I love preparing this seafood lasagna when I want a creamy, comforting dish that feels special without being complicated. The layers of tender shrimp, sweet crab, rich sauce, and pasta come together into a satisfying meal that I always enjoy serving for both casual dinners and special occasions.
Why You’ll Love This Recipe
I like this recipe because it delivers bold seafood flavor with a smooth, creamy texture in every bite. It’s filling without being overwhelming, easy to assemble, and perfect for making ahead. I also appreciate how well it slices and how good the leftovers taste the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Lasagna noodles: 12 sheets
Shrimp, peeled and deveined: 1 pound
Crab meat: 1 pound
Olive oil: 2 tablespoons
Butter: 4 tablespoons
Onion, finely chopped: 1 medium
Garlic, minced: 3 cloves
All-purpose flour: 4 tablespoons
Milk: 2 cups
Heavy cream: 1 cup
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Old Bay seasoning: 1 teaspoon
Italian seasoning: 1 teaspoon
Ricotta cheese: 15 ounces
Mozzarella cheese, shredded: 3 cups
Parmesan cheese, grated: 1 cup
Fresh parsley, chopped: 2 tablespoons
Directions
I start by cooking the lasagna noodles in salted water until just al dente, then drain them and set them aside. In a large skillet, I heat the olive oil and butter over medium heat. I add the onion and cook it until soft, then stir in the garlic and cook briefly until fragrant.
I add the shrimp to the skillet, season lightly, and cook just until pink. I remove the shrimp, chop them into bite-sized pieces, and set them aside. In the same pan, I sprinkle in the flour and whisk it into the butter to form a roux. Slowly, I add the milk and cream, whisking constantly until the sauce thickens.
I season the sauce with salt, black pepper, Old Bay, and Italian seasoning. Once smooth, I fold in the shrimp and crab meat and remove the sauce from the heat.
I spread a thin layer of sauce in the bottom of a greased baking dish. I layer noodles, ricotta, seafood sauce, and mozzarella, repeating the layers until everything is used. I finish with mozzarella and Parmesan on top. I bake the lasagna until bubbly and golden, then let it rest before slicing. I like to garnish with fresh parsley before serving.
Servings And Timing
I usually get 8 servings from this recipe.
Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Variations
I sometimes add sautéed spinach between the layers for extra color and flavor. When I want a sharper taste, I mix a little extra Parmesan into the sauce. If I’m looking for a slightly lighter version, I replace part of the cream with additional milk.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the lasagna with foil and warm it in the oven until heated through. For individual portions, I reheat gently in the microwave to keep the seafood tender.
FAQs
Can I make this lasagna ahead of time?
I often assemble it a day in advance, cover it tightly, and refrigerate it until ready to bake.
Can I freeze seafood lasagna?
I can freeze it before baking, but I prefer it fresh since seafood texture is best when not frozen.
What kind of crab meat works best?
I like using lump or claw crab meat for the best flavor and texture.
How do I prevent the lasagna from becoming watery?
I make sure the sauce is thick and that the shrimp and crab are well drained before layering.
Can I use no-boil lasagna noodles?
I can use no-boil noodles, but I make sure the sauce is slightly thinner so they soften properly.
Conclusion
I enjoy this seafood lasagna because it’s creamy, flavorful, and perfect for sharing. It’s a dish I return to whenever I want something comforting yet elegant, and it always earns compliments at the table.
Seafood Lasagna with Shrimp and Crab is a creamy, comforting layered pasta dish featuring tender shrimp, sweet crab, and rich white sauce. It’s perfect for special occasions or cozy family dinners.
Ingredients
12 lasagna noodles
1 pound shrimp, peeled and deveined
1 pound crab meat
2 tablespoons olive oil
4 tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Old Bay seasoning
1 teaspoon Italian seasoning
15 ounces ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat oven to 375°F (190°C). Cook lasagna noodles until al dente, drain, and set aside.
In a large skillet, heat olive oil and butter over medium heat. Sauté onion until soft, then add garlic and cook until fragrant.
Add shrimp, season lightly, and cook until pink. Remove shrimp, chop into bite-sized pieces, and set aside.
In the same skillet, whisk in flour to form a roux. Gradually add milk and cream, whisking until the sauce thickens.
Season the sauce with salt, pepper, Old Bay, and Italian seasoning. Stir in shrimp and crab, then remove from heat.
Spread a thin layer of sauce in the bottom of a greased 9×13-inch baking dish. Layer noodles, ricotta, seafood sauce, and mozzarella. Repeat layers, finishing with mozzarella and Parmesan on top.
Bake for 40–45 minutes, or until bubbly and golden. Let rest for 10 minutes before slicing.
Garnish with fresh parsley before serving.
Notes
Add sautéed spinach between layers for extra color and nutrients.
Use lump or claw crab meat for best texture and flavor.
Thicken sauce well and drain seafood to avoid watery lasagna.
No-boil noodles can be used with slightly thinner sauce.
Lasagna can be made ahead and refrigerated before baking.
