Name: Seafood Lasagna with Crab and Shrimp Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 lb. imitation crab meat - flake style (or jumbo lump crabmeat); 1 lb. large uncooked red shrimp (peeled and deveined); 1 lb. box of lasagna noodles; 2 cups grated mozzarella cheese; 8 slices smoked provolone cheese (or 1 cup shredded); 1/4 cup grated parmesan cheese; 1 15 oz container ricotta cheese (regular or lowfat); 4 cups whole or 2% milk; 5 tbsp unsalted butter; 1/2 cup all purpose flour; 1/2 tsp salt; 1/4 tsp pepper; Pinch of nutmeg; 3 garlic cloves (peeled and minced); 2 tbsp olive oil; 2 tbsp lemon juice (about ½ lemon); 1 tsp grated lemon zest (½ lemon); 2 large eggs (beaten); 1/4 cup Italian parsley (finely chopped)

There’s just something utterly irresistible about a layered lasagna that wraps you in cozy comfort while thrilling your taste buds with a burst of ocean-fresh flavors. This Seafood Lasagna with Crab and Shrimp Recipe blends melted cheeses, tender noodles, and succulent seafood into a dish that feels both special and approachable—perfect for impressing friends or treating yourself to a dinner that’s a little fancy but totally doable.

A clear glass baking dish holds a creamy lasagna, with the top layer golden and slightly browned in spots, garnished with small green herbs. The dish is cut, showing multiple layers: a smooth white sauce layer on top, then soft pasta sheets, a mix of white cheese and crab meat chunks with a pinkish-red accent, another pasta layer, and creamy cheese at the bottom. A metal spatula lifts one slice, showing the thick, creamy texture and layered filling inside. The dish is set on a white marbled surface with a blurred grey background. 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

I’ve made this seafood lasagna countless times on weekends when I want to impress without stress. It manages to be deliciously upscale yet straightforward, which is a sweet spot for any home cook.

Fresh Seafood Flavor: The combination of shrimp and crab brings a sweet, tender touch that brightens the whole lasagna.
Creamy Cheese Layers: Mozzarella, smoked provolone, ricotta, and parmesan create layers of luxurious melt-in-your-mouth texture.
Simple Yet Elegant: Despite tasting like it belonged in a fancy restaurant, the recipe is straightforward with accessible ingredients.
Make-Ahead Friendly: You can prepare it a day ahead, making it perfect for gatherings or a special weeknight dinner.

Ingredients & Why They Work

Each ingredient in this Seafood Lasagna with Crab and Shrimp Recipe plays an important role—from the creamy béchamel sauce to the fresh seafood, everything works in harmony to build layers of flavor and texture. Shopping tip: use the freshest shrimp and crab you can find, and feel free to swap imitation crab for lump crab meat if you want to splurge!

Flat lay of peeled and deveined large red shrimp, flaked pink imitation crab meat, whole uncracked brown eggs, peeled garlic cloves, bright fresh lemon halves with visible zest, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of pale yellow lemon juice, a neat stack of dry flat lasagna noodles, a small white ceramic bowl filled with grated mozzarella cheese, slices of smoked provolone cheese arranged flat, a small white ceramic bowl with grated parmesan cheese, a small white ceramic bowl holding whole milk, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl filled with all purpose flour, fresh Italian parsley sprigs, and a pinch of nutmeg spice carefully arranged 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: Look for no-boil or regular noodles—you’ll cook these al dente to maintain the perfect texture.
Imitation crab meat or lump crabmeat: Both bring a sweet, mild seafood note; real crab enhances authenticity.
Large shrimp: Peeled and deveined shrimp cook quickly and add tender bite.
Garlic cloves: Minced fresh garlic boosts aroma and flavor complexity.
Olive oil: For sautéing and adding richness without overpowering the seafood.
Lemon juice & zest: Bright citrus cuts through richness and highlights seafood’s freshness.
Mozzarella cheese: Melts beautifully and adds creamy texture.
Smoked provolone cheese: Adds a subtle smoky depth that complements seafood well.
Parmesan cheese: Brings a salty, nutty kiss to the mix.
Ricotta cheese: Together with eggs, it forms a luscious, creamy layer that binds everything.
Eggs: Bind ricotta for a custardy filling that's not runny.
Italian parsley: Freshly chopped, it adds brightness and color.
Milk: Used in the béchamel for a smooth sauce.
Unsalted butter: The base for the béchamel sauce.
All-purpose flour: Thickens the béchamel to creamy perfection.
Salt, pepper & nutmeg: Classic seasoning to elevate the sauce's flavor without overwhelming.

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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

One of the things I love about this Seafood Lasagna with Crab and Shrimp Recipe is how flexible it is. You can easily adapt it to suit what you have on hand or your taste preferences. I often tweak it based on the season, sometimes adding a pinch of red pepper flakes for a subtle kick.

Variation: When I want an even richer flavor, I swap out the smoked provolone for gouda or fontina, which melts wonderfully and adds a slightly sweet, buttery tone.
Dietary modification: To lighten it up, use part-skim ricotta and mozzarella or gluten-free noodles. It still tastes luxurious but feels a bit less indulgent.
Seasonal twist: In spring, I throw in some chopped fresh basil with the parsley, which adds a lovely herbaceous freshness that pairs well with the lemon.

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

The image shows a close-up of a three-layer lasagna piece on a white plate, placed on a white marbled surface. The bottom layer consists of a creamy white sauce with visible chunks of shrimp and pink crab meat, topped with a pasta sheet that has a light golden baked top with some small green herbs. The second layer is a mix of melted white cheese and additional seafood pieces, covered again by a pasta sheet that looks soft and slightly toasted on top. The top layer is garnished with two whole cooked shrimp sitting on the pasta sheet, adding a bright orange and white contrast. There are small sprigs of green parsley beside the lasagna on the plate. In the blurry background are a lemon wedge, a wooden board, and a piece of white bread. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Noodles for Success

First things first—get that water boiling! Cooking your lasagna noodles just right is key. I cook mine until they’re al dente as the noodles will continue cooking in the oven. After draining, spread them on wax paper sheets so they don’t stick together. Trust me, it’s a game-changer for layering smoothly later on.

Step 2: Whip Up the Creamy Béchamel Sauce

Melt butter on medium heat, then whisk in flour to form a smooth roux—cook it for a couple minutes to get rid of any raw flour taste. Slowly add milk while whisking constantly; this takes about 10 minutes to thicken nicely. Keep an eye on the heat and don’t let it boil. Finally, add salt, pepper, and just a pinch of nutmeg to give it warmth and depth. This béchamel is what makes the lasagna luxuriously creamy without being heavy.

Step 3: Sauté Shrimp & Garlic to Perfection

Heat olive oil, toss in shrimp and minced garlic, and sauté just until the shrimp are opaque—don’t overcook! Overcooked shrimp get rubbery, and we want tender bites here. Let them cool before chopping roughly and combining with the crab, lemon juice, and zest. The lemon brightens the mixture nicely, balancing all those rich flavors.

Step 4: Mix the Ricotta Filling

In a separate bowl, combine the ricotta cheese with beaten eggs and parmesan until smooth. The egg acts as a binder without making the filling dense, so your lasagna layers hold beautifully without drying out.

Step 5: Layering Like a Pro

Start with a thin layer of béchamel in the bottom of your baking dish to prevent sticking. Lay noodles carefully, then spread the ricotta mixture, followed by the shrimp & crab mixture, sprinkle chopped parsley, add slices of provolone and a handful of mozzarella. Repeat layers, finishing with a generous sprinkle of mozzarella and parmesan for that golden, bubbly top crust.

Step 6: Bake and Enjoy

Bake at 375°F for about 45 minutes until the top is golden and bubbly. Let it rest for 10-15 minutes before cutting—this little patience moment helps everything set and makes serving way easier. Then dig in and savor all that rich, cheesy, ocean-kissed goodness!

Top Tip

Over my years making this Seafood Lasagna with Crab and Shrimp Recipe, I’ve learned a few tricks that really make your efforts shine. These tips will save you time and ensure the best flavor and texture every time you make it.

Don’t Overcook the Shrimp: Shrimp cook quickly and become rubbery if overdone—sauté just until opaque and pull off the heat immediately.
Layer with Care: Spread each layer evenly to prevent clumping and to ensure every bite is perfectly balanced.
Let it Rest: Allowing the lasagna to cool slightly after baking makes slicing neater and lets flavors meld together beautifully.
Use Fresh Lemon Zest and Juice: A little fresh brightness lifts the seafood flavors like nothing else—you’ll notice the difference!

How to Serve Seafood Lasagna with Crab and Shrimp Recipe

Garnishes

I love finishing this lasagna with a handful of fresh Italian parsley and a light sprinkling of grated Parmesan right before serving—it adds freshness and a pop of green that makes the dish look just as good as it tastes. Occasionally, I’ll add a few lemon wedges on the side for that extra citrus squeeze.

Side Dishes

This rich, cheesy lasagna pairs wonderfully with a crisp green salad tossed with a tangy vinaigrette or some roasted asparagus. I also like serving it with crusty garlic bread—because who doesn’t want to scoop up every last bit of sauce?

Creative Ways to Present

For special occasions, I like to make individual servings in small ramekins—layers of seafood lasagna baked just like the big dish but perfect for personal plating and fancy presentation. You can top each with a sprinkle of microgreens or a drizzle of lemon-infused olive oil for that wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover seafood lasagna is a gift! I store mine in an airtight container in the fridge and it stays delicious for up to three days. When packing, I try to keep the layers intact to preserve the texture and flavor harmony.

Freezing

This recipe freezes beautifully. You can freeze the whole dish before baking or individual portions after cooking. I recommend wrapping tightly with plastic wrap and foil to avoid freezer burn, then thaw overnight in the fridge before reheating.

Reheating

I find reheating covered with foil in a 350°F oven for 20-25 minutes works best to keep it moist and creamy. Avoid the microwave if you can—it tends to make the noodles tough and the cheese separate.

Frequently Asked Questions:

Can I use fresh crab meat instead of imitation crab in this seafood lasagna?

Absolutely! Fresh lump crab meat is a fantastic upgrade if you want to raise the flavor profile. Just be mindful that fresh crab is more delicate, so fold it gently into the shrimp mixture to keep those lovely chunks intact.

What’s the best way to prevent the lasagna noodles from sticking together?

After cooking, lay the noodles flat on sheets of wax or parchment paper separated from each other so they don’t touch. A light brush of olive oil or a quick sprinkle of water can help, but spacing them out works best in my experience.

Can I make the béchamel sauce ahead of time?

You sure can! The béchamel sauce can be prepared a day ahead and refrigerated. When ready to use, gently warm it on the stove while stirring to bring it back to a creamy consistency before assembling your lasagna.

Is it okay to skip the smoked provolone if I can’t find it?

Definitely! While the smoked provolone adds a lovely smoky depth that pairs well with seafood, you can substitute it with regular provolone, mozzarella, or gouda. The lasagna will still taste incredible, just a slightly different flavor profile.

Final Thoughts

Honestly, this Seafood Lasagna with Crab and Shrimp Recipe has become my go-to for celebrations and cozy nights alike because it hits that perfect balance: impressive but not intimidating, indulgent but still fresh. Making this at home always feels like a treat, and I love how every time I serve it, my guests rave about how special it is. Give it a try—you’ll end up making it your own staple too!