Creamy Seafood Lasagna with Shrimp and Crab—rich, cheesy, and perfect for cozy nights or special occasions. A true coastal comfort classic.
Ingredients You’ll Need
This Seafood Lasagna with Shrimp and Crab is all about layering easy, straightforward ingredients that truly shine when brought together. Each component is chosen for the way it adds flavor, texture, or creamy richness—let’s break down what you’ll need and why.
- Lasagna noodles: The backbone of our lasagna, these wide noodles trap all those gorgeous layers and soak up the flavorful sauce.
- Shrimp (1 lb, peeled and deveined): Sweet and juicy, shrimp add a tender bite and undeniable seafood punch to every layer.
- Crab meat (1 lb, lump or claw): The star of the show! Crab brings a delicate, briny taste that’s luxurious in every sense.
- Ricotta cheese (2 cups): Creamy, mild, and perfect for helping bind those layers together while keeping things light in texture.
- Mozzarella cheese (2 cups, shredded): For gooey, stretchy, melty goodness that every lasagna needs.
- Parmesan cheese (1 cup, grated): Adds a sharp, nutty kick that wakes up all the other flavors.
- Alfredo sauce (4 cups): Smooth, buttery, and rich, Alfredo makes this dish especially luscious and full of flavor.
- Heavy cream (1 cup): Enriches the Alfredo sauce even more, giving extra silkiness to each bite.
- Garlic (2 cloves, minced): Infuses the shrimp with irresistible aromatic flavor right from the start.
- Olive oil (1 tablespoon): For sautéing the shrimp and lending a hint of fruity richness.
- Salt and black pepper (to taste): Essential for seasoning every layer to perfection.
- Parsley (1 tablespoon, chopped): A final sprinkling for fresh color and a pop of herbal brightness at the end.
How to Make Seafood Lasagna with Shrimp and Crab
Step 1: Prep and Sauté the Shrimp
Start by preheating your oven to 375°F (190°C), setting the stage for your masterpiece. In a large skillet, heat up the olive oil until it shimmers, then toss in the minced garlic. The fragrance is incredible! Add your shrimp and gently sauté just until they turn pink and curl up—this only takes a few minutes. Sprinkle on a little salt and pepper, then take them off the heat before they’re overcooked. Set aside for layering later.
Step 2: Mix the Ricotta Layer
In a mixing bowl, stir together the ricotta cheese with a pinch of salt and pepper. This quick step ensures the ricotta is seasoned throughout, ready to become the creamy anchor for each layer of your Seafood Lasagna with Shrimp and Crab.
Step 3: Prepare Your Assembly Station
Gather your cooked lasagna noodles, Alfredo sauce, heavy cream, mozzarella, Parmesan, crab meat, and the sautéed shrimp. Grease a 9×13-inch baking pan so you won’t miss a crumb when serving. Having everything at arm’s reach makes assembly quick and enjoyable.
Step 4: Layer the Lasagna
To build the Seafood Lasagna with Shrimp and Crab, spread a thin layer of Alfredo sauce over the bottom of your pan. Lay out enough noodles to cover the sauce. Next, gently spoon over a layer of seasoned ricotta, followed by a scattering of shrimp and crab meat. Sprinkle generously with mozzarella and Parmesan! Repeat the layers—sauce, noodles, ricotta, seafood, and cheeses—until all the ingredients are used up, finishing with a final layer of noodles.
Step 5: Top and Bake
Pour the remaining Alfredo sauce and heavy cream evenly over the top, making sure every noodle is well covered (this keeps them delightfully soft and prevents dryness). Cover the pan with foil and bake for 30 minutes. Then, remove the foil and bake another 10-15 minutes, just until the top is bubbly and golden brown. Your kitchen will smell absolutely heavenly.
Step 6: Rest and Garnish
Once the Seafood Lasagna with Shrimp and Crab is out of the oven, resist the temptation to dig in right away! Let it rest for at least 10 minutes so the layers can settle and slice clean. Before serving, sprinkle over the chopped parsley for a burst of fresh green flavor and a pretty finish.
How to Serve Seafood Lasagna with Shrimp and Crab
Garnishes
This lasagna shines brightest with a sprinkle of fresh chopped parsley, which not only looks beautiful but also brings a little brightness to all that rich creaminess. For extra flair, you can add a few delicate lemon zest curls or a scattering of finely diced red bell pepper to catch the eye and palate. A light drizzle of the Alfredo sauce on the plates before serving each slice makes for restaurant-level presentation.
Side Dishes
Because Seafood Lasagna with Shrimp and Crab is already so creamy and decadent, I love pairing it with simple, fresh sides. A crisp green salad dressed with lemon vinaigrette cuts through the richness, while roasted asparagus or garlicky broccolini is perfect for a pop of color and just the right amount of crunch. And don’t forget a warm, crusty bread to scoop up every last drop of sauce!
Creative Ways to Present
If you’re ready to impress, try assembling individual mini lasagnas in ramekins or mini casserole dishes for a fun, personalized dinner party feel. Or, serve with edible flowers or microgreens to make your Seafood Lasagna with Shrimp and Crab a true showstopper at holidays and celebrations. The beauty of this dish is that it’s already the star—just a little creative touch goes a long way.
Make Ahead and Storage
Storing Leftovers
Leftover Seafood Lasagna with Shrimp and Crab tastes fantastic the next day and stores beautifully. Simply cover the cooled baking dish tightly with foil or transfer portions to airtight containers. It will keep in the refrigerator for up to 3 days—making it a fabulous lunch or easy weeknight dinner option.
Freezing
This dish can be frozen either fully assembled and unbaked, or after baking. To freeze before baking, cover tightly with plastic wrap, then foil, and freeze for up to 2 months. If freezing baked lasagna, let it cool completely, then portion and wrap tightly. Label with the date for best results. When you’re ready, just thaw and follow reheating instructions!
Reheating
For the best texture, reheat leftover or thawed Seafood Lasagna with Shrimp and Crab in a 350°F oven, covered with foil, until hot throughout (around 25-30 minutes for a large pan, less for single servings). Individual portions can also be microwaved in a pinch, though a gentle oven reheat preserves the creamy texture best.
FAQs
Can I use imitation crab in this lasagna?
Absolutely! If fresh or lump crab meat isn’t available or fits your budget, imitation crab makes a perfectly tasty substitute in Seafood Lasagna with Shrimp and Crab. It still adds that sweet, ocean-inspired flavor, and the texture works well with shrimp and cheese.
Do I need to precook the lasagna noodles?
For classic lasagna sheets, it’s best to cook them ahead of time as directed. If you’re using oven-ready noodles, you can skip the boiling step—just add a little extra sauce to ensure they soften completely as the Seafood Lasagna with Shrimp and Crab bakes.
What type of Alfredo sauce works best?
Homemade Alfredo is amazing if you have time, but any good-quality jarred Alfredo sauce works perfectly for this recipe. Creamy, garlicky, and not too thin is the goal—don’t forget to taste and season your sauce as needed!
Can I add other seafood, like scallops or fish?
Yes! Feel free to get creative and add scallops, lobster, or even chunks of mild white fish. Just make sure any seafood you include is pre-cooked and not overdone before layering into your Seafood Lasagna with Shrimp and Crab.
Is there a gluten-free option?
You can easily make this recipe gluten-free by using your favorite gluten-free lasagna noodles. Check that your Alfredo sauce is gluten-free too—after that, you’re all set to enjoy a gluten-free Seafood Lasagna with Shrimp and Crab!
Final Thoughts
It’s impossible not to fall in love with this Seafood Lasagna with Shrimp and Crab—every bite is comforting, flavorful, and elegant all at once. Don’t be surprised if this becomes your go-to for special occasions, gatherings, or just a night in when you want to treat yourself. Give it a try, make it your own, and savor all the goodness the sea has to offer!
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Seafood Lasagna with Shrimp and Crab Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Pescatarian
Description
Creamy Seafood Lasagna with Shrimp and Crab—rich, cheesy, and perfect for cozy nights or special occasions. A true coastal comfort classic.
Ingredients
Pasta
- 12 lasagna noodles, cooked and drained
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat (lump or claw)
Cheeses
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Sauce and Flavorings
- 4 cups Alfredo sauce
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when you assemble the lasagna.
- Sauté the Shrimp: In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp and sauté just until pink and opaque, 2–3 minutes. Season with a pinch of salt and pepper. Remove shrimp from heat and set aside.
- Mix Ricotta: In a medium bowl, combine ricotta cheese with a pinch of salt and black pepper. Stir until smooth and evenly seasoned.
- Layer the Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of Alfredo sauce on the bottom to prevent sticking. Layer cooked lasagna noodles over the sauce, then evenly spread half the ricotta mixture, half the shrimp, and half the crab meat over the noodles. Sprinkle with mozzarella and Parmesan cheese. Repeat the layering (sauce, noodles, ricotta, seafood, cheeses) one more time.
- Add Sauce and Bake: Pour the remaining Alfredo sauce and heavy cream evenly over the assembled lasagna. Cover the dish tightly with aluminum foil.
- Bake Covered: Bake in the preheated oven, covered, for 30 minutes. This allows the flavors to meld and heats everything through without over-browning.
- Finish Baking Uncovered: Remove the foil and continue baking for another 10–15 minutes, until the top is golden and bubbly.
- Rest and Garnish: Remove from the oven and let the lasagna rest for 10–15 minutes before slicing to help it set. Garnish with chopped parsley before serving.
Notes
- You can use a combination of shrimp and scallops or substitute imitation crab if desired.
- Make sure not to overcook the shrimp; they should just turn pink.
- For a homemade touch, use freshly made Alfredo sauce.
- Lasagna can be assembled a day ahead and baked before serving.
- Allowing the lasagna to rest before slicing helps preserve layers.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 580
- Sugar: 4g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 225mg