1. Cook the lasagna noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until just tender. Drain and lay them flat so they don’t stick together.
2. Prepare the seafood
Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2–3 minutes per side, just until pink and nearly cooked through. Remove from the skillet and set aside.
Add the crab meat to the same skillet and gently warm for about 1–2 minutes. Don’t overcook the crab.
3. Make the creamy sauce
Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds.
Whisk in the flour and cook for about 1 minute. Slowly pour in the milk while whisking continuously to prevent lumps.
Add the heavy cream, salt, black pepper, Italian seasoning, and red pepper flakes if using. Continue cooking for 4–6 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
4. Prepare the ricotta mixture
In a bowl, combine the ricotta cheese, egg, ½ cup of mozzarella, Parmesan cheese, and chopped parsley. Stir until smooth.
5. Combine the seafood
Roughly chop the cooked shrimp and gently combine it with the crab meat. Reserve a few shrimp for the top if desired.
6. Assemble the lasagna
Preheat the oven to 375°F (190°C).
Spread a thin layer of the creamy sauce across the bottom of a greased 9×13-inch baking dish.
Place a layer of lasagna noodles over the sauce. Spread some of the ricotta mixture over the noodles, followed by a portion of the seafood and another layer of creamy sauce.
Repeat the layers until all the ingredients are used, finishing with noodles and creamy sauce on top.
7. Add the cheese
Sprinkle the remaining mozzarella and Parmesan evenly over the top. Arrange a few shrimp over the surface if desired.
8. Bake
Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, golden, and bubbling around the edges.
9. Rest before slicing
Remove the lasagna from the oven and let it rest for 10–15 minutes. This helps the layers set and makes the slices much easier to serve.
10. Garnish and serve
Sprinkle with fresh parsley and serve warm. The creamy seafood layers pair beautifully with garlic bread and a crisp green salad.
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