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 lasagna noodles; 1 lb imitation crab meat - flake style (or jumbo lump crabmeat); 1 lb large uncooked red shrimp (peeled and deveined); 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 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 low-fat); 2 large eggs (beaten); 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; 1/4 cup Italian parsley (finely chopped)

There’s something incredibly comforting about layers of creamy cheese and tender seafood baked in a golden crust. This Seafood Lasagna with Crab and Shrimp Recipe brings together delicate crab and succulent shrimp in a luscious sauce that’s genuinely worth the effort—you’ll impress anyone lucky enough to share it with you!

A glass baking dish contains a multi-layered white cheese lasagna topped with melted, lightly browned cheese and small green herb leaves scattered on top. The lifted slice shows several layers of creamy white sauce, pasta sheets, and visible pieces of seafood with pink and white colors inside the layers. The dish is on a white marbled surface with a blurred background. A woman's hand holds a metal spatula lifting the slice from the dish. 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

From the moment I made this seafood lasagna, I knew it’d become a go-to for special dinners. The blend of lobster-like crab and sweet shrimp layers under bubbling cheese has such a cozy richness—it’s truly a crowd-pleaser every time.

Decadent yet approachable: It feels fancy but is actually surprisingly straightforward to put together.
Fresh flavors with bright lemon notes: The lemon zest and juice cut through the richness beautifully.
Perfectly creamy sauce: The homemade white sauce is velvety without being too heavy.
Customizable seafood mix: You can play with crab varieties or swap shrimp sizes depending on what’s available.

Ingredients & Why They Work

Every ingredient in this Seafood Lasagna with Crab and Shrimp Recipe plays a vital role in building layers of flavor and texture. Using fresh shrimp and quality crab makes all the difference, and the cheeses create that perfect stringy, melty magic.

Flat lay of fresh uncooked lasagna noodles neatly stacked, bright red large raw peeled and deveined shrimp arranged beside them, delicate white and pink flaked imitation crab meat in a small pile, three peeled whole garlic cloves, a small white ceramic bowl filled with golden olive oil, another small bowl holding pale yellow lemon juice with half a fresh lemon cut beside it showing zest, a small pile of finely grated lemon zest, two white ceramic bowls—one with fluffy white ricotta cheese and another with whole milk, a neat mound of finely grated mozzarella cheese, eight slices of smoked provolone cheese fanned out, a small heap of grated parmesan cheese, two whole uncracked brown eggs, a small white bowl with finely chopped bright green Italian parsley, a small white bowl with pale yellow unsalted butter, a small white bowl with white all-purpose flour, and tiny pinches of salt, black pepper, and nutmeg arranged symmetrically—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: Look for ones that cook up al dente and hold their shape during layering—fresh if you can find it.
Imitation crab or jumbo lump crabmeat: Jumbo lump is my personal favorite if I’m treating guests, but imitation crab keeps it budget-friendly.
Large red shrimp: Peel and devein for the best texture; I prefer red for its sweetness.
Garlic cloves: Minced fresh garlic adds warmth and a subtle kick.
Olive oil: Use good quality extra virgin for sautéing to enhance the seafood flavors.
Lemon juice and zest: I always zest the lemon before juicing—the aroma brightens every bite.
Mozzarella cheese: Adds gooey stretchiness to the layers, balancing richness.
Smoked provolone cheese: Its slight smokiness brings a deeper, savory element.
Parmesan cheese: For sharpness and that classic Italian finish.
Ricotta cheese: Creamy and light, it cushions the seafood without overpowering.
Large eggs: Bind ricotta and help the lasagna set beautifully.
Italian parsley: Freshly chopped for a mild herbaceous note in the ricotta mix.
Whole or 2% milk: For the white sauce—whole milk yields the creamiest texture.
Unsalted butter: Makes the roux base for the sauce, essential for smoothness.
All-purpose flour: To thicken the sauce without lumps.
Salt, pepper, and nutmeg: Nutmeg especially is that subtle secret ingredient in béchamel sauces that adds warmth.

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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 mixing things up depending on the occasion or what seafood I have on hand. This Seafood Lasagna with Crab and Shrimp Recipe is flexible enough to accommodate your personal touch without losing its charm.

Variation: One time, I swapped the crab for fresh lobster chunks—totally indulgent and a real crowd-stopper for a celebration dinner.
Dietary tweaks: For a lighter version, try part-skim ricotta and mozzarella, and sub shrimp for scallops or mild fish.
Seasonal upgrades: Adding a handful of fresh spinach leaves between layers brings color and a subtle earthiness that balances the seafood.

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

A white plate holds a layered lasagna dish with three visible layers of pasta sheets that are light golden with browned spots. Between the pasta layers, there are creamy white cheese layers mixed with chunks of pink and white seafood, likely crab and shrimp, giving a soft texture. Two large cooked shrimp with a pink-orange color sit on top, garnished with small green parsley leaves. The background is a white marbled surface with some blurred bread and green parsley nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Noodles and Seafood

Start by boiling your lasagna noodles according to the package directions — just until al dente so they don’t get mushy later. I like to lay them out on wax paper to stop them from sticking together. While the noodles cool, sauté shrimp with minced garlic in olive oil until the shrimp turn pink and opaque, which usually takes about 3–4 minutes. Let the shrimp cool before chopping roughly, then mix with crab meat, lemon juice, and lemon zest for that zingy seafood layer.

Step 2: Whip Up the Creamy White Sauce

In a saucepan, melt butter over medium heat and whisk in flour until it forms a smooth paste—this is your roux. Slowly pour in milk while whisking constantly to keep things lump-free. Cook until the sauce thickens (think creamy and coat-the-back-of-a-spoon kind of thick). Remove from heat and season with salt, pepper, and a pinch of nutmeg—trust me, nutmeg adds a comforting warmth that makes this sauce special.

Step 3: Mix the Cheesy Ricotta Filling

In another bowl, combine ricotta cheese with beaten eggs and grated Parmesan, then fold in finely chopped Italian parsley. This mixture will add creamy, herby pockets throughout your layers, balancing the rich cheeses and seafood.

Step 4: Assemble the Layers

Now the fun part: layering. Start with a little white sauce on the bottom of your greased baking dish to prevent sticking. Then add noodles, dollops of the crab and shrimp mixture, ricotta blend, slices of smoked provolone, shredded mozzarella, and a drizzle of that luscious white sauce. Repeat until you’ve used all ingredients, finishing with a generous sprinkle of mozzarella and Parmesan on top to get that gorgeously golden crust.

Step 5: Bake to Perfection

Bake at 375°F for about 45 minutes until bubbling and golden on top. Let it sit for 10–15 minutes before slicing—it helps everything set nicely, so your lasagna holds together perfectly.

Top Tip

Having made this Seafood Lasagna with Crab and Shrimp Recipe several times, I’ve picked up some handy tips that really make it easier and tastier for you.

Don't overcook the noodles: I’ve learned the hard way that mushy noodles spoil the texture, so pulling them right when al dente keeps everything just perfect.
Chop shrimp after cooling: Chopping shrimp right out of the pan can lead to mushy bits; letting them cool retains bite and flavor.
Use fresh lemon zest: It adds a bright, aromatic quality that canned lemon juice just can’t match.
Bake uncovered: This ensures you get a nice golden top — no soggy cheese here!

How to Serve Seafood Lasagna with Crab and Shrimp Recipe

Garnishes

I always finish with a sprinkle of freshly chopped Italian parsley for that fresh green pop and a slight herbal note that brightens the whole dish. Sometimes, I add a little lemon zest right before serving to amplify the citrus loveliness.

Side Dishes

This seafood lasagna pairs beautifully with a simple mixed green salad dressed with lemon vinaigrette. Garlic bread or a crusty baguette is perfect for soaking up any leftover sauce—you won’t want to waste a drop!

Creative Ways to Present

For a special occasion, I like to bake individual servings in small ramekins for a classy appearance. Serving with edible flowers or microgreens adds an elegant touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover seafood lasagna in an airtight container in the fridge for up to 3 days. When packed well, it keeps its texture and flavor without drying out.

Freezing

I’ve frozen this dish wrapped tightly in foil and plastic wrap. It reheats well but I recommend freezing before baking. Thaw overnight in the fridge and bake fresh for best results.

Reheating

Reheat leftovers covered loosely with foil in a 350°F oven until warm—about 20–25 minutes—so the cheese melts nicely without drying out the layers.

Frequently Asked Questions:

What’s the best type of crab to use in this seafood lasagna?

If you want the ultimate flavor and texture, jumbo lump crabmeat is the way to go—it’s sweet and meaty. However, flaked imitation crab works well too if you’re looking for a budget-friendly option or convenience. Just drain it well before mixing.

Can I prepare the seafood layers ahead of time?

Absolutely! You can cook and chop the shrimp and mix the crab with lemon juice ahead of time. Keep the seafood refrigerated until assembly. This makes the actual layering much quicker when you’re ready to bake.

How do I prevent the lasagna from being watery?

Cooking the noodles al dente and draining them well helps prevent excess water. Also, letting your seafood mixture and ricotta filling be on the drier side rather than too wet will keep the lasagna from turning soggy. Lastly, don’t cover the dish when baking to allow moisture to escape.

Can I substitute the smoked provolone cheese?

Yes! If you don’t have smoked provolone, regular provolone or even fontina cheese adds a lovely melt and mild flavor. For a slightly tangier kick, gouda or Gruyère also work well.

Final Thoughts

This Seafood Lasagna with Crab and Shrimp Recipe is more than just a meal; it’s an experience I love sharing with friends and family. It brings the comfort of classic Italian cooking together with the freshness of the sea in a way that feels special but totally doable at home. Trust me, once you make it, you’ll want to keep this recipe saved for whenever you’re in the mood to treat yourself or impress your dinner guests!