Here’s a delicious Seafood Lasagna with Shrimp and Crab! This recipe is a bit of a twist on classic lasagna, using a creamy, cheesy seafood filling for a rich, satisfying meal.
Seafood Lasagna with Shrimp & Crab
Ingredients:
For the Seafood Filling:
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1 lb (450g) large shrimp, peeled, deveined, and chopped into small pieces
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1 lb (450g) crab meat (preferably fresh, or lump crab meat)
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1 tablespoon olive oil
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1 tablespoon butter
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3 cloves garlic, minced
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1 small onion, finely chopped
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1 cup heavy cream
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1/2 cup white wine (optional, or use seafood or chicken broth)
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1 cup Parmesan cheese, grated
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1 teaspoon Old Bay seasoning (optional, for a little spice)
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1 teaspoon lemon zest
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Salt and pepper, to taste
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1 tablespoon fresh parsley, chopped (for garnish)
For the Ricotta Mixture:
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15 oz (425g) ricotta cheese
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1 1/2 cups mozzarella cheese, shredded
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1/2 cup grated Parmesan cheese
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1 egg
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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Salt and pepper, to taste
For the Lasagna:
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12-15 lasagna noodles (either regular or no-boil)
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2 cups mozzarella cheese, shredded (for layering)
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1 cup Parmesan cheese, grated (for layering)
Instructions:
1. Prepare the lasagna noodles:
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If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside. If using no-boil noodles, skip this step.
2. Make the seafood filling:
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Heat olive oil and butter in a large skillet over medium heat.
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Add the chopped onion and cook until soft and translucent, about 2-3 minutes.
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Add garlic and cook for another 1-2 minutes, until fragrant.
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Add the shrimp and cook until pink and cooked through, about 3-4 minutes.
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Stir in the crab meat, and then add the white wine (or broth). Cook for another 2-3 minutes, allowing the liquid to reduce slightly.
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Pour in the heavy cream and bring to a simmer. Let it cook for 5-7 minutes until the sauce thickens slightly.
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Stir in the Parmesan cheese, Old Bay seasoning (if using), lemon zest, salt, and pepper. Adjust seasoning to taste. Remove from heat and set aside.
3. Make the ricotta mixture:
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In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, basil, oregano, salt, and pepper. Mix until smooth and well combined.
4. Assemble the lasagna:
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Preheat the oven to 375°F (190°C).
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In a greased 9×13-inch baking dish, spread a thin layer of the seafood filling on the bottom.
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Place a layer of lasagna noodles over the filling.
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Spread half of the ricotta mixture over the noodles.
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Add half of the seafood filling over the ricotta mixture.
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Top with a sprinkle of shredded mozzarella cheese and grated Parmesan.
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Repeat with another layer of noodles, ricotta mixture, seafood filling, and cheeses.
5. Bake the lasagna:
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Cover the lasagna with aluminum foil and bake for 25-30 minutes.
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After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
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Let the lasagna rest for 10 minutes before slicing and serving.
6. Garnish and serve:
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Garnish with freshly chopped parsley and serve with a side salad or garlic bread!
Tips:
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For extra flavor: You can add a bit of red pepper flakes if you like some heat.
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If you prefer: You can substitute the shrimp and crab for other seafood like scallops or lobster, or even mix them in!
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Make-ahead: This lasagna can be assembled in advance and stored in the fridge for up to 1 day before baking.