This Seafood Lasagna with Shrimp and Crab is pure, creamy, indulgent comfort food that your whole family is going to absolutely love. We’re talking tender lasagna noodles layered with a rich and creamy white sauce, a luscious ricotta filling, seasoned shrimp, sweet crab meat, and plenty of melted mozzarella cheese. This is the kind of dish that feels special enough for a holiday table but is honestly simple enough to pull together on a weekend night!
I have made this recipe so many times and every single time I set it on the table, the entire pan disappears. It’s always the most requested dish whenever I have guests over. If you love my White Chicken Enchiladas with that creamy white sauce, you are really going to love this one. The sauce here is similar — buttery, rich, and it just pulls everything together beautifully. Serve it with some Garlic Bread and a simple green salad and you have yourself a full, satisfying meal!
A READER FAVORITE:
“I made this for Christmas Eve dinner and my family went absolutely crazy for it. Every single person asked for the recipe before they left. I’ve already made it twice since then. This is a keeper of a recipe for sure!”
– Marlene
FREQUENTLY ASKED QUESTIONS:
Can I use imitation crab meat?
Absolutely! Real lump crab meat is going to give you the best flavor, but imitation crab works just fine and is a much more budget friendly option. Just chop it up into smaller pieces before adding it to your filling so it distributes evenly throughout the lasagna.
Do I have to use fresh shrimp?
Not at all. Frozen shrimp works really well here — just make sure it is fully thawed and patted dry before cooking. I usually buy the medium or large shrimp and give them a rough chop before sautéing so you get a nice bite of shrimp in every layer. Pre-cooked shrimp can also be used — just skip the sautéing step and fold them straight into your filling.
Can I make this ahead of time?
Yes! Like most pasta baked dishes, you can assemble this the night before, cover it tightly with foil, and pop it in the refrigerator. When you are ready to bake, you will probably need to add about 10-15 minutes to the baking time since you are starting from a cold state. This makes it a perfect make-ahead option for holidays or dinner parties.
Can this be frozen?
Yes! This freezes really well. Assemble the lasagna fully but do not bake it. Cover it tightly with a double layer of foil to protect against freezer burn and it will keep for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight and then bake per the recipe directions.
Can I use no-boil lasagna noodles?
You can! Just keep in mind that no-boil noodles absorb more liquid as they cook. Make sure your sauce is on the thinner side and that every single noodle is well coated with sauce so they don’t come out dry or tough. Regular lasagna noodles cooked al dente are my preference for this recipe though.
What can I substitute for ricotta cheese?
If you are not a ricotta fan, you can use cottage cheese as a 1:1 substitute — just drain it well first. Softened cream cheese blended smooth is also a really delicious option and makes the filling extra rich and creamy.
How do I store leftover Seafood Lasagna?
Allow it to cool completely, then cover the dish or transfer individual slices to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and warm it in a 325°F oven until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- lasagna noodles – cook them al dente (just slightly underdone) because they will continue cooking in the oven. Nobody wants mushy noodles in their lasagna!
- raw shrimp – medium or large shrimp work great here. Peel, devein, and give them a rough chop before sautéing so you get shrimp in every single bite.
- lump crab meat – canned, fresh, or imitation all work. If using canned, drain it really well. Pick through it for any shells.
- butter and all-purpose flour – this is the base of your white sauce. Don’t rush this step — let the flour cook for a full minute so you don’t end up with a floury-tasting sauce.
- chicken broth – I always recommend low sodium here. You can always add salt but you can’t take it out. It also thins the sauce to the perfect consistency.
- heavy cream – this is what makes the sauce luscious and rich. You could substitute half-and-half if you want to lighten it up a bit, but the sauce won’t be quite as thick.
- garlic – freshly minced garlic is my preference but jarred minced garlic works just fine. Use whichever is easiest for you.
- ricotta cheese – use whole milk ricotta for the creamiest, most flavorful filling. Part-skim works too but whole milk is really the way to go here.
- egg – this binds the ricotta filling so it holds together when you slice the lasagna. Don’t skip it!
- shredded mozzarella cheese – shred your own if you have time! Pre-shredded cheese has anti-caking agents that can make it a little less melty. But honestly, either works just fine.
- Parmesan cheese – adds a wonderful salty, nutty flavor to both the filling and the top of the lasagna. Freshly grated is best if you can manage it.
- cream cheese – just a small amount blended into the ricotta filling makes it extra smooth and creamy. This is the secret weapon in this recipe!
- Old Bay seasoning – a must for any seafood dish! It gives the shrimp and crab that classic, savory seafood flavor without being overpowering. A little goes a long way.
- salt and pepper – season every layer. Taste as you go and adjust to your preference.
HOW TO MAKE SEAFOOD LASAGNA WITH SHRIMP AND CRAB:
Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Cook lasagna noodles according to package directions until just al dente. Drain and lay them flat on a lightly oiled sheet of foil so they don’t stick together while you prep everything else.
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chopped shrimp, season with Old Bay seasoning, salt and pepper and cook for about 2-3 minutes — just until the shrimp are pink and opaque. Don’t overcook them here because they will finish cooking in the oven. Remove shrimp from the pan and set aside. Add the drained crab meat to the pan and toss it gently in the drippings for about 1 minute just to warm through and pick up that flavor. Remove and set aside with the shrimp.
In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and let it cook for a full minute, whisking constantly — this is important, don’t let it burn. Slowly pour in the chicken broth while whisking vigorously to avoid any lumps. Then pour in the heavy cream. Bring it up to a gentle simmer, whisking constantly until the sauce thickens nicely — about 3-4 minutes. Season with salt and pepper. Remove from heat and set aside.
In a large bowl, combine the ricotta cheese, softened cream cheese, egg, half of the Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and fully combined. Fold in the cooked shrimp and crab meat gently until evenly distributed throughout the filling.
Now it’s time to layer! Spread about a half cup of the white sauce along the bottom of your prepared baking dish — this prevents the bottom noodles from sticking. Lay 3-4 lasagna noodles across the bottom. Spread half of the ricotta and seafood filling in an even layer over the noodles. Sprinkle with a generous handful of shredded mozzarella. Add another layer of noodles. Spread on the remaining ricotta and seafood filling. Sprinkle with another handful of mozzarella. Add your final layer of noodles. Pour the remaining white sauce evenly over the top, making sure to cover all the noodles so the edges don’t dry out. Top with the remaining mozzarella cheese and the rest of the Parmesan cheese.
Cover the dish tightly with aluminum foil — I like to spray the inside of the foil with a bit of nonstick spray so the cheese doesn’t stick to it. Bake covered for 25 minutes. Remove the foil and bake for another 20-25 minutes until the cheese is melted, golden, and bubbly. If you want a little bit of extra golden color on top, turn the broiler on high for the last 2-3 minutes and keep a close eye on it! Let the lasagna rest for at least 10 minutes before slicing and serving. This step is really important — it helps everything hold together when you slice it.
PRO TIPS FOR THE BEST SEAFOOD LASAGNA:
- Don’t overcook the shrimp in the pan. They should just turn pink and be removed. They will finish cooking in the oven and overcooked rubbery shrimp is nobody’s favorite thing. Pull them early and you’ll be really glad you did.
- Pat the crab meat dry. Whether you are using canned or fresh crab, excess moisture is the enemy of a creamy lasagna. Too much liquid will make your sauce watery. A quick pat with paper towels goes a long way.
- Let the roux cook for a full minute. When you whisk the flour into the butter, make sure you let it cook and bubble for a solid minute before adding your liquid. This cooks out the raw flour flavor and gives you a smooth, rich sauce. Rushing this step is the most common mistake when making a white sauce.
- Rest before slicing! I know it is tempting to cut right into it the second it comes out of the oven, but please let it rest for at least 10 minutes. The filling needs that time to set up so your slices hold their shape and look beautiful on the plate.
- Season every single layer. A pinch of salt and pepper in the ricotta filling, in the sauce, on the shrimp — it all adds up and makes the finished dish taste so much more balanced and flavorful.
WHAT TO SERVE WITH SEAFOOD LASAGNA:
This is a hearty, satisfying dish on its own but a few simple sides really round out the meal perfectly. I love serving this with a big loaf of crusty Garlic Bread to soak up that amazing creamy sauce. A simple Caesar salad or a fresh green salad with a light vinaigrette is always a great call alongside something this rich. Roasted asparagus or steamed broccoli are also fantastic vegetable sides that pair really beautifully with seafood. Keep the sides simple and let this lasagna be the star of the show!
Seafood Lasagna with Shrimp and Crab
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Cook 12 lasagna noodles according to package directions until just al dente. Drain and lay flat on a lightly oiled sheet of foil to prevent sticking. Set aside.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the roughly chopped shrimp and season with 1 teaspoon of Old Bay seasoning and a pinch of salt and pepper. Cook for 2-3 minutes, just until shrimp are pink and opaque. Do not overcook. Remove shrimp to a large bowl and set aside.
- Add the drained crab meat to the same pan and toss gently for 1 minute to warm through and absorb the drippings. Add crab meat to the bowl with the shrimp and set aside to cool slightly.
- In the same skillet, melt 4 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and cook for about 1 minute, stirring frequently, until fragrant. Whisk in ¼ cup of all-purpose flour and let it cook and bubble for a full 1 minute, whisking constantly.
- Slowly pour in 1 ½ cups of low sodium chicken broth while whisking vigorously to eliminate any lumps. Pour in 1 ½ cups of heavy cream. Bring to a gentle simmer and whisk continuously for 3-4 minutes until the sauce thickens. Season with salt and pepper to taste. Remove from heat and set aside.
- In a large bowl, combine 2 cups of whole milk ricotta, 4 oz. softened cream cheese, 1 large egg, ¼ cup of Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir until smooth and fully combined. Gently fold in the cooked shrimp and crab meat until evenly distributed.
- Spread about ½ cup of the white sauce in an even layer on the bottom of the prepared baking dish. Lay 3-4 lasagna noodles over the sauce. Spread half of the ricotta and seafood filling evenly over the noodles. Sprinkle with ½ cup of shredded mozzarella cheese.
- Add another layer of 3-4 lasagna noodles. Spread the remaining ricotta and seafood filling over the noodles. Sprinkle with another ½ cup of shredded mozzarella cheese. Top with a final layer of 3-4 lasagna noodles.
- Pour the remaining white sauce evenly over the top layer of noodles, making sure all edges are well covered. Sprinkle evenly with the remaining 1 cup of shredded mozzarella cheese and the remaining ¼ cup of Parmesan cheese.
- Spray the inside of a sheet of aluminum foil with nonstick cooking spray and cover the baking dish tightly. Bake covered for 25 minutes.
- Remove the foil and bake uncovered for an additional 20-25 minutes until the cheese is melted, golden, and bubbly. For extra color on top, broil on high for 2-3 minutes, watching very carefully so it doesn’t burn.
- Remove from oven and allow the lasagna to rest for at least 10 minutes before slicing and serving. Serve warm and enjoy!
