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Seafood Lasagna with Shrimp & Crab

Indulgent Seafood Lasagna with Shrimp & Crab to Impress Family

This Seafood Lasagna with Shrimp & Crab is a delicious, comforting dish sure to impress family and friends with its rich flavors and creamy layers.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 12 oz Lasagna Noodles cook al dente
  • 1 cup Heavy Cream substitute with half-and-half for lighter option
  • 1 cup Whole Milk
  • 15 oz Ricotta Cheese cottage cheese works as a lower-calorie alternative
  • 1 cup Parmesan Cheese grated
  • 2 cup Mozzarella Cheese shredded
For the Seafood Filling
  • 1 lb Shrimp peeled and deveined, fresh or frozen
  • 8 oz Lump Crab Meat can substitute with lobster
For the Flavor Base
  • 2 tbsp Olive Oil or use butter
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Fresh Parsley for garnish

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Medium bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and position the rack in the center.
  2. Cook lasagna noodles in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse with cold water.
  3. In a large skillet, heat olive oil over medium heat, then sauté onion and garlic for 3-4 minutes until translucent.
  4. Add shrimp to the skillet, cooking for 3-4 minutes until pink and opaque. Remove from heat.
  5. Pour heavy cream and whole milk into the skillet with shrimp, then add Parmesan, oregano, and basil. Stir until smooth.
  6. In a medium bowl, mix ricotta cheese with half of the shredded mozzarella until smooth.
  7. Layer in a baking dish: start with marinara sauce, then noodles, ricotta mixture, shrimp mixture, and cheese sauce. Repeat layers.
  8. Top the final layer with remaining mozzarella cheese. Ensure sauce is spread evenly.
  9. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until golden.
  10. Let the lasagna rest for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Store leftover lasagna in an airtight container in the fridge for up to 3 days. For long-term storage, wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating at 350°F for 25-30 minutes.

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