Name: Seafood Lasagna with Shrimp and Crab
Prep time: 30 min
Cook time: PT-486858H59M20S
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: Lasagna noodles (regular or no-boil); 1 lb cooked shrimp, chopped; 1 lb lump crab meat (fresh or canned, drained); 3 tbsp butter; 3 tbsp all-purpose flour; 3 cups whole milk or half-and-half; 3 cloves garlic, minced; 1 small onion, finely chopped; 1/2 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 1 egg (for ricotta mixture); Salt and black pepper, to taste; 1 tsp Old Bay seasoning or Italian seasoning; Fresh parsley, for garnish

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Seafood Lasagna with Shrimp and Crab is a luxurious twist on a classic comfort dish. I layer tender pasta sheets with a creamy white sauce, succulent shrimp, sweet crab meat, and melty cheese to create a rich, indulgent meal that always impresses. It’s perfect for special occasions or when I want to bring restaurant-style flavor to my own kitchen.

Why You’ll Love This Recipe

I love this seafood lasagna because it’s creamy, savory, and absolutely packed with flavor. The shrimp and crab offer a sweet, ocean-fresh taste that pairs beautifully with the velvety béchamel sauce and layers of pasta. It’s a bit fancy, but still comforting and filling—exactly what I want in a seafood pasta dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (regular or no-boil)
Cooked shrimp, chopped
Lump crab meat (fresh or canned, drained)
Butter
All-purpose flour
Whole milk or half-and-half
Garlic, minced
Onion, finely chopped
Parmesan cheese, grated
Mozzarella cheese, shredded
Ricotta cheese
Egg (for ricotta mixture)
Salt and black pepper
Old Bay seasoning or Italian seasoning
Fresh parsley (for garnish)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I cook the lasagna noodles according to the package directions, then drain and set them aside.
In a saucepan, I melt butter over medium heat, then add garlic and onion, cooking until soft and fragrant.
I whisk in the flour to make a roux and cook for about 1 minute.
Gradually, I add the milk or half-and-half, whisking until smooth. I cook the sauce until it thickens, then season with salt, pepper, and Old Bay or Italian seasoning.
I stir in Parmesan cheese until melted and smooth, then remove the sauce from heat.
In a separate bowl, I mix ricotta, egg, a bit of Parmesan, salt, and pepper to create a creamy layer.
I begin assembling the lasagna: a layer of sauce, then noodles, then ricotta mixture, shrimp and crab, mozzarella, and repeat. I finish with a final layer of noodles, sauce, mozzarella, and Parmesan.
I cover the dish with foil and bake for 25 minutes. I uncover and bake for another 15–20 minutes, or until bubbly and golden.
I let the lasagna rest for at least 10 minutes before slicing and serving, topped with fresh parsley.

Servings and timing

This recipe makes about 8 servings. It takes me around 30 minutes to prepare and 40–45 minutes to bake, so I usually have it ready in about 1 hour and 15 minutes.

Variations

Sometimes I add spinach or sautéed mushrooms for more depth and texture. I’ve also made it with a seafood trio by adding scallops or lobster. If I want to spice it up, I stir in a pinch of crushed red pepper flakes to the sauce. For a slightly lighter version, I use low-fat ricotta and part-skim mozzarella.

Storage/Reheating

I store leftover lasagna covered in the fridge for up to 3 days. To reheat, I use the oven at 350°F until warmed through, or microwave individual slices. It also freezes well—either baked or unbaked—I just thaw overnight in the fridge before reheating.

FAQs

Can I use imitation crab meat?

Yes, I can. While real crab has the best flavor, imitation works well if I’m on a budget or need something more accessible.

Should I cook the shrimp before adding to the lasagna?

Yes, I lightly cook the shrimp beforehand to avoid excess moisture and ensure even cooking.

Can I make this lasagna ahead of time?

Definitely. I assemble it the day before, cover it tightly, and refrigerate it until ready to bake.

What sauce works best for seafood lasagna?

I always go with a white béchamel or Alfredo-style sauce—creamier and lighter than tomato, and perfect for seafood.

Can I use no-boil noodles?

Yes, I can. I make sure there’s enough sauce in each layer so the noodles cook fully in the oven.

Conclusion

Seafood Lasagna with Shrimp and Crab is a decadent, creamy, and unforgettable dish that brings together the richness of Italian comfort food with the delicate sweetness of the sea. Whether I’m serving guests or treating myself to something special, this lasagna is always a standout. With tender pasta, a velvety sauce, and layers of shrimp and crab, every bite is pure indulgence.

Olivia