This rich, elegant lasagna features tender shrimp, sweet crab, creamy white sauce, and layers of pasta baked until bubbly and golden. Perfect for holidays or special dinners.

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Ingredients (Serves 8–10)

Seafood Filling

• 1 lb (450 g) raw shrimp, peeled, deveined, chopped

• 8 oz (225 g) lump crab meat, picked over for shells

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1 small shallot or ½ onion, finely diced

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh parsley

• Salt and white pepper to taste

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Cream Sauce (Béchamel Style)

• 4 tablespoons butter

• ¼ cup all-purpose flour

• 3½ cups whole milk (warm)

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• ½ teaspoon salt

• ¼ teaspoon white pepper

• Pinch nutmeg

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Cheese Layer

• 15 oz (425 g) ricotta cheese

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 1 egg

• 1 tablespoon chopped parsley

• Salt and pepper to taste

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Pasta

• 9–12 lasagna noodles (regular or oven-ready)

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Step-by-Step Instructions

Step 1: Cook the Noodles (if needed)

1. Boil noodles in salted water until just al dente.

2. Drain and lay flat to prevent sticking.

Skip if using oven-ready noodles.

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Step 2: Prepare the Seafood

1. Melt butter in a skillet over medium heat.

2. Add shallot and cook 2–3 minutes until soft.

3. Add garlic; cook 30 seconds.

4. Add shrimp and cook 2–3 minutes until just pink.

5. Remove from heat.

6. Gently fold in crab meat, lemon zest, lemon juice, parsley, salt, and white pepper.

Do not overcook — seafood will finish cooking in the oven.

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Step 3: Make the Cream Sauce

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour and cook 1–2 minutes.

3. Slowly whisk in warm milk until smooth.

4. Simmer 4–6 minutes until thickened.

5. Stir in cream, Parmesan, salt, white pepper, and nutmeg.

6. Remove from heat.

Sauce should coat the back of a spoon.

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Step 4: Mix the Cheese Layer

In a bowl combine:

• Ricotta

• Mozzarella

• Parmesan

• Egg

• Parsley

• Salt and pepper

Mix until smooth.

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Step 5: Assemble the Lasagna

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish:

1. Spread a thin layer of cream sauce on the bottom.

2. Add a layer of noodles.

3. Spread one-third of ricotta mixture.

4. Add one-third of seafood mixture.

5. Spoon cream sauce over top.

6. Repeat layers two more times.

7. Finish with noodles, remaining sauce, and a sprinkle of mozzarella and Parmesan.

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Step 6: Bake

1. Cover loosely with foil.

2. Bake 25 minutes.

3. Remove foil and bake an additional 15–20 minutes until golden and bubbly.

4. Let rest 15–20 minutes before slicing.

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Tips for Best Results

• Use lump crab for best texture.

• Pat seafood dry before cooking to avoid watery lasagna.

• If sauce thickens too much before assembling, whisk in a splash of warm milk.

• For added flavor, sauté spinach and layer it in.

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Storage

• Refrigerate up to 3 days.

• Reheat covered at 325°F (160°C).

• Can be frozen before baking for up to 2 months.