Creamy Seafood Lasagna Bake (Print-Friendly Version)

Tender noodles layered with creamy ricotta, shrimp, crab, and melted cheese for a rich seafood delight.

# Ingredients You’ll Need:

→ Pasta

01 - 9 lasagna noodles

→ Sauce Base

02 - 2 tablespoons unsalted butter
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup chicken broth
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon dried basil
11 - 1/4 teaspoon dried oregano

→ Cheeses

12 - 1/2 cup grated Parmesan cheese
13 - 1 cup shredded mozzarella cheese
14 - 1 cup ricotta cheese
15 - 1 large egg

→ Seafood Filling

16 - 1/2 pound cooked shrimp, peeled and chopped
17 - 1/2 pound imitation crab meat, chopped
18 - 1/2 cup chopped spinach (optional)

# How to Make It:

01 - Preheat oven to 350°F (175°C). Cook lasagna noodles in salted water according to package directions; drain and set aside.
02 - In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic; cook for 3 to 4 minutes until softened.
03 - Stir in flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually whisk in milk and chicken broth. Season with salt, pepper, basil, and oregano. Simmer for 5 to 7 minutes, whisking, until the sauce thickens.
05 - Stir in grated Parmesan cheese off heat and set sauce aside.
06 - In a separate bowl, mix ricotta cheese with egg until smooth and fully incorporated.
07 - Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Arrange 3 noodles lengthwise, top with half the ricotta mixture, half the shrimp and crab, spinach if using, and one third of the mozzarella.
08 - Add another 3 noodles over the previous layer. Repeat with remaining ricotta, seafood, optional spinach, and another third of mozzarella cheese.
09 - Place final 3 noodles on top. Pour remaining sauce evenly over the surface and sprinkle with the rest of the mozzarella cheese.
10 - Cover the dish tightly with foil and bake for 30 minutes.
11 - Remove foil and continue baking 10 to 15 minutes more, until the top is golden and the sauce is bubbling.
12 - Allow the lasagna to rest for 10 minutes before slicing for best presentation.

# Extra Suggestions:

01 - Swap in scallops or lobster for an elevated version.
02 - For extra creaminess, substitute heavy cream for milk.
03 - Leftovers keep well and can be refrigerated for up to 3 days.

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