Lasagna with Shrimp and Crab

This elegant lasagna with shrimp and crab transforms the beloved Italian comfort food into a luxurious seafood feast. Layers of tender pasta, creamy béchamel sauce, and succulent shellfish create a restaurant-quality dish that’s surprisingly manageable to make at home. The combination of sweet crab meat and plump shrimp nestled between rich, cheesy layers makes this seafood lasagna perfect for special occasions or when you want to impress dinner guests.

Recipe Details

Prep Time: 45 mins
Cook Time: 55 mins
Total Time: 1 hour 40 mins
Servings: 8-10
Difficulty: Medium

Ingredients

For the Seafood Filling

• 1½ pounds large shrimp, peeled and deveined
• 1 pound lump crab meat, picked over for shells
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup dry white wine
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped
• 1 teaspoon Old Bay seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Béchamel Sauce

• 6 tablespoons unsalted butter
• ½ cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon white pepper
• ¼ teaspoon nutmeg
• 1 cup freshly grated Parmesan cheese

For Assembly

• 12 lasagna noodles
• 2 cups whole milk ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• ½ cup additional Parmesan cheese for topping
• 2 tablespoons fresh chives, chopped for garnish

Instructions

1. Prepare the pasta. Bring a large pot of salted water to boil. Cook lasagna noodles according to package directions until al dente, about 8-10 minutes. Drain and lay flat on clean kitchen towels to prevent sticking. Set aside.
2. Cook the shrimp. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Cook shrimp for 2 minutes per side until pink and just cooked through. Remove to a plate and let cool, then chop into bite-sized pieces.
3. Prepare the crab mixture. In the same skillet, heat remaining tablespoon of oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add white wine and lemon juice, cooking for 2 minutes until slightly reduced.
4. Combine the seafood. Gently fold in the chopped shrimp, crab meat, parsley, and Old Bay seasoning. Cook for 1-2 minutes just to warm through, being careful not to break up the crab. Remove from heat and set aside.
5. Make the béchamel sauce. In a heavy-bottomed saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to create a roux. Gradually add warm milk and cream, whisking continuously to prevent lumps.
6. Finish the sauce. Continue cooking, stirring frequently, for 8-10 minutes until sauce thickens enough to coat the back of a spoon. Season with salt, white pepper, and nutmeg. Remove from heat and whisk in 1 cup Parmesan cheese until melted and smooth.
7. Prepare ricotta mixture. In a medium bowl, combine ricotta cheese with the egg, mixing until smooth. Season with a pinch of salt and pepper.
8. Preheat and prep. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with butter or cooking spray.
9. Begin layering. Spread ¾ cup béchamel sauce in the bottom of prepared baking dish. Layer 3 lasagna noodles over sauce, slightly overlapping if necessary.
10. Add first filling layer. Spread half the ricotta mixture over noodles. Top with half the seafood mixture, then sprinkle with ⅓ cup mozzarella cheese. Ladle 1 cup béchamel sauce evenly over cheese.
11. Continue layering. Add 3 more noodles, remaining ricotta mixture, remaining seafood mixture, and another ⅓ cup mozzarella. Pour 1 cup béchamel sauce over this layer.
12. Final layers. Top with remaining 3 noodles and remaining béchamel sauce. Sprinkle with remaining mozzarella and additional Parmesan cheese.
13. Bake covered. Cover tightly with aluminum foil and bake for 35 minutes. Remove foil and continue baking for 15-20 minutes until top is golden brown and edges are bubbling.
14. Rest before serving. Let lasagna rest for 15 minutes before cutting. This allows layers to set and makes serving much easier. Garnish with fresh chives before serving.

Tips for Success

Don’t overcook the seafood. Shrimp and crab will continue cooking in the oven, so slightly undercook them during the initial sautéing to prevent rubbery texture in the finished dish.

Use quality crab meat. Lump or jumbo lump crab meat works best for this lasagna with shrimp and crab. Avoid imitation crab, which breaks down during baking and lacks the sweet flavor needed.

Warm your milk. Adding cold milk to the roux can cause lumps in your béchamel sauce. Warm it gently on the stove or in the microwave before whisking into the butter-flour mixture.

Let it rest. The 15-minute resting period is crucial for clean slices. Cutting too early results in a soupy mess, while proper resting allows the layers to set beautifully.

Recipe Variations

Lobster Addition: Replace half the crab with cooked lobster meat for an even more luxurious version. Use lobster shells to make a quick stock for extra flavor in the béchamel.

Spinach Seafood Lasagna: Add 2 cups wilted fresh spinach between layers for color, nutrition, and a classic Italian flavor combination.

Spicy Cajun Style: Add ½ teaspoon cayenne pepper and 1 teaspoon paprika to the seafood mixture for a Louisiana-inspired kick.

Herb-Crusted Top: Mix ½ cup panko breadcrumbs with 2 tablespoons melted butter and 1 tablespoon fresh herbs. Sprinkle over cheese before final baking for added texture.

Storage Instructions

This seafood lasagna can be prepared ahead for convenient entertaining. Assemble completely but don’t bake, then cover tightly and refrigerate for up to 24 hours before baking.

Refrigerator storage: Cool completely and cover tightly. Store for up to 3 days. Reheat individual portions in microwave or cover and reheat in 350°F oven for 20 minutes.

Freezer storage: Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating.

Reheating tips: Add a tablespoon of milk or cream when reheating to restore creamy texture. Cover with foil to prevent over-browning.

Nutritional Highlights

This lasagna with shrimp and crab provides exceptional nutritional benefits alongside its indulgent taste. Shrimp and crab are excellent sources of lean protein, containing all essential amino acids while being naturally low in calories.

Both shellfish provide significant amounts of selenium, zinc, and vitamin B12, which support immune function and energy metabolism. The ricotta cheese contributes calcium for bone health, while the béchamel sauce provides vitamin A and additional protein.

Each generous serving contains approximately 420 calories, making it a satisfying main course that’s surprisingly reasonable for such a rich dish.

Wine Pairing and Serving

This elegant seafood lasagna pairs beautifully with crisp white wines like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay. The acidity in these wines complements the rich cream sauce while enhancing the delicate seafood flavors.

Serve alongside a simple arugula salad dressed with lemon vinaigrette and warm crusty bread. Roasted asparagus or steamed broccoli make excellent vegetable accompaniments that won’t compete with the star attraction.

For special occasions, consider starting with a light seafood bisque or ending with lemon sorbet to cleanse the palate. This lasagna with shrimp and crab recipe elevates any dinner party from ordinary to extraordinary, proving that comfort food can be both sophisticated and approachable.