Luxurious Shrimp Crab Lasagna
Recipe Overview
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6–8 servings
Difficulty: Medium
Cuisine Style: Italian-inspired seafood comfort dish
- Ingredients
Seafood Filling
300 g shrimp (peeled, deveined, chopped)
250 g lump crab meat (fresh or canned, drained)
1 tbsp olive oil
3 cloves garlic (minced)
1 small onion (finely chopped)
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp lemon juice
1 tbsp fresh parsley (chopped)
Creamy White Sauce (Béchamel)
4 tbsp all-purpose flour
3 cups milk (warm)
1 cup heavy cream
½ tsp salt
½ tsp white pepper (or black pepper)
½ tsp garlic powder
½ tsp dried oregano
1 cup grated Parmesan cheese
Cheese Layer
2 cups mozzarella cheese (shredded)
1 cup ricotta cheese
½ cup Parmesan cheese (extra for topping)
Lasagna Layers
9–12 lasagna sheets (pre-cooked or oven-ready)
Step-by-Step Instructions
Cook the Seafood Filling
Heat olive oil in a large pan over medium heat.
Sauté onion until soft (3–4 minutes).
Add garlic and cook 30 seconds.
Add shrimp, salt, pepper, and paprika. Cook 3–4 minutes until pink.
Gently fold in crab meat.
Add lemon juice and parsley.
Remove from heat and set aside.
Avoid overcooking shrimp to keep them tender.
Make the Creamy White Sauce
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 1–2 minutes until lightly golden.
Slowly whisk in warm milk to prevent lumps.
Add heavy cream, salt, pepper, garlic powder, and oregano.
Simmer until thickened (5–7 minutes).
Stir in Parmesan cheese and remove from heat.
The sauce should coat the back of a spoon.
Prepare the Cheese Mixture
In a bowl, mix ricotta and ½ cup mozzarella.
Assemble the Lasagna
Preheat oven to 180°C (350°F).
Spread a thin layer of white sauce in a baking dish.
Add lasagna sheets.
Spread seafood mixture.
Add ricotta mixture.
Pour white sauce.
Repeat layers.
Finish with sauce and remaining mozzarella + Parmesan.
Bake
Cover with foil and bake 30 minutes.
Remove foil and bake another 15 minutes until golden.
Rest 10 minutes before slicing.
Pro Tips for Best Results
Use fresh seafood for premium flavor.
Let lasagna rest before cutting to hold layers.
Add spinach or mushrooms for extra texture.
Use white pepper for classic restaurant flavor.
Do not overmix crab meat to keep chunks intact.
- Frequently Asked Questions
1. Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
2. Can I make it ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.
3. Can I freeze seafood lasagna?
Yes. Freeze before or after baking for up to 2 months.
4. What crab meat is best?
Lump crab gives the best flavor and texture, but canned works too.
5. Can I use red sauce instead of white?
You can, but the creamy white sauce complements seafood better.
6. How do I prevent watery lasagna?
Drain seafood well and cook sauce until thick.
Serving Suggestions
Garlic bread
Fresh green salad
Roasted vegetables
Steamed broccoli or asparagus
- Nutritional Information (Per Serving — Approx.)
Calories: 520–580 kcal
Protein: 32 g
Carbohydrates: 38 g
Fat: 28 g
Saturated Fat: 16 g
Cholesterol: 180 mg
Sodium: 720 mg
Fiber: 2 g
Sugar: 6 g