Seafood Lasagna With Shrimp And Crab

🧾 Ingredients:
→ Lasagna & Seafood
• 1 lb lasagna sheets
• 1 tbsp liquid crab boil
• 1 lb medium shrimp, raw, peeled & deveined
• 8 oz imitation crab, flaked
• 16 oz lump crab
• 1 tbsp Creole or Cajun seasoning
• 2 cups fresh spinach
• 1 tbsp olive oil
• ½ tsp salt
→ Cheese For Layers & Topping
• 4 cups shredded mozzarella (2 for layers, 2 for top)
• 1 cup Fontina or Muenster
→ Ultra Creamy White Sauce
• 7 tbsp butter
• 1 tbsp garlic, minced
• ½ cup flour
• 5 cups half & half
• ½ cup chicken stock
• 1 tsp liquid crab boil
• Creole seasoning + black pepper
• 1 cup Parmesan
• 1 cup mozzarella
• 1 tbsp fresh basil
→ Cheese Filling
• 8 oz garlic herb cream cheese
• 8 oz sour cream
• 1 cup Parmesan
• 1 tbsp basil

🍽️ How to Make It
1️⃣ Boil the lasagna
Boil water with crab boil + salt.
Cook the lasagna sheets until al dente.
Lay them flat on a tray so they don’t stick.
2️⃣ Season seafood & wilt spinach
Mix shrimp, imitation crab, and lump crab with Creole seasoning.
In a skillet, sauté spinach in olive oil just until wilted.
Set both aside separately.
3️⃣ Make the creamy white sauce
Melt butter, add garlic, and cook 30 seconds.
Whisk in flour for 1 minute until smooth.
Slowly add half & half + stock, whisking until thick.
Season, then add Parmesan, mozzarella, and basil until glossy.
4️⃣ Mix the cheese filling
Combine cream cheese, sour cream, Parmesan, and basil.
Stir until smooth and easy to spread.
This gives creamy layers between the noodles.
5️⃣ Assemble the lasagna
Preheat oven to 375°F and grease a 9×13 pan.
Add a thin layer of sauce at the bottom.
Layer: noodles → cheese filling → seafood + spinach → mozzarella + Fontina → sauce.
Repeat until full, then finish with lots of sauce and 2 cups mozzarella on top.
6️⃣ Bake, broil, rest
Bake uncovered 35–40 minutes until bubbling.
Broil 2–3 minutes for a golden top.
Rest 10–15 minutes so the slices hold together.