Name: Lasagna with Shrimp & Crab
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: Lasagna layers:; 9 lasagna noodles (regular or oven-ready); 1 1/2 cups ricotta cheese; 1 egg; 2 tbsp fresh parsley or basil, chopped; Salt and black pepper to taste; 2 cups mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; Seafood and sauce:; 1 lb cooked shrimp, chopped (peeled and deveined); 8 oz lump crab meat; 3 tbsp butter; 2 cloves garlic, minced; 1 small yellow onion, finely chopped; 3 tbsp all-purpose flour; 2 cups milk or half-and-half; 1 tsp lemon zest (optional); 1/4 tsp crushed red pepper flakes (optional)

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Lasagna with Shrimp & Crab is a rich, indulgent seafood twist on the traditional Italian classic. Layered with tender noodles, a creamy white sauce, sweet crab, and juicy shrimp, this dish is luxurious and comforting all at once. I love making it when I want something a little special—it’s a show-stopper without being overly complicated.

Why You’ll Love This Recipe

I like this recipe because it combines the elegance of seafood with the cozy, satisfying layers of lasagna. The creamy sauce pairs beautifully with the delicate shrimp and crab, and every bite is packed with flavor. It’s perfect for a dinner party, a holiday meal, or just when I’m craving something decadent and different from the usual meat lasagna.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (regular or oven-ready)
Cooked shrimp, chopped (peeled and deveined)
Lump crab meat
Ricotta cheese
Egg
Garlic, minced
Yellow onion, finely chopped
Butter
All-purpose flour
Milk or half-and-half
Parmesan cheese, grated
Mozzarella cheese, shredded
Fresh parsley or basil
Salt and black pepper
Optional: lemon zest, crushed red pepper flakes

Directions

I start by cooking the lasagna noodles according to package directions (or skip this step if I’m using oven-ready noodles). I set them aside on a baking sheet lined with parchment to prevent sticking.
In a skillet, I melt butter and sauté the onion and garlic until soft and fragrant.
I stir in the flour to make a roux and cook for 1–2 minutes, then slowly whisk in the milk until the mixture thickens.
I add salt, pepper, a bit of Parmesan, and optional lemon zest for brightness, then let the sauce simmer until smooth and creamy.
In a bowl, I mix the ricotta with an egg, a handful of chopped parsley, salt, and pepper.
I gently fold the chopped shrimp and crab into the white sauce, reserving a few whole shrimp for topping if I want to get fancy.
To assemble, I layer sauce, noodles, ricotta mixture, shredded mozzarella, and repeat—finishing with more seafood sauce and a generous topping of mozzarella and Parmesan.
I bake at 375°F for 35–40 minutes, or until bubbling and golden on top.
I let it rest for 10–15 minutes before slicing and serving, garnished with fresh herbs.

Servings and timing

This recipe serves 6–8 people.
Prep time: 25 minutes
Cook time: 40 minutes
Rest time: 10–15 minutes
Total time: About 1 hour 20 minutes

Variations

Sometimes I add sautéed spinach or mushrooms to the layers for extra texture and earthiness. I’ve also made a spicy version with Cajun seasoning and a dash of hot sauce in the sauce. If I want it even more decadent, I use a mix of heavy cream and milk. When I don’t have crab, I double up on shrimp or use scallops for a different seafood twist.

storage/reheating

I store leftovers tightly covered in the fridge for up to 3 days. It reheats beautifully in the oven at 350°F (covered with foil) or in the microwave in individual portions. I don’t freeze it once assembled, but I’ve frozen baked slices successfully—just wrap them tightly and thaw before reheating.

FAQs

Can I use canned crab meat?

Yes, I’ve used canned lump crab meat with good results. I just make sure to drain it well and pick through for any shell pieces.

Do I need to cook the shrimp first?

If I’m using raw shrimp, I lightly sauté or poach them before adding to the sauce. I want them just cooked through so they stay tender in the lasagna.

What sauce works best?

I use a simple béchamel (white sauce) for creaminess, but I’ve also made this with Alfredo sauce when I’m short on time.

Can I make this ahead?

Yes, I assemble it a day ahead and keep it covered in the fridge. I add a few extra minutes to the bake time when starting from cold.

What kind of cheese should I use?

Mozzarella and Parmesan are my go-to, but I’ve added Gruyère or fontina for a fancier spin. I avoid overly sharp cheeses so they don’t overpower the seafood.

Conclusion

Lasagna with Shrimp & Crab is a creamy, elegant, and flavorful dish that turns a classic comfort food into something extraordinary. With its layers of tender pasta, rich seafood, and velvety sauce, it’s a recipe I come back to whenever I want to impress or just indulge in something truly special.