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Creamy Shrimp and Crab Seafood Lasagna with Béchamel Sauce

A thick, layered slice of creamy seafood lasagna topped with melted, browned cheese and whole shrimp.
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A rich, indulgent layered pasta dish featuring shrimp and crab in a creamy white sauce, perfect for a special occasion dinner.

Ingredients

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  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces lump crab meat, drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup unsalted butter (for béchamel)
  • 1/4 cup all-purpose flour (for béchamel)
  • 3 cups whole milk, warmed (for béchamel)
  • 1/2 teaspoon ground nutmeg (for béchamel)
  • 1 cup grated Parmesan cheese (for sauce)
  • 1 cup shredded mozzarella cheese (for layering)
  • 1/2 cup grated Parmesan cheese (for topping)

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
  3. Add onion to the same skillet and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Pour in white wine and let it reduce by half, scraping up any browned bits from the bottom of the pan. Add crab meat, salt, and pepper. Stir gently and remove from heat.
  5. Prepare the béchamel sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Remove sauce from heat. Stir in 1 cup Parmesan cheese and nutmeg. Season with salt and pepper to taste.
  7. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  8. Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the baking dish.
  9. Arrange a layer of cooked noodles over the sauce. Top with one-third of the shrimp and crab mixture, followed by one-third of the remaining béchamel sauce, and a sprinkling of mozzarella cheese.
  10. Repeat the layering process two more times: noodles, seafood mixture, béchamel, mozzarella.
  11. Finish with a final layer of noodles, the remaining béchamel sauce, and the remaining 1/2 cup of Parmesan cheese on top.
  12. Bake for 30 minutes, or until bubbly and the top is lightly golden brown. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can prepare the sauce and seafood mixture one day ahead. Store separately in the refrigerator.
  • For a richer flavor, substitute half the milk with heavy cream in the béchamel sauce.
  • If you prefer a different seafood, substitute scallops or flaked cod for some of the crab meat.

Nutrition

Find it online: https://cookerycourier.com/seafood-lasagna-creamy-shrimp-crab-recipe/