Name: Seafood Lasagna with Crab and Shrimp Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 lb. box of lasagna noodles; 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); 4 cups whole or 2% milk; 5 tbsp unsalted butter; ½ cup all purpose flour; ½ tsp salt; ¼ tsp pepper; Pinch of nutmeg; 2 cups grated mozzarella cheese; 8 slices smoked provolone cheese (or 1 cup shredded); ¼ cup grated Parmesan cheese; 1 15 oz container ricotta cheese (regular or lowfat); 2 large eggs (beaten); ¼ cup Italian parsley (finely chopped)

There’s something irresistibly comforting about layers of cheese, noodles, and seafood mingling in one dish. This Seafood Lasagna with Crab and Shrimp Recipe brings together tender shrimp, flavorful crab, and a dreamy creamy sauce that turns dinner into a special occasion without any fuss.

A close-up of a glass baking dish with creamy white lasagna being lifted with a fork. The lasagna has several layers visible: golden-brown melted cheese on top with small green herb pieces, thin light yellow pasta sheets in multiple layers, and a creamy sauce mixed with white cheese and pieces of pink seafood inside. The top layer has some browned spots from baking. The dish is placed on a white marbled surface with a blurred background showing a kitchen towel and a wooden cutting board. 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

Whipping up this Seafood Lasagna with Crab and Shrimp Recipe quickly became one of my go-to dishes for weeknight dinners and impressing guests alike. The balance of delicate seafood with creamy cheese layers just feels so indulgent and yet approachable.

Decadent yet simple: It’s a sophisticated dish that doesn’t require hours or complicated prep, so you get a show-stopping dinner without stress.
Perfect seafood combo: Mixing crab and shrimp gives you a wonderful mix of textures and flavors that sing together beautifully.
Creamy homemade sauce: The rich, velvety béchamel sauce is infused with just a hint of nutmeg, making the layers luscious and unmatched by store-bought alternatives.
Flexible and customizable: You can easily swap seafood or cheeses to fit your pantry or preferences, making this recipe a real crowd-pleaser.

Ingredients & Why They Work

Each ingredient in this seafood lasagna plays a specific role in building layers of flavor and texture. Using fresh or good-quality seafood and balancing cheeses makes all the difference here.

Flat lay of peeled and deveined large red shrimp, flaked imitation crab meat, uncooked flat rectangular lasagna noodles, three peeled garlic cloves, a small white bowl of golden olive oil, a small white bowl of pale yellow lemon juice, half a lemon with visible zest, a small pile of grated mozzarella cheese, eight slices of smoked provolone cheese loosely stacked, a small pile of grated parmesan cheese, a simple white ceramic bowl filled with smooth ricotta cheese, two whole uncracked brown eggs, a small handful of finely chopped Italian parsley, a small white bowl of whole milk, a small white bowl of unsalted butter cubes, a small white bowl of all-purpose flour, sprinkled salt and black pepper in small white bowls, and a tiny pinch of nutmeg on a white ceramic dish all arranged in perfect symmetry, 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: I prefer a sturdy noodle that can hold up to the moist fillings without falling apart — al dente is key here.
Crab meat: Jumbo lump if you can afford it, but flaked imitation crab works really well too — just make sure it’s good quality for real flavor impact.
Large shrimp: Peeled and deveined, I like them plump and fresh or thawed if frozen; they add that sweet briny bite.
Garlic: Minced for that warm aroma, it’s the subtle but essential background note.
Olive oil: Use good quality for sautéing shrimp and garlic to add a bit of richness without overpowering the seafood.
Lemon juice and zest: The fresh citrus brightens the seafood layers and totally elevates the dish.
Mozzarella cheese: Melty and mild, it helps that gooey stretch we all love.
Smoked provolone cheese: Adds subtle smoky depth—you can swap for shredded if slices aren’t handy.
Parmesan cheese: Adds savory umami for complexity.
Ricotta cheese: Creamy and mild, it lightens the texture and binds the layers nicely.
Eggs: Beat into the ricotta to help it set and keep the texture smooth after baking.
Italian parsley: Freshly chopped for a pop of color and fresh herbaceous flavor.
Milk and butter: Base of the béchamel sauce, making it rich and velvety.
All-purpose flour: Thickens the sauce so it coats every bite perfectly.
Salt, pepper, and nutmeg: The tiny pinch of nutmeg is a classic béchamel trick — it adds warmth without overpowering the seafood.

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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

I love tossing in a handful of fresh spinach or substituting part of the shrimp for scallops when I want to mix things up — the base recipe really welcomes your personal twist to make it your own.

Variation: I once tried adding a bit of smoked paprika to the béchamel — it gave just a touch of warmth and paired spectacularly with the smoked provolone.
Dietary swaps: To make it lighter, I use low-fat ricotta and milk and skip the provolone for just mozzarella, and it still tastes indulgent.
Seasonal touches: In spring, I add fresh peas between layers for a sweet pop that brightens every bite.

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

The dish shows a three-layered lasagna slice on a white plate with a white marbled surface underneath. The bottom layer has light pink and white pieces that look like seafood mixed in creamy white sauce. The middle pasta layer is pale yellow with some melted cheese and sauce spilling out. The top pasta layer is golden brown, grilled slightly with melted cheese on top. Two pink and white cooked shrimp rest on the top center. There are a few green parsley leaves placed around the lasagna slice for garnish. In the background, part of a white baking dish with more lasagna and a wooden board with bread slices are visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Boil and prep your noodles

First things first, get your water boiling and cook those lasagna noodles just until al dente — you want them tender but with a slight bite so they don’t turn mushy after baking. Drain them carefully and lay each strip on wax paper sheets so they don’t stick together while cooling. This little step saved me once when I rushed and had a sticky, clumpy mess to deal with!

Step 2: Make your creamy béchamel sauce

In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook it a minute or two to get rid of the raw taste. Then add milk gradually while whisking to avoid lumps. Keep stirring over medium heat until the sauce thickens into a silky texture—typically about 10 minutes. Be careful not to let it boil, or it might curdle. After removing from heat, season with salt, pepper, and a pinch of nutmeg for that classic warmth.

Step 3: Cook the shrimp and combine seafood

Heat olive oil in a large skillet, then add minced garlic and shrimp. Sauté until shrimp turn opaque and pink—about 2-3 minutes per side. Don’t overcook, or they’ll get rubbery! Let shrimp cool slightly before roughly chopping. Toss chopped shrimp with crab meat, lemon juice, and lemon zest to brighten all those ocean flavors.

Step 4: Mix the ricotta filling

In a separate bowl, combine ricotta cheese with beaten eggs and Parmesan. This mixture will hold the lasagna’s layers together with creamy, cheesy goodness. Adding eggs is my trick to avoid a runny mess when slicing into the lasagna later.

Step 5: Assemble your layers

Grab your buttered 13x9 inch baking dish and start layering: a spread of béchamel sauce at the bottom, then noodles, seafood mix, dollops of ricotta mixture, slices of smoked provolone, and mozzarella cheese. Repeat until you use all your filling, finishing with a generous sprinkle of mozzarella and parmesan on top. Don’t be shy with the cheese — it makes the topping golden and bubbly.

Step 6: Bake to perfection

Bake uncovered in a 375°F oven for about 45 minutes, until bubbly and golden brown on top. If it starts to color too quickly, lightly tent with foil. Let it rest 10-15 minutes before slicing to let the layers set up — this helps keep the lasagna intact on your plate. From personal experience, patience here really pays off!

Top Tip

After making this recipe several times, I’ve learned a few things that will make your Seafood Lasagna with Crab and Shrimp Recipe turn out perfectly every time. Don’t overlook these little nuggets to save you from common pitfalls!

Don’t skip the wax paper: Laying out cooked noodles on wax paper prevents them from sticking — trust me, it’s worth the extra step and saves frustration during assembly.
Low and slow on the béchamel: When cooking the sauce, stir constantly and keep the heat medium so the flour doesn’t clump or burn — it’s the base of your creaminess.
Rest before slicing: Always let the lasagna cool a bit after baking; I’ve found cutting it too soon causes all those luscious layers to slide out.
Fresh lemon zest: Adding lemon zest to the seafood mixture brightens and balances the richness; don’t skip it!

How to Serve Seafood Lasagna with Crab and Shrimp Recipe

Garnishes

I like to sprinkle this lasagna with freshly chopped Italian parsley right before serving for a fresh pop of green and brightness. A light drizzle of extra virgin olive oil or a little squeeze of lemon juice on the side can also elevate the dish and cut through the richness beautifully.

Side Dishes

This seafood lasagna pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette or roasted asparagus tossed with lemon and garlic. For something heartier, garlic bread or a warm loaf of crusty baguette is always welcome to soak up any extra sauce.

Creative Ways to Present

For a special occasion, try serving the lasagna in individual portions baked inside small ramekins — it looks elegant and makes plating super easy. I also enjoy topping each serving with a lemon twist or a seafood skewer alongside for an eye-catching finish when entertaining guests.

Make Ahead and Storage

Storing Leftovers

I always let leftovers cool fully before covering tightly with plastic wrap or storing in an airtight container in the fridge. This recipe holds up well for 3-4 days, and the flavors actually meld and deepen after resting.

Freezing

If you want to make it ahead for a party or dinner prep, this lasagna freezes beautifully. I recommend assembling but not baking, then wrapping tightly with foil and plastic wrap before freezing. When you’re ready, thaw overnight in the fridge and bake as usual, adding a little extra baking time.

Reheating

To reheat, I cover the leftovers with foil and warm in a 350°F oven until heated through—about 20-25 minutes. Avoid microwaving if you can; the oven keeps the layers intact and the sauce creamy without drying out.

Frequently Asked Questions:

Final Thoughts

This Seafood Lasagna with Crab and Shrimp Recipe has been one of those dishes that always impresses, yet it never feels intimidating. It reminds me of cozy family dinners with a little touch of elegance. I hope you find as much joy making and sharing it as I do — it truly turns any meal into a celebration, even on a regular Tuesday night.