Why You’ll Love This Recipe
I love this seafood lasagna because it’s luxurious and comforting all in one. The shrimp and crab add natural sweetness and flavor, while the creamy béchamel sauce and layers of cheese make it irresistibly rich. It’s a great alternative to traditional red sauce lasagna and always earns compliments when I serve it. Plus, I can prepare it ahead of time, which makes entertaining a breeze.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Lasagna noodles (no-boil or cooked regular noodles)
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Cooked shrimp, chopped
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Lump crab meat (fresh, canned, or imitation)
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Ricotta cheese
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Shredded mozzarella cheese
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Grated Parmesan cheese
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Butter
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All-purpose flour
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Whole milk
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Garlic, minced
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Onion, finely diced
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Italian seasoning or dried basil
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Salt and black pepper
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Fresh parsley or chives (for garnish)
directions
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I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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In a saucepan, I melt butter over medium heat, add the onion and garlic, and cook until soft.
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I whisk in flour to make a roux, cook it for a minute, then gradually whisk in the milk. I stir constantly until the sauce thickens.
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I season the sauce with salt, pepper, and Italian seasoning, then stir in some Parmesan and mozzarella until melted and smooth.
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In a bowl, I mix ricotta with salt, pepper, and a little Parmesan for added flavor.
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To assemble, I spread a bit of sauce on the bottom of the dish, then layer noodles, ricotta, seafood, shredded cheese, and more sauce. I repeat the layers, ending with noodles, sauce, and a generous topping of mozzarella and Parmesan.
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I cover the dish with foil and bake for 25 minutes, then uncover and bake another 15–20 minutes until bubbling and golden.
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I let it rest for 10–15 minutes before slicing and garnish with parsley or chives.
Servings and timing
This lasagna serves 8 to 10 people. Prep time takes about 30 minutes, bake time is around 40–45 minutes, and I give it 10–15 minutes to rest. I usually plan for a total of 1 hour and 30 minutes from start to finish.
Variations
Sometimes I add scallops, lobster, or a splash of white wine to the sauce for more depth. I’ve swapped out ricotta for cottage cheese when needed, and occasionally stir chopped spinach into the ricotta layer. If I want a lighter version, I use half-and-half instead of whole milk and lighten up on the cheese.
storage/reheating
I store leftovers tightly wrapped in the fridge for up to 3 days. To reheat, I warm slices in the oven at 350°F until hot, or use the microwave in short bursts. I also freeze portions individually—just thaw overnight and reheat until bubbly.
FAQs
Can I use precooked seafood?
Yes, I usually use pre-cooked shrimp and canned or imitation crab to save time. I just make sure to pat them dry so the lasagna doesn’t get watery.
Can I freeze the lasagna before baking?
Absolutely. I assemble the lasagna, wrap it well, and freeze it unbaked. When ready to cook, I thaw it overnight and bake as directed.
What kind of crab works best?
I like using lump crab for the best texture and flavor, but imitation crab works well too and is more budget-friendly.
Is this lasagna very rich?
It’s definitely rich and creamy, but I find that serving it with a green salad or light veggie side balances it perfectly.
Can I use a different sauce?
Yes, I’ve made a tomato-based version with seafood too, but the white sauce really lets the shrimp and crab shine.
Conclusion
Seafood Lasagna with Shrimp & Crab is a rich, flavorful twist on a beloved classic. I love making it for guests or when I want something that feels a little extra special. With its layers of creamy sauce, melty cheese, and tender seafood, this lasagna always earns a spot at the table—and often a request for seconds.
PrintSeafood Lasagna with Shrimp & Crab
Rich, creamy, and loaded with tender shrimp and sweet crab, this seafood lasagna is a decadent twist on the classic comfort dish.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
For the Filling:
1 tbsp olive oil
1 lb shrimp, peeled, deveined, and chopped
8 oz lump crab meat (drained if canned)
2 garlic cloves, minced
½ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)
1 tsp lemon zest
2 cups ricotta cheese
1 large egg
1 tbsp chopped fresh parsley
9 cooked lasagna noodles
For the White Sauce:
4 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
Pinch of ground nutmeg (optional)
For the Topping:
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh chopped parsley or chives (optional garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp, salt, pepper, and lemon zest; cook until shrimp are just pink. Stir in crab and set aside.
In a bowl, mix ricotta cheese, egg, and parsley.
To make the sauce, melt butter in a saucepan. Add flour and whisk for 1–2 minutes. Slowly add milk and cream, whisking constantly. Cook until thickened, about 5–7 minutes. Stir in Parmesan, salt, pepper, and nutmeg.
To assemble:
Spread a thin layer of sauce on the bottom of the dish.
Layer 3 noodles, half the ricotta mixture, half the seafood, and a layer of sauce.
Repeat layers, ending with noodles, remaining sauce, mozzarella, and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
Notes
For convenience, use pre-cooked shrimp and canned crab.
Add sautéed spinach or mushrooms for a veggie boost.
Can be made 1 day ahead and baked fresh.
