Masters of kitchen
If you’re craving something elegant yet comforting, Seafood Lasagna with Shrimp & Crab might just become your new favorite indulgence. This luxurious pasta dish layers tender shrimp and sweet crab meat between velvety white sauce, ribbons of pasta, and gooey melted cheese. It’s the ultimate celebration of the ocean—baked until bubbly and golden.
Whether you’re planning a cozy weekend dinner, celebrating the holidays, or impressing guests at your next dinner party, this seafood twist on classic lasagna hits all the right notes. It’s a dish that turns an ordinary evening into something unforgettable.
In this post, you’ll get pro-level tips on selecting the best seafood, crafting a rich and creamy sauce, layering for perfect texture, and avoiding common mistakes like watery lasagna or overcooked shrimp. Let’s dive into the flavors that make this Seafood Lasagna with Shrimp & Crab a true showstopper.
Why You’ll Love This Seafood Lasagna Recipe
This dish combines the best of both worlds: the ocean’s finest flavors and the soul-warming layers of a classic lasagna. The delicate sweetness of shrimp and crab is beautifully balanced with rich béchamel, savory cheese, and al dente pasta. It’s creamy, flavorful, and irresistibly indulgent.
Even better, it’s flexible and can be tailored to suit your tastes—swap in different cheeses, adjust the heat with Cajun spices, or use your favorite sauce base.
Whether you’re hosting a dinner party, planning a romantic seafood dinner at home, or making something special for the holidays, this recipe delivers every time.
Here’s why it stands out:
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Elegant yet cozy – perfect for both casual and upscale meals
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Make-ahead friendly – prep it in advance and bake when ready
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Freezes beautifully – ideal for leftovers or future cravings
Once you taste it, you’ll be dreaming about your next bite.
Best Shrimp and Crab for Seafood Lasagna
When it comes to making unforgettable Seafood Lasagna with Shrimp & Crab, starting with high-quality seafood makes all the difference.
For shrimp, use medium to large raw shrimp that are peeled and deveined. Raw shrimp are better than pre-cooked—they’ll stay tender and soak up more flavor as the lasagna bakes. You can leave them whole for a meaty texture or chop them for better layering.
For crab, lump or claw meat is ideal. They offer sweetness and a rich, delicate texture. Fresh or refrigerated crab meat is preferred, but if needed, high-quality imitation crab can work in a pinch.
Frozen vs fresh? Frozen seafood works just fine—just be sure to thaw it completely and pat dry with paper towels to avoid excess moisture.
Sustainability tip: If available, opt for wild-caught, sustainably sourced seafood for better flavor and environmental impact. Your lasagna—and the planet—will thank you.
Cheese and Sauce: Crafting the Creamy Backbone
What sets this Seafood Lasagna with Shrimp & Crab apart is its luscious, velvety sauce and the perfect cheese blend that ties everything together.
Start with a base of ricotta or mascarpone for creaminess and structure. Ricotta is traditional, while mascarpone adds a slightly richer, buttery finish.
Next, go for low-moisture mozzarella to create that irresistible cheese pull, and finish with freshly grated Parmesan for salty depth and sharpness. You can even sneak in some fontina or Gruyère for extra decadence.
As for the sauce, skip the red marinara this time and embrace a creamy white béchamel or Alfredo sauce. Both pair beautifully with seafood, enhancing rather than overpowering the delicate flavors. Want a touch of Southern flair? Add a dash of Cajun seasoning for heat or lemon zest for brightness.
Pro Tip: Always use freshly shredded cheese—pre-shredded varieties often contain anti-caking agents that affect texture and melt quality.
This trio—rich cheese, creamy sauce, and perfectly cooked seafood—is the magic that makes every bite sing.
Layering Like a Pro: Assembling the Seafood Lasagna
Getting those layers just right is key to a satisfying lasagna that holds together beautifully and showcases the seafood in every slice.
Start by choosing your pasta: oven-ready lasagna noodles are a great shortcut, but if you have time, boiled traditional noodles offer a slightly softer bite. Just be sure to avoid overcooking.
Begin with a thin layer of sauce at the bottom of your baking dish—this keeps the noodles from sticking. Then alternate:
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Pasta
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Sauce
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Shrimp & crab
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Cheese mixture
Repeat until the pan is nearly full, ending with sauce and a generous sprinkle of mozzarella and Parmesan on top.
Don’t overload each layer, especially with the seafood—it’s better to distribute it evenly for flavor in every bite than to crowd it in one section. Press layers gently as you go to remove air pockets and keep things neat.
Balance is the name of the game here!
How to Prevent Watery Seafood Lasagna
There’s nothing worse than slicing into your masterpiece and finding a soupy mess. Luckily, it’s easy to avoid with a few smart steps:
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Drain seafood thoroughly after thawing. Pat it dry with paper towels.
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Strain ricotta in a fine mesh sieve if it’s too wet.
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Avoid high-moisture veggies like zucchini unless they’ve been pre-sautéed and drained.
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Let it rest at least 10–15 minutes after baking—this helps everything set.
These small steps make a big difference in ensuring a creamy, sliceable lasagna that’s full of flavor—not water.
Cooking Time and Doneness Cues
Bake your seafood lasagna at 375°F (190°C) for about 35–40 minutes total.
Cover with foil for the first 25–30 minutes to lock in moisture and prevent overbrowning. Then uncover for the final 10–15 minutes to get that golden, bubbly top layer.
How to know it’s ready:
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Cheese is melted and golden
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Bubbly edges
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Internal temp is 165°F (74°C) for food safety
Once baked, let it rest for 10–15 minutes before slicing. This helps everything hold together and gives the flavors a chance to settle.
Creative Variations to Try
Seafood lasagna is already indulgent, but if you’re feeling adventurous, try one of these fun and flavorful twists:
1. Spicy Cajun Shrimp Lasagna
Craving a kick? Add Cajun seasoning to your shrimp and béchamel sauce for a bold Southern-inspired version. You can also throw in chopped bell peppers or andouille sausage for a Creole flair.
2. Lobster Swap
Elevate your lasagna by using lobster meat in place of crab. It adds a luxurious, buttery flavor that’s perfect for holidays or date night.
3. White Wine & Herb
Deglaze your pan with a splash of white wine when sautéing garlic or shallots. Add chopped fresh herbs like parsley, dill, or tarragon to the sauce for a fragrant finish.
4. Add Veggies
Sautéed spinach, mushrooms, or leeks blend beautifully with the seafood, offering a slight earthiness and extra nutrients without overpowering the dish.
5. Gluten-Free or Keto Noodle Alternatives
Use gluten-free lasagna noodles, zucchini slices, or even thin layers of cauliflower for a low-carb version that still feels indulgent.
These variations keep the spirit of the dish alive while letting you personalize it to your taste.
Make-Ahead, Storage & Freezing Guide
One of the best parts about Seafood Lasagna with Shrimp & Crab is how well it works as a make-ahead meal.
To prep ahead:
Assemble your lasagna up to 24 hours in advance, then cover tightly with foil and refrigerate. Bake as usual, adding a few extra minutes to the cook time if cold from the fridge.
Freezing tips:
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For best results, freeze before baking. Wrap tightly in plastic wrap and foil.
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If already cooked, let it cool completely, then slice and store individual portions.
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Reheat in the oven at 350°F (175°C), covered, until hot throughout—add a splash of milk or cream if it seems dry.
Whether you’re prepping for guests or just want a ready-made dinner in the freezer, this dish is incredibly freezer-friendly.
What to Serve with Seafood Lasagna
This rich, creamy lasagna pairs perfectly with light and refreshing side dishes that cleanse the palate and complement the seafood.
Great pairings include:
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Arugula Salad with lemon vinaigrette – peppery greens balance the creaminess
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Garlic Bread or Focaccia – perfect for soaking up every bit of sauce
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Roasted Asparagus or Broccolini – quick to make, adds a pop of green and texture
Wine Pairings:
Choose wines that don’t overpower the seafood.
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Chardonnay – buttery, oaky notes match the creamy sauce
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Pinot Grigio – light and citrusy, ideal for contrast
Pro Tip: A splash of lemon on your veggies or salad brings harmony to the whole plate.
Expert Tips for Perfect Lasagna Seafood with Shrimp & Crab
To get the absolute best results, follow these trusted tips:
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Use wild-caught shrimp – they’re firmer, more flavorful, and worth the upgrade.
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Don’t skip the sauce layer under the first noodles – it prevents sticking and adds moisture from the bottom up.
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Cover tightly with foil for the first half of baking – it locks in steam and keeps the cheese from burning.
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Add a squeeze of lemon juice before serving – it brightens the whole dish and balances the richness.
These small techniques can take your dish from good to unforgettable.
Troubleshooting Common Issues
Even seasoned cooks run into snags—here’s how to fix the most common problems:
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Too watery? Make sure all ingredients are well-drained and the lasagna rests before cutting.
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Rubbery shrimp? Don’t pre-cook them too long. If small, they can go in raw.
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Bland flavor? Be generous with seasoning in both the sauce and cheese mixture. Try adding garlic, herbs, or a touch of lemon zest.
Being mindful of these details makes a huge difference in your final result.
Nutrition Information (Estimated)
Here’s a general idea of the nutrition per serving (based on 8 servings):
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Calories: 480–520
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Protein: 32g
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Carbohydrates: 28g
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Fat: 25g
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Sodium: ~700mg
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Cholesterol: ~160mg
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Fiber: 2g
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Sugars: 4g
Note: Nutritional values will vary based on ingredient brands, portion sizes, and substitutions.
Final Thoughts – A Seafood Showstopper
This Seafood Lasagna with Shrimp & Crab is more than just a recipe—it’s a celebration of flavor and comfort in one dish. Whether you’re making it for a holiday or a cozy night in, it never fails to impress. Try it, tweak it, and don’t forget to share your version!
FAQs
Can I use imitation crab in seafood lasagna?
Absolutely. It’s an affordable substitute. Just make sure to shred or chop it finely so it blends well with the other ingredients.
Do I need to pre-cook the shrimp before baking the lasagna?
If you’re using small or medium raw shrimp, you can add them directly—they’ll cook through during baking. If using large shrimp or frozen pre-cooked ones, give them a light sauté to prevent excess water.
What type of sauce goes best with seafood lasagna?
Cream-based sauces like béchamel, Alfredo, or a garlic-Parmesan cream work beautifully. They enhance the seafood flavors without overpowering them.
Can I make seafood lasagna ahead of time?
Yes! You can assemble it up to 24 hours in advance and store it in the fridge, or freeze it for up to 2–3 months.
How long does seafood lasagna last in the fridge?
Stored in an airtight container, it stays fresh for 3–4 days. Reheat in the oven or microwave until warmed through.
Lasagna Seafood with Shrimp & Crab
Equipment
- 9x13 inch baking dish
- Medium sauté pan
- Mixing bowls
- Whisk
- Saucepan (for béchamel or Alfredo)
- Foil
- Ladle or large spoon
- Spatula
Ingredients
For the Lasagna:
- 9 –12 lasagna noodles oven-ready or boiled
- 1 lb medium raw shrimp peeled & deveined (chopped or whole)
- 8 oz lump crab meat or imitation crab, chopped
- 1 ½ cups ricotta or mascarpone
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- 2 tbsp chopped parsley or basil optional
- Salt & pepper to taste
For the White Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk or half-and-half
- ½ cup heavy cream optional for extra richness
- 2 cloves garlic minced
- ¼ tsp ground nutmeg optional
- Salt & white pepper to taste
- Optional: 1 tsp Cajun seasoning or lemon zest for extra flavor
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish lightly with butter or oil.
- Make the white sauce: Melt butter in a saucepan, whisk in flour to form a roux. Slowly add milk while whisking to prevent lumps. Add garlic, seasonings, and simmer until thickened (about 5–7 minutes). Remove from heat and stir in cream if using.
- Sauté shrimp (optional): If using large shrimp or frozen, sauté briefly in olive oil until just pink. Do not overcook.
- Mix ricotta with salt, pepper, and herbs (optional).
- Assemble the lasagna:
- Spread a thin layer of sauce on the bottom.
- Layer noodles, sauce, shrimp/crab mixture, ricotta, and mozzarella.
- Repeat until ingredients are used up, ending with sauce and a sprinkle of mozzarella and Parmesan.
- Cover with foil and bake for 25–30 minutes.
- Uncover and bake an additional 10–15 minutes until top is bubbly and golden.
- Let rest 10–15 minutes before slicing and serving.
Notes
- Use wild-caught shrimp for the best flavor and texture.
- You can substitute béchamel with jarred Alfredo in a pinch.
- Add sautéed spinach or mushrooms between layers for extra nutrition.
- Can be frozen before or after baking for up to 3 months.
Nutrition
Conclusion: Dive Into Layers of Creamy Seafood Comfort
Lasagna Seafood with Shrimp & Crab is more than just a recipe—it’s an experience. With every rich, creamy layer, tender bite of shrimp, and sweet flake of crab, you get comfort, elegance, and bold coastal flavor all in one dish. Whether you’re preparing it for a holiday feast, a romantic night in, or simply to treat yourself, this lasagna brings restaurant-quality seafood magic right to your kitchen.
Don’t be afraid to make it your own—add herbs, spice it up, or swap in your favorite seafood. With the pro tips and variations we’ve shared, your version will be just as delicious.
Tried this recipe? I’d love to hear how it turned out for you! Share your thoughts, your own twists, or even a photo in the comments or on social media.
Now, grab that fork and savor every indulgent bite—you deserve it.