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Irresistible Crab and Shrimp Seafood Lasagna

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A rich and indulgent crab and shrimp seafood lasagna layered with tender seafood, creamy sauce, and melted cheeses for a comforting yet elegant dish perfect for special occasions or family dinners.

Ingredients

  • 12 lasagna noodles
  • 1 lb (450 g) shrimp, peeled and deveined
  • 1 lb (450 g) crab meat
  • 3 tbsp butter (divided)
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 3 tbsp all-purpose flour
  • 2 cups (480 ml) milk
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated parmesan cheese
  • 2 cups (200 g) shredded mozzarella cheese
  • 1 cup (250 g) ricotta cheese
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice (optional)

Instructions

  1. Cook the lasagna noodles according to package instructions. Drain and set aside.
  2. In a large pan, melt 1 tablespoon of butter over medium heat. Sauté the chopped onion until soft and translucent.
  3. Add the minced garlic and cook for about 1 minute until fragrant.
  4. Add the shrimp and cook until they turn pink, about 3–4 minutes.
  5. Gently fold in the crab meat and cook for another minute, then remove from heat.
  6. In the same pan, melt the remaining butter and stir in the flour to form a roux.
  7. Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens.
  8. Add parmesan cheese, salt, and black pepper, mixing until smooth.
  9. Preheat the oven to 180°C (350°F).
  10. Spread a layer of sauce in the bottom of a baking dish.
  11. Layer noodles, seafood mixture, ricotta, mozzarella, and sauce. Repeat layers until all ingredients are used.
  12. Finish with a layer of sauce and top with remaining mozzarella and parmesan cheese.
  13. Bake for 35–40 minutes until bubbly and golden on top.
  14. Let the lasagna rest for 5–10 minutes before slicing. Garnish with parsley and a drizzle of lemon juice if desired, then serve.

Notes

  • Add spinach between layers for extra nutrition and color.
  • Use a blend of cheeses like fontina or gouda for deeper flavor.
  • Substitute part of the cream with milk for a lighter version.
  • Add chili flakes for a subtle heat.
  • Ensure seafood is well-drained to avoid excess moisture.
  • Assemble ahead of time and refrigerate before baking if needed.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat covered in the oven at low temperature or in the microwave.

Nutrition

Find it online: https://cookedbymaya.com/irresistible-crab-and-shrimp-seafood-lasagna/