12 lasagna noodles
1 lb shrimp, peeled and deveined
1 lb lump crab meat (fresh or canned)
2 cups ricotta cheese
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
1 egg
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1/4 cup chopped parsley
1/4 cup flour
2 cups whole milk (or half & half for richer sauce)
Salt and pepper, to taste
Optional: pinch of crushed red pepper flakes
Instructions
1. Prepare the Lasagna Noodles
Cook the noodles according to package directions. Drain and set aside.
2. Sauté the Seafood
In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook until fragrant. Add shrimp and cook until pink (about 2–3 minutes). Gently fold in crab meat. Remove from heat and set aside.
3. Make the Cream Sauce
In the same skillet, whisk in flour to form a roux. Gradually add milk, whisking constantly until smooth and thickened. Season with salt, pepper, and optional red pepper flakes.
4. Mix the Ricotta Layer
In a bowl, combine ricotta, egg, 1 cup mozzarella, and half the Parmesan. Add chopped parsley and mix until smooth.
5. Assemble the Lasagna
Layer in a greased 9×13 baking dish:
A few spoonfuls of cream sauce
3 lasagna noodles
1/3 of the ricotta mixture
1/3 of the seafood
Repeat layers until complete
Top with remaining mozzarella and Parmesan.
6. Bake
Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
7. Serve & Enjoy
Let rest for 10 minutes before slicing. Garnish with parsley and serve warm!
Notes & Tips
Use precooked lasagna noodles to save time.
Fresh parsley adds brightness — don’t skip it!
Add spinach or mushrooms for more texture and nutrition.
Leftovers can be stored in the fridge for 2–3 days.
What to Serve With Seafood Lasagna
Garlic bread or cheesy breadsticks
Arugula salad with lemon vinaigrette
Crisp white wine like Sauvignon Blanc or Pinot Grigio
ADVERTISEMENT
