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Creamy Shrimp and Crab Seafood Lasagna with Béchamel Sauce

A generous, creamy slice of seafood lasagna showing layers of pasta, white sauce, and pink shrimp, topped with melted, browned cheese.
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Make this rich, layered seafood lasagna featuring shrimp, crab, and a velvety béchamel sauce. This recipe provides a foolproof method for an indulgent Italian classic perfect for special occasions.

Ingredients

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  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound lump crab meat, picked over
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 cup grated Parmesan cheese, divided
  • 15 ounces whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup dry white wine (optional)
  • 8 ounces mozzarella cheese, shredded

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes. Add crab meat and white wine (if using). Cook for 1 minute, stirring gently. Remove seafood mixture from heat and set aside.
  3. Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the warm milk until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  4. Remove the béchamel from the heat. Stir in salt, pepper, nutmeg, and 1/2 cup of the Parmesan cheese until melted and smooth.
  5. In a medium bowl, combine the ricotta cheese, egg, and chopped parsley. Season lightly with salt and pepper.
  6. Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles over the sauce.
  7. Spread half of the ricotta mixture over the noodles. Top with half of the cooked seafood mixture. Spoon one-third of the remaining béchamel sauce over the seafood. Sprinkle with one-third of the mozzarella cheese.
  8. Repeat the layers: noodles, remaining ricotta, remaining seafood, another third of the béchamel, and another third of the mozzarella.
  9. Top with the final layer of noodles. Pour the remaining béchamel sauce over the top layer and sprinkle with the remaining mozzarella and 1/2 cup Parmesan cheese.
  10. Bake for 30 to 35 minutes, or until the top is golden brown and the sauce is bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can make this lasagna ahead of time; cover it tightly and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking directly from the refrigerator.
  • For a richer flavor, substitute half of the milk in the béchamel with heavy cream.
  • If you prefer a tomato base, you can layer a thin layer of marinara sauce under the ricotta mixture, but this recipe focuses on the creamy white sauce style.

Nutrition

Find it online: https://cookerycommand.com/seafood-lasagna-creamy-shrimp-crab-recipe/