Mediterranean Seafood Lasagna with Shrimp & Crab

Description:

This Mediterranean twist on classic lasagna layers tender shrimp, sweet crab, creamy béchamel sauce, spinach, and ricotta between sheets of pasta, all infused with aromatic herbs, lemon zest, garlic, and olive oil. It’s a rich, yet light-tasting dish that blends the ocean’s bounty with the warm, rustic flavors of the Mediterranean.

🍽️ Servings:

6 to 8 servings

⏱️ Prep & Cook Time:

• Prep time: 30 minutes

• Cook time: 45 minutes

• Resting time: 10 minutes

• Total time: ~1 hour 25 minutes

🧾 Ingredients for Mediterranean Seafood Lasagna with Shrimp & Crab

Seafood Layer:

• 1 lb raw shrimp, peeled, deveined, and chopped

• 8 oz cooked lump crab meat (drained and checked for shells)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• Zest of 1 lemon

• Salt & pepper to taste

• 1 tsp dried oregano

Cheese Mixture:

• 15 oz ricotta cheese

• 1 egg

• 1 cup grated Parmesan cheese

• 2 cups baby spinach, chopped

• 1 tsp dried basil

• Salt & pepper to taste

Béchamel Sauce:

• 4 tbsp butter

• 4 tbsp all-purpose flour

• 3 cups milk (whole or 2%)

• ¼ tsp nutmeg

• Salt & white pepper to taste

• ½ cup grated Parmesan (optional, for a cheesier sauce)

Pasta:

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

Topping:

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan

• Fresh parsley or basil for garnish

🍳 Instructions:

1. Prepare Seafood Filling:

• Heat olive oil in a skillet over medium heat.

• Sauté garlic until fragrant (about 30 seconds).

• Add shrimp, cook until just pink (~2–3 minutes).

• Stir in crab, lemon zest, oregano, salt, and pepper.

• Remove from heat. Set aside.

2. Make the Cheese Mixture:

• In a bowl, mix ricotta, egg, Parmesan, chopped spinach, basil, salt, and pepper until smooth.

3. Cook Béchamel Sauce:

• In a saucepan, melt butter over medium heat.

• Whisk in flour and cook for 1–2 minutes (don’t brown it).

• Slowly add milk while whisking.

• Simmer until thickened (~5–7 minutes).

• Stir in nutmeg, salt, white pepper, and optional Parmesan.

4. Assemble Lasagna:

• Preheat oven to 375°F (190°C).

• Spread a thin layer of béchamel in the bottom of a 9×13-inch baking dish.

• Layer as follows:

  • 3 noodles

  • Half the ricotta-spinach mixture

  • Half the seafood

  • ⅓ of béchamel

• Repeat the layers once more.

• Top with final 3 noodles, remaining béchamel, mozzarella, and Parmesan.

5. Bake:

• Cover with foil and bake for 25 minutes.

• Uncover and bake for another 15–20 minutes or until golden and bubbling.

• Let rest 10 minutes before slicing.

💡 Notes & Tips:

• Use fresh seafood when possible for best flavor.

• Don’t overcook shrimp – they’ll finish cooking in the oven.

• Add a pinch of chili flakes to béchamel for a subtle kick.

• Use no-boil lasagna noodles to save time (adjust liquid slightly).

• Make a day ahead and refrigerate—flavors develop beautifully overnight.

🧠 Nutritional Info (per serving, approx. for 8 servings):

Note: Will vary based on specific brands/ingredients used.

🌿 Health Benefits:

• Lean Protein: Shrimp and crab offer high-quality, low-fat protein.

• Omega-3s: Seafood provides essential fatty acids for heart and brain health.

• Calcium & Vitamin D: Cheese and milk contribute to bone strength.

• Iron & Folate: Spinach boosts red blood cell health.

• Lower in red meat: A lighter lasagna alternative for those reducing red meat intake.

❓ Q&A Section:

Q: Can I use frozen shrimp or imitation crab?

A: Yes, just ensure frozen shrimp is thawed and well-drained. Imitation crab can be used, but real crab gives better flavor and texture.

Q: Can this be made ahead?

A: Absolutely. Assemble the lasagna up to 24 hours in advance, refrigerate, then bake when ready. Add 10–15 minutes to baking time if cold from the fridge.

Q: Is there a gluten-free version?

A: Yes! Use gluten-free lasagna noodles and substitute gluten-free flour in the béchamel sauce.

Q: Can I freeze leftovers?

A: Yes. Slice, wrap individually, and freeze for up to 2 months. Reheat in the oven or microwave.

Q: What sides go well with it?

A: Try a crisp arugula salad, roasted vegetables, or a light Mediterranean couscous salad. A glass of chilled white wine (like Sauvignon Blanc) pairs beautifully.