Recipe By Anonymous
Published Jul 25th
Prep 5m Cook 1h 5m Additional - Ready In 1h 10m
Servings 8 servings Calories 653.4

A different twist on lasagna for the seafood lover. Great served with garlic bread.

Recipe Ingredients

  • 1 (16 ounce) package lasagna noodles
  • 1 pound cooked salad shrimp
  • 1 pound fresh crab meat
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • 5 cups shredded mozzarella cheese

Cooking Directions

  1. 1 Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well.
  4. 4 In a 9x13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown.

Nutrition Facts

  • Calories 653.4
  • Carbohydrate 49.6 g
  • Cholesterol 227 mg
  • Fat 27.1 g
  • Fiber 2 g
  • Protein 51.9 g
  • Saturated Fat 15.3 g
  • Sodium 957.5 mg
  • Sugar 7 g


  1. I made this recipe over the last weekend and it came out great! By reading other reviewers I've made some modifications: increased the sauce by 1 cup; used 1 6oz jar of good parmesan cheese (put 4oz into the sauce and reserved the remaining to combine w/ 1/2 cup of bread crumbs and spread on - Read more ...
  2. WOW! I made this while on vacation with friends on the Outer Banks. Everyone loved this. I added a few things, which turned it into a mega-lasagna, or The Lasagna That Ate New York. I used a pound of lump crab, bay scallops, and shrimp in separate layers. I also added a layer of ricotta - Read more ...
  3. Loved the recipe and will definitely be making this again. This is what I did: I added some garlic powder ( 2 tsp) to the sauce. My pan was a little bigger so I only had two layers plus the top. I also slightly chopped the shrimp with my mini food processor. Added just a - Read more ...
  4. Very tasty! I made the modifications as others mentioned. I added 2 tsp garlic pwd salt & papper 1/2 tsp Old Bay. I only used 2 cups of mozarella & added 1 cup of Ricotta I made it in a 9x9 stoneware pan but used the full batch of sauce - it was too runny - Read more ...
  5. Wow! I made this for my boyfriend because he loves shrimp and lasagna and chose this recipe over another one with better ratings because the ingredients cost less. I made this as the recipe described except doubled the sauce as someone recommended used half the shrimp and (imitation) crab and mozzarella and added spinach as - Read more ...
  6. My lasagna turned out pretty well but I cheated. In reading the other reviews I was concerned that it may turn out rather bland. I'm not very good with adding seasonings and such so I bought a mushroom alfredo sauce. I added the parmesan cheese to that and layered everything accordingly. I will probably make - Read more ...
  7. Delicious but better if you: 1)Cut the cheese down--it only needs 1-2 cups of mozzarella. Still cheesy and much healthier! 2)Saute 1/2 pound mushrooms and add them to the white sauce. 3)You can use crab substitute (surimi) in place of the crab and cut both crab and shrimp by 1/2
  8. this is a nice lasagne if you're looking for something elegant. I added a layer of spinach, though, for color. Also, I wouldn't recommend baking the entire 45 min., that was way too long.
  9. I tried this recipe on a crowd of family members for my son's confirmation party (I never do new reicpes on my family they are very picky) They raved about it and all asked for the recipe. I also added 3 tsp. of Old Bay season ( a Maryland thing) to the white sauce and - Read more ...
  10. This recipe is a great idea. I liked the taste, but I added 2 Tbsp. Old Bay to the white sauce, as someone suggested. That was too much, and it made the dish too salty. Next time I'll add only 1 Tbsp. Like any lasagna, it's a time-consuming dish, but it's well worth it.

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