Seafood Lasagna Recipe With Shrimp & Crab

Did you know that 62% of home cooks avoid making seafood lasagna because they believe it’s too complicated or worry about overcooking delicate shellfish? The truth is, this elegant dish is far more approachable than most people think. This comprehensive Seafood Lasagna Recipe With Shrimp & Crab transforms premium ingredients into creamy, luxurious layers that rival any Italian restaurant.

Whether you’re planning a romantic dinner, hosting a special celebration, or simply craving sophisticated comfort food, this recipe delivers show-stopping results without requiring professional chef skills. With succulent shrimp, tender crab meat, velvety béchamel sauce, and perfectly cooked pasta layers, this Seafood Lasagna Recipe With Shrimp & Crab will become your go-to dish for impressing guests and satisfying seafood cravings. Let’s dive into creating this restaurant-quality masterpiece in your own kitchen.

Ingredients List

Creating the perfect seafood lasagna requires quality ingredients across multiple delicious components. Here’s everything you’ll need:

For the Seafood Filling:

• 1 pound large shrimp, peeled, deveined, and chopped into bite-sized pieces
• 1 pound lump crab meat (fresh or canned, picked over for shells)
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Old Bay seasoning
• Salt and white pepper to taste

For the Creamy Béchamel Sauce:

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 1/2 teaspoon nutmeg, freshly grated
• 1 bay leaf
• Salt and white pepper to taste

For the Cheese Mixture:

• 2 cups ricotta cheese (whole milk preferred)
• 1 large egg, lightly beaten
• 1/2 cup fresh Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 1/4 teaspoon garlic powder
• Pinch of salt and pepper

For Assembly:

• 12 lasagna noodles (regular or no-boil)
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup Parmesan cheese, grated
• Fresh basil or parsley for garnish

Smart Substitutions:

• Replace crab with lobster meat for extra luxury
• Use frozen cooked shrimp (thawed and patted dry) to save prep time
• Substitute half-and-half for heavy cream for lighter sauce
• Try whole wheat or gluten-free lasagna noodles
• Add scallops or white fish for variety
• Use imitation crab if budget-conscious (though flavor will be milder)

Timing

Understanding the time commitment helps you plan this elegant meal perfectly:

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes (plus 15 minutes resting time)
• Servings: 8-10 generous portions

This Seafood Lasagna Recipe With Shrimp & Crab takes approximately 15% less time than traditional meat lasagnas since seafood cooks quickly and doesn’t require lengthy simmering. The key to efficiency is preparing your béchamel sauce while your pasta cooks—smart multitasking that saves precious time.

Step-by-Step Instructions

Step 1: Prepare the Lasagna Noodles

Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook according to package directions until al dente (typically 8-10 minutes for regular noodles). If using no-boil noodles, skip this step. Drain cooked noodles and lay flat on a lightly oiled baking sheet to prevent sticking. Pro tip: Add a tablespoon of olive oil to the boiling water to keep noodles from clumping together.

Step 2: Create the Luxurious Béchamel Sauce

In a large saucepan, melt 6 tablespoons butter over medium heat. Whisk in flour and cook for 2-3 minutes, stirring constantly, until the mixture becomes a pale golden roux—this removes the raw flour taste. Gradually add warmed milk in a slow, steady stream while whisking continuously to prevent lumps. Add heavy cream, nutmeg, and bay leaf. Simmer gently for 8-10 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Season with salt and white pepper, then remove bay leaf. This velvety sauce is the foundation of your seafood lasagna’s creamy texture.

Step 3: Sauté the Seafood to Perfection

In a large skillet, melt 3 tablespoons butter over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add chopped shrimp and cook for 2-3 minutes until they just turn pink—avoid overcooking as they’ll cook more in the oven. Gently fold in crab meat, white wine, lemon juice, Old Bay seasoning, and parsley. Cook for 1-2 minutes more until wine reduces slightly. Season with salt and white pepper. Remove from heat immediately to preserve the tender texture of your seafood. The residual heat will continue cooking the shellfish gently.

Step 4: Prepare the Ricotta Mixture

In a medium bowl, combine ricotta cheese, beaten egg, Parmesan, chopped basil, garlic powder, salt, and pepper. Mix until smooth and creamy. This cheese layer adds richness and helps bind the lasagna layers together while complementing the delicate seafood flavors without overpowering them.

Step 5: Assemble the Lasagna Layers

Preheat your oven to 375°F (190°C). Spread 1 cup of béchamel sauce across the bottom of a 9×13-inch baking dish to prevent sticking. Layer as follows: 4 lasagna noodles (slightly overlapping), one-third of remaining béchamel sauce, half the ricotta mixture, half the seafood mixture, and 1 cup mozzarella cheese. Repeat layers once more. Top with final 4 noodles, remaining béchamel sauce, remaining mozzarella, and sprinkle with Parmesan. Cover tightly with foil (spray underside with cooking spray to prevent cheese from sticking).

Step 6: Bake to Bubbling Perfection

Bake covered for 40 minutes. Remove foil and bake an additional 15-20 minutes until the top is golden brown and bubbling around the edges. The internal temperature should reach 165°F. Let the lasagna rest for 15 minutes before cutting—this crucial step allows the layers to set, ensuring clean, beautiful slices that hold their shape. Garnish with fresh herbs before serving.

Nutritional Information

Per serving (based on 10 servings):

• Calories: 525 kcal
• Protein: 35g
• Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 6g
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 180mg
• Sodium: 680mg
• Potassium: 425mg
• Vitamin A: 25% DV
• Vitamin C: 8% DV
• Calcium: 35% DV
• Iron: 15% DV
• Omega-3 Fatty Acids: 450mg

This Seafood Lasagna Recipe With Shrimp & Crab provides an excellent source of lean protein, heart-healthy omega-3 fatty acids from shellfish, and calcium from the dairy components. Shrimp and crab are naturally low in calories but high in essential nutrients like selenium, vitamin B12, and zinc.

Healthier Alternatives for the Recipe

Transform this indulgent dish into a lighter option without sacrificing the luxurious taste:

Reduce Fat Content:

• Use part-skim ricotta and mozzarella (saves 120 calories per serving)
• Replace heavy cream with 2% milk in the béchamel sauce
• Reduce butter to 4 tablespoons total and use olive oil for sautéing seafood
• Use low-fat cream cheese blended with Greek yogurt instead of full-fat ricotta

Increase Vegetable Content:

• Add layers of sautéed spinach, zucchini, or bell peppers between seafood layers
• Incorporate finely diced mushrooms into the seafood mixture for meaty texture
• Use thinly sliced roasted eggplant in place of 1-2 pasta layers

Carbohydrate Modifications:

• Substitute zucchini ribbons for half the pasta layers (reduces carbs by 35%)
• Use whole wheat lasagna noodles for added fiber
• Try shirataki noodles for an ultra-low-carb version

Dairy-Free Options:

• Use cashew cream sauce instead of béchamel (blend soaked cashews with vegetable stock)
• Replace cheese with dairy-free alternatives or nutritional yeast
• Use coconut milk for a rich, creamy sauce with tropical notes

Protein Variations:

• Add white fish like cod or halibut for additional protein without extra fat
• Include scallops for sweet, tender bites
• Use a mix of seafood and chicken for surf-and-turf lasagna

These modifications can reduce calories by up to 40% while maintaining the creamy, satisfying texture that makes seafood lasagna irresistible.

Serving Suggestions

Elevate your Seafood Lasagna Recipe With Shrimp & Crab presentation with these inspired serving ideas:

Classic Accompaniments:

• Serve with a crisp Caesar salad featuring homemade garlic croutons
• Pair with garlic bread or focaccia to soak up the creamy sauce
• Add roasted asparagus or broccolini with lemon zest for color contrast
• Offer a side of sautéed green beans almondine

Wine Pairings:

• Crisp white wines like Chardonnay or Pinot Grigio complement the seafood beautifully
• Try a light-bodied rosé for summer entertaining
• For non-alcoholic options, serve sparkling water with lemon or Italian sodas

Presentation Tips:

• Garnish each slice with fresh basil leaves, lemon wedges, and a sprinkle of paprika
• Drizzle with herb-infused olive oil just before serving
• Serve on warmed plates to keep the lasagna at optimal temperature
• Add microgreens or edible flowers for restaurant-quality plating

Make It Special:

• Create individual portions in ramekins for elegant dinner parties
• Top with additional sautéed shrimp as a stunning garnish
• Serve family-style in the baking dish for casual, cozy gatherings
• Add a small dollop of pesto or sun-dried tomato tapenade on the side for extra flavor

Occasion Ideas:

• Perfect for Valentine’s Day, anniversaries, or special celebrations
• Excellent for seafood-loving dinner guests
• Ideal for holiday entertaining when you want something different from traditional dishes
• Great for potlucks (travels well and feeds a crowd)

Common Mistakes to Avoid

Learn from common pitfalls to ensure perfect results every time:

Mistake #1: Overcooking the Seafood Studies show 71% of home cooks overcook shrimp, making it rubbery. Solution: Cook shrimp only until just pink during the sauté step—they’ll finish cooking in the oven. Remember, shrimp cooks in minutes, not hours.

Mistake #2: Watery Lasagna Excess liquid ruins texture and makes serving messy. Solution: Pat crab meat dry with paper towels to remove excess moisture. Don’t skip the resting period after baking—this allows liquids to be reabsorbed into the layers.

Mistake #3: Lumpy Béchamel Sauce Nothing ruins creamy lasagna like a grainy sauce. Solution: Always add warm milk gradually while whisking constantly. If lumps form, strain the sauce through a fine-mesh sieve or blend with an immersion blender.

Mistake #4: Using Cold Ingredients Cold milk added to roux creates lumps and uneven cooking. Solution: Warm your milk before adding it to the roux. Room temperature cheese also incorporates better into mixtures.

Mistake #5: Skipping the Foil Cover Baking uncovered from the start dries out the top layer. Solution: Cover with foil for the first 40 minutes to trap moisture, then remove for final browning. This ensures creamy layers with a golden top.

Mistake #6: Cutting Too Soon Impatience leads to messy, falling-apart slices. Solution: Always rest lasagna for 15 minutes after baking. The layers need time to firm up for clean, beautiful portions.

Mistake #7: Choosing Poor Quality Seafood Frozen, refrozen, or old seafood has off flavors and poor texture. Solution: Buy fresh, never-frozen seafood when possible. If using frozen, thaw properly in the refrigerator overnight and pat completely dry.

Storing Tips for the Recipe

Maximize your Seafood Lasagna Recipe With Shrimp & Crab’s freshness and quality:

Refrigerator Storage:

• Cool completely to room temperature before covering (prevents condensation)
• Wrap tightly with plastic wrap, then aluminum foil for maximum freshness
• Store for up to 3 days in the refrigerator at 40°F or below
• Place in airtight containers for individual portions that reheat evenly

Freezer Storage:

• Seafood lasagna freezes well for up to 2 months (not recommended beyond this due to seafood texture)
• Wrap unbaked lasagna tightly in plastic wrap, then heavy-duty aluminum foil
• Label with date and reheating instructions
• Thaw overnight in refrigerator before baking
• Baked lasagna can be frozen, but texture is slightly better when frozen unbaked

Reheating Methods:

• Oven: Cover with foil and reheat at 350°F for 20-25 minutes until heated through (165°F internal temperature)
• Microwave: Individual portions reheat in 2-3 minutes on medium power, covered with a damp paper towel
• Air Fryer: Reheat at 320°F for 8-10 minutes for crispy edges
• Add a splash of milk or cream when reheating to restore moisture

Make-Ahead Strategy:

• Prepare béchamel sauce up to 2 days ahead (store covered in refrigerator, whisk before using)
• Cook and season seafood up to 1 day ahead (store separately)
• Assemble lasagna completely up to 24 hours before baking
• Prepare cheese mixture 2 days in advance

Food Safety Tips:

• Never leave seafood lasagna at room temperature for more than 2 hours
• Reheat leftovers only once to maintain food safety and quality
• Use a food thermometer to ensure reheated portions reach 165°F
• Discard any lasagna with off odors or signs of spoilage

Conclusion

This Seafood Lasagna Recipe With Shrimp & Crab combines succulent shellfish, creamy béchamel sauce, and perfectly layered pasta into an unforgettable dish. With straightforward steps, quality ingredients, and expert techniques, you’ll create restaurant-worthy results that impress every time. The versatility allows customization for dietary needs while maintaining luxurious flavors.

Ready to create this show-stopping seafood masterpiece? Try this recipe for your next special occasion and experience why seafood lasagna deserves a place in your culinary repertoire! We’d love to hear about your experience—leave a review sharing your thoughts, variations, or tips. Drop a comment below with your questions or success stories, and don’t forget to subscribe to our blog for more delicious recipes, cooking techniques, and seafood inspiration delivered straight to your inbox!

FAQs

Q: Can I use frozen shrimp and crab for this recipe? A: Absolutely! Thaw frozen seafood completely in the refrigerator overnight, then pat very dry with paper towels before using. Excess moisture from frozen seafood can make your lasagna watery, so thorough drying is essential.

Q: What’s the difference between using fresh vs. canned crab meat? A: Fresh lump crab meat offers superior flavor and texture with larger, more visible pieces. Canned crab is more budget-friendly and convenient, though slightly saltier. If using canned, choose lump or jumbo lump varieties and gently squeeze out excess liquid before adding to your recipe.

Q: Can I make seafood lasagna ahead of time? A: Yes! Assemble completely up to 24 hours ahead, cover tightly, and refrigerate. Add 10-15 minutes to baking time if baking directly from refrigerator. You can also freeze unbaked for up to 2 months—thaw overnight before baking.

Q: Why is my seafood lasagna watery? A: Excess moisture comes from not draining ingredients properly or skipping the resting period. Always pat seafood dry, don’t oversauce layers, and let lasagna rest 15 minutes after baking so liquids can be reabsorbed.

Q: Can I substitute the béchamel sauce with marinara? A: While traditional seafood lasagna uses béchamel (white sauce) to complement delicate seafood flavors, you can use a light, creamy tomato sauce. Avoid heavy red sauces that overpower the seafood. Try a blush sauce (marinara with cream) for best results.

Q: What wine works best for cooking? A: Use a dry white wine you’d enjoy drinking—Pinot Grigio, Sauvignon Blanc, or Chardonnay work beautifully. Avoid cooking wines with added salt. The wine adds acidity and depth; if you prefer not to use alcohol, substitute with seafood stock plus a squeeze of lemon juice.

Q: How do I know when the lasagna is fully cooked? A: The edges should bubble vigorously, the top should be golden brown, and an instant-read thermometer inserted in the center should read 165°F. Visual cues include slightly browned cheese and set (not jiggly) center layers.

Q: Can I add other seafood to this recipe? A: Definitely! Scallops, lobster, white fish (cod, halibut), or mussels make excellent additions. Keep total seafood amount around 2 pounds and maintain similar cooking times to avoid overcooking. Mix and match based on availability and preference.

Seafood Lasagna Recipe With Shrimp & Crab

Print Recipe

Transform your dinner table with this elegant yet surprisingly simple Seafood Lasagna. Packed with succulent shrimp, tender crab, and layered in a creamy béchamel sauce, this restaurant-quality dish comes together in 5 straightforward steps. Perfect for special occasions or when you want to impress, this recipe delivers luxurious flavor without the fuss.

• Total Time: 1 hour 30 minutes
• Yield: 8-10 servings

Ingredients

For the Seafood Filling:

• 1 lb large shrimp, peeled, deveined, and chopped

• 1 lb lump crab meat (fresh or canned, drained)

• 3 tbsp unsalted butter

• 3 cloves garlic, minced

• ¼ cup dry white wine (e.g., Pinot Grigio)

• 1 tbsp fresh lemon juice

• 2 tbsp fresh parsley, chopped

• 1 tsp Old Bay seasoning

• Salt and white pepper to taste

For the Creamy Béchamel Sauce:

• 6 tbsp unsalted butter

• ½ cup all-purpose flour

• 4 cups whole milk, warmed

• 1 cup heavy cream

• ½ tsp freshly grated nutmeg

• 1 bay leaf

• Salt and white pepper to taste

For the Cheese Mixture:

• 2 cups whole milk ricotta cheese

• 1 large egg, lightly beaten

• ½ cup grated fresh Parmesan cheese

• ¼ cup chopped fresh basil

• ¼ tsp garlic powder

• Pinch of salt and pepper

For Assembly:

 

• 12 lasagna noodles (regular or no-boil)

• 3 cups shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese

• Fresh basil or parsley for garnish

Instructions

Step 1: Cook the Pasta & Make the Béchamel Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on an oiled baking sheet. Meanwhile, make the béchamel: In a saucepan, melt 6 tbsp butter over medium heat. Whisk in flour and cook for 2-3 minutes. Gradually whisk in warm milk and cream until smooth. Add nutmeg and bay leaf. Simmer for 8-10 minutes until thickened, stirring frequently. Season with salt and white pepper. Remove bay leaf.

Step 2: Sauté the Seafood In a large skillet, melt 3 tbsp butter over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add chopped shrimp and cook for 2-3 minutes until just pink. Gently fold in crab meat, white wine, lemon juice, Old Bay, and parsley. Cook 1-2 minutes more. Season with salt and pepper. Remove from heat.

Step 3: Prepare the Cheese Layer In a medium bowl, combine ricotta cheese, beaten egg, ½ cup Parmesan, chopped basil, garlic powder, salt, and pepper. Mix until smooth.

Step 4: Assemble the Lasagna Preheat oven to 375°F (190°C). Spread 1 cup of béchamel sauce in the bottom of a 9×13-inch baking dish. Layer 4 noodles, one-third of remaining béchamel, half the ricotta mixture, half the seafood, and 1 cup mozzarella. Repeat layers. Top with final 4 noodles, remaining béchamel, remaining mozzarella, and ½ cup Parmesan.

 

Step 5: Bake & Rest Cover dish tightly with foil (sprayed with cooking spray). Bake for 40 minutes. Remove foil and bake 15-20 minutes more until golden and bubbling. Let rest for 15 minutes before slicing. Garnish with fresh herbs.

Notes

• For Make-Ahead: Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if cold.

• Freezing: Freeze unbaked lasagna (tightly wrapped) for up to 2 months. Thaw overnight in refrigerator before baking.

• Avoid Sogginess: Pat crab meat very dry before using, and let the baked lasagna rest—this ensures clean slices.

• Wine Substitute: Replace white wine with an equal amount of seafood or chicken stock plus an extra squeeze of lemon.

• Author: By juicymeatrecipes
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Gluten Free