Dive into an unforgettable culinary experience with this Shrimp Crab Lasagna, a decadent yet surprisingly easy recipe that transforms humble ingredients into an elegant seafood feast, perfect for weeknights or special occasions. This guide will walk you through crafting a luscious, flavor-packed lasagna that’s sure to become a family favorite, proving that gourmet taste is achievable in your own kitchen.
Key Ingredients for Shrimp Crab Lasagna
To create this delightful Shrimp Crab Lasagna, you will need the following:
For the Pasta and Base:
- 1 pound lasagna noodles (oven-ready or traditional, prepared according to package directions)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ pounds medium shrimp, peeled and deveined (fresh or frozen, thawed)
- 1 pound lump crab meat, picked over for shells (fresh or canned, drained)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
For the Creamy Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- ½ cup grated Parmesan cheese, plus more for topping
- ¼ cup chopped fresh parsley
- Zest of 1 lemon
For the Cheese Layer:
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
- Salt and pepper to taste
For Assembly and Topping:
- 8 ounces shredded mozzarella cheese
How to Make Shrimp Crab Lasagna
Whip up this Shrimp Crab Lasagna in under an hour of active prep time! This dish is designed for maximum flavor with minimal fuss, featuring a rich, creamy seafood filling nestled between tender pasta layers, all topped with bubbly, golden cheese. It’s a satisfying and comforting meal that tastes like it came from a fine dining restaurant.
Step-by-Step Instructions
Prepare the Pasta: If using traditional lasagna noodles, cook them according to package directions until al dente. Drain, rinse with cool water to prevent sticking, and lay them flat on parchment paper or a clean kitchen towel. If using oven-ready noodles, you can skip this step, but be sure your sauce is sufficiently moist.
Sauté Aromatics and Seafood: Heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the peeled and deveined shrimp to the skillet. Season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, until the shrimp are pink and just cooked through. Remove the shrimp and onions from the skillet and set aside.
Flake the Crab Meat: Gently add the lump crab meat to the same skillet. Cook for just 1-2 minutes, until heated through. Be careful not to overcook crab meat, as it can become tough. If using canned crab meat, ensure it’s well-drained.
Make the Creamy Béchamel Sauce: In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Whisk in the 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the warmed milk, a little at a time, until the sauce is smooth and thickened. Bring the sauce to a gentle simmer, stirring frequently, and cook for about 5 minutes until it coats the back of a spoon. Remove from heat and stir in the ½ cup grated Parmesan cheese, chopped fresh parsley, and lemon zest. Season with salt and pepper to taste.
Prepare the Ricotta Mixture: In a medium bowl, combine the 15 ounces of ricotta cheese, 1 large egg, and 2 tablespoons of chopped fresh dill. Season with salt and pepper to taste. Mix until well combined.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. This prevents the bottom noodles from sticking.
- Arrange a single layer of lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture evenly over the noodles.
- Carefully spoon half of the cooked shrimp and crab mixture over the ricotta layer.
- Drizzle about one-third of the remaining béchamel sauce over the seafood.
- Sprinkle about one-third of the shredded mozzarella cheese over the top of the sauce.
- Repeat the layers: noodles, the remaining ricotta mixture, the remaining shrimp and crab, another third of the béchamel sauce, and another third of the mozzarella cheese.
- Finish with a final layer of noodles, the rest of the béchamel sauce, and the remaining mozzarella cheese. Ensure the top layer of noodles is fully covered in sauce to prevent them from drying out.
Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the edges are starting to brown.
Rest and Serve: Let the Shrimp Crab Lasagna rest for at least 10 minutes before slicing and serving. This allows the layers to set and makes it easier to cut clean portions. Garnish with extra fresh parsley or dill if desired.
Why You’ll Love This Shrimp Crab Lasagna
Prepare yourself for a truly decadent experience with this Shrimp Crab Lasagna. Its star feature is the luxurious blend of tender shrimp and sweet crab meat, enveloped in a velvety smooth, cheesy sauce that’s utterly irresistible. Unlike some elaborate seafood dishes, this lasagna is surprisingly budget-friendly when made at home, offering the delights of a restaurant-quality meal without the hefty price tag. The bright zest of lemon and fragrant dill wonderfully complement the richness of the seafood, elevating every single bite into pure bliss.
Imagine sinking your fork into a perfectly baked slice, feeling the creamy textures and tasting the oceanic sweetness of perfectly cooked shrimp and crab. It’s a comforting hug in a dish, far more satisfying than a quick seafood pasta might be, yet just as approachable for a weeknight treat. This Shrimp Crab Lasagna is a testament to how simple, quality ingredients can come together to create something truly spectacular. Don’t wait to treat yourself and your loved ones – give this incredible recipe a try this week!
Storing and Reheating Tips
This flavorful Shrimp Crab Lasagna stores beautifully, making it a perfect candidate for meal prep or enjoying leftovers.
- Refrigeration: Once cooled, tightly cover the baking dish with plastic wrap or transfer individual portions to airtight containers.
- Storage Duration: Leftover Shrimp Crab Lasagna can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, allow the lasagna to cool completely. You can freeze the entire unbaked or baked lasagna, or freeze individual portions.
- Freezing Baked Lasagna: Wrap individual portions tightly in plastic wrap, then in aluminum foil, or place in freezer-safe containers.
- Freezing Unbaked Lasagna: Assemble as directed (without baking), cover tightly with plastic wrap and then foil, and freeze. When ready to bake, thaw overnight in the refrigerator and bake as directed, potentially adding a few extra minutes to the bake time.
- Freezing Duration: Frozen lasagna can be kept for up to 2-3 months. Label and date your frozen portions.
- Reheating:
- From Refrigerator: Reheat individual portions in the microwave for 2-4 minutes, or until heated through. For larger portions, reheat in a preheated oven at 350°F (175°C) for 15-25 minutes, covered, until warm.
- From Freezer (Baked): Thaw overnight in the refrigerator. Reheat as you would refrigerated leftovers.
- From Freezer (Unbaked): Thaw completely in the refrigerator overnight. Bake as directed in the recipe, adding extra time as needed to ensure it’s heated through.
Final Thoughts
This Shrimp Crab Lasagna is a truly sensational dish that offers comfort, elegance, and incredible flavor. We encourage you to gather your ingredients and create this seafood masterpiece right in your own kitchen – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Shrimp Crab Lasagna
Ingredients
Equipment
Method
- If using traditional lasagna noodles, cook them according to package directions until al dente. Drain, rinse with cool water to prevent sticking, and lay them flat on parchment paper or a clean kitchen towel. If using oven-ready noodles, you can skip this step, but be sure your sauce is sufficiently moist.
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the peeled and deveined shrimp to the skillet. Season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, until the shrimp are pink and just cooked through. Remove the shrimp and onions from the skillet and set aside.2 tablespoons olive oil, 1 medium yellow onion, 3 cloves garlic, 1 ½ pounds medium shrimp, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Gently add the lump crab meat to the same skillet. Cook for just 1-2 minutes, until heated through. Be careful not to overcook crab meat, as it can become tough. If using canned crab meat, ensure it’s well-drained.1 pound lump crab meat
- In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Whisk in the 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the warmed milk, a little at a time, until the sauce is smooth and thickened. Bring the sauce to a gentle simmer, stirring frequently, and cook for about 5 minutes until it coats the back of a spoon. Remove from heat and stir in the ½ cup grated Parmesan cheese, chopped fresh parsley, and lemon zest. Season with salt and pepper to taste.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 3 cups whole milk, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, 1 lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper
- In a medium bowl, combine the 15 ounces of ricotta cheese, 1 large egg, and 2 tablespoons of chopped fresh dill. Season with salt and pepper to taste. Mix until well combined.15 ounces ricotta cheese, 1 large egg, 2 tablespoons chopped fresh dill, salt, pepper
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. This prevents the bottom noodles from sticking.
- Arrange a single layer of lasagna noodles over the sauce.1 pound lasagna noodles
- Spread half of the ricotta cheese mixture evenly over the noodles.15 ounces ricotta cheese, 1 large egg, 2 tablespoons chopped fresh dill, salt, pepper
- Carefully spoon half of the cooked shrimp and crab mixture over the ricotta layer.1 ½ pounds medium shrimp, 1 pound lump crab meat
- Drizzle about one-third of the remaining béchamel sauce over the seafood.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 3 cups whole milk, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, 1 lemon zest
- Sprinkle about one-third of the shredded mozzarella cheese over the top of the sauce.8 ounces shredded mozzarella cheese
- Repeat the layers: noodles, the remaining ricotta mixture, the remaining shrimp and crab, another third of the béchamel sauce, and another third of the mozzarella cheese.1 pound lasagna noodles, 15 ounces ricotta cheese, 1 large egg, 2 tablespoons chopped fresh dill, salt, pepper, 1 ½ pounds medium shrimp, 1 pound lump crab meat, 4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 3 cups whole milk, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, 1 lemon zest, 8 ounces shredded mozzarella cheese
- Finish with a final layer of noodles, the rest of the béchamel sauce, and the remaining mozzarella cheese. Ensure the top layer of noodles is fully covered in sauce to prevent them from drying out.1 pound lasagna noodles, 4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 3 cups whole milk, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, 1 lemon zest, 8 ounces shredded mozzarella cheese
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the edges are starting to brown.
- Let the Shrimp Crab Lasagna rest for at least 10 minutes before slicing and serving. This allows the layers to set and makes it easier to cut clean portions. Garnish with extra fresh parsley or dill if desired.