Creamy Seafood Lasagna with Shrimp & Crab
A luxurious twist on classic Italian lasagna, this Creamy Seafood Lasagna layers tender pasta sheets with juicy shrimp, sweet crab meat, creamy béchamel sauce, spinach, and melted cheese. Inspired by traditional Italian lasagna from Italy, this seafood version is rich, comforting, and perfect for special dinners, family gatherings, or festive occasions.
Time Required
Prep Time: 30 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Ingredients
For the Seafood Filling:
400g (14 oz) shrimp, peeled and deveined
300g (10 oz) lump crab meat (fresh or canned, drained)
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried oregano
1 tablespoon lemon juice
1 cup chopped fresh spinach (optional)
For the Creamy White Sauce (Béchamel):
4 tablespoons butter
4 tablespoons all-purpose flour
3½ cups warm milk
1 cup heavy cream
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon nutmeg
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
For Assembly:
12 lasagna noodles (regular or oven-ready)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley (for garnish)
Instructions
Step 1: Prepare the Noodles
Cook lasagna noodles according to package instructions (if not oven-ready).
Drain and lay flat on parchment paper to prevent sticking.
Step 2: Cook the Seafood Filling
Heat olive oil in a large skillet over medium heat.
Sauté onion for 2–3 minutes until soft.
Add garlic and cook for 30 seconds until fragrant.
Add shrimp, salt, pepper, paprika, and oregano.
Cook shrimp for 3–4 minutes until pink and opaque.
Gently fold in crab meat and lemon juice.
Stir in spinach and cook 1 minute until wilted.
Remove from heat and set aside.
Step 3: Make the Creamy Béchamel Sauce
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 1–2 minutes (do not brown).
Gradually whisk in warm milk until smooth.
Add heavy cream, salt, white pepper, and nutmeg.
Simmer until thickened (5–7 minutes).
Stir in Parmesan and mozzarella until melted and smooth.
Step 4: Assemble the Lasagna
Preheat oven to 180°C (350°F).
Spread a thin layer of white sauce in a 9×13 inch baking dish.
Layer in this order:
Lasagna noodles
Seafood mixture
White sauce
Mozzarella
Repeat layers 3 times.
Finish with sauce and a generous topping of mozzarella and Parmesan.
Step 5: Bake
Cover with foil and bake for 30 minutes.
Remove foil and bake 15–20 minutes until golden and bubbly.
Let rest 10–15 minutes before slicing.
Frequently Asked Questions
1. Can I use frozen seafood?
Yes. Thaw completely and pat dry before cooking to avoid excess water.
2. Can I substitute crab?
You can use imitation crab, scallops, or even cooked white fish.
3. Can I make it ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.
4. Can I freeze seafood lasagna?
Yes. Freeze before or after baking for up to 2 months.
5. How do I prevent watery lasagna?
Drain seafood well
Avoid overcooking shrimp
Let lasagna rest before slicing
Nutritional Information (Approximate per serving)
Calories: 520–580 kcal
Protein: 38g
Carbohydrates: 35g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 165mg
Sodium: 780mg
Fiber: 2g