Ingredients
1 lb (450 g) shrimp, peeled & deveined, 31–40 count
1 lb (450 g) lump crab meat, drained & picked
12–15 lasagna noodles (no-boil or classic), ~12 oz / 340 g
6 Tbsp (85 g) unsalted butter
6 Tbsp (45 g) all-purpose flour
2 medium shallots, minced (1/2 cup / 80 g)
4 cloves garlic, minced (12 g)
1/2 cup (120 ml) dry white wine
3 cups (720 ml) whole milk (or 2%)
1 cup (240 ml) low-sodium seafood or chicken stock
1–1 1/2 tsp Old Bay seasoning
1 tsp lemon zest + 2 tsp lemon juice
1 1/4 tsp kosher salt, divided (to taste)
3/4 tsp freshly ground white/black pepper
1/4 tsp red pepper flakes (optional)
3 cups (340 g) shredded whole-milk mozzarella
1 1/4 cups (115 g) finely grated Parmesan, divided
1 cup (225 g) ricotta (optional)
1/3 cup (15 g) chopped fresh parsley + 2 Tbsp chopped chives or dill (optional)
Olive oil or butter for greasing pan
Lemon wedges, for serving
Instructions
Prep noodles: Boil classic noodles until very al dente or soak no‑boil sheets in very hot water 10 minutes; drain and lay flat on oiled trays.
Make béchamel: Melt butter; sweat shallots 3–4 min with a pinch of salt. Add garlic 30 sec. Deglaze with wine 1–2 min. Stir in flour 1–2 min. Whisk in milk and stock gradually; simmer 6–8 min to a silky consistency. Off heat, season with Old Bay, lemon zest/juice, salt, pepper, and red pepper flakes. Fold in some parsley/chives.
Sear shrimp: Season lightly; cook in a hot film of oil 45–60 sec first side, 20–30 sec second. Remove while slightly underdone. Chop half; leave half whole.
Cheese mix: Combine mozzarella, 1/2 cup Parmesan, and ricotta (if using). Season lightly.
Assemble: Grease a 9×13-inch pan. Spread 3/4 cup béchamel, add noodles, then béchamel, shrimp, crab, and cheese. Repeat 3 seafood layers total. Finish with noodles, a thin layer of béchamel, and remaining Parmesan. Drizzle a little olive oil.
Bake: 375°F / 190°C—covered 25 min, then uncovered 12–18 min until bubbling and golden.
Rest & serve: Stand 12–15 min. Garnish with herbs. Serve with lemon wedges.
Chef-Level Finishing Touches
Lemon-chive pangrattato: Toast 1/2 cup fresh breadcrumbs in butter with lemon zest and chives; scatter over slices for crunch.
Herb oil: Blitz parsley, dill, lemon zest, and olive oil; drizzle a few green dots on each plate for a restaurant flourish. 🌿
Reader Notes & Variations
Scampi twist: Add 1 Tbsp butter + 1 Tbsp olive oil and 1 Tbsp minced garlic to the shrimp sear; splash with lemon juice.
Mushroom boost: Sauté 8 oz (225 g) sliced cremini; fold into béchamel for earthiness.
Extra-lean version: Use 2% milk, reduce butter to 4 Tbsp (60 g), and use part-skim mozzarella. Expect a slightly lighter texture.
Wrap-Up: Why This Will Become Your Signature Seafood Bake
This lasagna gives you silky sauce, juicy shrimp, sweet crab, and a perfectly caramelized top—a combination that feels celebratory yet is easy enough for a weekend dinner party. With the chef-inspired techniques above, you’ll nail seasoning, texture, and doneness every time. Save this guide, and don’t forget to check out our related deep-dives for even more coastal comfort ideas.
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