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Creamy Shrimp, Crab, and Lobster Seafood Lasagna

A thick, layered slice of creamy seafood lasagna featuring visible chunks of pink seafood, topped with browned cheese and parsley.
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A rich, layered lasagna featuring shrimp, crab, and lobster bound in a creamy béchamel sauce, perfect for a special dinner.

Ingredients

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  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound lump crab meat, drained
  • 8 ounces cooked lobster meat, chopped
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 8 ounces mozzarella cheese, shredded

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute. Gradually whisk in warm milk until the sauce thickens, about 5 to 7 minutes. Stir in salt, pepper, and nutmeg. Remove from heat.
  3. In a bowl, mix the ricotta cheese, egg, Parmesan cheese, and parsley.
  4. In a separate bowl, gently combine the cooked shrimp, crab meat, and lobster meat.
  5. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  6. Spread a thin layer of béchamel sauce on the bottom of the prepared dish.
  7. Arrange a layer of lasagna noodles over the sauce.
  8. Spread half of the ricotta mixture over the noodles. Top with half of the seafood mixture. Drizzle with about one-third of the remaining béchamel sauce and sprinkle with one-third of the mozzarella cheese.
  9. Add another layer of noodles. Spread the remaining ricotta mixture, followed by the remaining seafood. Drizzle with another third of the béchamel and another third of the mozzarella.
  10. Place the final layer of noodles on top. Pour the remaining béchamel sauce over the top layer and sprinkle with the remaining mozzarella cheese.
  11. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  12. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

  • For a richer flavor, use a mix of heavy cream and milk in the béchamel sauce.
  • You can substitute scallops for lobster if desired.
  • Make sure the seafood is fully drained to prevent a watery lasagna.

Nutrition

Find it online: https://spoonfulsnap.com/seafood-lasagna-creamy-shrimp-crab-lobster/