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Golden brown creamy seafood lasagna with bubbling cheese and parsley garnish.

Creamy Seafood Lasagna

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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 9
Course: Main Course
Cuisine: Mediterranean
Calories: 540
Ingredients Method Notes

Ingredients
  

  • Seafood Filling
  • 1 lb Shrimp peeled and chopped
  • 1/2 lb Lump crab meat
  • 5 oz Fresh baby spinach
  • 3 cloves Garlic minced
  • 2 tbsp Extra virgin olive oil
  • Béchamel Sauce
  • 4 tbsp Butter
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk
  • 1/4 tsp Nutmeg
  • Salt and pepper to taste
  • Cheese & Pasta
  • 15 oz Ricotta cheese
  • 1 Egg lightly beaten
  • 3 cups Mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 12 Lasagna noodles cooked al dente

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Sauté: Heat oil in a pan. Sauté garlic for 30 seconds. Add shrimp and cook until pink. Stir in spinach until wilted. Stir in crab and remove from heat.
  3. Sauce: Melt butter in a saucepan. Whisk in flour for 1 minute. Gradually whisk in milk until thickened. Season with nutmeg, salt, and pepper.
  4. Mix: In a bowl, combine ricotta, egg, and 1/2 cup Parmesan.
  5. Layer: Spread a little sauce in a 9x13 dish. Layer: Noodles -> Ricotta -> Seafood -> Sauce -> Mozzarella. Repeat.
  6. Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 15-20 more minutes until golden.
  7. Rest: Let sit for 15 minutes before serving.

Notes

  • Dry the Seafood: Pat shrimp and crab meat thoroughly dry before sautéing. Excess moisture can make the lasagna "soupy."
  • Noodle Prep: If using traditional noodles, cook them 2 minutes less than the package directions (very al dente). They will finish cooking in the sauce.
  • Béchamel Tip: Slowly whisk warm milk into your flour/butter roux to prevent lumps. If lumps occur, simply pass the sauce through a fine-mesh strainer.
  • Resting Period: Crucial. Let the lasagna rest for 15–20 minutes after baking. This allows the creamy layers to set so the slices hold their shape.
  • Spinach Hack: Squeeze all liquid out of the sautéed spinach before adding it to the seafood mixture to maintain the sauce's thick consistency.
  • Make-Ahead: You can assemble the lasagna up to 24 hours in advance. Keep it refrigerated and add 10 minutes to the covered baking time.