Name: Seafood Lasagna with Shrimp & Crab
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 12 lasagna noodles; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 3 cloves garlic, minced; 1 medium onion, chopped; 1 lb shrimp, peeled, deveined, and chopped; 8 oz lump crab meat; 1 1/2 cups ricotta cheese; 1 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 2 tbsp fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 tbsp lemon juice

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This seafood lasagna with shrimp and crab is a rich, indulgent twist on the classic Italian dish. Layers of tender pasta are smothered in a creamy white sauce, loaded with succulent shrimp and sweet lump crab meat, and finished off with a golden, cheesy crust. It’s a perfect centerpiece for a special occasion or a cozy seafood-inspired dinner. Seafood Lasagna with Shrimp & Crab

Why You’ll Love This Recipe

I love this seafood lasagna because it’s both elegant and comforting. The combination of shrimp and crab brings a luxurious, coastal flavor that pairs beautifully with a creamy béchamel sauce and plenty of melted cheese. It’s a great way to switch up traditional lasagna while still delivering all the warm, cheesy satisfaction I expect from a layered pasta dish. Plus, it makes for an impressive make-ahead meal when I want to wow guests without stressing in the kitchen.

Ingredients

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

Lasagna noodles
Butter
All-purpose flour
Whole milk
Heavy cream
Garlic
Onion
Shrimp, peeled and deveined
Lump crab meat
Ricotta cheese
Parmesan cheese
Mozzarella cheese
Fresh parsley
Salt
Pepper
Olive oil
Lemon juice

Directions

I start by preheating the oven to 375°F (190°C).
I cook the lasagna noodles according to the package instructions until al dente, then drain and set aside.
In a skillet, I sauté chopped onion and garlic in olive oil until fragrant.
I add the shrimp and cook until they just turn pink, then remove them from heat and roughly chop.
In a separate saucepan, I melt butter and whisk in flour to make a roux. Slowly, I add milk and cream, stirring constantly until the sauce thickens.
I stir in salt, pepper, and a bit of lemon juice for brightness, then add in the Parmesan cheese.
To assemble, I spread a layer of sauce in the bottom of a baking dish, then layer noodles, ricotta, shrimp and crab, mozzarella, and more sauce. I repeat the layers and finish with a generous amount of mozzarella on top.
I cover the dish with foil and bake for 30 minutes. Then I remove the foil and bake for another 10-15 minutes until the top is bubbly and golden.
I let it rest for 10-15 minutes before slicing and serving, garnished with fresh parsley.

Servings and timing

This recipe serves 8 generous portions.
Prep time: 30 minutes
Cook time: 45 minutes
Resting time: 15 minutes
Total time: about 1 hour and 30 minutes

Variations

I sometimes use scallops or lobster in place of shrimp and crab for a different seafood twist.
If I want a lighter version, I swap out the heavy cream with half-and-half and use low-fat cheese.
For added flavor, I add a pinch of Old Bay seasoning to the cream sauce.
I like using oven-ready noodles to cut down on prep time.
When I want a little heat, I sprinkle red pepper flakes into the béchamel sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover a portion with foil and warm it in a 350°F oven for about 20 minutes, or until heated through. If I’m in a hurry, I microwave individual slices on medium power in 1-minute intervals until hot. For freezing, I wrap the assembled (but unbaked) lasagna tightly and freeze it for up to 2 months. When ready, I thaw it overnight in the fridge before baking.

FAQs

How do I prevent the lasagna from becoming watery?

I make sure to drain the shrimp well and use quality crab meat with minimal liquid. Also, letting the lasagna rest after baking helps it set and reduces excess moisture.

Can I make this lasagna ahead of time?

Yes, I often prepare it a day in advance and store it in the fridge before baking. It actually tastes better as the flavors meld overnight.

What kind of crab meat should I use?

I prefer lump crab meat for its sweet flavor and meaty texture, but claw meat works well too if I’m on a budget.

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry before cooking to avoid extra water in the filling.

What cheese works best for seafood lasagna?

I love using a mix of ricotta, Parmesan, and mozzarella for creaminess, sharpness, and meltability. A bit of Gruyère also adds a nutty depth.

Conclusion

This seafood lasagna with shrimp and crab is everything I want in a comfort meal—rich, creamy, and packed with flavor. Whether I’m serving it for a holiday dinner or just treating myself to something special, it’s a dish that never disappoints. With make-ahead potential and plenty of ways to customize it, it’s a seafood lover’s dream baked into every slice.