Name: Seafood Lasagna with Crab and Shrimp Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 lb imitation crab meat - flake style (or jumbo lump crabmeat); 1 lb large uncooked red shrimp (peeled and deveined); 3 garlic cloves (peeled and minced); 2 tbsp olive oil; 2 tbsp lemon juice (about ½ lemon); 1 tsp grated lemon zest (½ lemon); 1/4 cup Italian parsley (finely chopped); 2 cups grated mozzarella cheese; 8 slices smoked provolone cheese (or 1 cup shredded); 1/4 cup grated parmesan cheese; 1 15 oz container ricotta cheese (regular or lowfat); 2 large eggs (beaten); 5 tbsp unsalted butter; 1/2 cup all purpose flour; 4 cups whole or 2% milk; 1/2 tsp salt; 1/4 tsp pepper; Pinch of nutmeg; 1 lb box of lasagna noodles

There’s just something about layers of creamy cheese, tender seafood, and delicate pasta that feels like a little celebration on your plate. This Seafood Lasagna with Crab and Shrimp Recipe is my go-to when I want to impress without stressing in the kitchen. It’s that perfect blend of comforting and fancy that everyone will rave about.

A glass baking dish holds a creamy layered pasta dish with four visible layers. The top layer is a golden, slightly browned cheese crust with small green herb pieces sprinkled on top. Below it are wide, flat pasta sheets that are pale yellow and glossy. Between the pasta layers, there are white creamy sauce layers mixed with chunks of white and pink seafood pieces. A sprig of green herbs decorates the middle of the upper surface. The dish is placed on a white marbled surface with a soft gray and white cloth in the background. A metal spatula lifts a slice, showing the layers clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Seafood Lasagna with Crab and Shrimp Recipe
Top Tip
How to Serve Seafood Lasagna with Crab and Shrimp Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Seafood Lasagna with Crab and Shrimp Recipe

Why You'll Love This Recipe

Let me tell you, this Seafood Lasagna with Crab and Shrimp Recipe quickly became a favorite in my house. It’s surprisingly simple to make but delivers layers of flavor you’d expect at a high-end restaurant without the fuss.

Decadent yet approachable: Creamy béchamel sauce blends perfectly with fresh seafood for a luscious bite every time.
Fresh seafood flavor: Using shrimp and crab gives a bright, sweet profile that’s far from heavy.
Make-ahead friendly: You can prep this in advance and bake when you’re ready, a lifesaver for busy days or guests.
Customizable layers: You get to play with cheese types and even try different shellfish based on what you have.

Ingredients & Why They Work

This Seafood Lasagna with Crab and Shrimp Recipe brings together ingredients chosen to create a perfect balance of creaminess, texture, and bright freshness. Here’s why each one is worth paying attention to when shopping:

Flat lay of a stack of wide, flat uncooked lasagna noodles, a pile of bright red large raw shrimp peeled and deveined, flaky white imitation crab meat, three peeled garlic cloves, a small white bowl of golden olive oil, a small white bowl of pale yellow lemon juice, a halved fresh lemon showing pulp, a small white bowl with fine grated lemon zest, a small white bowl filled with finely grated mozzarella cheese, a neat stack of pale yellow smoked provolone cheese slices, a small white bowl of grated Parmesan cheese, a small white bowl with creamy ricotta cheese, two whole brown eggs with clean shells, a small white bowl of chopped fresh Italian parsley, a small white bowl of whole milk, a small white bowl of pale yellow unsalted butter pieces, a small white bowl of all-purpose flour, a small white bowl with fine white salt, a small white bowl with ground black pepper, and a small pinch of ground nutmeg powder placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lasagna noodles: Go for the standard box, but make sure to cook them just until al dente so they hold their shape through baking.
Imitation crab meat or jumbo lump crab: Jumbo lump is worth the splurge for richness, but flaked imitation crab works well and is easier on the budget.
Large shrimp: Fresh or thawed, peeled and deveined shrimp are easiest—shrimp cook quickly and add texture contrast.
Garlic: Minced fresh garlic gives that aromatic punch that paired with seafood feels luxurious.
Olive oil: Use a good quality extra virgin for flavor in the sauté.
Lemon juice and zest: These bring brightness and cut through the richness beautifully.
Various cheeses (mozzarella, provolone, parmesan, ricotta): Each adds a unique texture and flavor—from gooey meltiness to salty, nutty depth.
Eggs: These help bind the ricotta cheese layer sturdily during baking.
Italian parsley: Fresh parsley adds a subtle herbaceous touch that lifts the dish.
Milk, butter, flour: These are your base for the béchamel sauce that makes this lasagna so creamy and smooth.
Seasonings (salt, pepper, nutmeg): Don’t overlook a pinch of nutmeg in the béchamel—it’s a classic addition that enriches the sauce perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Seafood Lasagna with Crab and Shrimp Recipe is how easy it is to tweak. Whether you want to add more heat, swap in different seafood, or adapt for special diets, it’s a forgiving recipe that invites your creativity.

Variation: I sometimes add a handful of fresh spinach or kale between the layers for a pop of color and nutrients—it blends right in with the creamy sauce.
Dairy-free option: Try substituting the cheeses with plant-based alternatives and use full-fat coconut milk for the béchamel. It changes the flavor but keeps that luxurious texture.
Extra spice: Add a pinch of red pepper flakes when sautéing the shrimp and garlic if you’re into a little kick.
Different seafood: Scallops or lobster chunks can make it even more special if you want to impress.

Step-by-Step: How I Make Seafood Lasagna with Crab and Shrimp Recipe

A white plate holds a layered dish of creamy lasagna with three visible layers. The bottom layer shows a mix of white sauce and pinkish crab stick pieces. The middle layer is made of smooth white cheese and sauce, while the top layer is a golden-brown baked cheese sheet with herbs scattered on it. On top of the lasagna sit two cooked shrimp, light pink with red accents, curled neatly. A fresh green parsley sprig decorates the side on the plate. The scene is set on a white marbled surface with blurred background elements like bread on a wooden board and another parsley sprig. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Noodles and Baking Dish

First things first, preheat your oven to 375°F and lightly grease a 13x9 inch baking dish with non-stick spray. While that’s heating, boil your lasagna noodles until they’re just al dente—don’t overcook! Drain them well and lay them flat on wax paper to cool and keep from sticking. Trust me, this little step saves a lot of frustration when layering later.

Step 2: Make the Creamy Béchamel Sauce

In a medium saucepan, melt your butter over medium heat. Whisk in the flour until it turns into a smooth paste—this is what thickens your sauce. Slowly add the milk, whisking the whole time, so you get a beautiful creamy sauce without lumps. Stir constantly for about 10 minutes until thick, but don’t let it boil. Finish seasoning with salt, pepper, and a tiny pinch of nutmeg—it’s subtle but magical.

Step 3: Sauté Shrimp and Garlic, Then Mix with Crab

Heat olive oil in a skillet over medium heat and add minced garlic. Let that fragrance build for just about 30 seconds, then add the shrimp. Cook until they're pink and opaque, about 2-3 minutes each side. Remove shrimp to a bowl; let cool slightly, then roughly chop. Mix the shrimp with your crab meat, fresh lemon juice, and lemon zest. This mingle of flavors will bring a delicious brightness to your layers.

Step 4: Prepare the Ricotta Mixture

In a separate bowl, combine ricotta cheese with beaten eggs and grated Parmesan. This blend not only adds richness but helps the cheese layer set up beautifully when baked. Add finely chopped Italian parsley for freshness and a lovely green fleck throughout.

Step 5: Layer Your Lasagna

Now for the fun part! Start by spreading a thin layer of béchamel sauce on the bottom of your dish. Lay down noodles to cover. Spoon on a generous layer of the ricotta mixture, then sprinkle with the seafood blend. Top with slices of smoked provolone and a layer of mozzarella for that perfect melt. Repeat the layers until you run out of ingredients, finishing with béchamel and a good sprinkle of parmesan on top. This layered approach ensures every bite has a bit of everything.

Step 6: Bake Until Bubbly and Golden

Cover the dish with foil and bake at 375°F for about 30 minutes. Then remove the foil and let it bake another 15 minutes or so until the top is golden and bubbly. Let it rest for 10 minutes before serving—this helps it set and makes slicing so much easier. Patience here is key!

Top Tip

Over the years, I’ve learned a few things that took this Seafood Lasagna with Crab and Shrimp Recipe to the next level—and they make a noticeable difference every single time.

Don’t skip letting the layers rest: I know it’s tempting to dig right in, but waiting 10 minutes after baking lets everything firm up, so your lasagna slices beautifully without collapsing.
Use fresh lemon zest: It brightens the seafood mixture in a way bottled lemon juice just can’t replicate—so worth the extra minute of prep.
Chop shrimp after cooking: This keeps them juicy and ensures you don't end up with spongy bits lost in the layers.
Layer cheese thoughtfully: Putting smoked provolone under mozzarella adds depth and a smoky richness that’s a surprising highlight.

How to Serve Seafood Lasagna with Crab and Shrimp Recipe

Garnishes

I usually sprinkle extra chopped Italian parsley on top just before serving—it adds a fresh note and makes the presentation pop. A light drizzle of high-quality olive oil or a few lemon wedges on the side also adds a lovely finishing touch that guests appreciate.

Side Dishes

Your typical Caesar salad or even a crisp arugula salad with shaved Parmesan pairs beautifully: the peppery greens cut through the richness of the lasagna. For sides, I love a warm crusty bread to mop up any extra sauce and a light lemony vegetable like roasted asparagus or green beans.

Creative Ways to Present

For special occasions, I sometimes split the lasagna into individual ramekins to give everyone their own perfect portion. It’s a fun way to dress it up and easy to serve. Garnishing each with a tiny sprig of fresh dill or a thin lemon slice adds a classy, restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

I store any leftovers tightly covered in the fridge—either with a lid or aluminum foil. It stays fresh and flavorful for up to 3 days, though I’ve rarely ever had any survive that long!

Freezing

This lasagna freezes well if you want to prep ahead or save part for another day. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat covered with foil at 350°F for about 20 minutes until warmed through to keep it moist. If reheating single portions, the microwave works fine—just cover loosely and heat in short intervals for best results.

Frequently Asked Questions:

Can I use fresh crab instead of imitation crab in this seafood lasagna?

Absolutely! Fresh jumbo lump crab adds amazing flavor and texture. Just make sure to pick through it to remove any shell fragments and gently fold it into the shrimp mixture to keep those sweet lumps intact.

Is it necessary to use eggs in the ricotta mixture?

The eggs help bind the ricotta, so the layers set nicely when baked. If you prefer to leave them out, the lasagna may be a bit softer and less structured but will still be delicious.

Can I prepare this seafood lasagna ahead of time?

Yes! You can assemble it a day in advance, cover, and refrigerate. Just add a few extra minutes to the baking time if it's going straight from fridge to oven.

What’s the best way to avoid the lasagna becoming soggy?

Cooking the noodles just al dente and making sure your béchamel and seafood aren’t too watery helps keep the layers firm. Also, letting the lasagna rest after baking helps the layers set up nicely, preventing sogginess.

Final Thoughts

I hope you give this Seafood Lasagna with Crab and Shrimp Recipe a whirl—it truly feels like an indulgence without being intimidating. Whether you’re cooking for a special occasion or just want to treat yourself on a weekend, it’s a dish that brings joy with every bite. I still remember the first time I made it for friends and the compliments that followed—there’s nothing quite like sharing a homemade meal that tastes like it’s come from a five-star kitchen. You’ll be proud of this one, I promise!