Seafood Lasagna with Shrimp & Crab

I absolutely love this Seafood Lasagna with Shrimp & Crab—it’s a creamy, indulgent twist on the classic, packed with tender layers of pasta, succulent seafood, and cheesy goodness. Every bite feels like a seaside escape.

Why You’ll Love This Recipe

I adore this recipe because it feels elegant yet homey: hearty lasagna structure meets the delicate flavors of shrimp and crab in a velvety white sauce. It’s a real crowd-pleaser that I can assemble ahead, then bake to bubbly perfection. Comfort food with a gourmet vibe? Yes, please.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 9 lasagna noodles (regular or no-boil)

• 1 lb raw shrimp, peeled and deveined

• 1 lb lump crab meat, picked over for shells

• 2 Tbsp butter

• 2 Tbsp all-purpose flour

• 2 cups milk (whole or 2%)

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• ½ cup chopped onion

• 2 cloves garlic, minced

• ½ tsp dried thyme

• ½ tsp paprika

• Salt and pepper to taste

• Fresh parsley or chives for garnish (optional)

directions

1. Preheat oven to 375 °F (190 °C). If using regular noodles, cook them according to package instructions until al dente; drain and set aside.

2. In a skillet, melt butter over medium heat. Add onion and garlic, cooking until soft, about 3 minutes.

3. Stir in flour to form a roux and cook for 1 minute.

4. Whisk in milk and cream gradually, stirring until smooth and thickened, about 4–5 minutes.

5. Remove from heat and stir in Parmesan cheese, thyme, paprika, salt, and pepper. Let cool slightly.

6. Fold in shrimp and crab meat gently—reserve a few shrimp for the top layer if desired.

7. Spread a thin layer of the seafood sauce on the bottom of a 9×13-inch baking dish.

8. Arrange 3 lasagna noodles over the sauce, then top with one-third of the sauce mixture.

9. Repeat layering noodles and sauce two more times.

10. Sprinkle shredded mozzarella on top and arrange the reserved shrimp if using.

11. Cover with foil and bake for 20 minutes; remove foil and bake for another 10 minutes until bubbly and golden.

12. Let it rest for 5 minutes before garnishing with fresh parsley or chives and serving.

Servings and timing

• Servings: Serves 6

• Total time: approx. 60 minutes

  • Prep & cook noodles: 20 minutes

  • Sauce & assembly: 20 minutes

  • Bake: 30 minutes (20 covered, 10 uncovered)

  • Rest: 5 minutes

Variations

• I sometimes add a handful of spinach or kale to the sauce for extra color and veggies.

• For a bit of heat, I stir in ¼ tsp red pepper flakes or top with sliced jalapeños.

• I swap mozzarella for fontina or Gruyère for a richer flavor profile.

• To lighten it up, I use part milk and part white wine in the sauce.

• I’ve made individual servings using smaller ramekins—cute and convenient!

storage/reheating

I store any cooled leftovers, covered, in the fridge for up to 4 days. To reheat, I cover with foil and bake at 350 °F (175 °C) for about 15 minutes, until warmed through. For single servings, a microwave on medium-high for 1–2 minutes works well. This lasagna also freezes beautifully—freeze portions in airtight containers and thaw overnight before reheating in the oven.

FAQs

How do I prevent the lasagna from becoming watery?

I make sure my roux thickens well before adding the seafood, and I drain any excess liquid from thawed or pre-cooked seafood.

Can I use no-boil lasagna noodles?

Yes—I just skip the pre-cook step and spread a little extra sauce on the bottom to help hydrate the noodles.

What seafood can I substitute or add?

I’ve used scallops, lobster chunks, or even crab legs meat. Just ensure they’re cut into even, bite-sized pieces.

Can I make this dairy-free?

I substitute the milk and cream with unsweetened plant-based milks (like oat or cashew) and use dairy-free cheese alternatives—while the texture changes, it still bakes up creamy and satisfying.

Is there a way to prep ahead?

Absolutely—I assemble the lasagna and refrigerate it overnight (cover tightly). When I’m ready, I bake it directly—adding about 5–10 minutes to the bake time if chilled.

Conclusion

This Seafood Lasagna with Shrimp & Crab is my favorite way to bring restaurant-worthy comfort into my kitchen. With delightfully rich sauce, layers of pasta, and tender seafood, it’s a show-stopping dish that’s easy to make ahead and perfect for gatherings or a special family dinner. I hope it becomes a seafood-lover favorite in your home too!