Name: Seafood Lasagna with Crab and Shrimp Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 lb box lasagna noodles; 1 lb imitation crab meat, flake style (or jumbo lump crabmeat); 1 lb large uncooked red shrimp, peeled and deveined; 3 garlic cloves, peeled and minced; 2 tbsp olive oil; 2 tbsp lemon juice (about ½ lemon); 1 tsp grated lemon zest (½ lemon); 2 cups grated mozzarella cheese; 8 slices smoked provolone cheese (or 1 cup shredded); ¼ cup grated parmesan cheese; 1 15 oz container ricotta cheese (regular or lowfat); 2 large eggs, beaten; ¼ cup Italian parsley, finely chopped; 4 cups whole or 2% milk; 5 tbsp unsalted butter; ½ cup all-purpose flour; ½ tsp salt; ¼ tsp pepper; Pinch of nutmeg

There’s something truly irresistible about layers of tender pasta mingling with creamy cheese and flavorful seafood that brings warmth and luxury to the table. This Seafood Lasagna with Crab and Shrimp Recipe captures just that magic, making it a standout dish you’ll want to revisit time and again.

The dish is a creamy lasagna in a clear glass baking dish on a white marbled surface, with one piece being lifted by a spoon. It has multiple layers starting with a pale yellow pasta sheet at the top, covered by a thick, golden-browned melted cheese layer with small browned spots and some parsley leaves as garnish. Beneath the top, there are layers of creamy white sauce mixed with chunks of white seafood and pieces of bright pink crab meat, nestled between more pale yellow pasta sheets. The texture looks soft and rich with visible herbs scattered inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Seafood Lasagna with Crab and Shrimp Recipe
Top Tip
How to Serve Seafood Lasagna with Crab and Shrimp Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Seafood Lasagna with Crab and Shrimp Recipe

Why You'll Love This Recipe

I remember the first time I made this seafood lasagna I couldn’t believe how simple it was to layer such elegant flavors that everyone adored. It’s a recipe that looks fancy but feels so cozy—and it comes together beautifully without fuss.

Luxurious but approachable: Combines crab and shrimp into a creamy, cheesy lasagna without overwhelming your taste buds.
Perfect for entertaining: It’s impressive enough for guests but easy enough to prep ahead.
Customizable layers: You have room to sneak in your favorite cheeses or herbs.
Seafood meets classic comfort food: A delightful twist on lasagna that freshens up traditional pasta dinners.

Ingredients & Why They Work

Every ingredient in this Seafood Lasagna with Crab and Shrimp Recipe plays a role in building that creamy, flavorful profile. Picking fresh seafood and quality cheeses really makes all the difference to up your lasagna game.

Flat lay of peeled and deveined large red shrimp arranged neatly, flaked imitation crab meat in a white ceramic bowl, several smooth whole uncracked brown eggs, a small bunch of fresh bright green Italian parsley sprigs, a few peeled garlic cloves, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with pale yellow lemon juice and a few lemon wedges, another small white ceramic bowl with grated lemon zest, a stack of uncooked flat rectangular lasagna noodles, a small white ceramic bowl filled with grated mozzarella cheese, slices of smoked provolone cheese laid flat next to the bowl of shredded cheese, a small white ceramic bowl with grated Parmesan cheese, a white ceramic bowl holding creamy ricotta cheese, a small white ceramic bowl with whole milk, a small white ceramic bowl with unsalted butter cubes, a small white ceramic bowl containing all-purpose flour, and separate small white ceramic bowls holding salt, ground black pepper, and a pinch of nutmeg placed symmetrically and balanced in realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lasagna noodles: Go for no-boil noodles if you want to save time, but traditional ones give that perfect tender bite once cooked al dente.
Crab meat: Jumbo lump if you can find it—it adds big chunks of sweet crab flavor and lovely texture.
Large shrimp: I prefer peeled and deveined; it keeps things clean and easy to chop after cooking.
Garlic: Fresh and minced garlic gives just the right aromatic base without overpowering the seafood.
Olive oil: For sautéing, adding a subtle fruity undertone.
Lemon juice and zest: Brightens the entire dish, cutting through the richness beautifully.
Mozzarella cheese: Classic melty cheese texture that binds everything together.
Smoked provolone cheese: Adds a subtle smoky depth and a twist of flavor complexity.
Parmesan cheese: For that salty, nutty sharpness that lifts creamy components.
Ricotta cheese: Keeps things creamy and light, with a slightly tangy backdrop.
Eggs: Bind the ricotta for a rich, custardy texture in the filling.
Italian parsley: Adds freshness and a little color burst in each bite.
Milk, butter, flour: Classic base for a creamy béchamel sauce that wraps the seafood and pasta in silkiness.
Salt, pepper, nutmeg: Essential seasonings to balance and deepen the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch up the cheese blend depending on what I have on hand—sometimes adding a little fontina for creaminess or swapping smoked provolone for gouda for a mellow twist. You can easily tailor this recipe to your taste or occasion.

Variation: For a lighter version, I’ve used part-skim ricotta and added extra herbs like basil and dill to brighten flavors without extra fat.
Dietary Option: Swap the seafood for a mix of roasted vegetables and you'll still get rich layers of flavor and texture.
Seasonal Play: Adding a handful of baby spinach or roasted red peppers between layers can bring some fresh color and nutrition.

Step-by-Step: How I Make Seafood Lasagna with Crab and Shrimp Recipe

A three-layered lasagna slice sits on a white plate over a white marbled surface. The bottom layer is creamy and white with visible shrimp and thin strips of orange-red seafood. The middle layer consists of melted cheese mixed with white sauce and some green herbs. The top layer is a golden, slightly browned pasta sheet with melted cheese and a few parsley bits. Two pinkish-white cooked shrimp rest on top, alongside a small green parsley sprig beside the lasagna. In the background, a wooden board holds bread pieces and parsley, slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Pasta and Sauce

Start by boiling your lasagna noodles just until al dente—slightly firm to the bite is perfect since they’ll continue cooking in the oven. I like to lay them on wax paper afterward so they don’t stick together. Meanwhile, you’ll make a creamy béchamel by melting butter, whisking in flour, and slowly adding milk while stirring constantly. Take your time here—keep the heat moderate to avoid lumps, and don’t let the sauce boil. The pinch of nutmeg adds that subtle warmth that you won’t want to skip!

Step 2: Cook Your Seafood

Sauté the shrimp with garlic in olive oil until just opaque—overcooking can make shrimp tough, so keep an eye on them. Set them aside to cool, then roughly chop before combining with your crab meat, lemon juice, and zest. This fresh citrus punch really brightens the seafood mix and balances the creamy cheese layers later on.

Step 3: Mix the Ricotta Filling

In a bowl, whisk together ricotta, eggs, and parmesan. This mixture will create a rich, creamy filling that sets beautifully during baking, almost like a custard. The eggs are key here—they hold everything together without making it too heavy.

Step 4: Assemble and Bake

Time to layer! Start with a thin spread of béchamel on the bottom of your baking dish. Alternate pasta, seafood mixture, ricotta blend, slices of smoked provolone, and mozzarella. Repeat layers until ingredients are used up, finishing with mozzarella and a sprinkle of parmesan on top. Bake at 375°F for about 45 minutes until bubbly and golden on top. Let it rest for 10 minutes before slicing—trust me, this makes serving much cleaner and better;

Top Tip

Over the years, I’ve learned a few tricks that make this Seafood Lasagna with Crab and Shrimp Recipe consistently delicious and stress-free. These notes come straight from my kitchen adventures to yours.

Keep that béchamel smooth: Whisk constantly and add warm milk slowly to avoid lumps.
Don’t overcook shrimp: They only need a minute or two to turn opaque—remove quickly for tender bites.
Layer thoughtfully: Be generous but even with cheese to ensure every slice melts perfectly.
Rest before cutting: Let cool for 10 minutes to set layers so your lasagna slices beautifully.

How to Serve Seafood Lasagna with Crab and Shrimp Recipe

Garnishes

I love sprinkling freshly chopped Italian parsley right before serving—it adds a hint of freshness and lifts the rich layers. Sometimes I squeeze a bit more lemon on top for an extra zing that brightens the dish beautifully.

Side Dishes

To keep the meal balanced, I often serve this seafood lasagna with a crisp green salad dressed in light vinaigrette or a simple sauté of garlic asparagus. Garlic bread can be tempting, but I prefer something light so the lasagna shines.

Creative Ways to Present

For special gatherings, I like to make individual-sized portions or mini casseroles in ramekins—everyone loves their own personal seafood lasagna. I sometimes top these with a few breadcrumbs mixed with parmesan before baking for a delightful crunchy contrast.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. When I store it, I like to place parchment paper between slices if possible to keep flavors from mingling too much, making reheating a breeze and preserving texture.

Freezing

This Seafood Lasagna with Crab and Shrimp Recipe freezes beautifully. I recommend freezing before baking — wrap the unbaked assembled lasagna tightly in foil and plastic wrap. When you’re ready, thaw overnight in the fridge and bake as usual. It tastes almost like freshly made!

Reheating

To reheat, I usually cover the lasagna with foil to keep moisture in and warm it in the oven at 350°F for about 20 minutes. This prevents the top from drying while making sure the center is hot and creamy again.

Frequently Asked Questions:

Can I use real crab instead of imitation crab meat?

Absolutely! Real jumbo lump crab adds a luxurious texture and flavor to the seafood lasagna. If you choose to use real crab, just be sure to pick fresh, sweet crab meat and gently fold it in to keep those moist chunks intact.

Is it okay to use frozen shrimp for this recipe?

Yes, frozen shrimp works well as long as it’s properly thawed, peeled, and deveined before cooking. Pat them dry to avoid excess moisture, which can make the lasagna watery.

Can I make this recipe gluten-free?

You can definitely make it gluten-free by swapping regular lasagna noodles for gluten-free versions and using gluten-free flour or cornstarch to thicken the béchamel sauce. Just be mindful of cooking times as gluten-free noodles may vary.

What’s the best way to avoid a watery lasagna?

The key is to properly drain your seafood and avoid overcooking shrimp. Also, make sure your béchamel sauce is thick enough before layering. Resting the lasagna after baking allows liquid to absorb and set, keeping the texture just right.

Final Thoughts

This Seafood Lasagna with Crab and Shrimp Recipe has the perfect balance of elegance and homestyle comfort that makes it a favorite whenever I serve it. It’s one of those dishes that impresses guests but feels like a warm hug on a plate. I can’t wait for you to try it—you’ll enjoy discovering how approachable seafood lasagna can be with just a few smart ingredients and steps.