There’s something magical about combining comfort food with a little coastal flair. That’s exactly what you get with this Seafood Lasagna with Shrimp & Crab—a rich, creamy, and downright indulgent twist on traditional lasagna that feels fancy enough for guests but is totally doable for a cozy weekend at home.
I’ll be honest—this is one of those recipes that feels like a little celebration every time I make it. The first time I served it, it was for a small family dinner after my husband returned from a business trip. I wanted something warm and comforting, but also just a little “extra.” The blend of tender seafood with a creamy white sauce tucked between layers of cheesy, perfectly cooked noodles hit all the right notes.
Whether you’re a seafood lover or just looking for a new way to upgrade lasagna night, this dish brings the best of both worlds. And if you’ve never tried a white lasagna before, this is the one to start with. Let’s dive into how it all comes together.
Ingredients You’ll Need
Before we get started, here’s what you’ll want to have ready:
9 lasagna noodles, cooked and drained
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
8 ounces cooked shrimp, chopped
8 ounces lump crab meat
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Old Bay seasoning
Salt and black pepper to taste
2 cups shredded mozzarella cheese
1 cup ricotta cheese
Fresh parsley for garnish (optional)
You can use fresh or thawed frozen shrimp and crab, just make sure they’re cooked and ready to go. Lump crab meat brings a beautiful sweetness that balances the richness of the cheese and sauce.
STEP 1: PREP YOUR PAN AND OVEN
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside. This dish will be layered up and baked, so you want something big enough to hold all that creamy, cheesy goodness.
Also, if you haven’t already, cook your lasagna noodles according to package instructions, then drain and lay them out flat on parchment paper or a lightly oiled surface to keep them from sticking together.
STEP 2: SAUTÉ THE SEAFOOD FILLING
Grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Add your chopped onion and cook for about 4 minutes, until it’s soft and just beginning to turn golden. Then stir in the garlic and let it cook for another minute—don’t skip this step, because it adds so much flavor.
Next, add your chopped shrimp and lump crab meat to the skillet. These don’t need much time—just cook until they’re warmed through and gently combined with the onion and garlic. Once done, take the skillet off the heat and set it aside.
STEP 3: MAKE THE CREAMY WHITE SAUCE
Now for the best part—the rich, creamy sauce that brings everything together.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once it’s melted, whisk in 2 tablespoons of flour and let it cook for about 1 to 2 minutes. You’re looking for a smooth roux with no lumps.
Slowly pour in the 2 cups of whole milk and ½ cup of heavy cream, whisking constantly. Keep stirring until the sauce starts to thicken—you want it to be creamy, but not too thick. Then stir in 1 cup of grated Parmesan cheese, 1 teaspoon of Old Bay seasoning, and salt and pepper to taste.
Once everything’s melted and smooth, remove it from the heat. It should smell heavenly at this point!
STEP 4: START LAYERING THE LASAGNA
Now that everything’s prepped, it’s time to build those layers.
Start by spreading a thin layer of the white sauce in the bottom of your greased baking dish—this helps keep the noodles from sticking and adds flavor right from the base.
Lay down 3 cooked lasagna noodles over the sauce. Then add one-third of the seafood mixture, a few dollops of ricotta cheese, a generous handful of shredded mozzarella, and a layer of that creamy white sauce. Don’t worry about being perfect—just make sure everything is spread fairly evenly.
Repeat the process two more times: noodles, seafood mixture, cheeses, sauce. For the final layer, top with noodles, the remaining sauce, and plenty of shredded mozzarella to finish things off.
Seafood Lasagna with Shrimp & Crab: A Creamy, Elegant Dinner You’ll Crave
Welcome back! If you’re reading this, you’re already halfway to serving up one seriously indulgent seafood lasagna. In Part 1, we prepped the seafood filling, stirred up that velvety white sauce, and layered everything together. Now it’s time to finish it off in the oven, get that golden cheesy top just right, and talk about how to serve and store this beauty.
Let’s get back to where we left off—with your lasagna all layered up and ready to bake.
STEP 5: BAKE UNTIL GOLDEN AND BUBBLY
Once your lasagna is assembled in the baking dish, cover it tightly with foil. This helps everything heat through evenly without over-browning the top too early.
Pop the dish into your preheated oven at 375°F (190°C) and bake for 25 minutes.
After that, remove the foil and return the lasagna to the oven for another 10 to 15 minutes, or until the cheese is beautifully melted, golden, and bubbly on top. Every oven is a little different, so keep an eye on it in those last few minutes—you’re aiming for slightly browned edges and a creamy center that’s hot all the way through.
Once it’s done, take the lasagna out and let it rest for about 10 minutes. This is really important. Letting it sit gives the layers time to settle and makes it easier to slice cleanly.
STEP 6: GARNISH AND SERVE
Once the lasagna has rested, garnish it with a little fresh chopped parsley if you like. It adds a pop of color and a hint of freshness that balances the richness of the dish.
Slice and serve warm, and watch the faces around your table light up. This dish doesn’t just feed people—it makes them feel like they’re enjoying something truly special.
SERVING SUGGESTIONS
This lasagna is definitely the star of the show, but if you’re planning a full meal, here are a few simple sides that pair perfectly:
A crisp green salad with lemon vinaigrette or a light balsamic dressing
Garlic bread or crusty Italian loaf to soak up any leftover sauce
Roasted asparagus or sautéed green beans for a veggie side
And if you’re into wine pairing, a crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness and complements the seafood beautifully.
STORAGE TIPS
Got leftovers? (Lucky you.)
To refrigerate: Let the lasagna cool completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It will keep well in the fridge for up to 2 days.
To reheat: Warm individual slices in the microwave, or cover a larger portion with foil and reheat in the oven at 350°F until heated through. A splash of milk added before reheating can help keep the sauce creamy.
Freezing: While this lasagna can technically be frozen, the texture of seafood (especially crab) can change a bit when thawed. If you do freeze it, wrap it well and eat within one month for best results.
RECIPE VARIATIONS AND TIPS
Want to make this dish your own? Here are a few ways to switch things up without compromising flavor:
Add spinach to the layers for a little color and a mild earthy taste.
Swap out the seafood: Don’t like crab? Use scallops or extra shrimp instead.
Add heat: A pinch of red pepper flakes or a dash of hot sauce in the white sauce gives this lasagna a subtle kick.
Use fresh herbs: If you have basil or thyme on hand, toss some into the ricotta or sauce.
One little tip: make sure your shrimp and crab are fully cooked and drained before layering them into the lasagna. Extra moisture from seafood can thin out your sauce or make the lasagna watery.
Seafood Lasagna with Shrimp & Crab: A Creamy, Elegant Dinner You’ll Crave
We’ve layered it, baked it, and served it—but before we wrap up, let’s cover some common questions that tend to pop up when making seafood lasagna. Whether it’s your first time making a white-sauce lasagna or you’re just curious about swaps and storage, I’ve got you covered.
FREQUENTLY ASKED QUESTIONS
1. Can I use imitation crab instead of real crab meat?
Yes, you can. Imitation crab is a more budget-friendly option and still adds that familiar seafood flavor. Just be sure to chop it into bite-sized pieces and don’t overcook it during the sautéing step—it’s already cooked and can get rubbery if heated too long.
2. What kind of shrimp should I use?
Medium or large shrimp, peeled and deveined, work best. You can use fresh or frozen—just make sure they’re fully cooked before adding to the lasagna. If using frozen shrimp, thaw and pat them dry to avoid adding extra moisture to your layers.
3. Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna up to 24 hours in advance, cover it tightly with foil, and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 20 minutes while the oven preheats. You may need to add an extra 5-10 minutes to the covered baking time.
4. Is there a gluten-free option for this recipe?
Yes! You can substitute gluten-free lasagna noodles and use a gluten-free flour blend (like a 1-to-1 baking mix) to make the roux for the white sauce. The rest of the ingredients are naturally gluten-free, but always double-check labels to be sure.
5. How do I prevent my lasagna from being watery?
Great question. Seafood can release moisture as it bakes. To avoid this:
Drain the shrimp and crab well before using.
Don’t overload the ricotta or sauce.
Let the lasagna rest after baking—it helps everything set.
6. Can I freeze leftovers?
You can, but with caution. Seafood tends to change in texture after freezing, especially crab. If you do freeze leftovers, wrap them tightly and use them within a month. For best results, reheat in the oven rather than the microwave to preserve the texture.
7. What can I use instead of ricotta cheese?
If you’re not a fan of ricotta, try cottage cheese or a mascarpone and cream cheese blend. They’ll give you that same creamy texture with a slightly different flavor profile.
FINAL THOUGHTS: WHY THIS RECIPE DESERVES A SPOT IN YOUR DINNER LINEUP
If you’re looking for a dish that feels both comforting and a little elevated, this Seafood Lasagna with Shrimp & Crab is it. It brings together the richness of a creamy cheese sauce with the delicate flavor of seafood, all layered between tender pasta. It’s indulgent, yes—but not in a fussy or complicated way.
I’ve made this dish for family dinners, holiday meals, and even just a random Sunday night when I felt like doing something a little special. Every single time, it gets rave reviews. And the best part? It’s surprisingly easy to pull off, especially if you break it down step by step.
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Seafood Lasagna with Shrimp & Crab
Description
Seafood Lasagna with Shrimp & Crab is an indulgent, creamy twist on the classic Italian favorite. Layers of tender lasagna noodles are filled with a luscious white sauce, succulent shrimp, sweet crab meat, and a blend of cheeses. This elegant dish is perfect for special occasions or a luxurious weekend dinner that brings the taste of the sea to your table.
Ingredients
9 lasagna noodles, cooked and drained
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
8 ounces cooked shrimp, chopped
8 ounces lump crab meat
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Old Bay seasoning
Salt and black pepper to taste
2 cups shredded mozzarella cheese
1 cup ricotta cheese
Fresh parsley for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Stir in garlic and cook for another minute. Add the shrimp and crab meat, cooking just until warmed through. Remove from heat and set aside.
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add milk and heavy cream, whisking constantly until the sauce thickens. Stir in Parmesan cheese, Old Bay seasoning, salt, and pepper. Remove from heat.
Spread a thin layer of the sauce on the bottom of the baking dish. Layer 3 lasagna noodles over the sauce, then spoon over one-third of the seafood mixture, dollops of ricotta, a handful of mozzarella, and more sauce. Repeat the layers two more times, finishing with noodles, sauce, and mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Use fresh or thawed frozen shrimp and crab for the best flavor. Add a pinch of red pepper flakes for a subtle kick. This lasagna pairs beautifully with a crisp white wine or a simple green salad. Store leftovers tightly covered in the refrigerator for up to 2 days.
