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Shrimp and Crab Lasagna with Creamy White Sauce

Close-up of a slice of baked seafood lasagna with shrimp and crab, topped with melted cheese and parsley.
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A company-worthy seafood lasagna layered with shrimp, crab, and a rich white sauce, perfect for special occasions.

Ingredients

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  • 1 pound no-boil lasagna noodles
  • 1 pound large shrimp, peeled, deveined, and tails removed
  • 1 pound lump crab meat, picked over for shells
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped fresh parsley, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange a single layer of no-boil lasagna noodles in the bottom of the prepared baking dish. You may need to break some noodles to fit.
  3. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  4. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in the warmed milk until smooth. Bring the sauce to a simmer, stirring constantly, until it thickens enough to coat the back of a spoon. This is your béchamel sauce.
  6. Stir in the nutmeg, salt, pepper, and 1/2 cup of the Parmesan cheese. Remove from heat.
  7. Gently fold in the shrimp, crab meat, 1/4 cup of parsley, and the mozzarella cheese into the béchamel sauce.
  8. Spread half of the seafood mixture evenly over the lasagna noodles in the baking dish.
  9. Top with another layer of no-boil lasagna noodles.
  10. Spread the remaining seafood mixture over the second layer of noodles.
  11. Top with a final layer of no-boil lasagna noodles.
  12. Sprinkle the remaining 1/2 cup Parmesan cheese and the remaining 1/4 cup parsley over the top layer of noodles.
  13. Cover the baking dish tightly with aluminum foil.
  14. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
  16. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For an even richer sauce, you can use half-and-half instead of whole milk.
  • If you prefer, you can add a pinch of cayenne pepper to the white sauce for a little heat.
  • This lasagna can be assembled up to a day in advance. Cover and refrigerate, then add about 10-15 minutes to the covered baking time.
  • Consider this a great option for meal planning, especially if you are looking for a make-ahead lasagna for entertaining.

Nutrition

Find it online: https://delicerecipe.com/seafood-lasagna-shrimp-crab/