Shrimp Crab Lasagna is a delicious twist on the classic Italian favorite, packed with tender shrimp, sweet crab meat, creamy cheese, and layers of pasta that bake together into a bubbly, golden delight. The seafood adds a fresh and slightly briny flavor that pairs beautifully with the rich, creamy sauce. It’s like a little bit of the ocean right on your dinner plate!
I love making this lasagna when I want something a bit special but still comforting. One of my favorite things about it is how the layers hold all that wonderful seafood and cheese goodness without falling apart—every bite is a perfect mix of creamy, cheesy, and tender seafood. Whenever I serve it, people always ask for seconds, and I can’t blame them!
When I enjoy Shrimp Crab Lasagna, I like to keep it simple on the side—a crisp green salad or some garlic bread is perfect to balance out the richness. It’s a recipe that feels fancy enough for a dinner party but easy enough to make for a weeknight treat. If you love seafood and pasta, this dish is sure to become one of your favorites too.
Key Ingredients & Substitutions
Shrimp & Crab: Fresh or frozen shrimp and lump crab meat work best for that sweet seafood taste. If fresh is hard to find, thawed frozen seafood is fine. You can swap crab with imitation crab for a budget-friendly option.
Lasagna Noodles: Regular or no-boil noodles both work well. No-boil noodles save time, but regular ones give a chewier texture. Spread them out flat to stop sticking.
Cheese: Ricotta adds creaminess to the filling, while mozzarella and Parmesan bring melted and salty flavors. For a lighter touch, low-fat options work, but full-fat cheese gives richer taste.
Creamy Sauce: This relies on a roux (butter and flour) thickened with milk and cream. Nutmeg adds a subtle warmth—don’t skip it! For dairy-free, try a cashew cream or plant milk with a thickener.
How Do You Make a Thick, Smooth Cream Sauce (Béchamel) Without Lumps?
A smooth béchamel is key for creamy layers that hold the seafood together.
- Start by melting butter over medium heat but don’t brown it.
- Add flour and stir constantly. Cook for 1-2 minutes to form a roux—this removes the raw flour taste.
- Slowly pour in warm milk and cream while whisking vigorously. Pouring cold milk can cause lumps.
- Keep stirring until sauce thickens evenly, about 5-7 minutes. If lumps form, whisk vigorously or strain.
- Season with a pinch of nutmeg, salt, and pepper for flavor depth.
Making it slowly while whisking keeps the sauce silky — this helps the filling stay creamy without being runny or grainy.
Equipment You’ll Need
- Large skillet – I like it because it cooks the shrimp and garlic evenly and is easy to transfer to the oven.
- Medium saucepan – perfect for making the creamy béchamel sauce without splatters.
- 9×13-inch baking dish – gives enough space for all the layers and helps the lasagna cook evenly.
- Mixing bowls – handy for combining the seafood filling and cheeses.
- Whisk – makes stirring the sauce smooth and prevents lumps.
- Aluminum foil – helps keep the lasagna moist as it bakes.
Flavor Variations & Add-Ins
- Swap crab for cooked scallops or lobster meat for a more luxurious seafood experience.
- Mix in fresh chopped spinach or basil for a burst of greenery and freshness.
- Add a pinch of red pepper flakes to the sauce for a subtle heat.
- Use shredded provolone or fontina instead of mozzarella for a different cheesy flavor.
Shrimp Crab Lasagna
Ingredients You’ll Need:
Main Ingredients:
- 9 lasagna noodles (regular or no-boil)
- 1 lb medium shrimp, peeled and deveined
- 1/2 lb lump crab meat, picked over for shells
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Creamy Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warm
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
For the Filling:
- 1 cup ricotta cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped carrot (optional for color and texture)
How Much Time Will You Need?
This dish takes about 20 minutes to prep, 40 minutes to bake, and 10 minutes to rest before serving. Altogether, expect about 1 hour and 10 minutes from start to finish, including boiling noodles if needed.
Step-by-Step Instructions:
1. Make the Creamy Sauce:
Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes until lightly golden and smooth. Gradually whisk in warm milk and cream, stirring until the sauce thickens and becomes smooth, about 5-7 minutes. Add the nutmeg, salt, and pepper to taste. Remove from heat and set aside.
2. Cook the Shrimp and Aromatics:
In a skillet, heat olive oil over medium heat. Add garlic and chopped onion, sautéing them until fragrant and translucent. Add the shrimp and cook until they turn pink and are just done, about 2-3 minutes. Remove from heat and chop the shrimp roughly into bite-sized pieces.
3. Prepare the Seafood Filling:
In a large bowl, combine the chopped shrimp, crab meat, ricotta cheese, grated Parmesan, chopped parsley, and carrot if using. Season with Italian herbs, salt, and pepper. Stir in about 1 cup of the creamy sauce to bind everything together nicely.
4. Prepare the Lasagna Noodles:
If using regular noodles, cook them according to package directions until al dente. Drain and carefully lay them flat on parchment paper or a lightly oiled surface to stop sticking.
5. Assemble the Lasagna:
Preheat the oven to 375°F (190°C). Spread a thin layer of creamy sauce at the bottom of a baking dish. Place a layer of noodles on top. Spread half of the seafood filling evenly over the noodles, then add a layer of creamy sauce and a sprinkle of mozzarella cheese. Repeat the layers with noodles, remaining filling, sauce, and mozzarella. Finish with a final noodle layer topped with sauce, mozzarella, and extra Parmesan cheese.
6. Bake:
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, until the top is bubbling and golden brown.
7. Rest and Serve:
Let the lasagna rest for 10 minutes to set. Then garnish with cooked shrimp and fresh parsley. Slice and serve warm, enjoying the rich, creamy seafood flavors in every bite!
Can I Use Frozen Shrimp and Crab for This Lasagna?
Yes! Just be sure to fully thaw the seafood before cooking. Thaw shrimp and crab meat overnight in the refrigerator or quickly under cold running water in a sealed bag. Pat them dry before using to avoid extra moisture in the filling.
Can I Make Shrimp Crab Lasagna Ahead of Time?
Absolutely! Assemble the lasagna a day in advance, cover it tightly, and refrigerate. When ready to serve, bake it covered at 375°F (190°C) for 25 minutes, then uncovered for 15-20 minutes until bubbly and golden.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze portions for up to 2 months—thaw overnight before reheating.
Can I Substitute Other Cheeses in This Recipe?
Yes! Feel free to use provolone, fontina, or even a blend of Italian cheeses for a different flavor. Just make sure to use a good melting cheese to maintain that creamy texture.