Seafood Lasagna with Shrimp & Crab is a rich, creamy, and satisfying baked pasta dish that combines tender shrimp, sweet lump crab meat, silky Alfredo sauce, and layers of gooey melted cheese. I enjoy making this recipe whenever I want to serve an impressive meal that feels both comforting and elegant. Every bite delivers a delicious combination of seafood, creamy sauce, and perfectly cooked pasta.
Why I’ll Love This Recipe
I love how this seafood lasagna transforms simple ingredients into a restaurant-quality meal without being difficult to prepare. The shrimp and crab create a flavorful filling that pairs beautifully with the creamy Alfredo sauce. I also appreciate that the layers can be assembled ahead of time, making dinner preparation much easier. The crispy breadcrumb topping adds the perfect contrast to the creamy interior, making every slice incredibly satisfying.
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 lump crab meat
4 cups Alfredo sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup heavy cream
3 cloves garlic, minced
1 large egg
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 tablespoons fresh parsley, chopped
1/2 cup breadcrumbs
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I cook the lasagna noodles according to the package directions until al dente, then drain and set them aside.
Then I heat the butter and olive oil in a large skillet over medium heat before adding the minced garlic. I cook it for about 1 minute until fragrant.
I add the shrimp along with the Italian seasoning, salt, black pepper, and red pepper flakes. Then I cook everything for 3 to 4 minutes until the shrimp turn pink.
I remove the skillet from the heat and gently fold in the lump crab meat.
In a large mixing bowl, I combine the ricotta cheese, heavy cream, egg, chopped parsley, and half of the Parmesan cheese until the mixture is smooth.
I spread a thin layer of Alfredo sauce across the bottom of the prepared baking dish.
I arrange four lasagna noodles over the sauce, then spread one-third of the ricotta mixture over them. Then I add one-third of the seafood mixture, one-third of the Alfredo sauce, and one-third of the mozzarella cheese.
Next I repeat the layering process two more times, finishing with the remaining mozzarella and Parmesan cheese.
I sprinkle the breadcrumbs evenly over the top.
I cover the dish with foil and bake it for 25 minutes.
Then I remove the foil and continue baking for another 15 minutes until the cheese is golden brown and bubbling.
I let the lasagna rest for 10 minutes before slicing and serving.
Servings and Timing
Servings: 8
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 650 kcal per serving
Variations
I sometimes replace the shrimp with scallops for an even more luxurious seafood flavor. When I want a richer filling, I add cooked lobster meat alongside the crab. I also enjoy mixing fresh spinach into the ricotta layer for extra color and nutrition. For a little more heat, I increase the amount of red pepper flakes or add a pinch of Cajun seasoning. If I prefer a cheesier finish, I sprinkle extra mozzarella over the top before baking.
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 I am ready to enjoy it again, I thaw frozen portions overnight in the refrigerator before reheating. I warm the lasagna in a 350°F (175°C) oven until heated through, or I microwave individual slices in short intervals until hot.
Related Recipes:
- Crab and Shrimp Casserole
- Shrimp & Crab Pasta with Creamy Cajun Sauce
- Cheddar Bay Crab Cakes with Lemon Butter Drizzle
FAQs
Can I use imitation crab instead of lump crab meat?
I can use imitation crab if needed, although real lump crab provides a sweeter flavor and a more delicate texture.
Can I prepare this lasagna ahead of time?
Yes. I often assemble the lasagna a day in advance, cover it tightly, refrigerate it, and bake it just before serving.
What can I serve with seafood lasagna?
I like serving it with garlic bread, a crisp green salad, roasted asparagus, or steamed broccoli for a complete meal.
Can I use homemade Alfredo sauce?
Absolutely. I find that homemade Alfredo sauce gives the lasagna an even fresher and richer flavor, though a quality store-bought sauce also works well.
How do I know when the lasagna is fully cooked?
I know it is ready when the cheese is melted and bubbly, the top is golden brown, and the center is thoroughly heated.
Conclusion
I find this Seafood Lasagna with Shrimp & Crab to be the perfect combination of comfort food and elegant dining. The layers of creamy Alfredo sauce, tender seafood, and melted cheese create a rich and memorable meal that is perfect for family dinners, holidays, or special occasions. Whether I prepare it for guests or simply treat myself to something indulgent, this recipe always delivers delicious results.
📖 Recipe:
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Seafood Lasagna with Shrimp & Crab
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Halal
Description
Seafood Lasagna with Shrimp & Crab is a rich, creamy baked pasta dish layered with tender shrimp, sweet lump crab, Alfredo sauce, and plenty of melted cheese. It’s an elegant yet comforting meal that’s perfect for family dinners or special occasions.
Ingredients
12 lasagna noodles
1 lb shrimp, peeled and deveined
1 lb lump crab meat
4 cups Alfredo sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup heavy cream
1 large egg
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 tablespoons fresh parsley, chopped
1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
- Heat the butter and olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the shrimp, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 4 minutes until the shrimp are pink.
- Remove from the heat and gently fold in the lump crab meat.
- In a large bowl, combine the ricotta cheese, heavy cream, egg, chopped parsley, and half of the Parmesan cheese until smooth.
- Spread a thin layer of Alfredo sauce over the bottom of the prepared baking dish.
- Layer 4 lasagna noodles over the sauce, then spread one-third of the ricotta mixture, one-third of the seafood mixture, one-third of the Alfredo sauce, and one-third of the mozzarella cheese.
- Repeat the layering process two more times, finishing with the remaining mozzarella and Parmesan cheese.
- Sprinkle the breadcrumbs evenly over the top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is golden brown and bubbling.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Substitute scallops or cooked lobster for part or all of the shrimp for a different seafood variation.
Mix fresh spinach into the ricotta layer for added color and nutrition.
Increase the red pepper flakes or add Cajun seasoning for extra heat.
Assemble the lasagna up to 1 day in advance and refrigerate until ready to bake.
Store leftovers in the refrigerator for up to 3 days or freeze individual portions for up to 2 months.
Serve with garlic bread, a green salad, roasted asparagus, or steamed broccoli.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 215 mg
