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Seafood Shrimp Lasagna

Seafood Shrimp Lasagna

Discover the ultimate Seafood Shrimp Lasagna a creamy blend of shrimp crab and rich cheeses perfect for special occasions and family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 noodles lasagna noodles
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 lb shrimp, peeled, deveined, and chopped
  • 1 lb lump crab meat
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Old Bay seasoning or seafood seasoning
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Equipment

  • Large skillet
  • Large pot for boiling noodles
  • Spatula
  • Whisk
  • 9x13-inch baking dish

Method
 

  1. Bring a large pot of salted water to a boil, add lasagna noodles and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the minced garlic and finely chopped onion, sauté until translucent, about 3-4 minutes.
  3. Add the chopped shrimp and cook for 2-3 minutes until they turn pink. Stir in the lump crab meat and cook for an additional minute. Remove the seafood and set aside.
  4. Whisk the flour into the skillet to form a roux. Slowly add the whole milk and heavy cream, whisking continuously until smooth and slightly thickened. Season with Old Bay, salt, and pepper. Stir in ½ cup of Parmesan and 1 cup of mozzarella until melted.
  5. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish. Spread a thin layer of creamy sauce on the bottom, add a layer of noodles, seafood mixture, ricotta cheese, more sauce, and mozzarella. Repeat layers, ending with noodles, sauce, mozzarella, and remaining Parmesan.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and bubbly.
  7. Let the lasagna rest for 10 minutes before serving. Garnish with chopped fresh parsley.

Nutrition

Calories: 600kcalCarbohydrates: 40gProtein: 35gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 170mgSodium: 900mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 3mgCalcium: 500mgIron: 4mg

Notes

Use high-quality, fresh seafood for the best flavor. Make sure the sauce is smooth by whisking continuously. Don’t overcook the pasta; it should be al dente to prevent it from becoming mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
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