Seafood Lasagna Shrimp Crab

Name: Seafood Lasagna Shrimp Crab
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles, cooked and drained; 1 pound cooked shrimp, peeled and chopped; 1 pound imitation crab meat, chopped; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 small onion, finely chopped; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 cup ricotta cheese; 1 large egg; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 tablespoon chopped fresh parsley (optional)

Recipe by Jordan Avery · Updated October 2025

Seafood & Fish Pasta Italian

There's something magical about pulling a bubbling seafood lasagna from the oven-warm, fragrant layers of shrimp and crab nestled between cheeses, just begging to be served at a cozy dinner party or a celebratory family meal. Home cooks adore this dish because it feels luxurious yet approachable, turning a weeknight into a special occasion with minimal effort. The creamy seafood sauce and three kinds of cheese create a texture that's impossibly comforting, while the bright finish of fresh parsley adds just the right pop of color. It's the kind of recipe that makes you feel like a star in your own kitchen.

What Makes This Recipe Special

Three types of cheese (ricotta, mozzarella, and Parmesan) create a dreamy, layered texture that's both creamy and slightly elastic-perfect for lasagna lovers.
The béchamel-based seafood sauce is enriched with heavy cream and whole milk, making it velvety and rich without being overly heavy or greasy.
Imitation crab adds a subtle sweetness and texture contrast to the shrimp, balancing the dish with a touch of umami and making it more affordable than all-crab versions.
The two-layer assembly (noodles, ricotta, seafood sauce, cheese) ensures every bite has a perfect ratio of filling to noodle, avoiding the dry spots common in single-layer lasagnas.

⏱ 75 mins

Italian-American

Servings 12

Ingredients

9 lasagnanoodles, cooked and drained

1 poundcooked shrimp, peeled and chopped

1 poundimitation crab meat, chopped

2 tablespoonsunsalted butter

2 clovesgarlic, minced

1 smallonion, finely chopped

1/4 cupall-purpose flour

2 cupswhole milk

1 cupheavy cream

1 cupricotta cheese

1 largeegg

2 cupsshredded mozzarella cheese

1 cupgrated Parmesan cheese

1 teaspoonkosher salt

1/2 teaspoonground black pepper

1 tablespoonchopped fresh parsley (optional)

Nutrition

500 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat oven to 350°F (175°C).

In a large skillet, melt butter over medium heat. Add minced garlic and chopped onion. Sauté until onion is translucent, about 3 to 4 minutes.

Add flour to the skillet and cook, stirring constantly, for 1 minute.

Slowly whisk in milk and heavy cream. Continue stirring and cook until sauce thickens, about 5 to 6 minutes. Season with salt and black pepper.

Stir in chopped shrimp and crab meat. Simmer for 2 to 3 minutes, then remove skillet from heat.

In a separate bowl, combine ricotta cheese with egg. Mix until smooth.

Coat the bottom of a greased 9x13-inch baking dish with a thin layer of seafood sauce.

Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture evenly on top. Spoon over a portion of the seafood sauce, then sprinkle with mozzarella and Parmesan cheese.

Repeat the noodle, ricotta, seafood sauce, mozzarella, and Parmesan layering once more.

Place remaining noodles on top. Cover with the rest of the seafood sauce and finish with the remaining mozzarella and Parmesan cheese.

Cover the baking dish with foil and bake for 35 minutes.

Remove the foil and continue baking for an additional 10 minutes until the top is golden and bubbling.

Allow lasagna to rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired.

Essential Tips

Use day-old shrimp

Chopped day-old shrimp hold their shape better during cooking and blend more seamlessly into the sauce. Fresh shrimp can turn mushy and release too much moisture into the dish.

Toast your flour well

Cooking the flour for a full minute after adding it to the butter ensures a roux that's deeply golden and nutty-not raw or starchy. This step is critical for a smooth, lump-free béchamel.

Press ricotta through a sieve

Straining the ricotta removes excess moisture and lumps, resulting in a silky, spreadable mixture that blends cleanly with the egg. Skip this, and your lasagna layers may feel gritty.

Layer cheese generously

Don't skimp on the mozzarella and Parmesan between layers-they melt into the sauce, creating gooey pockets and a crispy, golden crust that's impossible to resist.

Rest before slicing

Letting the lasagna rest for 10 minutes after baking allows the sauce to re-set and the noodles to reabsorb moisture. Cutting too soon means a soupy mess on your plate.

Smart Swaps & Variations

Spicy Kick Add 1 teaspoon red pepper flakes to the seafood sauce or swap 2 tablespoons of the heavy cream for a splash of hot sauce to introduce a subtle, briny heat.

Gluten-Free Use gluten-free lasagna noodles and substitute 2 tablespoons of the flour with cornstarch to maintain the sauce's thickness without gluten.

Lighter Version Replace half the ricotta with low-fat cottage cheese and use 2% milk mixed with 1% heavy cream to shave off about 100 calories per serving.

Elevated Crab Swap imitation crab for real lump crabmeat and add 1 teaspoon Old Bay seasoning to the seafood sauce for a refined, coastal flavor profile.

What to Serve With This

Garlic bread or crusty sourdough to soak up the creamy sauce
A crisp green salad with lemon vinaigrette to cut through the richness
Chilled Pinot Grigio or a dry Prosecco to complement the seafood
Steamed asparagus or roasted broccoli for a light, verdant contrast

Storage & Reheating

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The lasagna will firm up as it chills, making it easier to reheat without falling apart.

Reheating

Cover the lasagna with foil and reheat in a 325°F (165°C) oven for 20-25 minutes until heated through. Avoid microwaving-it makes the noodles rubbery and the cheese greasy.

Expert Chef Tips

Use a mandoline to slice the onion ultra-thin for even cooking and a melty texture in the sauce. Avoid a food processor, which can turn onions into an unappetizing mush.
For extra browning, place the lasagna under the broiler for the last 2 minutes of baking (watch closely to avoid burning). This creates a blistered, caramelized crust that adds texture.
If your shrimp are large, halve them lengthwise before chopping to ensure even distribution throughout the lasagna and prevent overcrowding in each bite.

Equipment You’ll Need

9x13-inch baking dish (glass or ceramic preferred for even heating)
Medium saucepan or skillet with high sides for the béchamel sauce
Fine-mesh sieve or cheesecloth for straining ricotta
Chef's knife and cutting board for chopping seafood and vegetables

Nutritional Benefits

High in protein (about 30g per serving) from shrimp, crab, and ricotta, supporting muscle repair and satiety.
Rich in calcium (25% DV per serving) from mozzarella and ricotta, essential for bone health and nerve function.
Contains healthy fats (18g per serving) from whole milk, heavy cream, and Parmesan, which support hormone production and nutrient absorption.
Lower in carbohydrates than traditional lasagna due to the seafood focus, making it a lighter option for those monitoring glycemic impact.

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Frequently Asked Questions

Can I use fresh crab instead of imitation crab?

Absolutely! Use 1 pound of fresh lump crabmeat, picking through it for any shells. Reduce the cooking time for the seafood sauce by 30 seconds since crab meat cooks faster than imitation crab. Add 1/2 teaspoon Old Bay seasoning to the sauce for depth.

Why does my lasagna turn out watery?

Watery lasagna usually results from undercooking the noodles before assembly or not straining excess moisture from the ricotta. Ensure noodles are al dente and press ricotta through a sieve before mixing with egg. Also, avoid overfilling the dish-stick to the recommended layers.

Can this be made ahead and baked later?

Yes! Assemble the lasagna up to 24 hours ahead, cover tightly with plastic wrap followed by foil, and refrigerate. When ready to bake, increase the covered baking time to 50 minutes, then uncover and bake an additional 10-15 minutes until golden.

What's the best way to thaw frozen shrimp quickly?

Place frozen shrimp in a colander under cold running water for 5-7 minutes, stirring occasionally. Pat dry thoroughly before chopping to prevent excess moisture in the sauce. Avoid thawing at room temperature, which can lead to uneven cooking.

Can I substitute another seafood for shrimp or crab?

Certainly! Swap shrimp for scallops or lobster, or use a mix of smoked trout and cooked mussels for a briny twist. Keep total seafood weight at 2 pounds to maintain the dish's balance. Adjust seasoning with a pinch of smoked paprika for trout.

Why do some layers feel dry after baking?

Dry layers often stem from uneven sauce distribution or using noodles that aren't fully hydrated before assembly. Ensure each layer gets a light coating of sauce, and check noodles for doneness by biting one-it should be slightly resistant but not hard.

How can I make this dish more kid-friendly?

Cut the shrimp into smaller pieces and mix the crab meat with a spoonful of breadcrumbs to soften its texture. Add 1/4 teaspoon sugar to the sauce for subtle sweetness, and sprinkle the top layer with shredded cheddar instead of mozzarella for familiarity.

What's the best way to prevent the cheese from burning on top?

Cover the lasagna with foil for the first 35 minutes of baking to protect the cheese. For the final 10 minutes, remove the foil and rotate the pan halfway through to ensure even browning. If the top browns too quickly, tent with foil again.