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Delicious seafood lasagna with shrimp and crab featuring golden melted cheese layers and creamy béchamel sauce

Creamy Seafood Lasagna - Shrimp & Crab Recipe with Béchamel Sauce

This indulgent Seafood Lasagna with Shrimp & Crab combines tender shrimp, flaky crab meat, creamy béchamel sauce, and rich cheeses for a luxurious, restaurant-quality comfort food experience made right at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled, deveined, and chopped
  • 1 cup lump crab meat
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • Salt and pepper to taste
  • ½ tsp paprika
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk warm
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp nutmeg
  • ½ cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 1 tbsp chopped fresh parsley
  • 9 lasagna noodles cooked
  • 1 cup shredded mozzarella for topping
  • 2 tbsp grated Parmesan for topping
  • Chopped parsley for garnish

Method
 

  1. Heat olive oil in a skillet, sauté garlic for 30 seconds, then add shrimp and cook until pink. Season with salt, pepper, and paprika. Gently fold in crab meat and cook for 2 more minutes.
  2. In a saucepan, melt butter, whisk in flour, and cook 1-2 minutes. Slowly whisk in warm milk until smooth. Add salt, white pepper, nutmeg, and Parmesan; stir until creamy.
  3. In a bowl, mix ricotta, egg, mozzarella, Parmesan, and parsley until smooth.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of béchamel in a 9×13-inch dish. Layer noodles, ricotta mixture, seafood, and béchamel. Repeat twice, ending with béchamel. Top with mozzarella and Parmesan.
  5. Cover with foil and bake for 25 minutes. Uncover and bake another 15–20 minutes until golden and bubbly. Rest 10–15 minutes before slicing. Garnish with parsley.

Notes

For best results, partially cook seafood before layering. Let lasagna rest before slicing to maintain structure. Can be assembled ahead and refrigerated up to 24 hours before baking.