Go Back
Shrimp and crab alfredo lasagna

Shrimp and Crab Lasagna: A Creamy Seafood Delight

Layers of tender no-boil pasta, succulent sautéed shrimp, and sweet lump crab meat folded into a rich Parmesan and ricotta béchamel, finished with a golden mozzarella crust. An elegant, deeply satisfying seafood lasagna that works equally well for a dinner party or a special weeknight dinner — and can be assembled entirely the day before.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Seafood:
  • 1 lb raw shrimp peeled and deveined (small to medium)
  • 1 lb lump crab meat well drained
  • 2 tablespoons butter
  • 2 garlic cloves minced
Creamy white sauce:
  • 4 tablespoons butter
  • 1 small onion finely minced
  • 3 garlic cloves finely minced
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup freshly grated Parmesan
  • 1 cup ricotta cheese
  • Salt white pepper, and nutmeg to taste
  • 2 tablespoons fresh parsley chopped
Assembly:
  • 12 no-boil lasagna noodles
  • 2 cups mozzarella cheese shredded
  • Extra Parmesan and mozzarella for the top

Method
 

  1. Sauté shrimp in butter and garlic over medium heat for 1–2 minutes just until pink. Do not fully cook — they will finish in the oven. Set aside. Flake crab meat and check for shell pieces.
  2. In the same pan, melt butter over medium heat. Cook onion until softened. Stir in flour and cook for 1 minute. Slowly whisk in milk until smooth. Simmer until thick enough to coat a spoon. Remove from heat and stir in Parmesan, ricotta, salt, white pepper, nutmeg, and parsley. Fold in the shrimp and crab.
  3. If using regular noodles, cook to al dente, drain, and lay flat on parchment. Skip if using no-boil.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Layer noodles, then one-third of the sauce, then mozzarella. Repeat twice more. Finish with noodles, remaining sauce, and a generous top layer of mozzarella and Parmesan.
  5. Cover with foil and bake for 30 minutes. Uncover and bake for a further 15–20 minutes until golden and bubbling. Rest for 15 minutes before slicing.