Name: Seafood Lasagna with Crab and Shrimp Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
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); 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; 3 garlic cloves (peeled and minced); 2 tbsp olive oil; 2 tbsp lemon juice (about ½ lemon); 1 tsp grated lemon zest (½ lemon)

There's something truly delightful about a creamy, cheesy lasagna that surprises you with fresh ocean flavors. My Seafood Lasagna with Crab and Shrimp Recipe manages to capture this beautifully—each bite layered with luscious seafood, smooth ricotta, and gooey melted cheese. It’s a special dish that instantly feels fancy but is surprisingly straightforward to make at home.

The image shows a glass baking dish filled with creamy white lasagna with visible layers. The top layer is melted cheese browned in spots with some small green herbs scattered. The cut slice being lifted reveals three layers: the top creamy cheese layer, a middle layer with light yellow pasta sheets, and a bottom layer with white creamy sauce mixed with pieces of pink seafood and white chunky bits. The dish is on a white marbled surface, and a silver spatula is holding the lasagna slice. 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 still remember the first time I prepared this seafood lasagna—it felt like a celebration in my kitchen. It's rich and comforting but also lightened by bright lemon and fresh herbs. This combination won over everyone at the table, and I've kept coming back to it for special dinners and holidays.

Elegant yet approachable: You get the wow factor of seafood without complicated techniques.
Fresh flavors: Lemon zest and juice brighten the creamy layers perfectly.
Delicious texture: Tender shrimp and flaky crab add a wonderful bite amid melty cheeses.
Make-ahead friendly: Assembling it in advance makes dinner stress-free when guests arrive.

Ingredients & Why They Work

Combining classic Italian ingredients with fresh seafood is what makes this recipe shine. The key is balancing rich cheeses with the natural sweetness of crab and shrimp, while a touch of lemon keeps things lively. Picking quality seafood and fresh parsley can really elevate your dish.

Flat lay of a few uncooked lasagna noodles neatly stacked, a small heap of flaked imitation crab meat, several large raw red shrimp with shells removed arranged in a simple cluster, three peeled garlic cloves, a small white bowl of golden olive oil, a small white bowl with fresh lemon juice next to a halved lemon showing vibrant yellow flesh and a few grated lemon zest strands, a small mound of shredded mozzarella cheese, a stack of smoked provolone cheese slices, a small pile of grated parmesan cheese, a simple white ceramic bowl filled with creamy ricotta cheese, two whole uncracked brown eggs, a small white bowl containing finely chopped fresh Italian parsley, a small white bowl of whole milk, a few cubes of unsalted butter, a small white bowl of all-purpose flour, and small white bowls with salt, pepper, and a pinch of nutmeg all carefully arranged with perfect symmetry, 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: Classic, wide noodles hold all those layers together perfectly—just cook them al dente for the best texture.
Imitation crab meat or jumbo lump crab meat: I sometimes use real lump crab for extra indulgence, but flake-style imitation crab works great and is budget-friendly.
Large shrimp: Peeled and deveined shrimp provide a sweet, tender bite that’s a must-have here.
Garlic cloves: Fresh garlic sautéed with shrimp adds savory depth.
Olive oil: A good-quality extra virgin oil gives a lovely fruitiness when cooking the seafood.
Lemon juice and zest: This combo wakes up the creamy sauce with a citrusy zing.
Mozzarella, smoked provolone, parmesan: The trio gives a dreamy melt and a great flavor contrast—smoked provolone adds a subtle smoky touch that's unexpected and delicious.
Ricotta cheese: Makes the layers rich and creamy without heaviness.
Eggs: They bind the ricotta layer together so it sets nicely when baked.
Italian parsley: Adds a fresh green note that's essential to balance the richness.
Milk, butter, flour for béchamel: This classic white sauce is the perfect velvety canvas for layering flavors.
Salt, pepper, pinch of nutmeg: These simple seasonings round out the sauce with nuanced warmth and seasoning.

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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 making this recipe my own depending on what's fresh or on hand. Sometimes I swap smoked provolone for fontina or add fresh spinach for a veggie boost. You can absolutely tailor it to your preferences—seafood lovers will find countless ways to enjoy it.

Variation: Once, I tried adding diced artichoke hearts into the ricotta mix, which added a tangy twist that was surprisingly delicious. Feel free to experiment with herbs or veggies to make it your own.
Dietary tweak: For a lighter version, I use low-fat ricotta and whole wheat lasagna noodles. It stays creamy and satisfying without feeling too heavy.

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

The image shows a slice of seafood lasagna on a white plate, placed on a white marbled surface. The lasagna has three layers of pasta, each with a creamy white sauce mixed with pieces of light pink crab meat and shrimp. The top pasta layer is golden brown with small toasted spots, garnished with a sprig of green parsley and two plump, pink shrimp on top. In the background, there is a partial view of a piece of bread on a wooden board and some scattered parsley leaves. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Noodles and Seafood

First things first, preheat your oven to 375°F and grease a 13x9 baking dish with non-stick spray. Then boil your lasagna noodles until just al dente—overcooking will make them mushy later. Lay them out on wax paper to cool, so they don’t stick together. While that’s happening, heat olive oil in a skillet and sauté garlic with shrimp until the shrimp turn opaque. Let shrimp cool before chopping them roughly. Mix shrimp with crab meat, lemon juice, and zest for that fresh seafood punch.

Step 2: Make the Béchamel Sauce

In a medium saucepan, melt your butter over medium heat, then whisk in flour until it's a paste. Slowly whisk in milk, stirring constantly until the sauce thickens and turns silky—about 10 minutes. Be patient and don’t let it boil or it might break. Season with salt, pepper, and just a pinch of nutmeg to add warmth and balance.

Step 3: Prepare the Ricotta Mixture

Mix ricotta, beaten eggs, and parmesan in a bowl until smooth and combined. This mixture is what helps bind your creamy layers and creates the perfect texture when baked. Add in chopped Italian parsley for freshness. It really brightens the whole dish.

Step 4: Assemble the Layers

Start with a thin layer of béchamel spread on the bottom of your dish to keep the noodles from sticking. Next, layer noodles, seafood mixture, dollops of ricotta mix, slices of smoked provolone, shredded mozzarella, and more béchamel. Repeat until you’ve used all ingredients, finishing with a generous layer of mozzarella and a sprinkle of parmesan on top for a golden crust. Cover with foil before baking.

Step 5: Bake It Up

Bake the lasagna covered for about 35 minutes, then uncover and bake for another 10 minutes or until the top is bubbling and beautifully browned. Let it rest for 10 minutes before cutting—this helps the layers set and makes serving much easier.

Top Tip

One thing I’ve learned while perfecting this Seafood Lasagna with Crab and Shrimp Recipe is that the quality of your seafood makes a massive difference, so don’t rush this step. Here are some tips to get the best results:

Fresh or frozen itself: When using frozen shrimp, thaw them fully in the fridge overnight and pat dry to avoid excess water in your lasagna.
Don’t overcook shrimp: Sauté them just until they turn pink and opaque; they’ll cook more in the oven and you want to avoid rubbery seafood.
Brighten with lemon: Adding lemon zest and juice after cooking seafood brings out brightness and keeps the dish from feeling heavy.
Layer with patience: Spread sauces and layers evenly and avoid overfilling to ensure even cooking and easy serving.

How to Serve Seafood Lasagna with Crab and Shrimp Recipe

Garnishes

I usually garnish this lasagna with freshly chopped parsley for a pop of color and a squeeze of fresh lemon juice on top—it brings everything alive just before serving. Sometimes, I add a few thin lemon slices or a sprinkle of extra grated parmesan for good measure.

Side Dishes

This seafood lasagna pairs beautifully with a crisp green salad dressed with a lemon vinaigrette and some crusty garlic bread to sop up any silky sauce. Roasted asparagus or steamed green beans with a touch of butter also complement the creamy richness well.

Creative Ways to Present

For special occasions, I’ve served this lasagna in individual ramekins, layering perfectly portioned servings that feel extra fancy. Another fun idea is to sprinkle edible flowers or microgreens on top for a stunning presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store great—the whole lasagna, tightly wrapped with foil or plastic wrap, goes into the fridge for up to 3 days. I like to keep some extra grated cheese handy to add a bit more on top when reheating.

Freezing

I’ve frozen this dish both assembled (before baking) and after cooking. Be sure to wrap tightly with foil and plastic wrap to avoid freezer burn. Thaw overnight in the fridge before baking or reheating for best results.

Reheating

Reheat leftovers covered with foil in a 350°F oven until warmed through, about 20 minutes. Avoid microwaving if possible for a more even heat and better texture—your cheesy layers will thank you.

Frequently Asked Questions:

Can I use fresh crab instead of imitation crab?

Absolutely! Fresh or lump crab adds a luxurious texture and flavor to the seafood lasagna. Just be sure to pick through it for any shell pieces and gently fold it in to preserve the chunks.

Can I prepare this recipe ahead of time?

Definitely, this recipe is great for make-ahead. You can assemble the entire lasagna the day before, cover it tightly, and refrigerate. Then bake it when you’re ready to serve, adding extra bake time if going in straight from the fridge.

What’s the best way to avoid watery seafood lasagna?

Pat your shrimp dry and avoid overcooking. Also, drain the crab meat well and let the assembled lasagna rest before cutting. These steps help keep your lasagna from becoming too watery.

Can I substitute another cheese for smoked provolone?

Yes, smoked provolone adds a unique smoky flavor, but you can swap it with fontina, gouda, or even a sharp cheddar depending on your preference and what you have on hand. Just note the flavor profile will shift slightly.

Final Thoughts

This Seafood Lasagna with Crab and Shrimp Recipe holds a special place in my heart because it brings together the rich comfort of Italian cooking with the fresh taste of the sea. I love serving it to friends—it’s a guaranteed crowd-pleaser that feels luxurious but made with simple steps. Trust me, once you try it, it’ll become a go-to recipe in your repertoire as well. Give it a whirl and enjoy all those creamy, cheesy, zesty layers—you deserve a little delicious decadence!