Seafood Lasagna with Shrimp Crab

This seafood lasagna brings together layers of tender shrimp and sweet crab meat with rich, creamy Alfredo sauce and a blend of cheeses for a dish that feels like a celebration in every bite. It’s perfect for special gatherings or when you want to impress guests without complicated steps. The mix of flavors balances indulgence with fresh seafood notes and classic Italian comfort.

I first served this on a family holiday, and it instantly became a favorite. The kids enjoyed the shrimp while the adults loved the rich sauce and gooey cheese layers.

Ingredients

• Lasagna noodles: choose good-quality no-boil for convenience or cook regular noodles until just al dente to keep texture perfect
• Shrimp: peeled and deveined, fresh or properly thawed frozen shrimp ensure tenderness and sweetness
• Crab meat: lump crab brings a luxurious texture and delicate sweetness that lifts the entire dish
• Ricotta cheese: adds creamy softness that balances savory seafood
• Mozzarella cheese: melts beautifully for gooey, stringy layers
• Parmesan cheese: brings sharpness and depth of flavor
• Alfredo sauce: creamy base that ties all ingredients together, either homemade or store-bought
• Heavy cream: enriches the cheese filling, making it silky smooth
• Garlic: fresh minced garlic provides aromatic depth and a savory kick
• Olive oil: for sautéing and enhancing the garlic’s fragrance
• Fresh parsley: adds brightness and a touch of herbaceous freshness at the end
• Salt, black pepper, and red pepper flakes: season the seafood perfectly with a mild heat
• Breadcrumbs: create the satisfying crunch on top, choose fresh or panko for best results

Instructions

Preheat and prepare noodles:

Set your oven to 190 degrees Celsius or 375 degrees Fahrenheit. Cook lasagna noodles according to package instructions until al dente. Drain carefully and spread out to avoid sticking.

Sauté the seafood:

Heat olive oil over medium heat in a skillet. Add minced garlic and cook for about one minute until fragrant but not browned. Add shrimp and cook for three to four minutes until pink and opaque. Add crab meat, season with salt, black pepper, and red pepper flakes, then cook together for two to three minutes. Remove from heat to keep seafood tender.

Mix the cheese filling:

In a bowl, combine ricotta, one cup shredded mozzarella, half a cup grated Parmesan, heavy cream, and chopped parsley. Stir until smooth, creating a creamy, herb-infused filling that melts beautifully.

Assemble the layers:

Spoon a thin layer of Alfredo sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of noodles over the sauce. Spread one third of the cheese mixture on noodles, followed by one third of the seafood mixture. Drizzle some Alfredo sauce on top. Repeat twice more finishing with noodles and a final sauce layer.

Top and bake:

Sprinkle remaining mozzarella and Parmesan over the top, then add breadcrumbs for golden crunch. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes until the top is bubbly and golden brown.

Rest and serve:

Let the lasagna rest for 10 minutes before slicing to help it set and make serving easier. Garnish with extra parsley for a fresh pop of color.

Fresh crab meat is my favorite ingredient here its sweet ocean flavor elevates the dish from ordinary to truly special. I have vivid memories of serving this at a friend’s birthday dinner, watching everyone savor each bite like it was a little treasure.

Storage tips

Keep leftovers tightly covered in the refrigerator for up to three days. When reheating, use the oven to preserve the breadcrumb crunch or microwave in short bursts if you’re short on time. This lasagna freezes beautifully; thaw it overnight before reheating gently.

Ingredient substitutions

If fresh crab is unavailable, well-drained canned lump crab meat works well though texture varies slightly. Swap shrimp for scallops or firm white fish if preferred. A high-quality jar of Alfredo sauce is fine but homemade sauce made with butter, cream, and Parmesan delivers extra freshness.

Serving suggestions

Pair this seafood lasagna with a crisp green salad tossed in lemon vinaigrette or simply serve steamed asparagus. Light white wines such as Pinot Grigio or Sauvignon Blanc complement the creamy seafood layers perfectly, adding brightness with each sip.

With a little prep this seafood lasagna is showstopping yet approachable. Leftovers reheat well and make an impressive next-day meal.

FAQs About This Recipe

→ How do I avoid overcooking the shrimp?

Sauté shrimp just until they turn pink and opaque, usually 3-4 minutes, to keep them tender and juicy.

→ What type of pasta works best for this dish?

Traditional lasagna noodles hold the layers well and absorb sauces without becoming soggy, making them ideal for this dish.

→ Can this dish be prepared ahead of time?

Yes, assemble the layers and refrigerate for a few hours before baking. Add extra baking time if baking directly from the fridge.

→ How do I achieve a crunchy topping?

Sprinkle fresh or panko breadcrumbs mixed with cheese over the top before baking to create a golden, crispy crust.

→ Which seasonings enhance the seafood flavors?

Fresh garlic, parsley, black pepper, salt, and a touch of red pepper flakes bring out the natural taste of the shrimp and crab.