Seafood Lasagna with Shrimp & Crab

Why You’ll Love This Recipe

I love how luxurious this lasagna feels without being overly complicated. The béchamel sauce is infused with seafood flavor, and the layers of shrimp, crab, and melted cheese come together in a way that’s both hearty and refined. It’s a perfect twist on traditional lasagna when I want something extra special, and it makes a showstopping centerpiece for any dinner table.

Ingredients

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

• 1 lb shrimp, peeled and deveined

• 1 lb crab meat (lump or claw)

• 9–12 lasagna noodles (regular or no-boil)

• 1/2 cup butter

• 1/2 cup all-purpose flour

• 4 cups whole milk (warm)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon nutmeg (optional)

• 1/2 cup grated Parmesan cheese

• 2 cups shredded mozzarella cheese

• 1 cup ricotta cheese

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tablespoon olive oil

• Fresh parsley, chopped (for garnish)

Directions

1. I preheat the oven to 375°F (190°C). If I’m using regular lasagna noodles, I boil them according to the package instructions, then drain and set aside.

2. In a skillet, I heat olive oil over medium heat and sauté the onion and garlic until soft. I add the shrimp and cook just until pink—about 2–3 minutes. I stir in the crab and cook for another minute, then remove from heat.

3. To make the béchamel, I melt the butter in a saucepan over medium heat. I whisk in the flour and cook for 1–2 minutes to form a roux. Gradually, I whisk in the warm milk, stirring constantly until the sauce thickens—about 6–8 minutes. I season with salt, pepper, and nutmeg (if using), then stir in the Parmesan.

4. To assemble, I spread a thin layer of béchamel in the bottom of a 9×13-inch baking dish. I layer with lasagna noodles, seafood mixture, a few spoonfuls of béchamel, a dollop of ricotta, and a sprinkle of mozzarella. I repeat this layering 2 more times, finishing with a layer of noodles, the remaining béchamel, and mozzarella.

5. I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake for another 15–20 minutes, until the top is bubbly and golden brown.

6. I let the lasagna rest for at least 10 minutes before slicing. I sprinkle fresh parsley on top just before serving.

Servings and timing

This recipe serves 8–10 people.
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes
Calories per serving: Approximately 510 kcal

Variations

Sometimes I add scallops or diced cooked lobster for an even richer version. I also like to add a layer of sautéed spinach or thinly sliced zucchini for a fresh element. For a spicy kick, I mix a pinch of red pepper flakes into the béchamel.

storage/reheating

I store leftovers tightly covered in the fridge for up to 3 days. To reheat, I bake at 350°F (175°C) for about 20 minutes or until warmed through. It also freezes well—before or after baking—wrapped tightly in foil.

FAQs

Can I use imitation crab?

Yes, but I prefer real crab for the best flavor and texture. Imitation crab works in a pinch if that’s what I have on hand.

Do I need to cook the shrimp before baking?

Yes, I sauté the shrimp briefly just until pink before layering to ensure it’s fully cooked and evenly distributed in the lasagna.

Can I make this lasagna ahead of time?

Absolutely. I assemble it up to a day in advance and refrigerate it, then bake it just before serving. It’s a great make-ahead option for guests.

What kind of crab meat is best?

Lump crab meat gives me nice, meaty bites, but claw meat works well too and is usually more budget-friendly.

How do I prevent the lasagna from getting watery?

I let the seafood mixture cool slightly and avoid overloading the filling. Resting the lasagna after baking also helps everything set nicely.

Conclusion

Seafood lasagna with shrimp and crab is a true comfort dish with a luxurious twist. Rich, creamy, and full of seafood flavor, it’s the kind of meal I make when I want to impress—or just treat myself to something special. Whether for a holiday dinner or a weekend indulgence, it never disappoints.

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