Name: Seafood Lasagna with Shrimp & Crab
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 12 lasagna noodles; 1 lb shrimp, peeled and deveined; 1 lb lump crab meat; 3 cups Alfredo sauce; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 2 tablespoons butter; 1 tablespoon lemon juice; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped

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I make this Seafood Lasagna with Shrimp & Crab whenever I want a comforting meal that feels a little extra special. Layers of tender shrimp, sweet lump crab, creamy Alfredo sauce, and three kinds of cheese come together between perfectly cooked lasagna noodles for a rich, satisfying dish. Every bite is creamy, cheesy, and packed with delicious seafood flavor, making it perfect for family dinners, holiday gatherings, or any occasion worth celebrating.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 lasagna noodles

1 lb shrimp, peeled and deveined

1 lb lump crab meat

3 cups Alfredo sauce

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

2 tablespoons butter

1 tablespoon lemon juice

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped

Directions

I preheat the oven to 375°F (190°C).

I cook the lasagna noodles according to the package directions, then drain and set them aside.

I melt the butter in a skillet over medium heat, add the garlic and shrimp, and cook for 3 to 4 minutes until the shrimp turn pink.

I stir in the lump crab meat and lemon juice, then remove the seafood mixture from the heat.

In a separate bowl, I combine the ricotta cheese, egg, Italian seasoning, salt, black pepper, and ½ cup of the Parmesan cheese until smooth.

I spread a thin layer of Alfredo sauce across the bottom of a baking dish.

I layer the noodles, ricotta mixture, seafood mixture, Alfredo sauce, and mozzarella cheese. I repeat the layers until all the ingredients have been used.

I finish the lasagna with the remaining mozzarella and Parmesan cheese.

I cover the baking dish with foil and bake for 25 minutes.

I remove the foil and continue baking for another 10 to 15 minutes until the cheese is golden and bubbly.

I let the lasagna rest for about 10 minutes before slicing, then garnish it with fresh parsley and serve warm.

Servings and Timing

Servings: 8

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Calories: Approximately 520 kcal per serving

Variations

I sometimes substitute part of the shrimp with scallops for an even more luxurious seafood combination. When I want a little heat, I add a pinch of crushed red pepper flakes to the Alfredo sauce. I also enjoy mixing spinach into the ricotta filling for extra color and flavor. For a richer taste, I use a blend of mozzarella, provolone, and Parmesan cheeses. If I prefer a brighter finish, I add a little extra lemon zest before serving.

Storage/Reheating

I store leftover lasagna in an airtight container in the refrigerator for up to 3 days. For longer storage, I wrap individual portions tightly and freeze them for up to 2 months. When I reheat refrigerated slices, I warm them in a 350°F oven until heated through or microwave individual servings in short intervals. If reheating from frozen, I thaw the lasagna overnight in the refrigerator before warming it in the oven for the best texture.

FAQs

Can I use frozen shrimp?

I can use frozen shrimp as long as I thaw and pat them dry before cooking to avoid adding excess moisture to the lasagna.

Can I substitute imitation crab?

I can substitute imitation crab if needed, although I find that lump crab meat provides a sweeter and more delicate seafood flavor.

Can I make this lasagna ahead of time?

I like assembling the lasagna up to one day in advance, covering it tightly, and refrigerating it until I'm ready to bake.

What side dishes go well with seafood lasagna?

I enjoy serving it with garlic bread, a crisp green salad, roasted asparagus, or steamed vegetables to balance the richness.

Can I use homemade Alfredo sauce?

I often use homemade Alfredo sauce because it adds an even richer, fresher flavor, but a good-quality store-bought sauce also works well.

Conclusion

I always enjoy serving this Seafood Lasagna with Shrimp & Crab because it transforms simple ingredients into an elegant, comforting meal. The creamy Alfredo sauce, tender seafood, and layers of melted cheese create a satisfying dish that is perfect for both special occasions and cozy family dinners. Whether I prepare it fresh or make it ahead for convenience, this recipe always delivers rich flavor and comforting goodness.

📖 Recipe:

Seafood Lasagna with Shrimp & Crab

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Author: Cheryl
Total Time: 65 minutes
Yield: 8 servings
Diet: Halal

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Description

This creamy Seafood Lasagna with Shrimp & Crab layers tender shrimp, sweet lump crab, rich Alfredo sauce, and three cheeses between perfectly cooked lasagna noodles. It's an elegant yet comforting dish that's perfect for family dinners or special occasions.

Instructions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package directions. Drain and set aside.
Melt the butter in a skillet over medium heat. Add the garlic and shrimp and cook for 3 to 4 minutes until the shrimp turn pink.
Stir in the lump crab meat and lemon juice, then remove the seafood mixture from the heat.
In a bowl, combine the ricotta cheese, egg, Italian seasoning, salt, black pepper, and ½ cup of the Parmesan cheese until smooth.
Spread a thin layer of Alfredo sauce over the bottom of a baking dish.
Layer lasagna noodles, ricotta mixture, seafood mixture, Alfredo sauce, and mozzarella cheese. Repeat until all ingredients are used.
Top with the remaining mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 to 15 minutes until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes, garnish with fresh parsley, and serve warm.