Shrimp Crab Lasagna is a delightful twist on a classic Italian favorite, filled with tender shrimp and sweet crab meat layered between sheets of pasta and creamy, cheesy goodness. The rich, creamy sauce and the mix of seafood flavors make it a special dish that feels both comforting and fancy at the same time.
I love making this lasagna when I want to treat myself or impress friends without spending all day in the kitchen. The combination of shrimp and crab gives it a fresh, ocean-inspired taste that’s not overpowering but just perfect. I usually add a bit of garlic and herbs to brighten the flavors, and the melted cheese on top always makes everyone smile.
One of my favorite ways to serve this lasagna is with a simple green salad and some crusty bread to soak up any extra sauce. It’s a meal that works well for family dinners or special occasions, and I find it’s always a hit because it feels like a comforting hug on a plate. If you enjoy seafood and pasta, this recipe will quickly become a go-to in your kitchen!
Key Ingredients & Substitutions
Shrimp and Crab: Fresh or frozen cooked seafood works well. If fresh isn’t available, canned crab meat can be used. Just drain it well to avoid extra moisture.
Ricotta Cheese: This adds creamy texture. If you’re avoiding dairy, try a tofu ricotta or vegan cream cheese alternative.
Béchamel Sauce: It’s a key for creaminess. You can substitute half the milk with cream for a richer sauce or use a dairy-free milk and margarine mix for lactose intolerance.
Lasagna Noodles: No-boil noodles save time but may need extra sauce. Traditional boiled noodles work best for even texture.
Herbs and Lemon Juice: Fresh parsley and lemon brighten the flavors. If fresh is unavailable, dried herbs and a splash of bottled lemon juice do the trick.
How Do You Get a Creamy, Well-Layered Seafood Lasagna?
To build layers that hold together and taste great, follow these tips:
- Cook noodles just right—not too soft—so they don’t fall apart.
- Make sure the béchamel sauce is thick but pourable to hold layers together.
- Gently fold béchamel into the seafood-ricotta mix so it’s creamy but still chunky.
- Layer evenly: sauce, noodles, seafood mix, sauce, repeat.
- Cover lasagna with foil during most baking for moisture, then uncover to brown cheese topping.
- Let it rest after baking to firm up; this makes slicing easier and keeps layers intact.
Equipment You’ll Need
- Large pot – I like using it to boil the noodles easily and in plenty of water so they don’t stick.
- Whisk – makes smooth béchamel sauce without lumps.
- Medium saucepan – perfect for cooking the béchamel and sautéing vegetables.
- Mixing bowls – for combining the seafood, cheese, and herbs easily.
- 9×13-inch baking dish – the ideal size to layer and bake the lasagna evenly.
- Covered foil or baking cover – helps keep the lasagna moist while baking.
Flavor Variations & Add-Ins
- Instead of crab and shrimp, try cooked scallops or lobster for extra richness.
- Add chopped spinach or kale to boost greens; sauté until wilted before layering.
- Mix in a dash of hot sauce or red pepper flakes for a spicy kick.
- Use different cheeses like fontina or asiago for unique flavor profiles.
Shrimp Crab Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles
- 1 lb cooked shrimp, chopped (reserve a few whole for topping)
- 1 lb cooked crab meat, shredded
For the Cheese Mixture:
- 4 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
For the Sauce and Flavor:
- 4 cups béchamel sauce (white sauce)
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup finely chopped carrots (optional)
- 2 tbsp fresh parsley, chopped, plus extra for garnish
- 1 tsp dried thyme or Italian herb blend
- Salt and pepper to taste
- Fresh lemon juice (optional, about 1 tbsp)
- Pinch of nutmeg (optional, for béchamel)
How Much Time Will You Need?
Preparing and assembling this delightful seafood lasagna will take about 40 minutes, including cooking noodles and mixing the filling. Baking time is around 40 minutes, plus an additional 10-15 minutes resting time before serving. Overall, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Lasagna Noodles:
Bring a large pot of salted water to boil. Cook the lasagna noodles according to the package instructions until they are just tender, or ‘al dente.’ Drain them well and rinse with cold water to stop the cooking process. Lay the noodles flat on a lightly oiled baking sheet so they don’t stick together.
2. Make the Béchamel Sauce:
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in ¼ cup of flour and whisk continuously for about 2 minutes to form a roux without browning it. Slowly add 4 cups of warm milk, whisking constantly until the sauce thickens and becomes smooth (about 5-7 minutes). Add salt, pepper, and a pinch of nutmeg if you like, then set aside.
3. Prepare the Seafood Mixture:
Heat olive oil or butter in a skillet over medium heat. Sauté the minced garlic, chopped onion, and carrots until soft and fragrant (about 5-7 minutes). In a large bowl, combine this mixture with chopped shrimp and shredded crab meat. Add ricotta, 1 cup mozzarella, ½ cup Parmesan cheese, fresh parsley, dried thyme, and optional lemon juice. Season with salt and pepper. Gently fold in about 1 cup of béchamel sauce to bind everything together.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce. Spread one-third of the seafood cheese mixture evenly over the noodles, then drizzle with more béchamel sauce. Repeat these layers two more times, with noodles, seafood filling, and sauce. Finish with a top layer of noodles and cover generously with the remaining béchamel sauce. Sprinkle the remaining mozzarella and Parmesan over the top.
5. Bake the Lasagna:
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for another 15 minutes or until the top is bubbly and golden brown.
6. Garnish and Serve:
Allow your lasagna to rest for 10-15 minutes after baking to help it set. Garnish with the reserved whole shrimp and some fresh parsley sprigs. Serve warm, accompanied by a simple green salad or garlic bread for a complete, satisfying meal.
Can I Use Frozen Shrimp and Crab for This Lasagna?
Yes, you can! Just be sure to thaw them completely in the refrigerator overnight or under cold running water, then pat dry to remove excess moisture before using. This helps prevent the lasagna from becoming watery.
Can I Make Shrimp Crab Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and keep it covered in the fridge for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if it’s chilled straight from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions gently in the oven or microwave until heated through.
Can I Substitute the Béchamel Sauce?
If you prefer, you can use a creamy Alfredo sauce or even a white cream cheese sauce instead of béchamel. Just keep in mind béchamel provides a traditional, smooth base that balances the seafood flavors nicely.
