Seafood Lasagna with Shrimp & Crab

Introduction

When it comes to comfort food with an elegant twist, few dishes rival a homemade seafood lasagna. Unlike the classic beef or vegetable varieties, this version layers tender shrimp, succulent crab, creamy ricotta, and a luscious white sauce between perfectly cooked lasagna noodles. It’s hearty yet refined, making it an ideal centerpiece for gatherings, holidays, or even a romantic dinner at home. This seafood lasagna recipe brings together the richness of Italian cooking with the delicate flavors of the sea in a way that feels both luxurious and satisfying.

My recipe story

The inspiration for this seafood lasagna came from a family vacation on the coast. Surrounded by fresh catches of the day, I wanted to create something that combined local seafood with the comfort of homemade pasta dishes I grew up with. The first version was simple—shrimp, crab, and cheese—but over time, I perfected it with a velvety béchamel sauce, layers of gooey mozzarella, and just the right seasoning to let the seafood shine without overpowering it. Now, it has become one of my most requested recipes whenever friends or family gather around the table.

Ingredient breakdown

The beauty of this seafood lasagna lies in its balance of flavors and textures. Shrimp brings a tender, slightly sweet bite that pairs perfectly with the creaminess of ricotta. Crab adds a delicate, briny flavor that elevates the dish and gives it a coastal flair. Mozzarella and Parmesan melt into gooey, golden layers that hold everything together, while ricotta provides creaminess without being too heavy.

The béchamel or white sauce is what makes this lasagna so indulgent. Made with butter, flour, milk, and a touch of nutmeg, it provides a silky base that complements the seafood without overwhelming it. Garlic and onions add aromatics, while herbs such as parsley or basil brighten the flavor profile. Finally, the lasagna noodles act as the canvas, soaking up the flavors and creating those irresistible layers we all love.

Equipment you’ll need

• Large pot for boiling lasagna noodles
• Large skillet for cooking shrimp and making the sauce
• Mixing bowls for cheeses and filling
• 9×13-inch baking dish
• Wooden spoon or spatula
• Whisk for the béchamel sauce
• Aluminum foil for covering during baking
• Sharp knife for chopping ingredients

Step-by-step directions

Step 1: Prepare the lasagna noodles. Boil a large pot of salted water and cook the noodles according to the package directions until al dente. Drain them and lay them flat on a baking sheet lined with parchment to prevent sticking. This step is crucial for maintaining perfect layers later on.

Step 2: Cook the shrimp. In a skillet, heat a tablespoon of olive oil over medium heat. Add peeled and deveined shrimp with a pinch of salt and pepper. Cook for 2–3 minutes per side, just until pink and opaque. Remove from the skillet and roughly chop into bite-sized pieces to ensure even distribution in the lasagna.

Step 3: Prepare the white sauce. In the same skillet, melt butter and whisk in flour to create a roux. Slowly add warm milk, whisking constantly to avoid lumps. Season with salt, pepper, and a hint of nutmeg. Let it simmer until thickened into a smooth béchamel sauce.

Step 4: Mix the cheese filling. In a mixing bowl, combine ricotta cheese, an egg, Parmesan, and fresh parsley. This mixture adds creaminess and structure between the layers. Adjust seasoning with a little salt and pepper.

Step 5: Assemble the lasagna. Spread a thin layer of béchamel sauce at the bottom of your baking dish. Add a layer of noodles, followed by ricotta mixture, shrimp, crab meat, mozzarella, and more sauce. Repeat the process until the dish is full, ending with noodles, sauce, and a final sprinkle of mozzarella and Parmesan.

Step 6: Bake to perfection. Cover the dish with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15–20 minutes until the cheese is bubbly and golden. Allow the lasagna to rest for 10 minutes before slicing to set the layers.

Variations & substitutions

This lasagna is highly adaptable. If shrimp and crab aren’t available, substitute with scallops, lobster, or even a white fish like cod. For a lighter option, swap the béchamel with a creamy Alfredo sauce or use part-skim ricotta and mozzarella. You can also add vegetables such as spinach, zucchini, or mushrooms for extra nutrition and flavor. If you prefer a gluten-free version, use gluten-free lasagna noodles and thicken your sauce with cornstarch instead of flour.

Storage, freezing & make-ahead

Seafood lasagna keeps well in the refrigerator for up to 3 days. Store leftovers in an airtight container and reheat gently in the oven or microwave. To freeze, wrap individual portions in plastic wrap and foil, then store in a freezer-safe container for up to 2 months. For make-ahead preparation, assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Just add 10–15 extra minutes of bake time if cooking straight from the fridge.

Serving ideas & pairings

This rich and creamy lasagna pairs beautifully with light and fresh sides. A crisp green salad with lemon vinaigrette balances the richness, while garlic bread or focaccia makes a perfect companion for soaking up extra sauce. For beverages, pair with a dry white wine like Pinot Grigio or Sauvignon Blanc. If you prefer non-alcoholic options, sparkling water with citrus or a light iced tea works wonderfully. To finish the meal, a citrus dessert like lemon sorbet provides a refreshing contrast.

FAQ

Can I use imitation crab instead of real crab?
Yes, imitation crab can be used as a budget-friendly alternative, though the flavor will be slightly different.

Do I need to pre-cook the seafood before baking?
Yes, but only lightly. Cooking the shrimp briefly prevents them from becoming rubbery after baking.

Can I use oven-ready lasagna noodles?
Absolutely, just make sure there’s enough sauce to cook them properly in the oven.

How do I prevent watery lasagna?
Drain seafood thoroughly and avoid adding excess liquid to the sauce. Resting after baking also helps set the layers.

Can I make this recipe without dairy?
Yes, use dairy-free cheese and a plant-based milk for the béchamel to create a lactose-free version.

Final thoughts

Seafood lasagna with shrimp and crab is a true showstopper—comforting, elegant, and bursting with flavor. It combines the best of Italian tradition with coastal charm, making it a versatile recipe you’ll want to return to for holidays, celebrations, or anytime you want to impress. With a few expert tips and make-ahead options, this dish can fit seamlessly into your entertaining plans while delighting your guests with every bite. Whether you’re a seafood lover or simply looking for a new twist on a classic, this lasagna is sure to earn a spot in your recipe collection.

Seafood Lasagna with Shrimp & Crab

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• Author: Sarah White
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A creamy, cheesy lasagna layered with tender shrimp, sweet crab, and rich béchamel sauce. Perfect for special dinners and gatherings.

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Ingredients

Scale 1x2x3x

• 12 lasagna noodles

• 1 lb shrimp, peeled and deveined

• 1 lb crab meat (fresh, canned, or imitation)

• 2 cups ricotta cheese

• 1 large egg

• 1/2 cup grated Parmesan cheese

• 3 cups shredded mozzarella cheese

• 4 tbsp butter

• 1/4 cup all-purpose flour

• 4 cups whole milk, warmed

• 1/4 tsp ground nutmeg

• 2 tbsp olive oil

• 1/2 cup onion, finely chopped

• 3 garlic cloves, minced

• 2 tbsp fresh parsley, chopped

• Salt and black pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Cook lasagna noodles in salted water until al dente, then drain and set aside.

2. In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add shrimp, season with salt and pepper, and cook until just pink. Chop shrimp into bite-sized pieces.

3. Prepare béchamel sauce: melt butter in a saucepan, whisk in flour, then slowly add warm milk. Stir until smooth and thickened, then season with nutmeg, salt, and pepper.

4. In a bowl, mix ricotta, egg, Parmesan, and parsley until well combined.

5. Assemble lasagna: spread a thin layer of béchamel in a 9×13-inch baking dish. Layer noodles, ricotta mixture, shrimp, crab, mozzarella, and béchamel. Repeat layers, finishing with noodles, sauce, and cheese.

6. Cover with foil and bake for 30 minutes. Remove foil and bake 15–20 minutes more, until golden and bubbly. Let rest 10 minutes before serving.

Notes

Let the lasagna rest before slicing to keep layers intact. Pairs beautifully with garlic bread and a crisp green salad. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American