Seafood Lasagna with Shrimp & Crab
Seafood Lasagna with Shrimp & Crab is a decadent, indulgent twist on the classic lasagna, featuring a rich blend of shrimp and crab, creamy cheese, and a velvety white sauce. The layers of tender noodles, seafood filling, and gooey cheese create a luxurious dish that’s perfect for a special occasion or a comforting weeknight meal. The addition of white wine and garlic elevates the flavor profile, giving this lasagna a sophisticated, delicious finish.
Ingredients
For the seafood filling:
1 lb large shrimp, peeled and deveined
1/2 lb crab meat (fresh or canned)
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup onion, finely chopped
1/2 cup white wine (optional)
1 cup ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 tbsp fresh parsley, chopped
Salt and pepper to taste
For the sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups heavy cream
1 1/2 cups milk
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp nutmeg
Salt and pepper to taste
For assembly:
12 lasagna noodles, cooked and drained
1 1/2 cups shredded mozzarella cheese (for topping)
Fresh parsley or basil, for garnish (optional)
Instructions
Prepare the seafood filling: In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until softened, about 3 minutes. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and chop into small pieces. Add the crab meat to the skillet, cooking for 1-2 minutes to warm it through. If using, pour in the white wine and cook for another 1-2 minutes to let the alcohol evaporate. Remove from heat and set aside to cool.
Make the sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, creating a roux. Slowly add the heavy cream and milk, whisking constantly to prevent lumps. Stir in the garlic powder, onion powder, nutmeg, salt, and pepper. Bring to a simmer and cook for 4-5 minutes until the sauce thickens slightly. Remove from heat.
Mix the seafood filling: In a bowl, combine the cooked shrimp, crab meat, ricotta cheese, 1 1/2 cups mozzarella, Parmesan, and parsley. Season with salt and pepper to taste.
Assemble the lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the creamy sauce on the bottom. Place a layer of cooked lasagna noodles on top, followed by a layer of the seafood mixture. Pour a bit more sauce over the seafood, then repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
Top and bake: Sprinkle the remaining 1 1/2 cups mozzarella cheese on top of the lasagna. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serve: Let the lasagna sit for 10 minutes before slicing. Garnish with fresh parsley or basil, if desired, and serve hot.
Notes
For a spicier kick, you can add a pinch of red pepper flakes or some chopped fresh jalapeños to the seafood filling. If you prefer a non-dairy version, you can substitute the heavy cream and milk with coconut milk, although this will change the flavor slightly. This lasagna is great for making ahead of time and can be refrigerated overnight before baking, or frozen for later use.
Find it online: https://richspoon.com/seafood-lasagna-with-shrimp-crab/