Shrimp Crab Lasagna is a delightful twist on the classic Italian favorite, featuring tender layers of pasta, rich creamy sauce, and a generous mix of sweet shrimp and crab. It’s a seafood lover’s dream with a perfect balance of cheesy goodness and the fresh flavors of the sea. The creamy, slightly cheesy filling mixed with the juicy chunks of shrimp and crab makes every bite feel special.
I love making this lasagna when I want something a little fancy but still comforting and easy to share with family or friends. One tip I’ve learned is to be gentle when folding the seafood into the sauce so that it stays tender and doesn’t get tough or rubbery. The sauce is usually a creamy blend with a hint of garlic and herbs that really brings out the seafood’s natural sweetness.
When I serve Shrimp Crab Lasagna, I like to keep it simple with a fresh green salad and some crusty bread to soak up any extra sauce. It’s always a crowd-pleaser, especially for special occasions or weekend dinners when everyone’s looking forward to something hearty but different. This dish has a way of feeling both light and rich at the same time, which is why I keep coming back to it whenever I want a comforting but unique meal.
Key Ingredients & Substitutions
Shrimp & Crab: Fresh or thawed shrimp and lump crab meat bring sweetness and texture. If unavailable, canned crab or cooked lobster can work, though fresh gives the best flavor. Be gentle when mixing to keep seafood tender.
Ricotta Cheese: This adds creaminess and helps bind the filling. Cottage cheese is a lower-fat alternative but has a different texture. For a dairy-free option, try blended tofu seasoned well.
Heavy Cream: It makes the sauce rich and smooth. For a lighter touch, half-and-half or whole milk can be used, but the sauce won’t be as thick or creamy.
Lasagna Noodles: Regular or no-boil noodles work here. No-boil noodles simplify prep but make sure the sauce is moist enough to cook them properly.
Mozzarella & Parmesan Cheese: Mozzarella melts beautifully, while Parmesan adds a sharp, nutty kick. You can swap mozzarella with provolone or fontina for a milder cheese.
How Do I Make a Creamy, Thick Sauce for the Seafood Filling?
The béchamel cream sauce is key for keeping the lasagna rich but not watery. Here’s how to nail it:
- Melt butter, then sauté finely chopped onion, carrot, and garlic for softness and flavor.
- Sprinkle flour evenly and stir constantly for about a minute to cook out any raw taste—this helps thicken the sauce.
- Slowly whisk in heavy cream to avoid lumps, cooking until it thickens enough to coat the back of a spoon.
- Remove from heat and gently fold in ricotta, lemon zest, parsley, shrimp, and crab to keep the seafood tender.
Patience is key to avoid curdling or burning. This step gives the filling a smooth texture that holds the seafood perfectly.
Equipment You’ll Need
- Large pot – for cooking the lasagna noodles until al dente, making sure they aren’t overcooked or sticky.
- Skillet – to sauté shrimp, onions, and garlic; I prefer a non-stick skillet for easy cleanup.
- Saucepan – to make the béchamel cream sauce, so you can whisk smoothly and control heat.
- Mixing bowl – for gently folding seafood into the sauce without breaking it apart.
- 9×13-inch baking dish – the perfect size to layer the lasagna evenly and bake without overflowing.
- Whisk & spoon – to stir sauces and mix ingredients smoothly.
Flavor Variations & Add-Ins
- Cheese Swap: Try fontina or provolone instead of mozzarella for a different melt and flavor.
- Add Veggies: Sautéed spinach, sun-dried tomatoes, or roasted red peppers add color and extra flavor.
- Spice It Up: Add a pinch of red pepper flakes or smoked paprika to give a smoky kick.
- Alternative Seafood: Use lobster, scallops, or firm white fish if you want a different seafood mix.
Shrimp Crab Lasagna
Ingredients You’ll Need:
For The Noodles and Seafood:
- 9 lasagna noodles
- 1 lb medium shrimp, peeled and deveined
- 8 oz lump crab meat, picked over for shells
For The Cheese and Sauce:
- 3 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups heavy cream
- 2 tbsp all-purpose flour
- 3 tbsp unsalted butter
For The Vegetables and Flavor:
- 1 small carrot, finely diced
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp lemon zest
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp paprika (for shrimp)
- Fresh parsley sprigs for garnish
Time You’ll Need:
This delicious Shrimp Crab Lasagna takes about 40 minutes to prepare, including cooking the noodles and sautéing the shrimp. Then, allow about 40 minutes for baking and 10 minutes to rest before serving. In total, plan for around 1 hour and 30 minutes from start to table.
Step-by-Step Instructions:
1. Cook the Lasagna Noodles:
Boil a large pot of salted water. Add the lasagna noodles and cook according to package instructions until just tender but still firm (al dente). Drain well and lay them flat on a baking sheet so they don’t stick together while you prepare the filling.
2. Sauté the Shrimp:
In a bowl, toss the peeled shrimp with paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook shrimp for about 2 minutes on each side, until they turn pink and begin to brown slightly. Remove shrimp from heat and set a few aside for garnishing later.
3. Make the Creamy Béchamel Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic, chopped onion, and diced carrot, cooking until softened (about 4 minutes). Sprinkle the flour over the veggies and stir constantly for 1 minute to cook it out. Then, slowly whisk in the heavy cream and continue stirring until the sauce thickens nicely, about 5 to 7 minutes.
4. Combine the Filling:
Remove the sauce from the heat. Gently fold in the ricotta cheese, lemon zest, chopped parsley, cooked shrimp (except the ones you set aside), and crab meat. Taste and add salt and pepper as needed.
5. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread a thin layer of the creamy seafood filling at the bottom of the dish. Then layer 3 noodles over it. Spread about one-third of your filling on top of the noodles. Repeat this two more times, making sure you finish with the filling on top.
6. Add the Cheese and Shrimp Topping:
Sprinkle shredded mozzarella and Parmesan cheese evenly over the top layer. Decorate with the reserved shrimp and a little extra fresh parsley for a beautiful finish.
7. Bake the Lasagna:
Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for another 15 minutes until the top is bubbling and golden brown.
8. Rest and Serve:
Allow the lasagna to rest for about 10 minutes before cutting. This helps it set nicely and makes serving easier. Garnish with fresh parsley sprigs and enjoy warm!
Can I Use Frozen Shrimp and Crab for This Lasagna?
Yes! Just make sure to fully thaw the shrimp and crab in the refrigerator overnight or under cold running water. Pat them dry before cooking to avoid excess moisture in the sauce.
Can I Prepare Shrimp Crab Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna a day ahead, cover it tightly, and refrigerate. When ready, bake as directed, adding extra time if baking cold from the fridge.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the seafood tender.
Can I Substitute Other Seafood in This Recipe?
Yes, you can swap the shrimp and crab for lobster, scallops, or firm white fish. Just adjust cooking times to avoid overcooking delicate seafood.