Seafood Lasagna with Shrimp and Crab

When I want to make something indulgent and impressive, this Seafood Lasagna with Shrimp and Crab is my go-to dish. It’s rich, savory, and comforting, with layers of tender noodles, succulent seafood, and a creamy cheese filling that melts beautifully into every bite. The Alfredo sauce gives it a luxurious, velvety texture, and the final sprinkle of breadcrumbs creates a golden, irresistible crust on top. Whether I’m hosting guests or just craving something special, this seafood lasagna always delivers.

Why You’ll Love This Recipe

I love this seafood lasagna because it feels like a restaurant-quality meal but is totally manageable at home. Here’s why it stands out:

• Rich and creamy with bold seafood flavor
• Perfect for holidays, special occasions, or a splurge-worthy dinner
• Easy to make ahead and great as leftovers
• Baked to golden, bubbling perfection with a crispy top
• Customizable—use your favorite seafood or cheeses

Ingredients

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

Pasta:

• 12 lasagna noodles

Seafood:

• 1 lb shrimp, peeled and deveined
• 1 lb crab meat (preferably lump)

Cheeses:

• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Sauces and Creams:

• 4 cups Alfredo sauce
• 1 cup heavy cream

Seasonings:

• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp red pepper flakes (optional)

Toppings:

• ½ cup breadcrumbs

Directions

1. Preheat the Oven:
   I preheat my oven to 375°F (190°C) and bring a large pot of salted water to a boil.
2. Cook the Pasta:
   I boil the lasagna noodles until just al dente, then drain and lay them flat on parchment to prevent sticking.
3. Prepare the Seafood:
   In a large skillet, I heat olive oil over medium heat and sauté the garlic for about a minute until fragrant. I add the shrimp and cook for 3–4 minutes until pink. Then I stir in the crab meat, seasoning everything with salt, pepper, and red pepper flakes. After 2–3 minutes more, I remove the pan from heat.
4. Mix the Cheese Filling:
   In a mixing bowl, I combine ricotta, 1 cup mozzarella, ½ cup Parmesan, heavy cream, and parsley. The mixture should be rich and scoopable—add a touch more cream if needed.
5. Assemble the Lasagna:
   I spoon a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish. Then I layer noodles, a third of the cheese mixture, a third of the seafood, and a drizzle of Alfredo sauce. I repeat the layers twice, finishing with noodles and the remaining Alfredo sauce on top.
6. Top and Bake:
   I sprinkle the top with the remaining mozzarella and Parmesan, followed by breadcrumbs for crunch. I cover the dish with foil and bake for 25 minutes. After removing the foil, I bake it uncovered for another 10–15 minutes until the top is golden and bubbling.
7. Rest and Serve:
   I let the lasagna sit uncovered for 10 minutes before slicing. It helps the layers set and makes serving easier. I like to garnish it with a bit of extra parsley before serving.

Servings and timing

This recipe serves 4 generous portions and takes about 70 minutes total (30 minutes prep, 40 minutes cook). It’s ideal as a main dish for dinner parties or a weekend comfort meal.

Variations

I switch things up depending on what I have:

• Use scallops or lobster meat in place of crab
• Swap ricotta for cottage cheese for a lighter version
• Add spinach or sautéed mushrooms between layers for extra veggies
• Use a homemade Alfredo sauce for extra richness
• Skip breadcrumbs and use extra Parmesan if I want a no-crumb topping

Storage/Reheating

• Refrigerate: I store leftovers tightly covered in the fridge for up to 2 days.
• Freeze: I let it cool completely, then wrap in foil and freeze for up to 1 month.
• Reheat: I reheat slices with a splash of cream in the microwave or cover the entire dish in the oven at 350°F until heated through.

FAQs

Can I use imitation crab?

Yes, it works as a budget-friendly substitute. While the texture is different, it still blends well with the other ingredients.

How do I prevent watery lasagna?

I drain the seafood well and let it cool slightly before layering. Also, resting the baked lasagna before slicing helps keep layers firm.

Can I prepare this in advance?

Definitely. I assemble it a day ahead, cover it tightly, and refrigerate. I bake it fresh when ready to serve.

What sides go with seafood lasagna?

I serve it with lemony green salad, steamed vegetables like broccolini or asparagus, and garlic bread for soaking up any extra sauce.

Can I freeze leftovers?

Yes. I freeze fully cooled portions wrapped well in foil. I thaw in the fridge and reheat gently to preserve the creamy texture.

Conclusion

This Seafood Lasagna with Shrimp and Crab is one of those dishes I pull out when I want to impress—or simply treat myself to something rich and satisfying. The combination of seafood, cheese, and creamy Alfredo is both elegant and comforting. Once baked to golden, bubbly perfection, it’s the kind of meal that turns an ordinary evening into something special. And the best part? It tastes just as amazing the next day.

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