Seafood Lasagna Shrimp Crab

This creamy seafood lasagna with shrimp and crab is the ultimate way to enjoy a restaurant quality meal at home without the fuss, ready in about an hour with just 30 minutes of prep. Packed with tender shrimp, flavorful crab, and layers of cheesy goodness, this easy seafood lasagna recipe balances rich, comforting flavors with elegant touches and works perfectly for both special occasions and busy weeknights. You do not need to hunt for fancy ingredients, and the timing makes it a practical choice for anyone craving classic seafood pasta at home.

Whenever I make this seafood lasagna with shrimp and crab, I am reminded of the first Christmas Eve I served it. Every plate was scraped clean and even the picky eaters asked for seconds, surprised that the dish uses just pantry basics plus frozen seafood. The balance of creamy sauce, gentle seafood, and a bubbly cheese topping makes this a staple in our rotation and a favorite for family gatherings.

Gather Your Ingredients

• Lasagna noodles, cooked al dente: Ensures the noodles hold up after baking; you can use regular or gluten free as needed for your dietary preference
• Cooked shrimp, peeled and chopped: Provides a sweet, tender seafood bite throughout every slice; look for small or medium shrimp for best texture and even distribution
• Imitation crab meat, chopped: Adds classic seafood flavor affordably and is easy to find; real lump crab also works if you want to splurge or need a gluten free alternative
• Butter: Adds richness and helps sauté aromatics for building a flavorful béchamel style white sauce
• Fresh garlic, minced: Infuses warmth and aroma instantly; fresh garlic is preferred, but pre minced works in a pinch
• Onion, finely chopped: Provides subtle sweetness and depth to the sauce; use yellow or sweet onions for best results
• All purpose flour: Key for thickening the sauce; gluten free flour works equally well if you need an alternative
• Milk (whole or 2 percent): Builds creaminess in the sauce without becoming too heavy; unsweetened plant milk substitutes for dairy free diets
• Heavy cream: Ensures a silky, indulgent texture; you can substitute half and half or coconut cream for dairy free needs
• Ricotta cheese mixed with egg: Creates a creamy, sliceable layer that helps hold the lasagna together; cottage cheese offers a lighter swap
• Shredded mozzarella cheese: Classic pull apart cheese on top; look for low moisture for best melt and browning
• Grated Parmesan cheese: Adds nutty, sharp bite that deepens the cheesy layers; freshly grated is best for flavor, but pre-grated works when you are in a hurry
• Salt and black pepper: Balances all the flavors in both sauce and filling; taste as you go for perfect seasoning
• Fresh parsley (optional): Garnish that brings bright color and a fresh lift to each serving; completely optional if you want to skip herbs

How to Make Seafood Lasagna with Shrimp & Crab

Prepare the Oven and Baking Dish:

Preheat your oven to 350°F and lightly grease a 9 by 13 inch baking dish with butter or nonstick spray. Beginning with a hot oven allows the cheese topping to become bubbly and golden while the layers bake evenly for best results.

Sauté the Aromatics for Maximum Flavor:

Melt the butter in a large skillet over medium heat, then add the minced garlic and chopped onion. Cook for 3 to 4 minutes, stirring occasionally, until the onion turns translucent and the kitchen fills with a buttery, fragrant aroma. Avoid browning the garlic, as this can add a bitter note.

Make a Roux and Build the Sauce:

Sprinkle the flour over the sautéed aromatics and stir for about 1 minute. The mixture will look paste like, which helps cook off any raw flour taste. Gradually whisk in the milk and heavy cream, making sure to break up any lumps, and let this simmer for 5 to 6 minutes until thickened. Season generously with salt and black pepper, aiming for a smooth, creamy white sauce that coats a spoon.

Add Seafood for a Protein Packed Filling:

Stir in the chopped shrimp and imitation crab to the white sauce and let the mixture cook gently for another 2 to 3 minutes. This infuses the sauce with rich seafood flavor while avoiding overcooked, rubbery shrimp. Turn off the heat and set aside for assembly.

Prepare the Ricotta Layer:

In a small bowl, combine ricotta cheese with a large egg and mix until smooth. This creamy mixture helps the lasagna layers set up and slice beautifully after baking.

Begin Layering the Lasagna:

Spread a thin layer of the seafood sauce in the bottom of your prepared baking dish to prevent sticking and distribute flavor to every bite. This sets the foundation for the pasta layers above.

Build the Cheese and Seafood Layers:

Lay three cooked lasagna noodles onto the base sauce, cover with half the ricotta mixture, then top with a generous spoonful of seafood sauce. Sprinkle with shredded mozzarella and Parmesan. Repeat these layers so you end up with two full stacks of noodles, ricotta, sauce, and cheese.

Add the Final Layers:

Top with the last three noodles, cover with remaining seafood sauce, and finish strongly with the rest of the mozzarella and Parmesan cheese to ensure a bubbly golden top when baked.

Bake to Perfection:

Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese is melted and the top is golden brown with bubbling edges, signaling the lasagna is ready to serve.

Let Rest and Garnish:

Remove from the oven and let the lasagna rest for at least 10 minutes before slicing. This resting period helps the layers firm up so your pieces come out clean and beautiful. Garnish with fresh chopped parsley for extra color and a touch of brightness if desired.

I always hunt for sweet wild shrimp when I am planning this recipe, and it makes all the difference in the seafood flavor. One of my fondest memories is sharing this seafood lasagna at our first Christmas Eve together—every plate was spotless and my family still talks about that night. It is a dish that feels both festive and comforting, and balancing creamy sauce with delicate seafood makes it special year round.

Smart Swaps and Variations

This seafood lasagna with shrimp and crab adapts easily to dietary needs and ingredient availability. You can swap imitation crab for real crab if it is on hand, or mix in scallops, lobster, or even flaked fish for a richer medley. For a gluten free version, use certified gluten free lasagna noodles, and to make it dairy free, try coconut milk in place of dairy cream and your favorite plant based cheese. Layering in fresh spinach or sautéed mushrooms adds a serving of veggies, while spring asparagus makes a great seasonal addition.

How to Store and Reheat Seafood Lasagna with Shrimp & Crab

To store, cool the seafood lasagna completely before covering tightly. In the refrigerator, leftovers will remain fresh for up to three days in a covered dish, while individually wrapped slices freeze beautifully for up to three months. When reheating, cover the lasagna with foil and warm in a 350°F oven—about 20 minutes for single pieces or 30 minutes for a whole pan—to keep the cheese melty and noodles moist. If frozen, thaw in the fridge overnight before reheating for even heating and best texture.

What to Serve with Seafood Lasagna with Shrimp & Crab

Pair seafood lasagna with light, fresh sides to balance its richness. Crisp green salads with a lemon vinaigrette, garlic sautéed green beans, or roasted asparagus make excellent companions for texture and flavor contrast. For festive occasions, serve with crusty bread to soak up any extra sauce and a chilled glass of sparkling white wine—perfect for a celebration or upscale weeknight dinner.

Nutritional Benefits

Seafood lasagna with shrimp and crab is surprisingly nutritious, balancing lean, high quality protein from seafood with calcium rich cheese for bone health. Each hearty slice delivers about 25 grams of protein and supports a lighter, lower red meat diet. Thanks to adaptable ingredients, the recipe easily accommodates gluten free or dairy free needs without losing taste or texture.

Recipe Success Tips

If you ever struggle with watery, bland, or messy lasagna slices, these pro tips save the day. Always drain your seafood mixture thoroughly before assembling to avoid soupy layers. Cook noodles just until al dente and let the baked lasagna rest uncovered for at least 10 minutes to achieve clean, well defined servings. If you are missing a 9 by 13 inch pan, dividing the recipe into two smaller baking dishes is a stress free solution that maintains quality.

This seafood lasagna with shrimp and crab is my favorite way to bring a sense of occasion and restaurant flair to both holiday feasts and busy weeknights. Give it a try for your next gathering or family dinner and enjoy rave reviews from everyone at the table.

Common Questions About This Recipe

→ Can I use real crab instead of imitation?

Yes, real crab adds a richer flavor and texture. Adjust salt to taste if swapping for fresh crab meat.

→ Can I make this dish ahead of time?

Absolutely. Assemble ahead, cover, and refrigerate. Bake just before serving for best texture.

→ What other seafood can I include?

Scallops or lobster can be added for even more luxurious layers. Cook and chop before layering.

→ How do I prevent watery lasagna?

Use well-drained seafood and thickened sauce. Let rest before cutting to help set the layers.

→ What sides pair well with this dish?

Serve with garlic bread, a crisp green salad, or roasted vegetables to complement the creamy seafood.