Creamy Seafood Lasagna (Shrimp & Crab)

Ingredients (Serves 4–6)

Pasta:

• 9–12 lasagna sheets (pre-cooked or oven-ready)

Seafood Filling:

• 200 g shrimp (peeled & deveined)
• 150 g crab meat (or imitation crab)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• Salt & black pepper

Cream Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk (warm)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1/2 tsp paprika
• Salt & pepper

Cheese Layer:

• 1 cup ricotta cheese
• 1 egg
• 1/2 cup mozzarella

Topping:

• 1 cup shredded mozzarella
• Extra shrimp (optional, for top)
• Chopped parsley

Instructions

1. Cook seafood

• Heat olive oil in pan
• Add garlic → sauté until fragrant
• Add shrimp → cook 2–3 mins until pink
• Add crab → mix briefly
• Season and set aside

2. Make cream sauce (béchamel style)

• Melt butter → add flour, cook 1–2 mins
• Slowly whisk in warm milk
• Add cream → simmer until thick
• Stir in Parmesan, paprika, salt & pepper

3. Prepare cheese mix

• Mix ricotta + egg + mozzarella

4. Assemble layers

In baking dish:

• Layer 1: cream sauce
• Layer 2: lasagna sheets
• Layer 3: seafood
• Layer 4: ricotta mix
• Repeat layers
• Finish with sauce + mozzarella on top

5. Bake

• Bake at 180°C / 350°F for 30–35 minutes
• Broil 3–5 minutes for golden top

6. Rest & serve

• Let rest 10 minutes before cutting
• Garnish with parsley + extra shrimp

Pro Tips

• Don’t overcook shrimp before baking (they cook again in oven)
• Sauce should be slightly loose → pasta absorbs it
• Resting = clean slices, không nghỉ là nát liền

Flavor Profile

• Ultra creamy, cheesy layers
• Sweet seafood flavor (shrimp + crab)
• Slight smoky paprika note
• Rich but still balanced