Mediterranean Seafood Lasagna with Shrimp & Crab

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🦐 MEDITERRANEAN SEAFOOD LASAGNA with SHRIMP & CRAB

🍽️ Serves: 8

⏱️ Total Time: ~1 hr 30 min (30 min prep, 60 min cook)

🌊 Flavors: Creamy, herbaceous, briny, and slightly tangy

📝 Ingredients

Seafood Filling:

  • 1 lb raw shrimp (peeled, deveined, chopped)

  • 1/2 lb lump crab meat (real, not imitation)

  • 2 tbsp olive oil

  • 4 cloves garlic (minced)

  • 1 small onion (finely diced)

  • 1 tsp red pepper flakes (optional)

  • Zest of 1 lemon

  • 2 tbsp fresh parsley (chopped)

  • Salt & pepper to taste

Ricotta Layer:

  • 15 oz ricotta cheese

  • 1 egg

  • 1/2 cup grated Parmesan cheese

  • 1 tbsp fresh oregano (or 1 tsp dried)

  • 1/2 tsp salt

  • Fresh ground pepper

White Sauce (Béchamel):

  • 4 tbsp butter

  • 4 tbsp all-purpose flour

  • 3 cups milk (warm)

  • 1/2 cup grated Parmesan cheese

  • Pinch of nutmeg

  • Salt & pepper to taste

Lasagna & Toppings:

  • 9 lasagna noodles (cooked al dente or use no-boil)

  • 1 ½ cups shredded mozzarella

  • 1/2 cup crumbled feta (optional – adds tangy Mediterranean flavor)

  • Fresh basil or parsley (for garnish)

  • Lemon wedges (for serving)

🍳 Instructions

1. Prep the Seafood:

  • In a large skillet, heat olive oil over medium heat.

  • Sauté garlic, onion, and red pepper flakes until fragrant (2–3 min).

  • Add shrimp and cook until just pink (about 2–3 min). Stir in crab meat, lemon zest, parsley, salt, and pepper. Remove from heat and set aside.

2. Make the Ricotta Mixture:

  • In a bowl, mix ricotta, egg, Parmesan, oregano, salt, and pepper until smooth.

3. Prepare the Béchamel Sauce:

  • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.

  • Slowly whisk in warm milk and continue stirring until thickened (~5–7 min).

  • Stir in Parmesan, nutmeg, salt, and pepper. Remove from heat.

4. Assemble the Lasagna:

  • Preheat oven to 375°F (190°C).

  • In a greased 9×13” baking dish:

    1. Spread a thin layer of béchamel sauce on the bottom.

    2. Add 3 noodles, then half of the ricotta mixture.

    3. Spread half the seafood mixture.

    4. Drizzle béchamel sauce.

    5. Repeat layers: noodles → ricotta → seafood → béchamel.

    6. Top with final noodles, remaining béchamel, mozzarella, and feta (if using).

5. Bake:

  • Cover with foil (lightly sprayed to avoid sticking).

  • Bake for 30 minutes, then uncover and bake an additional 15–20 minutes until golden and bubbly.

  • Rest for 10–15 minutes before slicing.

6. Serve:

  • Garnish with chopped parsley or basil and serve with lemon wedges for brightness.

❓ Q&A – Common Questions

Q: Can I use imitation crab or pre-cooked shrimp?

A: You can, but real lump crab and raw shrimp give better flavor and texture. If using cooked seafood, add it at the very end of sautéing to avoid overcooking.

Q: Can I substitute ricotta?

A: Yes! Try:

  • Cottage cheese (blended for smoothness)

  • Mascarpone for extra richness

  • Greek yogurt (for a tangier, healthier twist)

Q: Is it freezer-friendly?

A: Yes. Assemble fully, cover tightly with foil and plastic wrap, and freeze before baking. To bake from frozen, cover with foil and bake at 375°F for 60–75 minutes, uncovering for the last 15 minutes.

Q: Can I make this ahead of time?

A: Absolutely. Assemble up to 24 hours ahead and refrigerate. Bring to room temp or add ~10 minutes to baking time if cold.

Q: What sides go well with this?

A:

  • Arugula or Greek salad

  • Roasted Mediterranean veggies (zucchini, eggplant, peppers)

  • Garlic bread or lemon-herb focaccia

  • Dry white wine (like Pinot Grigio or Sauvignon Blanc)

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