Seafood Lasagna with Shrimp & Crab

What Is Seafood Lasagna?

Seafood lasagna is a creamy, oven-baked pasta dish layered with tender shrimp, sweet crab meat, lasagna noodles, a white garlic-Parmesan cream sauce, and gooey cheese. Instead of tomato sauce and beef, this version leans into buttery, coastal flavors and a béchamel-style base that’s loaded with flavor.

This version uses real shrimp and lump crab meat for a dish that feels like a fancy night out—right at home.

Why You’ll Love This Seafood Lasagna

• Rich, creamy, and ultra-satisfying
• Packed with sweet, tender seafood
• Cheesy and comforting like traditional lasagna, but with a fresh twist
• Great for holidays, dinner parties, or when you want to spoil yourself a little
• Freezer-friendly and make-ahead approved!

What Does It Taste Like?

It’s buttery, cheesy, and delicate all at once. The shrimp and crab add natural sweetness and brininess, while the creamy béchamel sauce wraps around every layer of pasta like a warm hug. A hint of garlic, some nutty Parmesan, and just the right amount of herbs tie it all together.

It’s savory and rich, but never heavy. Honestly? It tastes like something you’d pay top dollar for at a coastal bistro.

Benefits of This Recipe

• A show-stopping alternative to classic lasagna
• Elegant but familiar—perfect for special occasions
• Can be made ahead of time and reheated beautifully
• Great way to use fresh or frozen seafood

Ingredients

Here’s everything you need to make this luxurious lasagna:

For the seafood:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound raw shrimp, peeled, deveined, chopped into bite-sized pieces
• 8 oz lump crab meat, drained
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2½ cups whole milk (or half-and-half for extra creaminess)
• ½ teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon ground white pepper (or black pepper)
• ¼ teaspoon paprika
• ½ cup grated Parmesan cheese
• Optional: ¼ cup white wine or 1 tsp lemon zest for brightness

For the lasagna:

• 9 lasagna noodles, cooked and drained
• 1½ cups ricotta cheese
• 1 large egg
• 1 teaspoon dried parsley
• 2 cups shredded mozzarella cheese
• ½ cup shredded Gruyère or more mozzarella for topping
• Optional: fresh chopped parsley for garnish

Tools You’ll Need

• Large skillet
• Medium saucepan
• 9×13 baking dish
• Mixing bowls
• Whisk
• Cheese grater
• Spoon or spatula
• Foil for baking

Ingredient Substitutions & Add-Ons

You know I love a versatile dish! Here’s how to make it your own:

• No crab? Use more shrimp or swap in scallops or lobster
• No ricotta? Cottage cheese works just fine
• Lighter version? Use 2% milk instead of whole
• Add spinach or chopped artichokes for veggies
• Make it spicy with red pepper flakes or Cajun seasoning

How to Make Seafood Lasagna with Shrimp & Crab

Step 1: Cook the Seafood

In a skillet, heat olive oil and butter over medium. Add garlic and sauté for 30 seconds. Add shrimp, salt, and pepper, and cook until just pink (about 2–3 minutes). Stir in crab meat and cook for 1 more minute. Remove from heat and set aside.

Step 2: Make the Creamy Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth. Add salt, onion powder, pepper, paprika, and Parmesan. Simmer for 3–5 minutes until thick and creamy. Stir in optional white wine or lemon zest if using.

Step 3: Prepare the Ricotta Layer

In a small bowl, combine ricotta, egg, and parsley. Mix until smooth.

Step 4: Assemble the Lasagna

Lightly grease a 9×13 pan and begin layering:

1. A spoonful of cream sauce on the bottom
2. 3 lasagna noodles
3. Half the ricotta mixture
4. Half the seafood mixture
5. A generous layer of sauce
6. Repeat layers
7. Top with final 3 noodles, remaining sauce, mozzarella, and Gruyère

Step 5: Bake

Cover with foil (spray foil with cooking spray to prevent sticking). Bake at 375°F (190°C) for 25 minutes. Remove foil and bake 15 more minutes, until bubbly and golden.

Step 6: Rest & Serve

Let rest for 10–15 minutes before slicing. Garnish with chopped parsley and serve warm!

What to Serve with Seafood Lasagna

To keep things balanced and elegant, serve it with:

• Garlic butter rolls or crusty French bread
• Lemon-dressed arugula or Caesar salad
• Grilled asparagus or roasted Brussels sprouts
• A crisp glass of white wine (Pinot Grigio or Sauvignon Blanc)

Storage & Reheating

Refrigerate:

Store in an airtight container for up to 3 days

Freeze:

Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Reheat:

Cover with foil and bake at 350°F until heated through (about 25 minutes), or microwave individual portions.

In Conclusion: Elegant, Creamy, Coastal Comfort

This Seafood Lasagna with Shrimp & Crab is rich and indulgent without being fussy. It’s the perfect “wow” dish that feels both classic and luxurious. Whether you’re making it for a holiday dinner, a dinner party, or just a treat-yourself kind of night—this lasagna is one you’ll want to make again and again. 🦐🦀💛

More Seafood Comfort Recipes You’ll Love

• Garlic Butter Shrimp Pasta
• Creamy Cajun Seafood Alfredo
• Crab-Stuffed Mushrooms
• Lemon Butter Baked Cod

Share Your Lasagna Love!

If you make this Seafood Lasagna, I’d LOVE to see it! Tag me on Pinterest or drop a comment with your photo. Let’s celebrate all things creamy, cheesy, and full of flavor!

Nutrition Info (Per Serving – Approximate)

• Calories: 520
• Protein: 32g
• Fat: 28g
• Carbohydrates: 32g
• Sodium: 820mg