Shrimp Crab Lasagna is a delightful twist on the classic Italian favorite, loaded with tender shrimp and sweet crab meat layered between sheets of pasta, creamy cheese, and a rich, flavorful sauce. This dish brings together the best of the sea with the comforting, cheesy goodness of traditional lasagna. Each bite offers a perfect balance of flaky seafood and gooey melted cheese that feels like a special treat.
I love making this lasagna when I want to impress guests or treat my family to something a little different from the usual dinner routine. The seafood adds a fresh and light touch, but the creamy layers keep it comforting and satisfying. A little tip I’ve found helpful is to make sure the crab and shrimp are cooked just right—too long and they can get tough—but mixed with the sauce and cheese, they stay wonderfully juicy and tender.
One of my favorite ways to enjoy Shrimp Crab Lasagna is fresh out of the oven with a simple green salad on the side and maybe some crusty bread to soak up any extra sauce. It’s the kind of meal that feels cozy and fancy at the same time, perfect for sharing around the table. Whenever I make this, it always sparks happy conversations and requests for seconds!
Key Ingredients & Substitutions
Shrimp and Crab: Fresh or frozen cooked shrimp and lump crab meat form the heart of this dish. If fresh seafood isn’t available, canned crab or pre-cooked shrimp work fine. Just be sure to drain well to avoid watery layers.
Ricotta Cheese: Ricotta gives the lasagna its creamy texture. For a lighter version, you can substitute part of the ricotta with cottage cheese, but keep the texture lumpy for richness.
Heavy Cream & Butter: These create the smooth, rich sauce. You can substitute half-and-half for heavy cream to cut calories, but the sauce won’t be quite as thick or rich.
Parmesan & Mozzarella: Parmesan adds sharpness, and mozzarella provides meltiness. Use freshly grated for best flavor. Fontina or Gruyère can substitute if you want a nuttier taste.
Old Bay Seasoning & Lemon Zest: These add a lovely seafood-friendly zest and spice. If unavailable, a pinch of cayenne and a bit of fresh lemon juice work well instead.
How Can I Keep the Seafood Tender and Flavorful?
Overcooking seafood in lasagna can make it rubbery. Here’s how to keep it perfect:
- Use cooked shrimp and crab to avoid long cooking times inside the lasagna.
- Sauté the garlic and shallots first to build flavor, then gently warm the seafood with seasonings for just 2-3 minutes.
- Fold seafood into the ricotta mixture carefully to avoid breaking up lumps of crab meat.
- Layering with a creamy sauce helps keep seafood moist during baking.
Following these steps gives you tender, tasty seafood that complements the creamy lasagna layers beautifully without turning tough.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits the lasagna perfectly and bakes evenly.
- Large pot – for boiling or cooking the lasagna noodles if you prefer homemade or use dried ones.
- Sauté pan – to cook the seafood filling, helping you control the flavors and moisture.
- Whisk or silicone spatula – for stirring the sauce without scratching your pans.
- Mixing bowls – to combine ricotta, seafood, and sauce ingredients easily.
- Measuring cups and spoons – for accuracy with seasonings and liquids.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or lobster for a more luxurious seafood experience.
- Add sautéed spinach or kale to the layers for extra greens and texture.
- Mix in a dash of hot sauce or red pepper flakes for a spicy kick.
- Use different cheeses like fontina or gouda to vary the flavor profile.
Shrimp Crab Lasagna
Ingredients You’ll Need:
For The Lasagna:
- 9 lasagna noodles (oven-ready or boiled as per package instructions)
For The Seafood Filling:
- 1 lb cooked shrimp, chopped (reserve some whole shrimp for garnish)
- 1 lb lump crab meat, drained and picked over for shells
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tbsp olive oil
- 4 tbsp unsalted butter (divided)
- Lemon zest from 1 lemon
- 1 tsp Old Bay seasoning (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
For The Cheese Mixture:
- 3 cups ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
For The Creamy Sauce:
- 2 cups heavy cream
- 1 tbsp all-purpose flour (optional, if thickening sauce)
- Salt and pepper to taste
- 1/2 tsp smoked paprika (for sprinkling)
Time Needed
Prepare and cook this Shrimp Crab Lasagna in about 45 minutes to 1 hour, including prepping the seafood, mixing ingredients, layering, and baking. Allow an extra 10 minutes for resting before serving to let it set perfectly.
Easy Step-by-Step Instructions:
1. Prepare Seafood Filling
Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and shallots, sauté until soft and fragrant (about 2-3 minutes). Next, add chopped shrimp, crab meat, lemon zest, Old Bay seasoning (if using), salt, and pepper. Cook gently for 2-3 minutes just to warm everything through. Remove from heat and stir in half of the fresh parsley. Let this mixture cool a bit.
2. Make Creamy Sauce
In another saucepan, melt remaining butter over medium heat. Slowly whisk in the heavy cream. If you like a thicker sauce, sprinkle in the flour and whisk continuously for 2-3 minutes until it thickens smoothly. Season with salt and pepper. Take off the heat and stir in half a cup of Parmesan cheese until melted and smooth.
3. Combine Cheese Mixture
In a large bowl, mix the ricotta cheese, 1 cup mozzarella cheese, the remaining Parmesan cheese, half of the creamy sauce, and the seafood filling. Stir gently until everything is well combined.
4. Layer The Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of creamy sauce on the bottom of a 9×13 inch baking dish. Lay down three lasagna noodles, then spread one-third of the seafood and cheese mixture on top. Drizzle a bit of creamy sauce over this layer. Repeat these layers twice, ending with noodles on top. Pour the remaining creamy sauce evenly over the top noodles.
5. Add Cheese and Seasonings
Sprinkle the rest of the mozzarella cheese over the top layer. Dust lightly with smoked paprika for extra flavor and a nice golden color.
6. Bake the Lasagna
Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until the top is bubbly and beautifully golden brown.
7. Rest and Garnish
Let the lasagna rest for about 10 minutes before cutting to allow it to set nicely. Garnish the top with reserved whole shrimp and the leftover parsley.
8. Serve and Enjoy!
Cut into squares, plate your delicious Shrimp Crab Lasagna, and spoon some of the creamy sauce that pools around the edges over each serving. Perfect for a special dinner or anytime you want something creamy and seafood-filled!
Can I Use Frozen Shrimp and Crab in This Recipe?
Yes, you can! Just make sure to thaw them completely before using. Thaw frozen seafood in the fridge overnight or quickly by placing the sealed package in cold water. Pat dry well to avoid excess moisture in the lasagna.
Can I Make Shrimp Crab Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and cover it tightly, then refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Can I Substitute Other Seafood?
Definitely! Scallops, lobster, or even a firm white fish like cod work well. Just adjust cooking time if using raw seafood by gently cooking it before layering to avoid overcooking in the oven.