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Shrimp and Crab Lasagna

A generous slice of Shrimp and Crab Lasagna, showing layers of pasta, creamy filling, and a golden-brown cheesy topping.
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A rich and creamy lasagna featuring shrimp, crab, and a blend of three cheeses, perfect for special occasions.

Ingredients

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  • 1 pound lasagna noodles
  • 1 pound large shrimp, peeled and deveined
  • 1 pound lump crab meat, picked over for shells
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 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
  • 1 cup grated Parmesan cheese
  • 1 cup 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, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until pink and opaque, about 3-5 minutes. Remove shrimp from skillet and set aside.
  4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens, about 5-7 minutes.
  5. Stir in salt, pepper, nutmeg, Parmesan cheese, mozzarella cheese, and provolone cheese until melted and smooth.
  6. Gently fold in the cooked shrimp, crab meat, and chopped parsley into the white sauce.
  7. Spread a thin layer of the seafood sauce on the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread about one-third of the remaining seafood sauce over the noodles.
  10. Repeat layers of noodles and sauce two more times, ending with a layer of sauce.
  11. Cover the baking dish with foil and bake for 20 minutes.
  12. Remove foil and bake for an additional 10-15 minutes, or until bubbly and lightly browned.
  13. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • To prevent watery layers, ensure your white sauce is thick enough. If it seems too thin, simmer it a bit longer until it reaches your desired consistency.
  • For a make-ahead option, assemble the lasagna but do not bake. Cover tightly and refrigerate for up to 24 hours. Add a few extra minutes to the covered baking time.
  • You can add a layer of sautéed spinach or mushrooms for extra flavor and nutrients.

Nutrition

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