Anti-Inflammatory Seafood Lasagna with Shrimp & Crab
This Anti-Inflammatory Seafood Lasagna with Shrimp & Crab brings everything I love about comfort food into one bubbling, satisfying baking dish. Tender shrimp, sweet crab, creamy ricotta, spinach, homemade tomato sauce, garlic, herbs, and melted cheese come together in layers that feel wonderfully indulgent without relying on an overly heavy sauce. It's a comforting choice for anyone looking to include more seafood and vegetables in a whole-food-focused eating pattern. Make it for a family dinner, prepare it ahead for the week, or simply save it for one of those evenings when you want something cozy and special.
Ingredients
- 12 lasagna noodles
- 1 pound raw shrimp peeled and deveined
- 8 ounces lump crabmeat
- 2 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion finely diced
- 5 garlic cloves minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ cup fresh parsley chopped, plus more for serving
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 5 ounces baby spinach
- 15 ounces ricotta cheese
- 1½ cups shredded low-moisture mozzarella
- ½ cup finely grated Parmesan cheese divided
- ¼ teaspoon red pepper flakes optional
- ¾ teaspoon sea salt divided
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain and lay them flat so they do not stick together.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 4–5 minutes until softened. Add garlic and cook for 30–45 seconds.
- Add crushed tomatoes, tomato paste, oregano, basil, ¼ teaspoon salt, black pepper, and red pepper flakes. Simmer for 12–15 minutes until the sauce thickens slightly.
- Heat the remaining olive oil in another skillet. Add spinach and cook for 1–2 minutes until wilted. Squeeze out excess moisture and roughly chop.
- Pat the shrimp dry and season lightly with salt and pepper. Cook for 1–2 minutes per side, just until beginning to turn pink. Remove from heat and cut into bite-sized pieces.
- In a large bowl, combine ricotta, spinach, ¼ cup Parmesan, lemon zest, lemon juice, half the parsley, and black pepper.
- Gently fold the cooked shrimp and lump crabmeat into the ricotta mixture, taking care not to break apart the crab.
- Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce in a 9 × 13-inch baking dish.
- Add a layer of lasagna noodles, followed by one-third of the seafood-ricotta filling, tomato sauce, and mozzarella. Repeat the layers.
- Finish with tomato sauce, remaining mozzarella, and remaining Parmesan.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbling and golden. Broil for 1–2 minutes if desired.
- Remove from the oven and rest for 15 minutes before slicing. Garnish with fresh parsley and additional lemon zest if desired.