Seafood Lasagna with Shrimp & Crab

Seafood Lasagna with Shrimp & Crab – A Creamy Coastal Comfort Classic

If you love lasagna and can’t resist seafood, this Seafood Lasagna with Shrimp and Crab is the ultimate fusion dish. Layers of creamy ricotta, tender lasagna noodles, sweet shrimp, and lump crab meat come together in a rich, cheesy, and unforgettable bake.

 Why This Seafood Lasagna Stands Out

Combines the comfort of lasagna with the elegance of seafood

Creamy, cheesy, and full of shrimp and crab flavor

Perfect for celebrations, family gatherings, and seafood lovers

Pairs beautifully with garlic bread and a crisp white wine

 Ingredients

 You Will Need:

12 lasagna noodles

1 lb shrimp, peeled and deveined

1 lb lump crab meat (fresh or canned)

2 cups ricotta cheese

2 cups shredded mozzarella

1/2 cup grated Parmesan cheese

1 egg

2 tbsp butter

1 tbsp olive oil

3 cloves garlic, minced

1/4 cup chopped parsley

1/4 cup flour

2 cups whole milk (or half & half for richer sauce)

Salt and pepper, to taste

Optional: pinch of crushed red pepper flakes

 Instructions

1. Prepare the Lasagna Noodles

Cook the noodles according to package directions. Drain and set aside.

2. Sauté the Seafood

In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook until fragrant. Add shrimp and cook until pink (about 2–3 minutes). Gently fold in crab meat. Remove from heat and set aside.

3. Make the Cream Sauce

In the same skillet, whisk in flour to form a roux. Gradually add milk, whisking constantly until smooth and thickened. Season with salt, pepper, and optional red pepper flakes.

4. Mix the Ricotta Layer

In a bowl, combine ricotta, egg, 1 cup mozzarella, and half the Parmesan. Add chopped parsley and mix until smooth.

5. Assemble the Lasagna

Layer in a greased 9×13 baking dish:

A few spoonfuls of cream sauce

3 lasagna noodles

1/3 of the ricotta mixture

1/3 of the seafood

Repeat layers until complete

Top with remaining mozzarella and Parmesan.

6. Bake

Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.

7. Serve & Enjoy

Let rest for 10 minutes before slicing. Garnish with parsley and serve warm!

 Notes & Tips

Use precooked lasagna noodles to save time.

Fresh parsley adds brightness — don’t skip it!

Add spinach or mushrooms for more texture and nutrition.

Leftovers can be stored in the fridge for 2–3 days.

 What to Serve With Seafood Lasagna

Garlic bread or cheesy breadsticks

Arugula salad with lemon vinaigrette

Crisp white wine like Sauvignon Blanc or Pinot Grigio