Seafood Lasagna with Shrimp and Crab in Cream Sauce
Seafood Lasagna
This seafood lasagna pairs delicate shrimp and sweet lump crab with a silky white wine cream sauce and tender sheets of pasta. It’s indulgent without being heavy—ricotta and mozzarella add creaminess while a bright hit of lemon and parsley keeps the flavors fresh.
Perfect for a special dinner or a celebratory meal, the recipe comes together in layers: a flavorful seafood-cream ragout, a light ricotta mixture, and plenty of gooey cheese. Make it ahead and bake when guests arrive for an impressive, comforting centerpiece.
Ingredients
- 12 pieces oven-ready lasagna noodles
- 1 lb peeled and deveined shrimp
- 1 lb lump crab meat
- 1 1/2 cups whole milk ricotta
- 2 cups shredded mozzarella
- 3/4 cup grated Parmesan
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup dry white wine
- 2 pieces shallots, finely chopped
- 4 pieces garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 piece large egg
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup panko breadcrumbs (optional)
- 1/4 tsp crushed red pepper (optional)
Instructions
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Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.
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Pat shrimp dry and roughly chop into bite-sized pieces. Gently pick through crab meat to remove shells and large cartilage.
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Heat olive oil in a large skillet over medium heat. Add shallots and sauté until soft, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant.
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Deglaze the pan with white wine, simmer 1–2 minutes to reduce slightly, then add shrimp and cook just until opaque, about 2 minutes. Remove shrimp and set aside.
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In the same skillet, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux. Slowly whisk in heavy cream until smooth. Simmer gently until slightly thickened, about 3–4 minutes.
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Stir in lemon juice, lemon zest, half the Parmesan, nutmeg, salt, pepper, and crushed red pepper if using. Fold cooked shrimp and crab meat into the cream sauce and remove from heat.
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In a bowl, combine ricotta, egg, half the chopped parsley, a pinch of salt and pepper. Stir until smooth.
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Spread a thin layer (about 1/2 cup) of the seafood cream sauce on the bottom of the prepared dish. Arrange a single layer of lasagna noodles over the sauce.
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Spread one-third of the ricotta mixture over the noodles, then spoon one-third of the seafood cream sauce over that. Sprinkle with 1/3 cup mozzarella.
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Repeat two more times: noodles, ricotta, seafood sauce, mozzarella, finishing with a final layer of noodles topped with remaining sauce, mozzarella, and the remaining Parmesan. Sprinkle panko on top if using.
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Cover tightly with foil and bake 25 minutes. Remove foil and bake until top is golden and bubbly, about 15–20 minutes more. Let rest 10 minutes before serving.
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Garnish with remaining parsley and an extra sprinkle of lemon zest before slicing and serving.
Tips & Notes
- Use fresh or thawed shrimp and lump crab for the best texture; avoid pre-seasoned seafood to control the dish’s flavors.
- If you prefer a lighter version, substitute half-and-half for heavy cream, but the sauce will be slightly thinner—thicken with a bit more roux if needed.
- Make ahead: assemble the lasagna, cover, and refrigerate up to 24 hours; bring to room temperature for 30 minutes before baking and add 5–10 minutes to baking time.
- To prevent a watery lasagna, drain any excess liquid from crab before folding it into the sauce and avoid overcooking the seafood.