Shrimp Crab Lasagna Recipe layers tender pasta with creamy ricotta, sweet seafood, and a rich, garlicky white sauce that tastes like your favorite coastal Italian restaurant. It works perfectly for seafood lovers who want a special-occasion dinner that still lands on the table in about 1 hour 15 minutes. I first made this on a random Tuesday when I needed comfort food, and my family still talks about “that seafood lasagna night.”

Why Make This Shrimp Crab Lasagna Recipe at Home

Homemade shrimp crab lasagna tastes fresher and lighter than most restaurant versions, with real seafood flavor instead of mystery “seafood blend.” You control the salt, the spice, and the amount of cheese, so the dish fits your taste and your budget.

You also stretch pricier seafood by pairing it with pasta, sauce, and cheese, which makes this feel fancy without wrecking your grocery bill. Leftovers taste even better the next day, so one pan feeds you more than once.

“This Shrimp Crab Lasagna Recipe tastes like a special-occasion seafood feast in a cozy casserole dish, and my whole family scraped their plates clean. ★★★★★”

Ingredients You Need

Here is everything you need for a rich, creamy seafood lasagna that holds together nicely and slices clean.

Seafood

1 pound raw shrimp, peeled and deveined, tails removed
- Medium or large shrimp work best.
- Use frozen shrimp that you thaw overnight in the fridge as a budget shortcut.
8 ounces lump crab meat
- Use refrigerated lump crab for best flavor.
- Canned crab works in a pinch; drain it very well and pat it dry.
- I avoid imitation crab here because it turns rubbery in the oven.

Pasta

9 to 12 lasagna noodles
- Use regular noodles that you boil or no-boil noodles.
- If you use no-boil noodles, add a bit more sauce so they soften fully.
- I like classic durum wheat noodles from brands like Barilla or De Cecco.

Cheese Layer

15 ounces whole milk ricotta cheese
- Part skim works if you want it a little lighter.
2 cups shredded low moisture mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 large egg
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes, optional

White Sauce (Seafood Alfredo Style)

4 tablespoons unsalted butter
3 tablespoons all purpose flour
3 cups whole milk
- You can use 2 percent milk; the sauce turns slightly thinner.
½ cup heavy cream
- You can swap with more milk, but the sauce tastes richer with cream.
4 cloves garlic, minced
½ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
¼ teaspoon Old Bay seasoning or seafood seasoning
Juice of ½ lemon
2 tablespoons chopped fresh parsley, plus more for garnish

Pantry Shortcuts

Use jarred Alfredo sauce if you feel short on time: about 3 cups total.
Use pre-shredded mozzarella and Parmesan to save prep time, though fresh grated cheese melts smoother.
Use frozen chopped parsley if you do not want to buy fresh herbs.

Optional Add Ins

1 cup baby spinach, roughly chopped
½ cup finely diced red bell pepper
½ cup sliced mushrooms, sautéed

Equipment List

9 x 13 inch baking dish
Large pot for boiling noodles
Large skillet or sauté pan
Medium saucepan for the white sauce
Mixing bowls
Whisk
Colander
Sharp knife and cutting board
Aluminum foil

Tips & Mistakes

Boil lasagna noodles until just shy of al dente so they finish cooking in the oven and hold their shape.
Dry the crab and shrimp well with paper towels so extra moisture does not water down the sauce.
Cut shrimp into bite size pieces so every slice of lasagna gets some seafood.
Sauté shrimp only until they turn pink and just firm; overcooked shrimp turn rubbery in the oven.
Season every layer lightly so the final dish tastes balanced, not bland.
Spread a thin layer of sauce in the bottom of the baking dish so noodles do not stick.
Do not pile the middle too high or the lasagna may slide apart when you slice it.
Let the lasagna rest at least 15 minutes before cutting so the layers set.
Cover with foil for most of the bake time so the top cheese does not burn.
Use a sharp knife and a spatula to lift slices neatly instead of hacking at it with a spoon.

How to Make Shrimp Crab Lasagna Recipe

Step 1: Prep and Boil the Noodles

Bring a large pot of salted water to a boil. Add lasagna noodles and cook until just tender, about 7 to 8 minutes for regular noodles.

Stir occasionally so noodles do not stick. Drain, rinse with cool water, and lay noodles flat on a lightly oiled sheet pan so they do not clump.

Step 2: Prep the Seafood

Pat shrimp dry with paper towels and cut them into bite size pieces. Pat crab meat dry and pick through it to remove any bits of shell.

Heat a large skillet over medium heat and add 1 tablespoon butter or olive oil. Add shrimp, season lightly with salt and pepper, and cook 2 to 3 minutes until they turn pink and just firm, then remove them to a plate and cool slightly.

Step 3: Make the White Sauce

Melt 4 tablespoons butter in a medium saucepan over medium heat. Add minced garlic and cook about 1 minute until fragrant, stirring so it does not brown.

Whisk in flour and cook 1 to 2 minutes to form a smooth paste. Slowly whisk in milk and cream, a little at a time, until the mixture turns smooth and lump free.

Simmer the sauce gently for 5 to 7 minutes, whisking often, until it thickens enough to coat the back of a spoon. Stir in salt, pepper, Old Bay, lemon juice, and parsley, then taste and adjust seasoning.

Step 4: Mix the Cheese Filling

In a large bowl, combine ricotta, 1½ cups mozzarella, ½ cup Parmesan, egg, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes. Stir until the mixture turns smooth and creamy.

Fold in half of the chopped shrimp and half of the crab meat. This gives the cheese layer nice bites of seafood.

Step 5: Preheat Oven and Prep the Pan

Heat your oven to 375°F. Lightly grease a 9 x 13 inch baking dish with butter or cooking spray.

Spread a thin layer of white sauce over the bottom of the dish. This keeps the first layer of noodles from sticking and drying out.

Step 6: Assemble the Lasagna

Lay 3 to 4 noodles in a single layer over the sauce. Spread one third of the ricotta seafood mixture over the noodles.

Spoon some white sauce over the cheese layer. Sprinkle on a handful of the remaining shrimp and crab, plus a little mozzarella and Parmesan.

Repeat this layering two more times: noodles, ricotta seafood mixture, white sauce, extra shrimp and crab, and cheese. Finish with a final layer of noodles, the last of the white sauce, and the remaining mozzarella and Parmesan on top.

Step 7: Bake

Cover the baking dish tightly with foil, tenting it slightly so the foil does not stick to the cheese. Bake at 375°F for 25 minutes.

Remove the foil and bake another 15 to 20 minutes until the top turns golden and the sauce bubbles around the edges. If the top browns too quickly, lay the foil back on loosely.

Step 8: Rest and Garnish

Remove the lasagna from the oven and let it rest at least 15 to 20 minutes. This rest time lets the cheese firm up and the layers set so you get clean slices.

Sprinkle chopped fresh parsley over the top. Slice into squares with a sharp knife and lift out pieces with a spatula.

Variations I’ve Tried

I sometimes stir a cup of chopped spinach into the ricotta mixture for a little color and extra veggies. The spinach softens in the oven and hides nicely from picky eaters.

I also like a spicy version with extra crushed red pepper and a pinch of cayenne in the sauce. If you enjoy a stronger seafood flavor, you can add a handful of bay scallops or swap half the shrimp for cooked lobster chunks.

You can build a lighter version with part skim ricotta, 2 percent milk, and less mozzarella, and the lasagna still tastes rich. Gluten free lasagna noodles and a gluten free flour blend in the sauce also work well.

How to Serve Shrimp Crab Lasagna Recipe

Serve shrimp crab lasagna with a simple green salad and a bright vinaigrette to cut through the richness. Garlic bread or warm crusty bread works perfectly to scoop up extra sauce. A side of steamed broccoli, green beans, or roasted asparagus balances the meal and adds color.

Pair it with sparkling water, flavored seltzer, or iced tea with lemon for a refreshing drink. I like to finish the meal with something light like fresh berries or a citrus sorbet so everyone leaves the table happy but not stuffed.

How to store

Cool leftovers to room temperature within 1 hour, then cover tightly and store in the fridge for up to 3 days.
Store individual portions in airtight containers for easy lunches and quick dinners.
Freeze whole baked lasagna or individual slices, tightly wrapped, for up to 2 months.
Reheat in the oven at 350°F, covered with foil, for 20 to 30 minutes until hot in the center, or reheat single slices in the microwave at 50 to 70 percent power so the seafood stays tender.