (cooked al dente or use oven-ready)

• 2 cups ricotta cheese (or cottage cheese, drained)

• 1 egg (for ricotta mixture)

• 2 cups shredded mozzarella cheese

• ½ cup Parmesan (extra for topping)

🔥 Instructions

1. Cook Seafood Filling

   • In a skillet, melt butter. Sauté garlic & onion until fragrant.

   • Add shrimp, season with Old Bay, salt & pepper. Cook 2–3 minutes until just pink.

   • Stir in crab meat, mix gently, and remove from heat.

2. Make White Sauce (Béchamel)

   • Melt butter in a saucepan, whisk in flour, and cook 1–2 minutes.

   • Slowly whisk in warm milk and cream until smooth & thickened.

   • Stir in Parmesan, lemon zest, parsley, salt & pepper.

3. Prepare Ricotta Mix

   • Mix ricotta, egg, pinch of salt, and a little parsley.

4. Assemble Lasagna

   • Grease a 9×13 baking dish.

   • Spread a thin layer of sauce on the bottom.

   • Layer: noodles → ricotta mix → seafood filling → sauce → mozzarella.

   • Repeat layers until all ingredients are used, finishing with noodles, sauce, mozzarella, and Parmesan on top.

5. Bake

   • Cover with foil (lightly tented) and bake at 375°F (190°C) for 25 minutes.

   • Remove foil and bake another 15–20 minutes until bubbly and golden.

6. Rest & Serve

   • Let rest 10–15 minutes before slicing so layers hold together.