Creamy Seafood Lasagna with Shrimp & Crab 🦐🦀
Servings: 6–8
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: ~1 hour 5 minutes
🧾 Ingredients
For the Lasagna:
9 lasagna noodles, cooked al dente
1 lb shrimp, peeled, deveined, and chopped
1 cup crab meat (fresh, canned, or imitation)
3 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 large egg
3 cloves garlic, minced
1 small onion, finely chopped
3 tbsp olive oil
2 tbsp butter
2 cups heavy cream
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional, for a little heat)
👩🍳 Directions
1. Preheat the oven:
Preheat your oven to 375°F (190°C).
2. Cook the seafood mixture:
In a large skillet, heat the olive oil over medium heat. Sauté the garlic and onion until soft and fragrant. Add the shrimp and cook for 2–3 minutes, until just pink. Stir in the crab meat, salt, pepper, and Italian seasoning. Remove from heat and set aside.
3. Make the cream sauce:
In a separate saucepan, melt the butter over medium heat. Stir in the heavy cream and red pepper flakes. Gradually whisk in ½ cup of Parmesan cheese, stirring until the sauce is smooth and slightly thickened. Remove from heat.
4. Prepare the ricotta layer:
In a medium bowl, combine ricotta cheese, egg, and ½ cup of Parmesan cheese. Mix until smooth and creamy.
5. Assemble the lasagna:
In a large baking dish, spread a thin layer of the cream sauce on the bottom.
Layer as follows:
Lasagna noodles
Ricotta mixture
Seafood filling
Mozzarella cheese
Cream sauce
Repeat the layers until all ingredients are used, finishing with sauce and a generous topping of mozzarella.
6. Bake:
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden and bubbly.
7. Rest and serve:
Let the lasagna rest for about 10 minutes before slicing and serving. This helps the layers set beautifully.
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💡 Tips & Variations
Add a handful of spinach or sautéed mushrooms between layers for extra texture and flavor.
For a lighter option, substitute half the heavy cream with milk or evaporated milk.
Garnish with fresh parsley or a squeeze of lemon juice before serving to brighten the dish.
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