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Shrimp and Crab Lasagna

A decadent slice of shrimp and crab lasagna, topped with cooked shrimp and fresh parsley.
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A rich and creamy seafood lasagna perfect for special occasions, featuring shrimp, crab, and a three-cheese blend.

Ingredients

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  • 1 pound lasagna noodles
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound lump crab meat
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Cook lasagna noodles according to package directions. Drain and set aside.
  2. Preheat your oven to 375°F (190°C).
  3. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  4. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
  6. Stir in salt, pepper, nutmeg, and Parmesan cheese until the cheese is melted and the sauce is smooth.
  7. Gently fold in the shrimp and crab meat. Cook for 2-3 minutes, until the shrimp are pink and cooked through. Do not overcook.
  8. Spread a thin layer of the seafood sauce on the bottom of a 9×13 inch baking dish.
  9. Arrange a layer of cooked lasagna noodles over the sauce.
  10. Spread about one-third of the remaining seafood sauce over the noodles.
  11. Sprinkle with one-third of the mozzarella and provolone cheeses.
  12. Repeat layers: noodles, sauce, cheese, two more times.
  13. Top with the remaining cheeses.
  14. Bake for 25-30 minutes, or until the lasagna is bubbly and the cheese is golden brown.
  15. Let stand for 10 minutes before serving. Garnish with fresh parsley.

Notes

  • To prevent watery layers, ensure your sauce is thick enough. You can also drain any excess liquid from the crab meat before adding it to the sauce.
  • For a make-ahead option, assemble the lasagna, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. Bake as directed, adding an extra 10-15 minutes to the baking time.
  • You can add a layer of sautéed spinach or mushrooms for extra flavor and texture.

Nutrition

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