Creamy Layered Seafood Lasagna with Shrimp and Crab is one of my favorite comfort food recipes when I want something rich, cheesy, and satisfying. I combine tender shrimp, sweet crab meat, creamy Alfredo sauce, and a blend of three cheeses between layers of perfectly cooked lasagna noodles. Every bite is packed with creamy seafood flavor, making it a wonderful choice for family dinners, special occasions, or weekend meals.
Why I’ll Love This Recipe
I love how this seafood lasagna brings together the delicate flavors of shrimp and crab with a rich Alfredo sauce and plenty of cheese. The creamy ricotta filling keeps every layer soft and flavorful, while the golden breadcrumb topping adds the perfect crunch. I also appreciate that this recipe can be prepared ahead of time, making dinner less stressful when entertaining guests or serving a family meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 lasagna noodles
1 lb shrimp, peeled and deveined
1 lb crab meat
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups Alfredo sauce
1 cup heavy cream
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
1/2 cup breadcrumbs
Directions
I preheat the oven to 375°F (190°C) and cook the lasagna noodles according to the package directions. After draining them, I set them aside.
Then I heat the olive oil in a large skillet over medium heat and sauté the minced garlic for about one minute until fragrant.
I add the shrimp and cook for 3 to 4 minutes until they turn pink and opaque. Then I stir in the crab meat, salt, black pepper, and red pepper flakes, cooking everything together for another 2 to 3 minutes before removing the skillet from the heat.
In a mixing bowl, I combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, heavy cream, and chopped parsley until the mixture is smooth.
I spread a thin layer of Alfredo sauce over the bottom of a 9×13-inch baking dish.
I place a layer of lasagna noodles over the sauce, then spread one-third of the cheese mixture, one-third of the seafood mixture, and drizzle more Alfredo sauce on top.
Then I repeat these layers two more times, finishing with a final layer of noodles covered in Alfredo sauce.
I sprinkle the remaining mozzarella cheese and Parmesan cheese over the top, then finish with an even layer of breadcrumbs.
I cover the dish with foil and bake it for 25 minutes.
Next I remove the foil and continue baking for another 10 to 15 minutes until the top becomes golden brown and bubbly.
I let the lasagna rest for about 10 minutes before slicing and serving. I like to garnish it with extra fresh parsley for a fresh finishing touch.
Servings and Timing
Servings: 4
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Calories: Approximately 300 kcal per serving
Variations
I sometimes replace the crab meat with lobster for an even more luxurious version. When I want extra seafood flavor, I add scallops or chunks of cooked salmon between the layers. I also enjoy mixing spinach into the ricotta filling for added color and nutrition. For a little extra heat, I increase the red pepper flakes or add a dash of Cajun seasoning. If I prefer a crispier topping, I mix the breadcrumbs with melted butter before sprinkling them over the cheese.
Storage/Reheating
I store leftover seafood lasagna in an airtight container in the refrigerator for up to 3 days. For longer storage, I wrap individual portions tightly and freeze them for up to 2 months. When reheating, I warm it in a 350°F oven until heated through, or I microwave individual servings in short intervals, covering them to help retain moisture.
Related Recipes:
FAQs
Can I use frozen shrimp?
I can absolutely use frozen shrimp as long as I thaw them completely and pat them dry before cooking.
Can I prepare this lasagna ahead of time?
I often assemble the lasagna a day in advance, cover it tightly, and refrigerate it until I am ready to bake.
What type of crab meat works best?
I like using lump crab meat because it has the best texture and flavor, but claw meat also works well for a more budget-friendly option.
Can I substitute the Alfredo sauce?
I can make my own homemade Alfredo sauce or use a high-quality store-bought version depending on how much time I have.
What side dishes pair well with seafood lasagna?
I enjoy serving this lasagna with garlic bread, a crisp green salad, roasted asparagus, or steamed broccoli to balance its rich and creamy flavors.
Conclusion
I love making this Creamy Layered Seafood Lasagna with Shrimp and Crab whenever I want an impressive meal that feels both comforting and elegant. The combination of tender seafood, creamy Alfredo sauce, and melted cheeses creates a satisfying dish that is perfect for family dinners, holiday gatherings, or special celebrations. Every slice is rich, flavorful, and sure to become a favorite at my table.
📖 Recipe:
Print
Creamy Layered Seafood Lasagna with Shrimp and Crab
- Total Time: 70 minutes
- Yield: 4 servings
- Diet: Halal
Description
A rich and comforting seafood lasagna layered with tender shrimp, sweet crab meat, creamy Alfredo sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses. Finished with a golden breadcrumb topping, it’s perfect for family dinners or special occasions.
Ingredients
12 lasagna noodles
1 lb shrimp, peeled and deveined
1 lb crab meat
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
4 cups Alfredo sauce
1 cup heavy cream
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh parsley, chopped, plus extra for garnish (optional)
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package directions, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Sauté the garlic for about 1 minute until fragrant.
- Add the shrimp and cook for 3 to 4 minutes until pink and opaque. Stir in the crab meat, salt, black pepper, and red pepper flakes, then cook for another 2 to 3 minutes. Remove from the heat.
- In a mixing bowl, combine the ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, heavy cream, and chopped parsley until smooth.
- Spread a thin layer of Alfredo sauce over the bottom of a 9×13-inch baking dish.
- Layer lasagna noodles over the sauce, then spread one-third of the cheese mixture, one-third of the seafood mixture, and drizzle with more Alfredo sauce.
- Repeat the layering process two more times, finishing with a final layer of noodles topped with Alfredo sauce.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top, then evenly distribute the breadcrumbs.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, until the top is golden brown and bubbly.
- Let the lasagna rest for 10 minutes before slicing. Garnish with additional fresh parsley if desired and serve.
Notes
Substitute lobster for crab meat for a more luxurious variation.
Add scallops or cooked salmon for extra seafood flavor.
Mix spinach into the ricotta filling for added nutrition and color.
Increase the red pepper flakes or add Cajun seasoning for extra spice.
For a crispier topping, toss the breadcrumbs with melted butter before sprinkling over the lasagna.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat covered in a 350°F oven or microwave individual portions until heated through.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 175 mg
