Seafood Lasagna with Shrimp & Crab transforms the classic Italian favorite into an elegant coastal masterpiece layered with rich flavor and irresistible creaminess.
Tender lasagna noodles cradle generous layers of juicy shrimp, sweet crab meat, creamy ricotta, and a velvety white sauce that melts beautifully into every bite. This lasagna isn’t heavy or overly rich—it’s delicately savory, luxuriously cheesy, and balanced perfectly with fresh seafood. Baked until golden and bubbling, the dish emerges from the oven with a gorgeous crust and an aroma that’s impossible to resist.
Whether you’re serving a special family dinner, an impressive holiday dish, or simply craving something indulgently comforting, this seafood lasagna delivers flavor, elegance, and heartwarming comfort in every creamy forkful.
Equipment You Will Need
- Large pot for boiling noodles
- Large skillet
- Medium saucepan
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven mitts
- Colander
- Knife and cutting board
Ingredients List
- Lasagna & Seafood
- 9 lasagna noodles, cooked
- 1 lb shrimp, peeled and deveined, chopped
- 8 oz crab meat (fresh, canned, or imitation)
- 1 tablespoon butter
- 1 teaspoon garlic
- ½ teaspoon Old Bay seasoning
- Salt & pepper to taste
- Cheese Mixture
- 2 cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- 1 egg
- 1 teaspoon parsley
- ½ teaspoon garlic powder
- Creamy White Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- 1 teaspoon seafood seasoning or Old Bay
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & pepper to taste
- Topping
- 1 cup shredded mozzarella
- Extra shrimp for garnish (optional)
- Fresh parsley
Step-by-Step Instructions
Begin by boiling the lasagna noodles until al dente. Drain them carefully and lay them flat on parchment or lightly oiled foil to prevent sticking. While the noodles cool, prepare the seafood. Melt a tablespoon of butter in a skillet over medium heat.
Add chopped shrimp and garlic, cooking until the shrimp turn pink and release their juices. Sprinkle in Old Bay seasoning, salt, and pepper. Add the crab meat and gently fold it into the warm shrimp mixture. Remove from heat and allow the seafood to cool slightly while you prepare the cheese mixture and sauce.
In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, parsley, and garlic powder. Stir until everything is well integrated into a smooth, flavorful mixture. Set aside as you move on to the cream sauce. In a saucepan, melt butter over medium heat, then whisk in the flour to create a smooth roux. Cook for one minute to eliminate raw flour taste.
Gradually pour in the milk and cream, whisking constantly until the sauce thickens and becomes silky. Add mozzarella, parmesan, garlic powder, onion powder, and seafood seasoning. Stir until everything is melted and creamy. Taste and adjust seasoning, then remove the sauce from heat.
Preheat your oven to 375°F (190°C). Spread a thin layer of cream sauce in the bottom of the baking dish to prevent sticking. Place three lasagna noodles across the bottom. Spoon half of the ricotta mixture onto the noodles, spreading it into an even layer.
Add half of the shrimp and crab mixture evenly across the ricotta. Drizzle with cream sauce and sprinkle lightly with mozzarella. Repeat with another three noodles, the remaining ricotta filling, the rest of the seafood mixture, more sauce, and more cheese. Finish with a final layer of noodles, the remaining cream sauce, and a blanket of mozzarella.
Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for 15–20 minutes until the top is golden, bubbling, and irresistibly fragrant.
For added visual appeal, place a few whole shrimp on top during the last five minutes of baking. Allow the lasagna to rest for at least 10 minutes before slicing—the layers will settle beautifully, and the sauce will thicken to the perfect texture. Garnish with fresh parsley or a sprinkle of Old Bay before serving.
Expert Tips for Success
Choose medium shrimp for easier chopping and even distribution throughout the lasagna. If using canned crab, squeeze out excess liquid so it doesn’t thin the sauce. Cooking the shrimp just until pink ensures they stay tender and juicy during baking rather than turning rubbery. Letting the cheese mixture and seafood cool slightly before assembling helps the lasagna maintain clean layers.
When making the white sauce, whisk constantly to achieve a velvety finish. If the sauce thickens too quickly, reduce heat and whisk in an extra splash of milk to loosen it.
Using freshly shredded cheese improves melting and gives the sauce an ultra-smooth texture. Allowing the lasagna to rest after baking prevents sliding and helps each slice hold its shape. A sharp knife is key to clean cuts when serving.
Variations and Substitutions
Swap shrimp and crab for scallops or lobster to create a luxe seafood version. Add sautéed spinach or mushrooms to the filling for extra heartiness and flavor. Use cottage cheese instead of ricotta for a lighter, slightly tangier variation. For a Cajun twist, add a teaspoon of Cajun seasoning to both the seafood mixture and the cream sauce.
Make it cheesy alfredo-style by increasing the parmesan and mozzarella in the sauce. Replace lasagna noodles with fresh sheets for a more delicate bite.
Create a lemon-herb variation by adding lemon zest and chopped basil to the cheese filling. If you prefer a lighter sauce, swap heavy cream for half-and-half. A gluten-free version can be made using gluten-free noodles and flour substitutes for the roux.
Serving Suggestions and Pairings
Serve this seafood lasagna with a crisp green salad dressed in lemon vinaigrette to complement its richness. Garlic knots or warm baguette slices pair beautifully and help scoop up any extra sauce.
Roasted asparagus, broccoli, or green beans balance the creamy texture with freshness and color. For gatherings, plate the lasagna neatly with a whole shrimp topping each slice for an elegant presentation.
Pair with light, refreshing beverages such as citrus sparkling water, iced tea, or berry lemonade. Wine lovers will appreciate pairing this dish with chardonnay, sauvignon blanc, or pinot grigio, which enhance the delicate seafood flavors.
For a cozy, comforting meal, serve alongside creamy soup such as potato leek or corn chowder. This lasagna also works wonderfully for special occasions like birthdays or holidays.
Storage, Freezing, and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors intensify over time, making each reheated slice even more delicious. To reheat, warm slices in a 350°F oven until the cheese melts and everything is heated through. Microwave reheating is quicker but may soften the sauce more than desired.
To freeze, assemble the lasagna without baking and wrap tightly with foil, then plastic wrap. Freeze for up to two months. Bake from frozen, adding additional time and keeping it covered until heated through. You can also freeze fully baked lasagna; thaw overnight and reheat in the oven for best results. Add a sprinkle of fresh cheese when reheating to revive creaminess and flavor.
Frequently Asked Questions
Can I use imitation crab?
Yes—it works well, though fresh crab adds richer flavor.
Can I use precooked shrimp?
Yes, just warm gently and avoid overcooking.
Should I use no-boil noodles?
You can, but add extra sauce to prevent dryness.
Can I make this ahead for guests?
Absolutely—assemble, chill, and bake fresh before serving.
