Name: Easy Seafood Lasagna (Shrimp & Crab)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound lasagna noodles; 4 tablespoons butter; 1/4 cup plus 1 tablespoon flour; 3 cups milk; 1 cup grated parmesan cheese, divided; 1/2 tablespoon salt (or to taste); 1/4 tablespoon ground white pepper; 1 (15 oz) container ricotta cheese; 1 egg; 2 teaspoons minced garlic; 2 1/2 cups grated mozzarella cheese, divided; 1/2 cup chopped parsley; 1 pound cooked shrimp (chopped if large); 1 pound crabmeat

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I make this creamy, comforting twist on classic lasagna with layers of tender lasagna noodles, a rich ricotta-based cheese filling, succulent shrimp and crab, all smothered in a silky homemade white sauce. Easy Seafood Lasagna (Shrimp & Crab)

Why I’ll Love This Recipe

I love how I swap out beef and red sauce for delicate seafood and a smooth béchamel, letting the shrimp and crab be the star. It feels lighter yet still rich and indulgent—perfect when I want the comfort of lasagna with a coastal touch.

Ingredients

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

1 pound lasagna noodles
4 tablespoons butter
¼ cup plus 1 tablespoon flour
3 cups milk
1 cup grated parmesan cheese, divided
½ tablespoon salt
¼ tablespoon ground white pepper
1 container (15 oz) ricotta cheese
1 egg
2 teaspoons minced garlic
2½ cups grated mozzarella cheese, divided
½ cup chopped parsley
1 pound cooked shrimp (chopped if large)
1 pound crabmeat

Directions

I cook the lasagna noodles according to package directions, drain them, and set aside.
I melt the butter in a saucepan over medium heat, whisk in the flour until smooth, then gradually add the milk, whisking continuously until thickened. I remove it from the heat and stir in ½ cup parmesan, salt, and white pepper.
In a bowl, I mix the ricotta, egg, garlic, 2 cups mozzarella, and parsley until smooth. I keep the shrimp and crab together in another bowl.
In a greased 9×13-inch baking dish, I layer 1 cup sauce, 3 noodles, a third of the ricotta mixture, and a third of the seafood mixture. I repeat this two more times, ending with the remaining sauce, then top with the remaining mozzarella and parmesan.
I cover and bake at 350°F for 30 minutes, uncover, and bake another 10 minutes until bubbly and golden.
I let it rest for 10–15 minutes before slicing so the layers stay intact.

Servings and timing

This serves about 8 people. Prep time is roughly 20 minutes, baking time 40 minutes, plus 10–15 minutes resting—so about 1 hour total.

Variations

I sometimes add vegetables like mushrooms, spinach, or peas for extra flavor and color.
For a richer version, I swap part of the milk in the sauce for heavy cream.
I’ve also tried it with lobster, scallops, or salmon for a different seafood twist.
A lighter version works well with zucchini slices instead of noodles.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4–5 days. For freezing, I wrap tightly and store for up to 3 months. When reheating, I cover with foil and warm in the oven at 350°F until heated through.

FAQs

1. Can I make this ahead of time?

Yes, I often assemble it the day before, cover it, refrigerate, and bake it when needed.

2. Can it be frozen?

Absolutely. I freeze it either before baking or after cooling, making sure it’s well wrapped to avoid freezer burn.

3. How can I make it less salty?

If I’m sensitive to salt, I reduce the amount in the sauce and choose low-sodium cheese.

4. Do I have to pre-cook the seafood?

Yes, I always use cooked shrimp and crab to avoid excess liquid and to ensure the seafood is fully safe to eat.

5. Can I use no-boil lasagna noodles?

Yes, I’ve made it with no-boil noodles by adding a little extra sauce to ensure they soften during baking.

Conclusion

I keep coming back to this seafood lasagna because it’s indulgent yet refined. The creamy sauce, sweet shrimp, and tender crab come together in every bite, making it a dish that impresses guests and satisfies my craving for something special.