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Shrimp and Crab Lasagna with Creamy White Sauce

A generous slice of seafood lasagna with shrimp and crab, layered with pasta, creamy sauce, and topped with melted cheese and herbs.
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A company-worthy lasagna layered with shrimp, crab, and a rich white sauce, perfect for special occasions.

Ingredients

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  • 1 pound no-boil lasagna noodles
  • 1 pound large shrimp, peeled and deveined
  • 1 pound lump crab meat, drained
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups grated Parmesan cheese, divided
  • 4 cups shredded mozzarella cheese, divided
  • 1/2 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of the white sauce (prepared in step 4) on the bottom of a 9×13 inch baking dish.
  3. Arrange a layer of no-boil lasagna noodles over the sauce.
  4. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring, until the sauce thickens, about 5-7 minutes. Stir in salt, pepper, and nutmeg. Remove from heat and stir in 1 cup of Parmesan cheese and 2 cups of mozzarella cheese.
  5. Spread about 1/3 of the white sauce over the noodles.
  6. Layer half of the shrimp and crab meat over the sauce.
  7. Sprinkle with 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.
  8. Repeat the noodle, sauce, seafood, and cheese layers two more times.
  9. Top the final layer of noodles with the remaining white sauce, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese.
  10. Cover the baking dish tightly with aluminum foil.
  11. Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
  12. Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh parsley.

Notes

  • For a richer flavor, you can add a pinch of cayenne pepper to the white sauce.
  • If you don’t have no-boil noodles, cook regular lasagna noodles according to package directions before assembling.
  • This lasagna can be assembled a day in advance and refrigerated. Add a few extra minutes to the covered baking time if baking from cold.
  • Lobster can be substituted for some or all of the crab meat for an even more decadent dish.

Nutrition

Find it online: https://mdlatdmm.com/seafood-lasagna-shrimp-crab/