Simple Seafood Lasagna

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Looking for a decadent classy dish to serve up for the holidays or anytime during these colder months? Try this Simple Seafood Lasagna recipe for a hearty, cheesy, delicious casserole that will impress all of your guests. Made with layers of pasta, crab, shrimp, and lots of cheese and baked in a delicious béchamel and cheese sauce is a true crowd pleaser.

This deliciously rich and creamy seafood lasagna recipe , loaded with seafood and cheese, is an excellent choice for a dinner party or special occasion. A little lemon zest, garlic, and a blend of cheeses makes this seafood casserole worth ever calorie! Serve this with some garlic bread and salad and you have a complete meal!

I actually made it just to have something different than our normal rotations. Granted it was a little much just for the two of us so I had packaged some up for my parents when they came to visit. This recipe for seafood lasagna is actually super simple to make with just a few ingredients, so don’t fear you can have it on the table in no time.

Equipment you need for this Simple Seafood Lasagna

Casserole Dish

Sauté or Sauce Pan

Large Stock Pot

Whisk

Mixing Bowl

Cheese Grater (if using whole cheese)

Check out the video for this Seafood Lasagna below!

How to make the Seafood Lasagna

Step 1: Cook Noodles

First preheat your oven to 375 degrees F. Spray a large rectangular 13×9 inch baking dish with non-stick cooking spray. Heat water to boil in a large stock pot and cook lasagna noodles according to directions on package (until al dente). Drain noodles and lay out on sheets of wax paper to cool and to prevent them from sticking.

How to Make the Cream Sauce for Seafood Lasagna

Step : Make the easy béchamel sauce

Then in a medium saucepan, melt the butter over medium heat. Add in the flour and whisk until combined. Add the milk and whisk to combine. Cook over medium heat, stirring constantly, until sauce is thick and creamy, about 10 minutes.

Do not boil. Remove from heat and stir in the salt, pepper, and nutmeg.

Step 3: Cook the Shrimp

Next heat the oil in large nonstick skillet over medium heat. Add in the red shrimp and minced garlic and sauté until the shrimp are opaque. Remove shrimp to a large bowl and let cool a little before roughly chopping.

Combine the chopped shrimp with the crab meat, lemon juice, and lemon zest.

Step 4: Make cheese filling

In a separate bowl, mix ricotta, eggs, and Parmesan until combined.

Step 5: Assemble Lasagna

Ladle enough béchamel to coat the bottom of a baking dish. Arrange four noodles over sauce – noodles will overlap slightly. Top with one-third of ricotta mixture, one-third of crab/shrimp mixture, 2/3 cup sauce and 1/3 cup mozzarella.

I used smoked provolone slices so just added a few whole slices. So if you can find shredded or a bar of it and shred yourself go for it.

Repeat the layers, ending with mozzarella. (Note: I did 2 full layers, then I did the cheese and seafood mixture with one last layer of noodles , then sauce, an then some more shredded cheese.) So however you like to assemble, go for it.

Step 6: Bake

Finally, sprinkle parsley on top and cover with foil and bake for about 40 minutes. Then uncover and set the broiler to high to brown the lasagna.

This only takes about a minute, so watch closely so as not to burn. Remove from oven when lasagna is golden and bubbly.

Let stand for about 15 minutes before serving.

Serve hot with a nice salad, some warm bread, or some steamed vegetables for a complete meal.

Additions & Substitutions:

• I used Imitation crab meat, but lump crab meat would be great, too.
• Artichokes, onions, or sliced asparagus would make great additions.
• Lobster fan? Umm…yes please.
• Use white cheese that your family enjoys.
• You can used scallops in place of the shrimp or crab.

Questions:

Can you make this seafood casserole ahead of time?

Absolutely! If you are heaving a gathering make it earlier in the day and pop it in the oven when ready to serve. The cooking time may just take a little longer to heat throughout.

Can I Used Oven Ready Lasagna Noodles?

Yes! Just follow package instructions as far as adding more liquid. I would maybe just add a little more sauce or water just to help steam the noodles.

Can I make this lasagna in the slow cooker?

I would say yes. You still need to cook the shrimp and then assemble in slow cooker. This would actually be a great choice if having a potluck style party.

How long is seafood lasagna good for in the refrigerator?

I would say three days if stored properly. Seafood is a little tricky, so just use your senses. If it smells funky (more than usual) then it probably is past its prime.

Can I freeze this seafood lasagna?

Yes! If you want after its cooled, wrap individually and freeze for quick grab and go meals for busy nights.

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Like this recipe? Make sure to check out my:

Instant Pot Cajun Shrimp Dip

Slow Cooker Meatball Lasagna

Simple Seafood Lasagna

This easy to make seafood lasagna is the perfect classy decadent dish to serve up to your guests.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Course Main Course

Servings 8 servings

Ingredients

  

• 1 lb. box of lasagna
• 1 lb. imitation crab meat -flake style or jumbo lump crabmeat
• 1 lb. large uncooked red shrimp peeled and deveined
• 3 garlic cloves peeled and minced
• 2 tbsp olive oil
• 2 tbsp lemon juice about ½ lemon
• 1 tsp grated lemon zest ½ lemon
• 2 cups grated mozarella cheese
• 8 slices smoked provolone cheese or 1 cup shredded
• 1/4 cup grated parmesan
• 1 15 oz container ricotta cheese regular or lowfat
• 2 large eggs beaten
• 1/4 cup italian parsley finely chopped

Bechamel Sauce

• 4 cups whole or 2% Milk
• 5 tbsp unsalted butter
• 1/2 cup all purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• Pinch of nutmeg

Instructions

 

• Preheat oven to 375 degrees F. Spray a large rectangular 13×9 inch baking dish with non-stick cooking spray. Heat water to boil in a large stock pot and cook lasagna noodles according to directions on package (until al dente). Drain noodles and lay out on sheets of wax paper to cool and to prevent them from sticking.
• In medium saucepan, melt the butter over medium heat.
• Add flour and whisk until combined. Add milk and whisk to combine. Cook over medium heat, stirring constantly, until sauce is thick and creamy, about 10 minutes. Do not boil. Remove from heat and stir in salt, pepper and nutmeg.
• Heat oil in large nonstick skillet over medium heat. Add shrimp and minced garlic and sauté until shrimp are opaque. Remove shrimp to a large bowl and let cool before roughly chopping. Combine with crab meat, lemon juice and lemon zest.
• In a separate bowl, mix ricotta, eggs and Parmesan until combined.

To Assemble Lasagna

• Ladle enough béchamel to coat bottom of baking dish. Arrange four noodles over sauce – noodles will overlap slightly. Top with one-third of ricotta mixture, one-third of crab/shrimp mixture, 2/3 cup sauce and 1/3 cup mozzarella.
• Repeat layers ( I did 2 regular layers, then a layer with the ricotta and seafood, and then the last layer with noodles, sauce, and rest of the cheese).
• Sprinkle parsley on top, cover with foil and bake for 40 minutes. Uncover and set broiler to high to brown the lasagna.
• This only takes about a minute, so watch closely so as not to burn. Remove from oven when lasagna is golden and bubbly.
• Let stand for about 15 minutes before serving.

Video

Keyword Crab, Lasagna, Seafood, shrimp

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