Name: Seafood Lasagna with Shrimp and Crab Bliss
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles; 1/2 pound cooked shrimp, peeled and chopped; 1/2 pound lump crab meat; 1 cup ricotta cheese; 1 cup grated Parmesan cheese, divided; 2 cups shredded mozzarella cheese; 4 tablespoons butter; 1/4 cup all-purpose flour; 3 cups milk (whole preferred); 2 cloves garlic, minced; 1 small onion, finely chopped; Pinch of ground nutmeg (optional); Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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This seafood lasagna with shrimp and crab is a luxurious, creamy, and decadent twist on the traditional Italian classic. I layer tender pasta with a rich béchamel sauce, succulent shrimp, sweet crab, and melty cheese for a show-stopping dinner.

Why You’ll Love This Recipe

I love how elegant and flavorful this lasagna is. It’s perfect when I want to impress without overcomplicating things. The seafood gives it a light, sweet flavor that pairs beautifully with the creamy sauce. It’s comfort food with a coastal upgrade. Seafood Lasagna with Shrimp and Crab Bliss

Ingredients

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

Lasagna noodles
Cooked shrimp (peeled and chopped)
Lump crab meat
Ricotta cheese
Parmesan cheese
Mozzarella cheese
Butter
All-purpose flour
Milk
Garlic
Onion
Nutmeg (optional)
Salt and pepper
Fresh parsley (for garnish)

Directions

I preheat the oven to 375°F (190°C) and grease a baking dish.
I cook the lasagna noodles until al dente, then drain and set aside.
I melt butter in a saucepan and sauté onion and garlic until soft.
I stir in flour to make a roux, then slowly whisk in milk to create a béchamel sauce.
I season it with salt, pepper, and a pinch of nutmeg, then simmer until thickened.
I stir in half of the Parmesan and remove it from heat.
I spread a thin layer of the sauce on the bottom of the dish, then layer noodles, ricotta, shrimp, crab, béchamel, and mozzarella.
I repeat the layers and finish with a generous topping of mozzarella and Parmesan.
I cover with foil and bake for 25 minutes, then uncover and bake for another 10–15 minutes until golden and bubbling.
I let it rest for 10 minutes before slicing and garnishing with parsley.

Servings and timing

Serves: 6 to 8
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes

Variations

I sometimes add spinach or sautéed mushrooms between the layers for extra veggies.
If I want a richer flavor, I swap some of the milk for heavy cream in the sauce.
For a spicy kick, I add a pinch of cayenne or red pepper flakes to the béchamel.

storage/reheating

I store leftovers tightly covered in the fridge for up to 3 days. To reheat, I bake it at 350°F (175°C) covered with foil until warmed through. I also microwave individual portions, but I prefer the oven to keep the texture of the layers. Seafood Lasagna with Shrimp and Crab Bliss

FAQs

Can I use imitation crab meat?

Yes, I’ve used imitation crab when fresh isn’t available. The texture is slightly different, but it still tastes great.

Should I use raw or cooked shrimp?

I use cooked shrimp to make things easier, but if I only have raw, I sauté them briefly before adding to the lasagna.

Can I freeze seafood lasagna?

I don’t usually freeze this dish because seafood can become rubbery when thawed. It’s best enjoyed fresh.

What kind of milk should I use for the sauce?

I use whole milk for a creamier texture, but 2% works too. For extra richness, I sometimes use part cream.

Is this lasagna fishy?

Not at all. The flavors are mild, sweet, and buttery—not overly “fishy”—especially with good-quality seafood.

Conclusion

This seafood lasagna is my idea of pure comfort and indulgence. The layers of tender shrimp, crab, and creamy béchamel make it feel special, but it’s still approachable enough for a weeknight. I love making it for dinner parties or just to treat myself to something memorable.