This Seafood Lasagna with Shrimp and Crab is a luxurious twist on a comfort-food classic, combining tender seafood, creamy cheese layers, and delicate pasta in one unforgettable dish.Lasagna is the ultimate comfort food, but when paired with fresh seafood and a silky cream sauce, it transforms into something truly special. This Seafood Lasagna with Shrimp and Crab layers sweet shrimp, delicate lump crab meat, and creamy ricotta between tender lasagna noodles, all wrapped in a rich, savory white sauce that bakes to golden perfection.

Ideal for holidays, dinner parties, or whenever you want to elevate your table, this recipe strikes a beautiful balance between indulgence and elegance. Each slice holds its shape while remaining irresistibly creamy. At tinsuf, this dish stands out as a coastal-inspired classic that feels both comforting and refined, perfect for seafood lovers who enjoy timeless recipes with a gourmet touch.

Ingredients

• 12 lasagna noodles
• 1 lb shrimp, peeled and deveined
• 1 lb lump crab meat
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup all-purpose flour
• 2 cups whole milk or half-and-half
• Salt and black pepper, to taste
• Optional: pinch of crushed red pepper flakes

Instructions

1. Cook the lasagna noodles according to package instructions until al dente. Drain, rinse lightly, and set aside on a flat surface to prevent sticking.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp and cook for 2 to 3 minutes, just until pink. Gently fold in the crab meat, then remove from heat and set aside.
3. In the same skillet, whisk in the flour to form a roux. Slowly add the milk while whisking constantly until the sauce thickens and becomes smooth. Season with salt, pepper, and optional red pepper flakes.
4. In a separate bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella, and half of the Parmesan. Add the chopped parsley and mix until smooth.
5. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread a thin layer of cream sauce on the bottom, then add three lasagna noodles.
6. Top the noodles with one-third of the ricotta mixture, one-third of the seafood, and a spoonful of cream sauce. Repeat the layers until all components are used.
7. Finish with the remaining mozzarella and Parmesan cheese. Cover with foil and bake for 30 minutes, then remove the foil and bake an additional 10 to 15 minutes until bubbly and lightly golden.
8. Remove from the oven and allow the lasagna to rest for 10 minutes before slicing. Garnish with additional parsley and serve warm.

Troubleshooting & Consistency Tips

Avoid overcooking the shrimp during sautéing, as they will continue to cook in the oven. Slightly undercooked shrimp ensure a tender final texture.

If the sauce feels too thick, whisk in a splash of milk until smooth and pourable before assembling.