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Seafood Lasagna with Shrimp and Crab

Seafood Lasagna with Shrimp and Crab
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This Seafood Lasagna with Shrimp and Crab offers a comforting and elegant dish featuring tender layers of pasta, creamy béchamel sauce, succulent shrimp, and delicate crab meat. Perfect for family dinners or special occasions, it delivers a rich, flavorful seafood feast that’s simple to prepare and customizable to your taste.

Ingredients

Scale

Seafood

  • 1 pound fresh or thawed shrimp, peeled and deveined
  • 1 cup lump or claw crab meat

Lasagna

  • 9–12 no-boil or regular lasagna noodles

Béchamel Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups warm milk
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg

Cheeses

  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Aromatics and Flavorings

  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup white wine
  • Pinch of red pepper flakes
  • Salt and pepper, to taste

Instructions

  1. Prepare the Seafood: Sauté the peeled and deveined shrimp and crab meat gently in a pan with minced garlic and chopped onions until just cooked through. Pour in the white wine to enhance the seafood flavors and cook until slightly reduced. Season with salt, pepper, and a pinch of red pepper flakes. Set aside.
  2. Make the Béchamel Sauce: In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Gradually add warm milk while whisking constantly until the sauce thickens and becomes creamy. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
  3. Cook the Lasagna Noodles: If using regular noodles, boil them in salted water until al dente, then drain and separate to avoid sticking. For no-boil noodles, soften slightly as per package instructions to ensure they layer properly.
  4. Assemble the Layers: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Add a layer of noodles, then spread an even layer of the seafood mixture on top. Cover with béchamel sauce and sprinkle with mozzarella and Parmesan cheeses. Repeat the layering process until all ingredients are used, finishing with a generous cheese topping.
  5. Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the assembled lasagna for 30 to 40 minutes, or until the top is golden brown and bubbling. Remove from oven and let rest for 10-15 minutes before serving to allow the layers to set beautifully.

Notes

  • Use fresh or high-quality frozen seafood for the best flavor and texture.
  • Do not overcook the seafood; sauté just until opaque to keep it tender inside the lasagna.
  • Stir béchamel sauce constantly to avoid lumps and achieve a smooth, creamy consistency.
  • Allow the lasagna to rest after baking for 10-15 minutes before slicing.
  • A splash of white wine brightens the seafood flavor without overpowering the dish.

Nutrition

Keywords: seafood lasagna, shrimp lasagna, crab lasagna, creamy seafood pasta, Italian seafood dish, baked seafood lasagna

Find it online: https://juliaglam.com/seafood-lasagna-with-shrimp-and-crab/