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There are certain meals that just feel like an event. You know the ones. They take a little more effort, but every single minute is worth it when you pull that bubbling, golden-brown masterpiece out of the oven.
Traditional meat lasagna is a classic comfort food, no doubt. But sometimes, you want to create something truly special, something that makes everyone at the table pause after the first bite.
This Seafood Lasagna is exactly that. It’s a creamy, decadent, and surprisingly light twist on the familiar favorite. Layers of tender pasta are nestled with a rich, savory white sauce, sweet shrimp, and delicate crab meat.
It sounds fancy, I know. But I promise, it’s more straightforward than you think. Let’s break it down together and make a meal that your family and friends will be talking about for years.
What You’ll Need
Here are all the components for this showstopper. Gathering everything first makes the process smooth and easy.
For the Seafood and Sauce:
- Butter: 1/2 cup, unsalted
- All-Purpose Flour: 1/2 cup
- Garlic: 4 cloves, minced
- Whole Milk: 4 cups
- Heavy Cream: 1 cup
- Dry White Wine: 1/2 cup (like a Sauvignon Blanc or Pinot Grigio)
- Seasoning: 1 teaspoon Old Bay seasoning, salt, and black pepper to taste
- Shrimp: 1 lb, raw, peeled, and deveined (small to medium size)
- Crab Meat: 1 lb, lump crab meat, picked over for shells
- Fresh Parsley: 1/4 cup, chopped
For the Cheese Filling & Assembly:
- Ricotta Cheese: 15 oz container, whole milk
- Parmesan Cheese: 1 cup, freshly grated, divided
- Egg: 1 large
- Lasagna Noodles: 1 box (9 oz), regular or no-boil
- Mozzarella Cheese: 2 cups, shredded, whole milk
Pro Tips
After making this dozens of times, I’ve picked up a few tricks that make a huge difference. Don’t skip these!
- Mind the Seafood: The number one rule is do not overcook the shrimp. You’re just going to give it a quick sauté until it’s barely pink. It will finish cooking in the oven. This prevents it from becoming tough and rubbery.
- Dry Your Ricotta: Watery lasagna is a common problem. To avoid it, you can strain your ricotta in a cheesecloth or fine-mesh sieve for 30 minutes. A simpler trick is to just dump it on a plate lined with paper towels and press another paper towel on top to soak up excess moisture.
- Let It Rest: This is non-negotiable! Once you pull the lasagna from the oven, let it sit on the counter for at least 15-20 minutes. This allows the layers to set, so you get clean, beautiful slices instead of a sloppy pile.
- Fresh is Best (for Cheese): If you can, grate your own Parmesan and mozzarella. The pre-shredded kinds are coated in starches to prevent clumping, which can make your sauce gritty and prevent a perfect melt.
Tools Required
- 9×13 inch baking dish
- Large pot (for noodles)
- Large saucepan or Dutch oven (for the sauce)
- Large skillet
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Substitutions and Variations
This recipe is flexible. Feel free to play around with it to suit your taste or what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Crab/Shrimp | Bay scallops, lobster meat | Keep total seafood to around 2 lbs. |
| Ricotta Cheese | Whole milk cottage cheese | Blend it first for a smoother texture. |
| White Wine | Chicken or vegetable broth | Adds depth, but wine gives a richer flavor. |
| Add-in | Sautéed spinach or mushrooms | Squeeze all water from cooked spinach. |
Make-Ahead Tips
You can fully assemble the entire lasagna (without baking) up to 24 hours in advance. Cover it tightly with plastic wrap and then foil, and store it in the refrigerator.
When you’re ready to bake, remove it from the fridge for about 30 minutes to take the chill off. You may need to add 10-15 minutes to the initial covered baking time.
How to Make Seafood Lasagna: Step-by-Step
Step 1: Prep the Noodles and Cheese Filling
Cook the lasagna noodles according to package directions, just until al dente. Drain and rinse with cold water to stop the cooking. Lay them flat on parchment paper to prevent sticking. In a medium bowl, mix the ricotta, 1/2 cup of Parmesan, the egg, and a pinch of salt and pepper. Set aside.
Step 2: Start the Cream Sauce
In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour to form a paste (a roux) and cook for one minute, stirring constantly.
Step 3: Finish the Sauce
Slowly whisk in the white wine, getting rid of any lumps. Gradually pour in the milk and then the heavy cream, whisking continuously until smooth. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, until it has thickened enough to coat the back of a spoon. Stir in the Old Bay seasoning, then season with salt and pepper to your liking. Remove from heat.
Step 4: Cook the Shrimp
While the sauce thickens, heat a tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook for just 1-2 minutes, until they are pink and opaque. Don’t cook them all the way through. Remove them from the skillet.
Step 5: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Now for the fun part. Let’s layer!
| Layer | Instructions |
|---|---|
| Bottom | Spread 1 cup of cream sauce in the baking dish. |
| First | Arrange a layer of noodles. Top with half the ricotta mixture, one-third of the remaining sauce, half the shrimp, and half the crab meat. |
| Second | Repeat: a layer of noodles, the rest of the ricotta, the remaining seafood, and another third of the sauce. |
| Top | Place the final layer of noodles. Pour the last of the sauce over the top, spreading evenly. Sprinkle with the shredded mozzarella and the remaining 1/2 cup of Parmesan cheese. |
Step 6: Bake to Perfection
Cover the baking dish with foil. Bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Step 7: Rest and Serve
Remove the lasagna from the oven and let it rest for at least 15 minutes before cutting. Garnish with fresh parsley and serve warm.
Nutrition, Pairings, and Tips
Nutritional Breakdown (Estimated)
This is a rich dish, best for special occasions. The values are an approximation per serving (if cut into 8 portions).
- Calories: ~650 kcal
- Protein: ~40g
- Fat: ~35g
- Carbohydrates: ~45g
Dietary Swaps
For a gluten-free version, simply use your favorite gluten-free lasagna noodles. For a lighter take, you can use low-fat milk and Neufchâtel cheese instead of ricotta, but the texture will be less creamy.
Meal Pairing Suggestions
Since the lasagna is so rich, you want sides that are light and fresh. A simple green salad with a sharp lemon vinaigrette is perfect. Some crusty garlic bread for sopping up any extra sauce is always a winner. For a drink, a crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully.
Cooking Efficiency Tips
Use no-boil noodles to save the step of boiling pasta. You can also make the entire cream sauce a day or two in advance and store it in the fridge. Just warm it up gently on the stove before assembling.
Leftovers and Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavor is often even better the next day!
To reheat, the oven is your best friend. Place a slice in an oven-safe dish, add a splash of milk or water to keep it moist, cover with foil, and bake at 350°F (175°C) for 15-20 minutes until heated through. Microwaving can make the seafood a bit tough, so use it as a last resort.
Frequently Asked Questions
Q1. Can I use frozen seafood?
Ans: Yes, absolutely. Just make sure to thaw it completely first. For shrimp, you can thaw them in a colander under cool running water. For crab, thaw it overnight in the refrigerator. Pat all seafood very dry with paper towels before cooking to remove excess moisture.
Q2. My lasagna came out watery. What did I do wrong?
Ans: This is usually caused by too much moisture. The main culprits are not draining the noodles well, using wet seafood, or not straining the ricotta. Following the pro tips above should prevent this from happening next time!
Q3. Can this seafood lasagna be frozen?
Ans: Yes. It’s best to freeze it before baking. Assemble the lasagna completely, then cover it tightly with a layer of plastic wrap followed by a layer of heavy-duty foil. It can be frozen for up to 2 months. Bake from frozen (covered) at 375°F for about 60-70 minutes, then uncover and bake for another 15-20 minutes until hot and bubbly.
Wrapping Up
There you have it—a truly memorable seafood lasagna that’s destined to become a new family tradition. It takes a bit of love to assemble, but the result is a creamy, dreamy dish that is worth every ounce of effort.
Give this recipe a try for your next special dinner or holiday gathering. I can’t wait to hear how it turns out for you.
If you make it, please drop a comment below and share your experience. And if you have any questions along the way, don’t hesitate to ask!
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