Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 pound large shrimp, peeled and deveined
- 8 ounces lump crab meat, picked over for shells
- 3 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup grated Parmesan cheese, divided
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- Pinch of nutmeg (optional)
Substitution tips: If you can’t find lump crab meat, canned crab works well in a pinch—just drain it thoroughly. For a dairy-free version, swap the butter and milk with plant-based alternatives and use vegan cheeses, though the texture will differ slightly. You can also substitute the no-boil noodles with traditional ones; just be sure to boil them according to package instructions before assembling.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent, about 2-3 minutes.
- Add the shrimp to the skillet, season with salt and pepper, and cook until just pink, about 2 minutes per side. Remove shrimp and set aside.
- In the same skillet, gently warm the crab meat for about 1-2 minutes to infuse flavor, being careful not to break up the lumps. Remove and set aside with the shrimp.
- To make the béchamel sauce, melt butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it turns a light golden color, stirring constantly.
- Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
- Remove from heat and stir in half of the Parmesan cheese, lemon zest, nutmeg (if using), and a pinch of salt and pepper. Set aside.
- In a medium bowl, combine ricotta cheese with half of the mozzarella and chopped parsley. Season lightly with salt and pepper.
- Now, assemble the lasagna: start with a thin layer of béchamel sauce at the bottom of the dish to prevent sticking.
- Layer three lasagna noodles over the sauce, followed by a layer of the ricotta mixture, then a portion of shrimp and crab, and a generous spoonful of béchamel sauce.
- Repeat the layering process two more times, ending with noodles topped with béchamel sauce and the remaining mozzarella and Parmesan cheeses.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving to allow the layers to set.
One thing I’ve learned from years of cooking with my family is that letting a lasagna rest before serving makes all the difference—it helps the layers meld together so every forkful holds its shape and flavor beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International