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–+ servings
Slice of creamy seafood lasagna served on a plate with a glass of wine.

Creamy Seafood Lasagna Recipe

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Aliana Recipes
This rich Seafood Lasagna features tender shrimp and lump crab meat layered between noodles and a velvety garlic parmesan white sauce. It is a comforting, elegant meal that brings the family together for a special dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings:9 people
Course:Dinner
Cuisine:American, Italian
Calories:580kcal
Cost:$25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 sheets lasagna noodles, no-boil or boiled Classic wavy noodles hold sauce well
  • 4 tablespoons unsalted butter Base for the roux
  • 4 cloves garlic, minced Adds aromatic depth
  • ¼ cup all-purpose flour Thickens the white sauce
  • 2 ½ cups whole milk For a creamy base
  • 1 cup heavy cream Adds richness to the sauce
  • 1 cup parmesan cheese, grated Provides salty, nutty flavor
  • 15 ounces ricotta cheese Creamy filling layer
  • 1 large egg Binds the cheese mixture
  • 1 pound shrimp, peeled, deveined, and chopped Raw or precooked works
  • 8 ounces lump crab meat Check for any shells
  • 3 cups mozzarella cheese, shredded For the gooey cheese pull
  • 2 tablespoons fresh parsley, chopped Fresh herbal garnish

Equipment

  • 1 9x13 Baking dish Standard casserole size
  • 1 Large saucepan For making the white sauce
  • 1 Whisk To ensure smooth sauce
  • 1 Mixing bowl For the ricotta mixture

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. This prevents sticking and ensures the bottom layer lifts out cleanly.
  2. Melt butter in a large saucepan over medium heat and sauté the garlic for one minute. The garlic should become fragrant and soft without browning.
  3. Whisk in the flour and cook for one to two minutes to remove the raw flour taste. The mixture will look bubbly and pale golden.
  4. Gradually pour in the milk and heavy cream while whisking constantly until smooth. The liquid will thicken enough to coat the back of a spoon.
  5. Stir in the parmesan cheese until fully melted, then remove the sauce from the heat. The sauce should be glossy and completely smooth.
  6. In a medium bowl, mix the ricotta cheese, egg, and half of the parsley together. The mixture will be uniform and pale yellow.
  7. Spread a thin layer of sauce in the dish, then layer noodles, ricotta mixture, seafood, mozzarella, and more sauce. Repeat the layers until all ingredients are used, ending with cheese.
  8. Bake uncovered for 40–45 minutes until the cheese is golden and bubbling. The edges will be crisp and brown.
  9. Let the lasagna rest for at least 15 minutes before cutting. This allows the layers to set so slices hold their shape.

Nutrition

Serving: 320gCalories: 580kcalCarbohydrates: 35gProtein: 32gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 165mgSodium: 780mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 1100IUVitamin C: 4mgCalcium: 550mgIron: 2mg

Notes

Pat the seafood completely dry before adding it to the sauce to prevent the lasagna from becoming watery; this ensures the creamy layers stay thick and rich.