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Shrimp & Crab Lasagna

This Shrimp & Crab Lasagna is not only easy to make, but it’s also a showstopper that will impress everyone at your table. Perfect for a quick weeknight dinner or a special occasion!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna
  • 9 pieces lasagna noodles
  • 1 lb shrimp peeled and deveined
  • 1 lb lump crab meat
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 2 cloves garlic minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large Skillet
  • 9x13-inch Baking Dish
  • Large Bowl

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Cook the lasagna noodles according to package instructions. Drain and set them aside.
  3. Step 3: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
  4. Step 4: Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Remove from heat and let cool slightly.
  5. Step 5: In a large bowl, combine the cooked shrimp, crab meat, ricotta cheese, half of the mozzarella cheese, basil, oregano, salt, and pepper. Mix well.
  6. Step 6: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  7. Step 7: Layer 3 lasagna noodles over the sauce. Spread half of the seafood mixture over the noodles, followed by another layer of marinara sauce. Repeat the layers, finishing with a final layer of noodles and marinara sauce on top.
  8. Step 8: Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top.
  9. Step 9: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  10. Step 10: Remove from the oven and let sit for 10 minutes before serving. Garnish with chopped parsley.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the oven at 350°F (175°C) until warmed through. You can also freeze the lasagna before baking; just cover it tightly and store it for up to 2 months.