Easy Seafood Lasagna with Shrimp & Crab

Introduction

Seafood Lasagna with Shrimp & Crab is the ultimate comfort food elevated to a luxurious, ocean-inspired delight. Combining tender pasta sheets, succulent shrimp, sweet lump crab meat, and a rich, creamy béchamel sauce, this dish is perfect for special occasions or a cozy dinner at home. Every bite delivers layers of flavor and texture that will impress both seafood lovers and lasagna enthusiasts alike. The golden, cheesy top and delicate balance of flavors make it a memorable centerpiece for any meal.

My recipe story

I first experimented with seafood lasagna when hosting a family gathering. I wanted to create something that captured the elegance of fine dining but still felt homey and comforting. After several trial runs, I found the perfect balance of creamy sauce, tender pasta, and fresh seafood. Using shrimp and lump crab meat as the stars of the dish added sweetness and depth, while the béchamel sauce tied everything together beautifully. Seeing my family savor every bite made me realize this recipe was a keeper for life.

Ingredient breakdown

The foundation of this seafood lasagna lies in fresh, high-quality ingredients. Start with 9 cooked lasagna noodles, which form the tender layers of the dish. The shrimp, peeled and deveined, provides a succulent texture that cooks quickly without becoming rubbery. The lump crab meat adds sweetness and delicate flavor, perfectly complementing the shrimp. For richness, the béchamel sauce is made with butter, flour, milk, and a touch of nutmeg, creating a creamy base that ties all the ingredients together.

Cheese is key for a decadent lasagna experience. A combination of shredded mozzarella and Parmesan adds gooey, melty goodness and a golden crust when baked. Seasonings such as garlic, onion, salt, and pepper enhance the seafood while maintaining a light, balanced flavor. Optional additions like a pinch of cayenne or a sprinkle of fresh parsley can elevate the dish further, providing subtle warmth and color.

This lasagna strikes a perfect balance between creamy sauce, tender pasta, and flavorful seafood. The layering technique ensures each bite contains a harmonious combination of textures and tastes, making it irresistible. Using fresh seafood rather than frozen ensures the sweetness of shrimp and crab shines through without any fishy aftertaste.

Equipment you’ll need

• Large pot for boiling lasagna noodles
• Skillet or sauté pan
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Wooden spoon or spatula
• 9×13-inch baking dish
• Aluminum foil
• Oven
• Cheese grater

Step-by-step directions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook 9 lasagna noodles according to package instructions. Drain and lay the noodles flat on a kitchen towel to prevent sticking.

Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and chopped onion, sautéing until fragrant and translucent, about 2–3 minutes. This will form the aromatic base for your seafood layers.

Step 3: Add the shrimp to the skillet, cooking until just pink, about 3–4 minutes. Remove the shrimp and set aside. Gently fold in the lump crab meat, being careful not to break up the pieces too much. Set aside with the shrimp.

Step 4: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in 4 tablespoons of all-purpose flour and cook for 1–2 minutes, whisking constantly. Gradually add 3 cups of milk, continuing to whisk until the mixture thickens and smooths. Season with salt, pepper, and a pinch of nutmeg to taste.

Step 5: Begin assembling the lasagna in the prepared baking dish. Spread a thin layer of béchamel sauce on the bottom, followed by 3 lasagna noodles. Layer half of the seafood mixture, followed by a layer of béchamel sauce and a generous sprinkle of shredded mozzarella and Parmesan. Repeat with remaining noodles, seafood, sauce, and cheese, finishing with a top layer of sauce and cheese.

Step 6: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving to allow the layers to set properly.

Variations & substitutions

You can customize this seafood lasagna in several ways. Swap the shrimp and crab for scallops or lobster for a luxurious twist. For a lighter version, substitute part of the béchamel with a tomato cream sauce or a white wine sauce. If you prefer a vegetarian option, replace seafood with roasted vegetables like zucchini, spinach, and mushrooms. Cheese variations can include provolone or fontina for different flavor profiles, while gluten-free noodles are an easy swap for those with dietary restrictions.

Storage, freezing & make-ahead

Seafood lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking. For freezing, assemble the lasagna in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Bake from frozen by adding 20–25 minutes to the baking time, keeping the foil on for most of the cooking. Leftovers can be stored in an airtight container in the fridge for 2–3 days and reheated gently in the oven or microwave.

Serving ideas & pairings

Serve seafood lasagna with a crisp green salad dressed in a light vinaigrette to balance the richness of the dish. Garlic bread or crusty baguette makes an excellent accompaniment, perfect for sopping up any extra sauce. Pair with a chilled white wine like Chardonnay or Sauvignon Blanc to enhance the delicate flavors of the seafood. For a complete meal, add roasted asparagus or sautéed green beans as a simple, elegant side.

FAQ

1. Can I use frozen shrimp and crab meat?
Yes, but thaw and drain them thoroughly to prevent excess moisture from affecting the lasagna layers.

2. How can I make this dish spicier?
Add a pinch of cayenne pepper or red pepper flakes to the béchamel sauce or seafood mixture.

3. Can I prepare this recipe ahead of time?
Absolutely. Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.

4. What cheese works best for seafood lasagna?
Mozzarella and Parmesan are ideal for creamy texture and flavor, but provolone or fontina are great alternatives.

5. How do I prevent the lasagna from being watery?
Ensure seafood is not overcooked, drain noodles properly, and make the béchamel thick enough for proper layering.

6. Can I use no-boil noodles?
Yes, but adjust the sauce slightly to ensure there is enough moisture for noodles to soften during baking.

Final thoughts

This Seafood Lasagna with Shrimp & Crab is a show-stopping dish that combines comfort food with luxurious flavors. It’s versatile, make-ahead friendly, and perfect for both family dinners and special occasions. Each layer delivers creamy, cheesy, and seafood-rich goodness, making every bite a delight. With a few tips and thoughtful ingredient choices, this recipe is sure to become a treasured favorite in your culinary repertoire.

Seafood Lasagna with Shrimp & Crab

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• Author: Sarah White
• Total Time: 1 hour 5 minutes
• Yield: 6 servings

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Description

Creamy, cheesy lasagna layered with tender shrimp and sweet lump crab meat, perfect for special dinners or family meals.

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Ingredients

•  9 lasagna noodles, cooked
  
• 1 lb shrimp, peeled and deveined
  
• 1 cup lump crab meat
  
• 4 tbsp butter
  
• 4 tbsp all-purpose flour
  
• 3 cups milk
  
• 1/2 tsp nutmeg
  
• 1 cup shredded mozzarella cheese
  
• 1/2 cup grated Parmesan cheese
  
• 1 small onion, finely chopped
  
• 2 cloves garlic, minced
  
• Salt and pepper, to taste
  
• Fresh parsley, chopped (optional)

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Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Boil lasagna noodles until al dente, then drain and lay flat.

2. In a skillet, melt 2 tbsp butter over medium heat. Sauté onion and garlic until soft and fragrant, about 2–3 minutes.

3. Add shrimp and cook until pink, about 3–4 minutes. Remove and combine with crab meat, set aside.
4. In a saucepan, melt remaining 2 tbsp butter, stir in flour, and cook 1–2 minutes. Gradually whisk in milk until thickened, then season with nutmeg, salt, and pepper.

5. Assemble lasagna: spread a layer of béchamel sauce, then noodles, half of the seafood, more sauce, and half of the cheeses. Repeat with remaining noodles, seafood, sauce, and cheeses.

6. Cover with foil and bake 25 minutes, then remove foil and bake another 15–20 minutes until golden and bubbly. Let rest 10 minutes before serving.
   

Notes

Use fresh seafood for best flavor. Lasagna can be prepared ahead and refrigerated or frozen. Serve with a green salad or crusty bread for a complete meal.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian