Seafood Lasagna with Crab and Shrimp

Name: Seafood Lasagna with Crab and Shrimp Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 lb. box of lasagna noodles; 1 lb. imitation crab meat - flake style (or jumbo lump crabmeat); 1 lb. large uncooked red shrimp (peeled and deveined); 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); 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); 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

Nothing quite beats the cozy comfort of layers of cheesy pasta and tender seafood mingling in one dish. This Seafood Lasagna with Crab and Shrimp Recipe brings that perfect blend of creamy, zesty, and savory all together — a little fancy, a lot delicious, and totally worth the effort for any special dinner.

The image shows a glass baking dish filled with a multi-layer creamy lasagna. The top layer is a golden, melted cheese with small browned spots and a few green herbs scattered for garnish. Below, layers of pale yellow pasta sheets alternate with thick white creamy sauce and pieces of pink and white seafood. The visible part of the lasagna slice on a spatula held by a woman's hand reveals the soft texture of the sauce and tender layers. The baking dish is placed on a white marbled surface with a light gray cloth and wooden cutting board blurred in the 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 found this Seafood Lasagna with Crab and Shrimp Recipe to be my go-to when I want something that feels indulgent without being overly complicated. It’s these layers of fresh seafood, rich cheeses, and smooth béchamel sauce that really make it shine and impress every time.

Elegant & approachable: This recipe looks fancy but is surprisingly straightforward to make—even on a weeknight with a bit of prep.
Balanced flavors: The lemon zest and juice brighten the rich cheese and cream, keeping every bite fresh and satisfying.
Customizable seafood: You can swap imitation crab for real lump crab or add different shellfish to suit your mood.
Perfect for entertaining: It easily serves a crowd and makes an impressive centerpiece for your dinner table.

Ingredients & Why They Work

Each ingredient in this seafood lasagna has its place, creating layers of texture and flavor that complement one another perfectly. When picking your seafood, I always recommend the freshest possible shrimp and crab for the best taste. Using a good quality smoked provolone adds a subtle smoky depth you won’t want to skip!

Flat lay of large uncooked red shrimp, flaked imitation crab meat, peeled and minced garlic cloves, a small white bowl of olive oil, a small white bowl of lemon juice, fresh lemon half with visible zest, a small white bowl of grated mozzarella cheese, slices of smoked provolone cheese arranged neatly, a small white bowl of grated parmesan, a small white bowl of ricotta cheese, two whole uncracked eggs with clean shells, a small white bowl of finely chopped Italian parsley, a small white bowl of whole milk, a small white bowl of unsalted butter, a small white bowl of all-purpose flour, a small white bowl of salt, a small white bowl of black pepper, a small white bowl with a pinch of nutmeg, and uncooked flat lasagna noodles fanned out, all placed 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: The foundation of the dish; cook al dente so they don’t get mushy after baking.
Imitation or lump crab meat: Adds sweet seafood flavor without overpowering the dish.
Large shrimp: Peeled and deveined for convenience and tenderness.
Garlic cloves: Freshly minced to infuse the seafood with aroma and a touch of bite.
Olive oil: For sautéing shrimp, helps develop flavor.
Lemon juice & zest: Brightens flavors, cutting through the rich cheeses.
Mozzarella cheese: Provides gooey, melty goodness that pulls the layers together.
Smoked provolone cheese: Adds smoky complexity and richness.
Parmesan cheese: A sharp nutty tang that enhances the béchamel sauce and cheese layers.
Ricotta cheese: Creates a creamy, luscious texture throughout.
Eggs: Bind the ricotta mixture so it sets nicely when baked.
Italian parsley: Freshens each bite with herbaceous notes.
Milk, butter, and all-purpose flour: Make the classic béchamel sauce—smooth, creamy, and essential for moist layers.
Salt, pepper, and nutmeg: Season the sauce well and add warmth with a pinch of nutmeg.

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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

I love switching things up a bit depending on the season or what I have on hand. This Seafood Lasagna with Crab and Shrimp Recipe is pretty flexible, so feel free to make it your own — it’ll still come out delicious!

Variation: One time, I swapped out shrimp for scallops, which gave it a wonderfully tender texture and a slightly sweeter flavor. Totally worth trying if you want to mix things up.

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

A white plate holds a three-layer shrimp lasagna with creamy white sauce between the layers and small orange shrimp pieces visible in the filling. The top layer is browned and slightly bubbly with melted cheese, garnished with two whole shrimp and a small green parsley leaf. The plate is on a white marbled surface, with a bread slice and parsley in the blurred background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the noodles and seafood

Start by boiling a large pot of salted water and cooking your lasagna noodles until they’re just al dente—don’t overcook or they’ll get mushy later. Lay them out on wax paper to cool and keep from sticking together. Meanwhile, heat olive oil in a skillet and sauté the shrimp with garlic until pink and opaque. Let them cool before roughly chopping and mixing with your crab, lemon juice, and zest. This step ensures your seafood is flavorful and evenly distributed throughout the lasagna layers.

Step 2: Make the creamy béchamel sauce

In a saucepan, melt butter over medium heat, then whisk in flour to form a roux. Slowly add milk, whisking constantly to avoid lumps, and cook until thick and creamy—about 10 minutes. Season with salt, pepper, and a pinch of nutmeg. This sauce is the secret to those rich, velvety layers that make the lasagna so decadent.

Step 3: Combine ricotta filling

In a separate bowl, mix ricotta cheese with beaten eggs, Parmesan, and chopped Italian parsley. The eggs help bind everything while the parsley keeps the flavors fresh and balanced.

Step 4: Assemble the layers

Now for the fun part! In your greased baking dish, start with a thin layer of béchamel sauce, then lay down noodles, spread part of the ricotta mixture, sprinkle mozzarella, add some seafood mixture, then a few slices of smoked provolone. Repeat until you've used all ingredients, finishing with a generous layer of cheeses on top.

Step 5: Bake until bubbly and golden

Cover the dish loosely with foil and bake at 375°F for about 35 minutes. Then remove the foil and bake for another 10 minutes until the top is golden and bubbly. Let it rest for at least 10 minutes before serving to help it set perfectly.

Top Tip

After making this seafood lasagna many times, I’ve picked up some key tips that make the difference between good and unforgettable:

Don’t overcook noodles: Cooking them just right means the layers won’t fall apart or turn mushy after baking.
Use fresh lemon zest: It’s easy to overlook, but it really brightens the seafood without adding extra acidity.
Let it rest before cutting: This helps the layers settle so your slices hold together beautifully for plating.
Don’t skimp on the béchamel: The creamy sauce is what elevates this from regular lasagna to a luscious seafood masterpiece.

How to Serve Seafood Lasagna with Crab and Shrimp Recipe

Garnishes

I usually finish with a sprinkle of fresh chopped Italian parsley for a pop of green and a little extra brightness. Sometimes I add a thin drizzle of good-quality olive oil or a few lemon wedges on the side for guests to squeeze on top.

Side Dishes

A crisp green salad with a light vinaigrette complements this rich lasagna nicely. Roasted asparagus or garlic butter green beans are also favorites—and help balance the heavier main dish.

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins or mini casserole dishes—perfect for portion control and fancy plating. You can even top each portion with a grilled lemon slice or fresh herb sprig for that restaurant-quality touch.

Make Ahead and Storage

Storing Leftovers

Leftover seafood lasagna keeps beautifully covered in the fridge for 3-4 days. I store mine in an airtight container to keep the layers moist but intact. When ready to eat, simply reheat in the oven for best results.

Freezing

I’ve frozen portions of this lasagna successfully—wrap tightly in foil and place in a freezer-safe container. Thaw overnight in the fridge before reheating to preserve texture and flavor without drying out the seafood.

Reheating

Reheat leftovers covered with foil in a 350°F oven until warmed through, about 20-25 minutes. Removing the foil in the last 5 minutes crisps up the cheese topping nicely, almost like freshly baked.

Frequently Asked Questions:

Can I use fresh crab instead of imitation crab in this recipe?

Absolutely! Fresh or lump crab meat actually elevates the dish even more with its sweeter, tender texture. Just be sure to pick through the meat for shells and cook it gently to keep it tender.

Can I prepare this seafood lasagna ahead of time?

Yes! You can assemble the lasagna up to a day in advance, keep it covered in the fridge, and bake it just before serving. This is a great time-saver if you have guests coming over.

What’s the best way to avoid watery lasagna?

Drain your seafood well and pat dry before mixing to avoid excess liquid. Also, cooking the béchamel sauce until thick and not watery is key. Letting the lasagna rest before cutting helps all the layers set nicely as well.

Can I make this recipe dairy-free?

This recipe relies heavily on cheese and béchamel sauce, so making it completely dairy-free is tricky. However, you could try substituting with dairy-free cheese alternatives and using a plant-based milk thickened with flour or cornstarch. It won’t be exactly the same but could be a tasty adaptation.

Final Thoughts

This Seafood Lasagna with Crab and Shrimp Recipe has become my absolute favorite way to impress friends and family with a home-cooked meal that feels luxurious but never overwhelming. I think you’ll love how the bright lemon cuts through the creamy richness and how the seafood shines through every cheesy, comforting layer. Give it a go—you might just find your new signature dinner!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way