Seafood Lasagna with Shrimp & Crab

Creamy, cheesy, and packed with tender shrimp and sweet crab, this Seafood Lasagna is the ultimate comfort food for seafood lovers. Layers of pasta, rich homemade béchamel sauce, and melted cheese come together to create a restaurant-quality meal that’s perfect for family dinners, holidays, or special occasions.

Ingredients

For the Seafood Filling

• 1 pound large shrimp, peeled, deveined, and chopped
• 1 pound lump crab meat, picked over for shells
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped

For the Béchamel Sauce

• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg
• 1 cup grated Parmesan cheese
• Salt and black pepper, to taste

For Assembly

• 12 lasagna noodles, cooked and drained
• 3 cups shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute.
3. Add the shrimp, Old Bay seasoning, paprika, salt, and pepper. Cook for 2–3 minutes until the shrimp turn pink. Gently fold in the crab meat and parsley. Remove from the heat.
4. To make the béchamel sauce, melt 6 tablespoons of butter in a saucepan. Whisk in the flour and cook for 1–2 minutes.
5. Slowly whisk in the warm milk and heavy cream until smooth. Cook, stirring constantly, until the sauce thickens, about 5–7 minutes.
6. Stir in the garlic powder, onion powder, nutmeg, Parmesan cheese, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.
7. Spread a thin layer of béchamel sauce in the bottom of the prepared baking dish.
8. Add a layer of lasagna noodles, then spread more béchamel sauce over the noodles. Top with some of the seafood mixture, followed by mozzarella and Monterey Jack cheese.
9. Repeat the layers until all the ingredients are used, finishing with béchamel sauce and the remaining mozzarella, Monterey Jack, and Parmesan cheese.
10. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until the cheese is golden and bubbly.
11. Let the lasagna rest for 15 minutes before slicing. Garnish with fresh parsley and serve warm.

Serving Suggestions

Serve with garlic bread, a crisp green salad, roasted asparagus, or steamed broccoli for a complete meal.

Tips

• Pat the crab meat dry to prevent excess moisture.
• Avoid overcooking the shrimp since they will continue cooking in the oven.
• Freshly grated cheese melts more smoothly than pre-shredded cheese.
• The lasagna can be assembled a day ahead and refrigerated before baking.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Enjoy this rich, creamy Seafood Lasagna with Shrimp & Crab for a memorable meal that’s sure to impress family and friends!