This lasagna takes everything wonderful about a classic seafood bake and turns it up a notch. Layers of tender pasta hold a rich ricotta filling, a duo of shrimp and crab (with optional lobster for an extra-special touch), and a silky Parmesan cream sauce, all baked until golden and bubbly. It’s the kind of dish that turns dinner into an occasion.
Why You’ll Love This Recipe
- A trio of seafood options. Shrimp and crab are the stars, with lobster as an optional upgrade for something extra special.
- Rich, creamy layers throughout. The ricotta filling and Parmesan cream sauce make every bite indulgent.
- Feeds a crowd. Serves 8, making it perfect for holidays, potlucks, or feeding the whole family.
- Make it your own. Easy to scale the seafood up or down depending on what you have on hand.
Ingredients
- 12 lasagna noodles, cooked al dente
- 1 lb shrimp, peeled, deveined, and chopped
- 1 cup lump crab meat
- 1 cup cooked lobster meat, chopped, optional
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1½ cups shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese, divided
- 1 large egg
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
How to Make Creamy Seafood Lasagna Supreme
1. Cook the seafood. Melt the butter in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook for 2 to 3 minutes, until pink. Gently stir in the crab meat and lobster, if using, then remove from heat.
2. Make the ricotta filling. In a bowl, mix the ricotta cheese, egg, ½ cup mozzarella, ¼ cup Parmesan, Italian seasoning, paprika, parsley, salt, and black pepper.
3. Make the cream sauce. In a saucepan, whisk the flour with a little milk until smooth. Add the remaining milk and heavy cream, then simmer gently until slightly thickened. Stir in ¼ cup Parmesan until creamy.
4. Start the layers. Preheat your oven to 375°F. Spread a thin layer of cream sauce in the bottom of a greased baking dish.
5. Build the lasagna. Layer noodles, ricotta filling, seafood mixture, cream sauce, and mozzarella. Repeat the layers until everything is used, finishing with sauce and cheese on top.
6. Bake until golden. Sprinkle the remaining mozzarella and Parmesan over the top. Bake for 35 to 40 minutes, until hot, bubbly, and golden.
7. Rest and serve. Let the seafood lasagna rest for 10 minutes before slicing. Garnish with extra parsley and serve warm.
Tips for the Best Seafood Lasagna Supreme
- Don’t overcook the seafood in step 1. It will finish cooking in the oven, so you’re just looking to get the shrimp pink and everything warmed through.
- Whisk the flour into a little milk first before adding the rest of the liquid to avoid lumps in the cream sauce.
- Let it rest before slicing. Ten minutes gives the layers time to set so you get clean slices instead of a runny mess.
- Skip the lobster if you want to keep costs down. The shrimp and crab combination is still plenty rich and flavorful on its own.
What to Serve with Seafood Lasagna Supreme
A simple green salad and garlic bread round out the meal nicely, since the lasagna itself is rich and filling. A crisp white wine pairs beautifully if you’re serving this for a special occasion.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can assemble the lasagna a day ahead and refrigerate it unbaked. Add about 10 extra minutes to the bake time if going in cold.
Can I freeze seafood lasagna?
It’s best enjoyed fresh, but you can freeze baked, cooled lasagna for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven.
Can I leave out the lobster entirely?
Yes, the lobster is optional. Shrimp and crab alone still make a rich, flavorful lasagna.
Creamy Seafood Pot Pie with Cheddar Biscuit Crust
Ingredients
Equipment
Method
- Heat the butter and olive oil in a large oven-safe skillet over medium heat. Add the onion, celery, carrots, and garlic, then sauté until the vegetables soften and become fragrant.
- Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the seafood stock or chicken broth and heavy cream, then simmer until the sauce coats the back of a spoon.
- Add the shrimp, crab, cheddar, Parmesan, Old Bay seasoning, garlic powder, smoked paprika, salt, and black pepper. Warm gently for 4 to 5 minutes, then stir in the parsley without breaking up the crab.
- Prepare the biscuit dough according to the package directions. Spoon generous mounds across the seafood filling, leaving small spaces so steam can rise between them.
- Bake at 400°F for 20 to 25 minutes, until the biscuits are puffed and golden and the seafood filling bubbles at the edges.
- Let the skillet rest for 5 minutes before serving so the creamy sauce settles. Serve warm.
