Name: Seafood Lasagna with Crab and Shrimp Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian-American
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); 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); 2 large eggs (beaten); 1/4 cup Italian parsley (finely chopped)

Imagine layers of creamy cheese, tender seafood, and delicate pasta all baked together into one irresistible dish—that’s what makes this Seafood Lasagna with Crab and Shrimp Recipe so incredibly special. It’s the kind of meal that feels fancy but comes together with surprisingly simple steps, making it perfect for both weeknight dinners and impressive gatherings.

This image shows a glass baking dish with a creamy lasagna being lifted by a silver spatula. The lasagna has about four visible layers: the top layer is covered with melted white cheese that has golden brown spots, the next layers consist of thin, light yellow pasta sheets, creamy white sauce, and pieces of shrimp with pink and white colors. Small green herbs are scattered on top for garnish. The dish is placed on a white marbled surface, and a gray and white cloth is softly visible in the background. 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 very first time I made this Seafood Lasagna with Crab and Shrimp Recipe, it quickly became a go-to for special occasions in my kitchen. It’s luxurious without being intimidating and combines flavors in a way that feels fresh and comforting at the same time.

Decadent & approachable: This recipe uses familiar ingredients but elevates them into a restaurant-worthy dish you can easily recreate at home.
Flavor harmony: The subtle lemon zest and juice brighten the rich seafood and creamy cheeses, balancing every bite.
Great texture: Layers of tender pasta, juicy shrimp, flaky crab, and melty cheeses create a perfect mouthfeel.
Versatility: Whether you’re cooking for a family dinner or a small party, it can be customized to your taste with ease.

Ingredients & Why They Work

Every ingredient in this Seafood Lasagna with Crab and Shrimp Recipe is picked to complement each other perfectly. From the melt-in-your-mouth cheeses to the fresh seafood boosted by zesty lemon, it’s a well-orchestrated flavor symphony. I always recommend sourcing the best quality seafood you can—fresh is great, but if you’re relying on frozen, just be sure it’s thawed carefully to keep the texture just right.

Flat lay of a few uncooked lasagna noodles arranged neatly, a small pile of flaked imitation crab meat, a cluster of large raw red shrimp with shells removed, three peeled garlic cloves, a small white bowl of golden olive oil, a small white bowl with fresh lemon juice beside half a bright yellow lemon with zest, a pile of grated mozzarella cheese, eight slices of smoked provolone cheese stacked gently, a small heap of grated parmesan cheese, a simple white ceramic bowl filled with creamy ricotta cheese, two whole brown eggs with clean shells, a small bunch of finely chopped Italian parsley, a small white bowl of whole milk, a few cubes of unsalted butter, a small white bowl of all-purpose flour, a pinch of salt, a pinch of black pepper, and a small pile of ground nutmeg 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: Opt for traditional or no-boil noodles if you’re short on time, but cooking to al dente is key for texture.
Imitation crab meat or real jumbo lump crab: Real crab adds a richness that’s unmatched, but imitation crab is a budget-friendly option that still delivers.
Large shrimp: Peeled and deveined shrimp cook quickly and offer sweetness that balances the dish.
Garlic: Freshly minced garlic brings that classic savory foundation everyone loves.
Olive oil: Use a good quality for sautéing to keep flavors vibrant.
Lemon juice and zest: These brighten and lift the seafood flavors, preventing heaviness.
Mozzarella cheese: Its melty creaminess is essential for that gooey lasagna feel.
Smoked provolone cheese: Adds a subtle smoky dimension to the flavor profile.
Parmesan cheese: Sharp and nutty, it balances the creamy cheeses perfectly.
Ricotta cheese: Creates a luscious layer that melts beautifully and holds everything together.
Eggs: They bind the ricotta layer for a firm yet creamy texture.
Italian parsley: Fresh parsley adds color and a mild herbaceous note.
Milk, unsalted butter, and flour: Combine to form a rich béchamel sauce, the backbone of this creamy seafood lasagna.
Salt, pepper, and nutmeg: Classic seasonings that subtly enhance the béchamel’s flavor.

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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 experimenting with this Seafood Lasagna with Crab and Shrimp Recipe by tweaking the herbs or swapping out cheeses. It’s your canvas—don’t hesitate to make it your own and adjust it depending on what you have on hand or your dietary preferences.

Variation: Once, I swapped smoked provolone for a sharp gouda and it added an unexpected but delightful twist—try it if you want a smokier, creamier bite.
Dietary tweak: For a lighter dish, use low-fat ricotta and skim milk, and reduce the butter a bit; the lasagna still turns out creamy and delicious but with fewer calories.
Seasonal addition: In spring, sauté some fresh spinach or artichokes and layer them in for added color and nutrients.

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

A slice of creamy seafood lasagna sits centered on a white plate, showing three thick layers of pasta sheets with white sauce and bits of pink crab meat and shrimp mixed inside. The top layer is browned with melted cheese, giving it a slightly golden look with hints of green herb scattered. Two whole cooked shrimp rest on top as a garnish, adding a soft pink color. A sprig of green parsley decorates the plate beside the lasagna, with a lemon wedge blurred in the background on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Pasta Perfectly

First, preheat your oven to 375°F and get that 13x9 baking dish ready with some non-stick spray. I always cook my lasagna noodles just until they’re al dente—overcooked pasta becomes mushy once baked, and no one wants that! Then, carefully drain and lay them out on wax paper. This extra step keeps them from sticking and makes layering much easier.

Step 2: Making the Creamy Béchamel Sauce

In a saucepan, melt your butter over medium heat, then whisk in the flour until you get a lightly golden roux—this should only take a couple of minutes. Slowly add the milk, whisking constantly to avoid lumps. Keep stirring until the sauce thickens into a smooth, creamy consistency—about 10 minutes. Important: don’t let it boil, or it might curdle! Finish by folding in salt, pepper, and just a pinch of nutmeg for warmth.

Step 3: Sautéing Shrimp and Combining Seafood

Heat the olive oil in a skillet over medium heat, then toss in the shrimp and minced garlic. This only takes a few minutes—watch for the shrimp turning opaque. Remove and let them cool before roughly chopping to keep bites tender and bite-sized. Next, mix the shrimp with the crab meat, lemon juice, and zest. It adds that bright, refreshing flavor that makes the seafood pop.

Step 4: Mixing the Ricotta Layer

In a bowl, combine ricotta, beaten eggs, and parmesan cheese. The eggs help the ricotta set nicely in the oven, so your layers hold firm without becoming runny. This mixture is creamy and slightly cheesy—one of my favorite parts of the lasagna.

Step 5: Assembling Your Seafood Lasagna

Now for the fun part! Start with a thin layer of béchamel on the bottom of your dish, then add your first layer of noodles. Spread half the ricotta mixture, then sprinkle on half the seafood blend, and layer with mozzarella and provolone slices. Repeat those layers once more and finish with a final lash of béchamel and a sprinkling of parmesan on top. This layering ensures every slice is packed full of creamy, cheesy, lemony seafood goodness.

Step 6: Baking to Perfection

Bake your seafood lasagna for about 45 minutes until it’s bubbly and golden on top. You’ll know it’s done when the edges are lightly browned and you see the sauce bubbling up through the layers. Let it rest for 10 minutes before slicing to help it set up properly—this also gives you a little time to prepare your sides or grab a glass of wine.

Top Tip

Over the years, I’ve learned a few tricks to make the perfect Seafood Lasagna with Crab and Shrimp Recipe that I’m excited to share with you. These small tweaks can really lift your dish from good to memorable.

Don’t skip cooling the noodles: I know it seems like an extra step, but laying them on wax paper prevents tearing and sticking, which makes assembling way easier.
Chop shrimp after cooling: Hot shrimp are slippery and harder to handle. Cooling before chopping keeps the texture just right.
Use fresh lemon zest and juice: The brightness is the secret weapon that cuts through the richness and makes every bite lively.
Let it rest: Waiting 10 minutes before serving helps the layers settle—otherwise, you risk a runny lasagna.

How to Serve Seafood Lasagna with Crab and Shrimp Recipe

Garnishes

I usually finish this seafood lasagna with a sprinkle of fresh chopped Italian parsley. It adds a beautiful pop of color and a fresh herbal note that pairs perfectly with the richness of the cheese and seafood. Sometimes, I also add just a little extra grated parmesan on top after it’s baked for an extra savory touch.

Side Dishes

What goes wonderfully with this is a simple green salad tossed with a light lemon vinaigrette to complement the citrus accents in the lasagna. I also love serving it alongside garlic bread or a warm loaf of crusty Italian bread to soak up any leftover sauce—you’ll thank me for that!

Creative Ways to Present

For dinner parties, I like to bake individual portions in small ramekins—this not only looks elegant but lets everyone enjoy their own perfectly sized seafood lasagna. Another fun twist I tried was layering thinly sliced zucchini noodles with the pasta for a lighter, veggie-packed version that still wowed my guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly in the fridge and recommend eating within 2-3 days for the best fresh flavor and texture. The lasagna reheats beautifully, making it a perfect dish to prepare ahead for busy weeknights.

Freezing

This recipe freezes wonderfully, too—I like to assemble it in a freezer-safe dish, wrap it tightly with foil and plastic wrap, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and bake as usual, adding a little extra baking time if needed.

Reheating

To reheat, cover the lasagna with foil and warm in the oven at 350°F for about 20-25 minutes. Removing the foil for the last 5 minutes helps re-melt the cheese on top and refreshes that baked golden crust.

Frequently Asked Questions:

Can I use fresh crab meat instead of imitation crab in the Seafood Lasagna with Crab and Shrimp Recipe?

Absolutely! Using fresh or jumbo lump crab meat will elevate the dish with richer, more authentic seafood flavor. Just be sure to remove any shells and drain excess liquid before adding to your seafood mixture.

Is it okay to substitute the smoked provolone cheese in this recipe?

Yes, you can swap smoked provolone with other melty cheeses like gouda, fontina, or even mozzarella for a milder flavor. Just keep the amount similar and choose cheeses that melt well to maintain the creamy texture.

What’s the best way to prevent my lasagna from becoming watery?

A few tricks: cook your noodles al dente and cool them properly, don’t overcook your shrimp, and make sure your béchamel sauce is thick but not runny. Also, using egg in your ricotta mixture helps bind the filling and prevents excess moisture during baking.

Can I make the Seafood Lasagna with Crab and Shrimp Recipe ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it refrigerated, covered tightly. Bake it fresh when you’re ready. This way, flavors meld together beautifully, and it saves time on serving day.

Final Thoughts

This Seafood Lasagna with Crab and Shrimp Recipe holds a special place in my heart—even after many times making it, the layered flavors and creamy textures never fail to impress both me and my guests. It’s one of those dishes that feels like a celebration with every bite, yet it’s totally doable in your own kitchen. So go ahead, give it a try and see how this little slice of seafood luxury can quickly become one of your favorites to share and enjoy.