Photography: Randy Mayor; Styling: Melanie J. Clarke
8 servings

You can always splurge on fresh crabmeat, but we tested this dish with canned Chicken of the Sea lump crabmeat and liked the results. Shrimp shells render a quick stock to flavor the sauce. We used oven-ready lasagna noodles to save time.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside.

Step 3

Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.

Step 4

Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.

Step 5

Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese.

Step 6

Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375° for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.

Ratings & Reviews

geobun's Review

January 24, 2013
My spouse and I don't like shrimp, so I substituted mussels and cut so they were bite-sized. Also, used seafood broth from Kitchen Basics to short cut the boiling of the shrimp shells. Otherwise, I followed the recipe and it has turned out well every time I make it.

JimMarltonNJ's Review

July 22, 2011
This is a great addition to our lasagna recipes. This dish does leave a number of dishes to wash though.

Kate09's Review

December 25, 2010
Yuck. The flavor of the crab is overwhelming. It is also a bit too dry.

KWillis's Review

May 29, 2010

hoboshm's Review

April 10, 2010
An all-time favorite, never fails me, open to substitution(don't have crab? try halibut, tilapia, any other firm white fish). This dish always gets raves and requests for recipe. My go-to for seafood lasagna.

kip101's Review

March 29, 2010
I made this for a Palm Sunday dinner and my family LOVED it. I give it 4 stars because it was a LOT of work. I thought everyone else was exaggerating but it really was a lot of work. That said it is definitely only a special occasion dish. I would recommend adding an extra can or two of crabmeat because I couldn't even tell it was in there after everything was mixed together. Also, I substituted the cottage cheese with reduced fat ricotta because I just couldn't fathom putting cottage cheese into a lasagna. It turned out beautiful! I will definitely make for another special occasion.

Hope91's Review

December 26, 2009
Agreed this was a very time-consuming recipe. Made as described, used a bit more shrimp and a little less of everything to as to fit an 8x8 pan (there's only 2 of us at home). Used feta for cheese and whole wheat noodles for lasagna. Delicious, but a bit too time consuming to become a standard for me. EVEN BETTER when reheated as leftovers, which surprised me, a leftover hater. Recommended if you have the time and energy.

Shendock's Review

February 21, 2009
Well liked by very discerning seafood guests -they'd 5* it, I liked it but rate it at 4*. I followed the recipe, it did take time and cost to prepare - both contributed to my selection as 4*. I would certainly make it again for special seafood appreciating guests - it smelled, presented and handled well.