Name: Seafood Lasagna with Shrimp & Crab
Ingredients: 12 lasagna noodles (regular or oven-ready); 1 lb shrimp, peeled and deveined; 1 lb lump crab meat; 2 tbsp olive oil or butter; 3 garlic cloves, minced; Salt and pepper to taste; 1/2 tsp crushed red pepper flakes (optional); 2 cups ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 1 tbsp chopped parsley; 4 tbsp butter; 1/4 cup all-purpose flour; 2 1/2 cups whole milk (or half & half for creamier texture); 1/4 tsp nutmeg; Salt and black pepper, to taste; 1/2 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; Extra parsley or parmesan for garnish

Description

This creamy, cheesy seafood lasagna is a luxurious twist on the classic Italian favorite. Featuring layers of tender lasagna noodles, succulent shrimp, sweet lump crab meat, and a rich béchamel sauce, it’s a showstopping dish perfect for special occasions or elegant family dinners.

Ingredients

Scale

For the Filling:

12 lasagna noodles (regular or oven-ready)
1 lb shrimp, peeled and deveined
1 lb lump crab meat
2 tbsp olive oil or butter
3 garlic cloves, minced
Salt and pepper to taste
1/2 tsp crushed red pepper flakes (optional)

For the Ricotta Mixture:

2 cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1 tbsp chopped parsley

For the White Sauce (Béchamel):

4 tbsp butter
1/4 cup all-purpose flour
2 1/2 cups whole milk (or half & half for creamier texture)
1/4 tsp nutmeg
Salt and black pepper, to taste
1/2 cup grated Parmesan cheese

For Topping:

2 cups shredded mozzarella cheese
Extra parsley or parmesan for garnish

Instructions

Cook Lasagna Noodles:
If using traditional noodles, boil according to package directions. Drain and set aside.
Sauté the Seafood:
Heat olive oil or butter in a large skillet. Add garlic and sauté until fragrant. Add shrimp, season with salt and pepper, and cook until pink (about 2–3 minutes). Stir in crab meat and cook for another minute. Remove from heat.
Prepare the Ricotta Filling:
In a mixing bowl, combine ricotta, egg, Parmesan, and parsley. Mix well.
Make the White Sauce:
In a saucepan, melt butter over medium heat. Stir in flour and whisk to form a smooth paste. Slowly add milk, whisking constantly until thickened (about 5–7 minutes). Stir in nutmeg, salt, pepper, and Parmesan. Remove from heat.
Assemble the Lasagna:
In a greased 9×13 inch baking dish:
- Spread a thin layer of white sauce on the bottom.
- Layer 3 lasagna noodles.
- Spread 1/3 of the ricotta mixture.
- Add 1/3 of the seafood mixture.
- Drizzle with white sauce and sprinkle mozzarella.
- Repeat for 3 layers, ending with noodles, white sauce, mozzarella, and a sprinkle of Parmesan.
Bake:
Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake for an additional 10–15 minutes or until golden and bubbly.
Cool & Serve:
Let rest for 10–15 minutes before slicing. Garnish with parsley or extra Parmesan.

Notes

Make-Ahead: Assemble a day in advance and refrigerate before baking.
Storage: Keeps well in the fridge for 2–3 days. Reheat in the oven for best results.
Additions: Spinach, mushrooms, or scallops can be added for variety.
Tip: Use oven-ready noodles to save time!