Introduction
For an elegant twist on a classic comfort food, this seafood lasagna offers a luxurious and mouthwatering experience. With tender shrimp, crabmeat, and creamy layers of rich cheese and pasta, it’s a show-stopping dish that’s surprisingly simple to prepare. Whether you’re celebrating a special occasion or just treating yourself, this lasagna promises a gourmet meal that will impress every guest at your table.
Why You’ll Love This Recipe
First, it’s a refreshing change from traditional meat-based lasagnas. Moreover, the combination of delicate seafood and creamy béchamel sauce creates an irresistible flavor profile. Plus, the dish can be made ahead, making it perfect for entertaining or family dinners when you want something extra special without extra last-minute stress.
Recipe Origins
Inspired by coastal Italian cooking and American seafood traditions, this seafood lasagna blends the best of both worlds. While Italy brings us the comforting lasagna structure, the addition of ocean flavors reflects the creativity and abundance of seafood enjoyed throughout the Mediterranean and the coastal United States.
Nutrition Information
Calories: Approximately 520 per serving
Fat: 30g
Carbohydrates: 28g
Protein: 34g
Quick Facts
Preparation Time: 25 min
Cooking Time: 40 min
Total Time: 1 hr 5 min
Servings: 8
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a 350°F oven, covered with foil, for about 20 minutes. Seafood lasagna can also be frozen: wrap it tightly before baking, freeze up to 2 months, and bake from frozen, adding about 15-20 extra minutes to the cooking time.
Serving Suggestions
Pair this seafood lasagna with a crisp green salad tossed in a lemon vinaigrette, or some roasted asparagus for a fresh and vibrant side. A chilled glass of Sauvignon Blanc or sparkling water with lemon complements the delicate seafood flavors perfectly.
Common Mistakes
Overcooking the seafood: Shrimp and crab cook quickly; avoid tough textures by cooking just until done.
Using watery sauces: Make sure the béchamel is thick enough to prevent a soggy lasagna.
Skipping the resting time: Allowing the lasagna to rest ensures it slices beautifully and retains its structure.
Recipe Variations
Lobster Version: Substitute lobster meat for crab for an even more luxurious twist.
Vegetarian Seafood Alternative: Use hearts of palm and artichokes for a “seafood-free seafood” style lasagna.
Gluten-Free Version: Replace regular noodles with gluten-free lasagna sheets.
Frequently Asked Questions
Can I use frozen seafood?
Yes, but make sure it’s fully thawed and drained to avoid excess moisture.
Can I make seafood lasagna ahead of time?
Definitely! Assemble it a day ahead, cover, refrigerate, and bake when needed.
What sauce works best?
A simple béchamel sauce works wonderfully, but a light Alfredo sauce can be used for a richer flavor.
Ingredients
- 9 lasagna noodles
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound shrimp, peeled, deveined, and chopped
- 8 ounces lump crabmeat (or imitation crab)
- 2 cups ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups béchamel sauce (homemade or store-bought)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
1- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2- Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, drain, and set aside.
3- In a large skillet over medium heat, melt the butter. Sauté the onion until soft and translucent, about 5 minutes.
4- Add the garlic and cook for another minute, stirring often to avoid burning.
5- Stir in the shrimp and crabmeat, cooking just until the shrimp turns pink, about 3-4 minutes. Season with Old Bay, salt, and black pepper. Remove from heat.
6- In a separate bowl, mix the ricotta cheese, egg, ½ cup Parmesan, and chopped parsley until well combined.
7- To assemble, spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
8- Lay down 3 lasagna noodles.
9- Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the seafood mixture.
10- Drizzle a portion of béchamel sauce and sprinkle with mozzarella cheese.
11- Repeat the layers twice more, ending with a final layer of noodles, béchamel sauce, mozzarella, and the remaining Parmesan.
12- Cover with foil and bake for 30 minutes.
13- Remove foil and bake an additional 10-15 minutes until golden and bubbly.
14- Allow the lasagna to rest for 10 minutes before slicing. Serve with fresh lemon wedges for a bright finish if desired.
