Ingredients
Equipment
Method
- If you're using fresh shrimp, peel and devein them. Pat the shrimp and crab meat dry with paper towels. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium onion, finely chopped, 2 cloves garlic, minced
- Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, basil, salt, black pepper, and red pepper flakes (if using). If you're using white wine, add it now and let it simmer for 2 minutes to allow some of the alcohol to evaporate. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld. This simmering time is crucial for developing a deep, rich sauce.1 28 ounce can crushed tomatoes, 1 15 ounce can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1/2 cup dry white wine
- If you are using traditional lasagna noodles, cook them according to package directions until al dente. Drain them well and lay them flat on parchment paper or a clean kitchen towel to prevent them from sticking together. Skip this step if you are using no-boil lasagna noodles.1 pound lasagna noodles
- In a medium bowl, combine the ricotta cheese, egg, 1/4 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley. Mix well until thoroughly combined and creamy. This mixture forms the luscious cheesy layer that elevates the lasagna.1 15 ounce container ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, plus more for topping, 1/4 cup chopped fresh parsley, plus more for garnish
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread about 1 cup of the tomato sauce evenly over the bottom of the baking dish. Arrange a layer of lasagna noodles over the sauce (breaking them to fit if necessary). Spread half of the ricotta mixture evenly over the noodles. Top with half of the shrimp and crab meat. Spoon about 1.5 cups of the tomato sauce over the seafood. Sprinkle about 1/3 of the shredded mozzarella cheese over the sauce. Repeat the layering process: noodles, remaining ricotta mixture, remaining shrimp and crab meat, another 1.5 cups of tomato sauce, and another 1/3 of the mozzarella cheese.1 pound lasagna noodles, 1 pound medium shrimp, peeled and deveined, 1/2 pound lump crab meat, drained and picked over for shells, 1 15 ounce container ricotta cheese, 1/4 cup grated Parmesan cheese, plus more for topping, 1/4 cup chopped fresh parsley, plus more for garnish, 8 ounces shredded mozzarella cheese
- For the final layer, place the remaining noodles on top, then spread the remaining tomato sauce over them. Sprinkle the remaining mozzarella cheese and a generous dusting of extra Parmesan cheese over the top. Cover the baking dish tightly with aluminum foil.1 pound lasagna noodles, 1/4 cup grated Parmesan cheese, plus more for topping, 8 ounces shredded mozzarella cheese
- Bake for 20 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown, and the lasagna is heated through. The longer baking time without foil allows the top to get beautifully browned and slightly crispy.
- Let the Easy Shrimp Crab Lasagna Seafood Bake rest for at least 10 minutes before cutting and serving. This allows the layers to set, making it easier to slice and serve neat portions. Garnish with fresh parsley before serving.1/4 cup chopped fresh parsley, plus more for garnish
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a larger portion in the oven.