Seafood Lasagna with Shrimp & Crab – A Creamy Coastal Comfort Classic
If you love lasagna and can’t resist seafood, this Seafood Lasagna with Shrimp and Crab is the ultimate fusion dish. Layers of creamy ricotta, tender lasagna noodles, sweet shrimp, and lump crab meat come together in a rich, cheesy, and unforgettable bake.
Why This Seafood Lasagna Stands Out
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Combines the comfort of lasagna with the elegance of seafood
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Creamy, cheesy, and full of shrimp and crab flavor
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Perfect for celebrations, family gatherings, and seafood lovers
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Pairs beautifully with garlic bread and a crisp white wine
Ingredients
You Will Need:
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12 lasagna noodles
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1 lb shrimp, peeled and deveined
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1 lb lump crab meat (fresh or canned)
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2 cups ricotta cheese
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2 cups shredded mozzarella
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1/2 cup grated Parmesan cheese
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1 egg
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2 tbsp butter
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1 tbsp olive oil
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3 cloves garlic, minced
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1/4 cup chopped parsley
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1/4 cup flour
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2 cups whole milk (or half & half for richer sauce)
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Salt and pepper, to taste
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Optional: pinch of crushed red pepper flakes
Instructions
1. Prepare the Lasagna Noodles
Cook the noodles according to package directions. Drain and set aside.
2. Sauté the Seafood
In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook until fragrant. Add shrimp and cook until pink (about 2–3 minutes). Gently fold in crab meat. Remove from heat and set aside.
3. Make the Cream Sauce
In the same skillet, whisk in flour to form a roux. Gradually add milk, whisking constantly until smooth and thickened. Season with salt, pepper, and optional red pepper flakes.
4. Mix the Ricotta Layer
In a bowl, combine ricotta, egg, 1 cup mozzarella, and half the Parmesan. Add chopped parsley and mix until smooth.
5. Assemble the Lasagna
Layer in a greased 9×13 baking dish:
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A few spoonfuls of cream sauce
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3 lasagna noodles
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1/3 of the ricotta mixture
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1/3 of the seafood
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Repeat layers until complete
Top with remaining mozzarella and Parmesan.
6. Bake
Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
7. Serve & Enjoy
Let rest for 10 minutes before slicing. Garnish with parsley and serve warm!
Notes & Tips
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Use precooked lasagna noodles to save time.
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Fresh parsley adds brightness — don’t skip it!
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Add spinach or mushrooms for more texture and nutrition.
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Leftovers can be stored in the fridge for 2–3 days.
What to Serve With Seafood Lasagna
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Garlic bread or cheesy breadsticks
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Arugula salad with lemon vinaigrette
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Crisp white wine like Sauvignon Blanc or Pinot Grigio

Seafood Lasagna with Shrimp & Crab
- Author: kecha
Description
This creamy, cheesy seafood lasagna is a luxurious twist on the classic Italian favorite. Featuring layers of tender lasagna noodles, succulent shrimp, sweet lump crab meat, and a rich béchamel sauce, it’s a showstopping dish perfect for special occasions or elegant family dinners.
Ingredients
For the Filling:
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12 lasagna noodles (regular or oven-ready)
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1 lb shrimp, peeled and deveined
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1 lb lump crab meat
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2 tbsp olive oil or butter
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3 garlic cloves, minced
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Salt and pepper to taste
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1/2 tsp crushed red pepper flakes (optional)
For the Ricotta Mixture:
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2 cups ricotta cheese
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1 large egg
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1/2 cup grated Parmesan cheese
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1 tbsp chopped parsley
For the White Sauce (Béchamel):
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4 tbsp butter
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1/4 cup all-purpose flour
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2 1/2 cups whole milk (or half & half for creamier texture)
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1/4 tsp nutmeg
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Salt and black pepper, to taste
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1/2 cup grated Parmesan cheese
For Topping:
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2 cups shredded mozzarella cheese
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Extra parsley or parmesan for garnish
Instructions
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Cook Lasagna Noodles:
If using traditional noodles, boil according to package directions. Drain and set aside. -
Sauté the Seafood:
Heat olive oil or butter in a large skillet. Add garlic and sauté until fragrant. Add shrimp, season with salt and pepper, and cook until pink (about 2–3 minutes). Stir in crab meat and cook for another minute. Remove from heat. -
Prepare the Ricotta Filling:
In a mixing bowl, combine ricotta, egg, Parmesan, and parsley. Mix well. -
Make the White Sauce:
In a saucepan, melt butter over medium heat. Stir in flour and whisk to form a smooth paste. Slowly add milk, whisking constantly until thickened (about 5–7 minutes). Stir in nutmeg, salt, pepper, and Parmesan. Remove from heat. -
Assemble the Lasagna:
In a greased 9×13 inch baking dish:-
Spread a thin layer of white sauce on the bottom.
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Layer 3 lasagna noodles.
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Spread 1/3 of the ricotta mixture.
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Add 1/3 of the seafood mixture.
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Drizzle with white sauce and sprinkle mozzarella.
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Repeat for 3 layers, ending with noodles, white sauce, mozzarella, and a sprinkle of Parmesan.
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Bake:
Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake for an additional 10–15 minutes or until golden and bubbly. -
Cool & Serve:
Let rest for 10–15 minutes before slicing. Garnish with parsley or extra Parmesan.
Notes
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Make-Ahead: Assemble a day in advance and refrigerate before baking.
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Storage: Keeps well in the fridge for 2–3 days. Reheat in the oven for best results.
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Additions: Spinach, mushrooms, or scallops can be added for variety.
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Tip: Use oven-ready noodles to save time!