Shrimp and Crab Lasagna

Shrimp and Crab Lasagna

Southern Living DECEMBER 2004

  • Yield:


  • 1/2 cup grated Parmesan cheese
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup ricotta cheese
  • 2 cloves garlic, minced
  • 1/3 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 pound lasagna noodles
  • 1 1/2 pounds cooked shrimp, peeled and deviened
  • 1 pound fresh crabmeat
  • 2 cups (8-ounces) shredded mozzarella
  • 2 cups (8-ounces) shredded provolone cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1/3 cup chopped fresh basil
  • 1 1/2 tablespoons chopped fresh oregano
  • 1/2 cup butter, softened
  • 1/4 cup lemon juice
  • 1 1/2 cups chicken broth or clam juice


Cook pasta according to package directions; set aside.

Stir together Parmesan cheese and next 6 ingredients. Spread mixture evenly over one side of pasta.

Layer with 1/3 pasta, cheese side up, on bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with half each shrimp, crab, mozzarella and provolone cheese, spinach, basil, and oregano . Repeat layers once; top with remaining 1/3 pasta, cheese side down.

Combine butter and lemon juice; spread mixture evenly over pasta. Drizzle stock evenly over top; cover with foil. Bake at 400° for 20 minutes or until heated through. Let stand 10 minutes before serving.


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Shrimp and Crab Lasagna Recipe