Name: Creamy Seafood Lasagna with Shrimp & Crab
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles (oven-ready or cooked); 1 lb cooked shrimp, chopped; 8 oz lump crab meat; 4 tbsp butter; 2 cloves garlic, minced; 1 small onion or shallot, finely chopped; 3 tbsp all-purpose flour; 3 cups milk or half-and-half; 1/2 cup grated parmesan cheese; 1 1/2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 2 tbsp fresh parsley or basil, chopped; Salt and black pepper, to taste; 1 tsp Old Bay seasoning or Italian seasoning (optional)

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Creamy Seafood Lasagna with Shrimp & Crab is a rich, decadent twist on the classic Italian favorite. Layers of tender lasagna noodles, a creamy white sauce, juicy shrimp, sweet crab, and melty cheese come together in one unforgettable dish. I love how indulgent yet balanced it feels—comforting, elegant, and packed with flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s perfect for when I want something impressive and comforting at the same time. The shrimp and crab pair beautifully with the creamy béchamel-style sauce, and every bite feels luxurious without being overly complicated. It’s a great make-ahead meal for holidays, dinner parties, or any night when I want to treat myself or my family. Creamy Seafood Lasagna with Shrimp & Crab

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (oven-ready or regular)
Cooked shrimp, chopped
Lump crab meat
Butter
Garlic, minced
Onion or shallot, finely chopped
All-purpose flour
Milk or half-and-half
Parmesan cheese, grated
Ricotta cheese
Mozzarella cheese, shredded
Fresh parsley or basil
Salt and black pepper
Old Bay seasoning or Italian seasoning (optional, for extra flavor)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I cook the lasagna noodles if not using oven-ready, then set them aside.
In a saucepan, I melt butter and sauté onion and garlic until soft and fragrant.
I whisk in flour to form a roux, cook for a minute, then slowly whisk in milk or half-and-half to create a smooth white sauce.
I stir in parmesan, salt, pepper, and optional seasoning, and let it thicken slightly before removing from heat.
I gently fold in the cooked shrimp and crab meat.
In a bowl, I mix ricotta with chopped herbs and a pinch of salt.
I layer the lasagna: a spoonful of sauce first, then noodles, then ricotta, seafood sauce, mozzarella, and repeat until the dish is full, finishing with cheese on top.
I cover with foil and bake for 30–35 minutes, then uncover and bake for another 10–15 minutes until bubbly and golden.
I let it rest for 10 minutes before slicing and serving.

Servings and timing

This recipe makes about 8 servings and takes around 1 hour and 15 minutes, including baking and resting time. It’s filling, satisfying, and makes great leftovers too.

Variations

I add scallops or lobster for an even more indulgent version.
I use a spinach-ricotta mixture for added greens.
I replace some of the milk with seafood broth for more depth in the sauce.
I use gluten-free lasagna noodles to make it gluten-free.
I mix in a touch of lemon zest or white wine to brighten the flavor of the sauce.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I cover with foil and warm in a 350°F (175°C) oven until heated through, or microwave in portions. It also freezes well—I wrap portions tightly and reheat from frozen or thaw overnight in the fridge before warming.

FAQs

Can I use canned crab meat?

Yes, I use good-quality lump crab meat, drained well. It works great and still delivers that sweet crab flavor.

Can I make this ahead of time?

Absolutely. I assemble it fully, cover, and refrigerate it for up to 24 hours before baking. I add 10–15 extra minutes to the baking time if baking straight from the fridge.

Can I use frozen shrimp?

Yes, I thaw, peel, and cook the shrimp before adding it to the sauce to avoid excess water.

What kind of cheese works best?

I love using a blend of mozzarella for meltiness, parmesan for flavor, and ricotta for creaminess. Fontina or provolone also work great.

How do I prevent watery lasagna?

I make sure the seafood is well-drained and let the lasagna rest after baking so the layers can set. Using oven-ready noodles also helps absorb excess moisture.

Conclusion

Creamy Seafood Lasagna with Shrimp & Crab is a rich, satisfying meal that brings together delicate seafood and a velvety white sauce in the most comforting way. I love making this for special occasions or when I want something a little different from traditional lasagna. It’s always a hit at the table and even better the next day.