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This creamy seafood lasagna brings cozy comfort and luxury to your dinner table blending ricotta cheese shrimp crab and a rich Parmesan sauce between tender pasta layers. Decadently satisfying it is perfect for special gatherings or a self indulgent weekend treat.
I have made this for family reunions and even folks who claimed not to like seafood always ended up coming back for seconds. I remember one Easter I was out of ground beef and decided to experiment with seafood for our lasagna tradition my sister still asks for this version every spring.
Gather Your Ingredients
- Lasagna noodles: give structure and soak up the creamy sauce use classic or oven ready noodles for convenience
- Butter: builds the base of your sauce always choose real butter for the best flavor
- Small onion: adds a touch of sweetness finely chop for an even cook
- Garlic: gives aromatic dimension fresher garlic makes for a more fragrant sauce
- All-purpose flour: thickens the sauce just enough for perfect layering look for unbleached flour for better results
- Milk: brings lush creaminess whole milk makes this extra indulgent
- Chicken broth: adds depth and keeps the sauce from being too heavy opt for low sodium to control saltiness
- Salt and black pepper: balance the flavors measure carefully to avoid overseasoning
- Dried basil and oregano: lift up the seafood and tie in Italian notes make sure your spices are fresh for maximum flavor
- Grated Parmesan cheese: infuses the sauce with a salty savory bite real Parmesan melts best and brings richness
- Shredded mozzarella cheese: on top gives that classic lasagna ooze buy a block and shred it for maximum melt
- Ricotta cheese: creates creamy layers try to find whole milk ricotta for a richer taste
- Large egg: binds the ricotta filling together and helps it set nicely
- Cooked shrimp: gives sweet briny flavor chop so you get a bit in every bite buy peeled and deveined for convenience
- Imitation crab meat: blends seamlessly with shrimp for a seafood medley look for high quality brands with real crab
- Chopped spinach (optional): adds color and pairs well with seafood fresh or frozen both work
How to Make It
- Prepare the Pasta:
- Cook the lasagna noodles in boiling salted water until just tender and pliable then drain and lay them flat on a towel so they do not stick together. This step ensures the layers will be even and easy to assemble.
- Make the Parmesan Sauce:
- Melt the butter in a deep skillet over medium heat then add the finely chopped onion and garlic. Sauté gently for about three to four minutes until they become translucent and fragrant but not browned. Sprinkle in the flour and keep stirring for at least a minute to cook it out fully you do not want any raw taste. Slowly whisk in the milk followed by the chicken broth pouring steadily while whisking to keep lumps away. Add the salt pepper basil and oregano and let the sauce gently simmer for about five to seven minutes stirring often until it thickens to a smooth creamy consistency. Stir in the grated Parmesan which will melt instantly enriching the sauce. Remove from heat and set aside.
- Prepare the Ricotta Filling:
- In a medium bowl combine the ricotta cheese with the egg mixing until smooth and creamy. This creates a spreadable filling that helps the lasagna hold together.
- Layer the Lasagna:
- Spoon a light layer of the Parmesan sauce on the bottom of a large baking dish to prevent sticking. Lay down your first three noodles so they slightly overlap. Spread half of the ricotta mixture over the noodles then scatter with half of the chopped shrimp and crab. If you choose to add spinach sprinkle a nice layer for fresh flavor and color. Top with one third of the shredded mozzarella. Repeat for a second layer starting with noodles then continue with the cheese and seafood. Finish with a final noodle layer smothered in the rest of the sauce and scatter the last of the mozzarella over the top.
- Bake:
- Cover the dish tightly with foil and bake at three hundred fifty degrees Fahrenheit for thirty minutes to let the flavors meld and everything heat through evenly. Then remove the foil and bake uncovered for an additional ten to fifteen minutes until the top bubbles and turns gently golden. For the best slice let the lasagna cool undisturbed for ten minutes so it sets up perfectly.
My favorite ingredient here is the shrimp because it brings that sweet briny bite that instantly says this is something special. Once when my little nephew helped me layer in the seafood he ate so many shrimp from the bowl I almost did not have enough left for the top layer.
Flavor Boosters
Pairs well with bright salads or crisp white wine. Storage tip store leftovers in an airtight container in the refrigerator for up to three days and reheat gently. For ingredient twists swap imitation crab for real crab or lobster or mix with scallops or white fish. Use fresh herbs like parsley or dill for color and freshness.
Serving Suggestions
This lasagna shines with a green salad with lemony vinaigrette and crusty bread. For drinks try zesty sauvignon blanc or sparkling lemonade to balance the creamy richness.
Creative Twists
Seafood lasagna is an Italian American riff on the classic red version. For a spring touch use fresh spinach and young shrimp; in winter add chopped fennel. Assemble ahead and freeze for a ready meal. Use freshly grated cheese and let the lasagna rest before slicing—do not skimp on seasoning.
If you have ever wondered if seafood and cheese could really work together this dish will make you a believer. Its unexpected decadence keeps everyone coming back for more.
Common Questions About This Recipe
- → Can I use fresh crab instead of imitation crab?
Absolutely! Fresh crab will provide an even more pronounced seafood flavor and tender texture in the dish.
- → How do I prevent the noodles from sticking together?
Cook noodles according to package directions and rinse briefly with cool water. Drizzle lightly with olive oil if desired.
- → Can I make this dish ahead of time?
Yes, you can assemble it a day in advance and refrigerate. Bake when ready to serve for best results.
- → What other seafood can I add?
Scallops, lobster, or a mix of shellfish work well for added flavor and variety in the layers.
- → How should leftovers be stored?
Store cooled portions covered in the refrigerator for up to three days. Reheat gently to maintain creaminess.