Seafood Lasagna with Shrimp & Crab

Seafood Lasagna with Shrimp & Crab

Introduction
The first forkful of this seafood lasagna gives you a gentle crunch from the browned top, a creamy, velvet béchamel that pulls into elegant strands, and the bright, briny pop of shrimp and sweet flakes of crab. The aroma is buttery garlic and toasted Parmesan with a faint whisper of lemon and sea—comforting and a little indulgent. Texturally, it balances silky sauce, tender noodles, and delicate seafood so each bite is layered and satisfying.

This recipe is perfect for special gatherings, intimate dinners, or when you want a showstopping weeknight dish without too much fuss. It’s equally at home on a holiday table as it is for a cozy weekend dinner—make it when you want to impress but still feed a crowd. The flavors feel celebratory yet familiar, making it ideal for family meals, small dinner parties, or a make-ahead dish for hosting.

At a Glance

• Prep Time: 25 minutes (plus 10–15 minutes for shellfish prep if needed)
• Cook Time: 35 minutes (baking time)
• Total Time: ~1 hour (including sauce and noodle cooking)
• Servings: 8 (one 9×13-inch pan)
• Difficulty Level: Intermediate (basic sauce technique and layering)

Nutrition Highlights
Nutrition per serving (estimate, 1/8 of pan)

• Calories: ~500 kcal
• Protein: ~37 g
• Carbohydrates: ~40 g
• Fat: ~21 g
• Fiber: ~2 g
• Sodium: ~650–800 mg (varies with cheese and added salt)

Notes on accuracy and sources:

• These estimates are calculated from typical ingredient quantities and portion sizes and verified against USDA FoodData Central nutrient profiles and general guidance from health authorities (USDA/Mayo Clinic) to ensure reasonableness. Exact values will vary with specific brands, the fat content of milk or cheese, and seafood size/processing. For precise tracking, weigh your ingredients and consult the USDA FoodData Central database.

Why You’ll Love It
This lasagna delivers an irresistible interplay of flavors and textures: the rich, creamy béchamel frames the clean, sweet taste of shrimp and crab. It evokes family-style comfort—great for making memories around the table—while still feeling special enough for celebrations. It’s a deceptively manageable recipe that rewards patience with a layered dish that looks as good as it tastes. If you want a comforting yet elegant entrée that feeds a crowd and keeps well for leftovers, this is your recipe.

Preparation Guide
Ingredients (yields one 9×13-inch pan, 8 servings)

• 12 lasagna noodles (or 9–12 no-boil noodles)
• 1 lb (450 g) shrimp, peeled and deveined, medium/large
• 8 oz (225 g) lump crab meat, picked over for shells
• 4 tbsp (56 g) unsalted butter
• 1/4 cup (30 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed (substitute 2% for lighter version)
• 1 cup (100 g) grated Parmesan cheese, divided
• 2 cups (about 226 g) shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• 1 small onion, finely chopped (~70 g)
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning (or 1/2 tsp each dried oregano and basil)
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
  Optional ingredients / substitutions:
• 1/4 cup dry white wine (adds depth to sauce; optional)
• Zest of 1 lemon (brightens seafood)
• 1 cup ricotta cheese (for a creamier layer)
• 2 cups chopped spinach (blanched and squeezed dry)
• Gluten-free lasagna sheets or thinly sliced zucchini or eggplant (for low-carb version)
• Vegan version: use vegan butter, unsweetened plant milk + 3 tbsp cornstarch for thickening, vegan cheeses, and hearts of palm or artichoke instead of seafood

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions; drain and set aside layered with parchment or a light drizzle of oil to prevent sticking. If using no-boil noodles, skip this step but ensure your sauce is slightly more liquid.
3. In a large skillet, melt butter over medium heat. Add garlic and onion and sauté until translucent (about 3–4 minutes).
4. Stir in flour and cook for 1–2 minutes to form a roux, whisking to avoid lumps. Gradually add warmed milk, whisking constantly until the sauce thickens and coats the back of a spoon (about 5–7 minutes). If using, add white wine before the milk and reduce slightly.
5. Remove from heat and stir in 3/4 cup Parmesan, salt, pepper, Italian seasoning, and lemon zest (if using). Taste and adjust seasoning.
6. Stir in half of the cooked shrimp (reserve the other half for layering) and gently fold in crab meat—try not to break up the crab too much. If using ricotta or spinach, gently fold them into the filling now.
7. In a 9×13-inch baking dish, spread a thin layer of béchamel on the bottom. Layer noodles over the sauce, then spread one-third of the béchamel mixture, scatter a portion of shrimp/crab, and sprinkle 1/2 cup mozzarella.
8. Repeat layers (noodles → béchamel + seafood → mozzarella) finishing with a final layer of béchamel and the remaining mozzarella and 1/4 cup Parmesan on top.
9. Bake for 30–35 minutes or until the top is golden and bubbly and internal temperature reaches 165°F (74°C). Let rest 10–15 minutes before slicing to set. Garnish with fresh parsley before serving.

Practical tips:

• Avoid overcooking the shrimp before baking; they’ll cook through in the oven and can become rubbery if pre-cooked too long.
• Use warm milk when making the roux-based sauce to reduce lumps. Whisk continuously.
• Let the lasagna rest after baking—this helps the layers set and makes clean slicing easier.

Best Pairings

• Light salad: A crisp arugula salad with lemon vinaigrette or a fennel and orange salad cuts through the richness.
• Bread: Garlic bread or crusty baguette for mopping up sauce.
• Vegetables: Roasted asparagus, steamed green beans, or sautéed spinach with lemon.
• Wine: A chilled Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay complements seafood without overpowering it.
• Non-alcoholic: Sparkling water with lemon or a cold iced tea with a hint of citrus.

Storage Instructions

• Room temperature: Do not leave lasagna at room temperature for more than 2 hours (1 hour if ambient temp >90°F / 32°C).
• Refrigeration: Store leftovers in an airtight container for 3–4 days. To reheat, warm individual portions in a 350°F (175°C) oven for 15–20 minutes or microwave until heated through.
• Freezer: Wrap tightly with plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating. For best texture, bake from thawed at 350°F (175°C) until hot throughout (~25–35 minutes).

Chef’s Advice

• Best seafood choices: Use fresh or high-quality frozen shrimp and lump crab meat. If using canned crab, choose lump-style packed in water and drain well. Avoid overly salty or imitation crab to keep flavor authentic.
• Sauce consistency: Aim for a thick béchamel that still flows—too thin and the noodles become soggy; too thick and the lasagna can feel dry. You should be able to spread it easily.
• Doneness cues: Look for bubbling edges and a lightly browned top; internal temp should reach 165°F (74°C) if you want to be precise.
• Cheese balance: Use a mix of salty (Parmesan) and melty (mozzarella) cheeses to get both flavor and that irresistible stretch.

Creative Twists

• Lobster & Saffron: Replace some crab with lobster tail meat and add a pinch of saffron to the béchamel for a luxurious twist.
• Gluten-free or Low-carb: Use gluten-free lasagna sheets, or substitute thin sliced zucchini or eggplant for sheets to cut carbs. If using zucchini, salt slices and pat dry to remove excess moisture.
• Vegan Seafood-Inspired: Use hearts of palm or young jackfruit shredded as a “seafood” substitute with vegan butter, plant milk thickened with cornstarch, and vegan Parmesan/mozzarella. Add seaweed flakes (dulse) for a touch of ocean flavor.
• Spicy Arrabbiata Variation: Stir in a cup of your favorite marinara (or a spoonful of crushed red pepper to the béchamel) and reduce the milk slightly for a tomato-spiced seafood lasagna.

Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes—assemble the lasagna and refrigerate, covered, for up to 24 hours before baking. If frozen, thaw in the fridge overnight before baking.

Q: What if I only have cooked shrimp?
A: Use cooked shrimp but add them gently at the end of layering to avoid overcooking. They will heat through in the oven.

Q: How can I reduce sodium?
A: Use low-sodium cheeses or reduce the amount of added salt. Rinse and pat crab meat if it’s packed with salt.

Q: Can I add other seafood like scallops or lobster?
A: Absolutely—bay scallops or lobster make excellent additions. If using scallops, sear them briefly first for texture.

Q: My sauce is lumpy—how do I fix it?
A: Reheat gently and whisk vigorously. If lumps persist, strain the sauce or blend briefly with an immersion blender. Using warm milk and whisking constantly while adding it to the roux prevents lumps.

Conclusion

This seafood lasagna—creamy, savory, and brimming with shrimp and crab—strikes a balance between comfort food and celebration. It’s a beautiful centerpiece for gatherings and a rewarding meal to make for family nights. I hope you try it, tweak it to your taste, and share your results and photos with the community.

For variations and technique demos you might enjoy, see this approachable version with video guidance: Easy Seafood Lasagna { + video } – Family Fresh Meals, and for another inspired riff that includes crab and lobster options, check out this resource: Seafood Lasagna Recipe (with Crab, Lobster, and Shrimp) | The Kitchn.

If you make this, tell me how you customized it—did you add lemon zest, spice, or a surprise green layer? I’d love to hear.