Name: Seafood Lasagna
Total time: 2 h
Yield: Serves 8 to 10
Ingredients: 1 pound curly-edged lasagna noodles; Table salt for cooking pasta; 1 tablespoon extra-virgin olive oil; 12 ounces whole-milk mozzarella cheese, shredded (3 cups), divided; 2 ounces Parmesan cheese, grated (1 cup); 1 teaspoon fresh thyme leaves; 2 tablespoons minced fresh parsley; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 shallots, minced; 2 garlic cloves, minced; ¼ cup dry white wine; 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and cut into ¾-inch pieces; 1 pound lump crabmeat, picked over for shells; 2 tablespoons minced fresh parsley; 1 tablespoon grated lemon zest; 2 teaspoons fresh thyme leaves; ½ teaspoon table salt; ½ teaspoon pepper; 4 tablespoons unsalted butter; 5 tablespoons all-purpose flour; 2½ cups whole milk; 1 (8-ounce) bottle clam juice; 1 teaspoon table salt; ⅛ teaspoon pepper; 1 ounce Parmesan cheese, grated (½ cup)

Seafood Lasagna

By Vallery Lomas

Published on September 27, 2026

Time

2 hours

Yield

Serves 8 to 10

Ingredients

Lasagna

1 pound curly-edged lasagna noodlesTable salt for cooking pasta1 tablespoon extra-virgin olive oil12 ounces whole-milk mozzarella cheese, shredded (3 cups), divided2 ounces Parmesan cheese, grated (1 cup)1 teaspoon fresh thyme leaves2 tablespoons minced fresh parsley

Seafood Filling

2 tablespoons extra-virgin olive oil2 tablespoons unsalted butter2 shallots, minced2 garlic cloves, minced¼ cup dry white wine1 pound large shrimp (26 to 30 per pound), peeled, deveined, and cut into ¾-inch pieces1 pound lump crabmeat, picked over for shells2 tablespoons minced fresh parsley1 tablespoon grated lemon zest2 teaspoons fresh thyme leaves½ teaspoon table salt½ teaspoon pepper

Béchamel

4 tablespoons unsalted butter5 tablespoons all-purpose flour2½ cups whole milk1 (8-ounce) bottle clam juice1 teaspoon table salt⅛ teaspoon pepper1 ounce Parmesan cheese, grated (½ cup)

Before You Begin

Use lump crabmeat for the best texture, though claw crabmeat can be substituted. Pasteurized crabmeat from the refrigerated case is preferable to canned.

Instructions

for the lasagna

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 13 by 9-inch baking dish. Bring 4 quarts water to boil in large pot. Add 1 pound lasagna noodles and 1 tablespoon table salt and cook, stirring frequently, until al dente. Drain noodles and rinse under cold water until cool. Spread in single layer on rimmed baking sheet, drizzle with 1 tablespoon extra-virgin olive oil, and toss gently to coat.

Meanwhile, heat 2 tablespoons oil and 2 tablespoons unsalted butter in 12-inch skillet over medium-high heat until butter is melted. Add 2 minced shallots and cook, stirring occasionally, until softened, 2 to 4 minutes. Add 2 minced garlic cloves and cook until fragrant, about 1 minute. Stir in ¼ cup wine and cook until reduced by half, about 1 minute. Add 1 pound shrimp, peeled, deveined, and cut into ¾-inch pieces and cook, stirring occasionally, until just opaque, 2 to 3 minutes. Off heat, stir in 1 pound lump crabmeat, 2 tablespoons minced parsley, 1 tablespoon grated lemon zest, 2 teaspoons thyme, ½ teaspoon salt, and ½ teaspoon pepper; set aside.

for the béchamel

Melt 4 tablespoons butter in medium saucepan over medium heat. Whisk in 5 tablespoons all-purpose flour until smooth and cook for 1 minute. Gradually whisk in 2½ cups whole milk, 1 bottle clam juice, 1 teaspoon salt, and ⅛ teaspoon pepper until combined. Bring to simmer and cook, whisking frequently, until thickened, about 2 minutes. Off heat, stir in ½ cup Parmesan. Season with salt and pepper to taste.

Spread scant ¾ cup béchamel evenly in bottom of prepared dish. Top with one-quarter of noodles, one-third of seafood mixture, additional scant ¾ cup béchamel, and 1 cup shredded mozzarella. Repeat layering twice, using remaining 2 cups shredded mozzarella. Top with final layer of noodles, remaining scant ¾ cup béchamel, and 1 cup Parmesan. Sprinkle with 1 teaspoon thyme.

Cover tightly with aluminum foil and bake for 30 minutes. Uncover and continue to bake until noodles are tender and top is golden brown, about 20 minutes longer. Let stand for 15 minutes, sprinkle with 2 tablespoons minced parsley, and serve.