Creamy Seafood Lasagna with Shrimp & Crab
75 min · 6 servings · 521 kcal/serving
Creamy Seafood Lasagna with Shrimp & Crab – at a glance
Creamy Seafood Lasagna with Shrimp & Crab is a high-protein Fitaily recipe for 6 servings (dinner). You can make it in about 75 minutes. One serving has about 521 kcal, 41.4 g protein, 31.2 g carbs, 25.5 g fat.
Indulge in a rich and creamy seafood lasagna featuring succulent shrimp and tender crab meat, layered with a luscious béchamel sauce and delicate pasta sheets. A comforting and elegant dish perfect for a special meal.
Nutrition per serving
| Calories | 521 kcal |
|---|---|
| Protein | 41.4 g |
| Carbs | 31.2 g |
| Fat | 25.5 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: wysokobiałkowy. Meal: kolacja. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: gluten (zboża), mleko. This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- You can swap pasta or bread for a gluten-free version — check the label, as this is not a certified gluten-free recipe.
- Dairy can often be replaced with a plant-based drink or coconut yogurt; taste and macros will change slightly.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 250 g Lasagna noodles
- 400 g Shrimp
- 200 g Crab meat
- 60 g Butter
- 60 g All-purpose flour
- 750 ml Milk
- 15 g Garlic
- 150 g Onion
- 150 g Spinach
- 100 g Parmesan cheese
- 200 g Mozzarella cheese
- 5 g Salt
- 2 g Black pepper
- 1 g Nutmeg
- 10 g Fresh parsley
Preparation
- Preheat oven to 190°C (375°F). If using regular lasagna noodles, cook them according to package directions until al dente. Drain and set aside.
- Prepare the béchamel sauce: In a large saucepan, melt 60g butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. Gradually pour in the milk, whisking continuously to prevent lumps. Bring to a simmer, then reduce heat and cook, stirring, until the sauce thickens (about 5-7 minutes). Season with salt, pepper, and a pinch of nutmeg. Set aside.
- In a separate pan, melt 15g butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the shrimp to the pan with onion and garlic. Cook for 2-3 minutes until they just turn pink. Stir in the crab meat and fresh spinach. Cook until spinach wilts, then remove from heat. Season with salt and pepper.
- To assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce.
- Spread half of the seafood mixture over the noodles. Top with a layer of béchamel sauce, then sprinkle with a third of the shredded mozzarella and a third of the grated Parmesan.
- Repeat with another layer of noodles, the remaining seafood mixture, more béchamel, and another third of the mozzarella and Parmesan.
- Place the final layer of noodles, cover with the remaining béchamel sauce, and sprinkle generously with the remaining mozzarella and Parmesan cheese.
- Bake for 30-35 minutes, or until the top is golden brown and bubbly. If the top browns too quickly, you can cover it loosely with foil.
- Remove from oven and let rest for 10-15 minutes before slicing and serving. Garnish with fresh chopped parsley.
Frequently asked questions
How many calories and protein are in one serving of Creamy Seafood Lasagna with Shrimp & Crab?
One serving has about 521 kcal, 41.4 g protein, 31.2 g carbs, 25.5 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Can Creamy Seafood Lasagna with Shrimp & Crab be made gluten-free?
The ingredients include grain products. You can try a gluten-free version (e.g. gluten-free pasta), but we have not lab-verified that variant.