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Amazing Seafood Lasagna Shrimp Crab

Amazing Seafood Lasagna Shrimp Crab

Indulge in the **Amazing Seafood Lasagna Shrimp Crab**, a truly spectacular layered pasta dish that brings the ocean's bounty to your table. This recipe is your key to creating a luxurious, restaurant-quality meal at home, proving that gourmet seafood doesn't have to be complicated.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Course: Main Course, Pasta
Cuisine: Italian-inspired, Seafood
Ingredients Equipment Method Notes

Ingredients
  

Amazing Seafood Lasagna Shrimp Crab
  • 1 pound lasagna noodles, uncooked
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound cooked lump crab meat, picked over for shells
  • 1/2 cup dry white wine (optional, but recommended)
  • 2 (28 ounce) cans crushed tomatoes
  • 1/2 cup heavy cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • salt and freshly ground black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon nutmeg
  • 1 pound shredded mozzarella cheese

Equipment

  • Large pot
  • Large, deep skillet or Dutch oven
  • 9x13 inch baking dish
  • Aluminum foil
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and rinse them with cold water to prevent them from sticking. Lay them flat on a clean kitchen towel or parchment paper.
    1 pound lasagna noodles, uncooked
  2. In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil, 1 large yellow onion, finely chopped, 4 cloves garlic, minced
  3. Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and are almost cooked through. If using white wine, pour it into the skillet now and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
    1 pound medium shrimp, peeled and deveined, 1/2 cup dry white wine
  4. Stir in the crushed tomatoes, heavy cream, dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a simmer. Season generously with salt and freshly ground black pepper to taste. Reduce the heat to low and let the sauce gently simmer for 10 minutes to allow the flavors to meld. Stir in the picked-over lump crab meat and cook for an additional 2-3 minutes, just to warm through. Be gentle to keep the crab lumps intact.
    1 pound cooked lump crab meat, picked over for shells, 2 (28 ounce) cans crushed tomatoes, 1/2 cup heavy cream, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, salt and freshly ground black pepper
  5. While the sauce simmers, in a medium bowl, combine the ricotta cheese, lightly beaten egg, 1/4 cup grated Parmesan cheese, and nutmeg. Season with a pinch of salt and black pepper. Stir until well combined.
    salt and freshly ground black pepper, 1 (15 ounce) container ricotta cheese, 1 large egg, lightly beaten, 1/4 cup grated Parmesan cheese, plus more for topping, 1/4 teaspoon nutmeg
  6. Ladle a thin layer of the seafood tomato sauce onto the bottom of a 9x13 inch baking dish. Arrange a single layer of cooked lasagna noodles over the sauce, overlapping them slightly.
    1 pound lasagna noodles, uncooked
  7. Spread half of the ricotta cheese mixture evenly over the noodles. Top with about one-third of the remaining seafood sauce.
    1 (15 ounce) container ricotta cheese, 1/4 cup grated Parmesan cheese, plus more for topping, 1/4 teaspoon nutmeg
  8. Sprinkle about one-third of the shredded mozzarella cheese over the sauce. Carefully place another layer of lasagna noodles on top.
    1 pound lasagna noodles, uncooked, 1 pound shredded mozzarella cheese
  9. Spread the remaining ricotta cheese mixture evenly over the second layer of noodles. Top with another one-third of the seafood sauce.
    1 (15 ounce) container ricotta cheese, 1/4 cup grated Parmesan cheese, plus more for topping, 1/4 teaspoon nutmeg
  10. Arrange the final layer of lasagna noodles. Pour the remaining seafood sauce over the top, spreading it evenly to cover all the noodles. Sprinkle generously with the remaining mozzarella cheese and a little extra grated Parmesan cheese for a golden crust.
    1 pound lasagna noodles, uncooked, 1/4 cup grated Parmesan cheese, plus more for topping, 1 pound shredded mozzarella cheese
  11. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.
  12. Remove the foil and continue baking for another 20-25 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
    1 pound shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, plus more for topping
  13. Let the Amazing Seafood Lasagna Shrimp Crab rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut neat portions.

Notes

This lasagna can be stored in the refrigerator for up to 3-4 days. Reheating can be done in the microwave for individual portions or in the oven for larger or frozen portions. It can be frozen for up to 2-3 months.