Description

This creamy and indulgent seafood lasagna features tender shrimp, sweet crab, and a cheesy bechamel sauce layered with pasta. It’s perfect for both special occasions and easy weeknight dinners.

Ingredients

Oven-ready lasagna noodles
1 lb small to medium shrimp, peeled and deveined
1 lb lump crab meat (or imitation crab)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cloves garlic, minced
1 medium onion, finely chopped
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups fresh spinach (optional)
1 tsp Italian seasoning
Salt and pepper to taste

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Instructions

Preheat oven to 375°F.
In a large skillet, melt butter over medium heat. Add chopped onion and garlic; sauté until translucent.
Stir in flour and cook for 1 minute to form a roux. Slowly whisk in milk to create a bechamel sauce. Simmer until thickened. Season with salt, pepper, and Italian seasoning.
Add shrimp and cook just until pink. Gently fold in crab meat. Remove from heat.
In a baking dish, layer oven-ready lasagna noodles, seafood sauce, dollops of ricotta, mozzarella, and Parmesan. Repeat layers and finish with cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until top is golden and bubbly.
Let rest for 10 minutes before serving.

Notes

Don’t overcook the shrimp; they cook quickly and can become rubbery.
Use fresh or fully thawed seafood for best texture and flavor.
Let the lasagna rest after baking to allow the layers to set properly.
Optional additions: spinach, zucchini, mushrooms, or red pepper flakes for spice.