Seafood Lasagna Shrimp Crab

Seafood lasagna with shrimp and crab is my go-to dish when I want to wow guests or treat my family to something that feels both special and comforting. Layers of rich Alfredo sauce, tender seafood, creamy cheeses, and perfectly cooked noodles create an unforgettable meal that always draws everyone back for seconds.

The first time I made this was for a family New Year's Eve dinner and it quickly became our signature tradition for special occasions. The way the seafood mingles with the pasta and cheese is pure magic.

Ingredients

• Lasagna noodles: provide a sturdy base and soak up all the flavors use regular or no-boil noodles for best texture
• Shrimp: select large ones that are peeled and deveined for meaty bites make sure they are fresh or high-quality frozen
• Crab meat: brings a sweet and delicate flavor buy real lump crab for the best result canned or imitation will work in a pinch
• Ricotta cheese: gives creaminess to every layer use whole milk ricotta for richness and smoother mixing
• Mozzarella cheese: makes for those irresistible cheesy pulls use block mozzarella you shred yourself for extra melt
• Parmesan cheese: adds a nutty savory punch always go for freshly grated for boldest flavor
• Alfredo sauce: coats the layers with creamy lusciousness go homemade or pick a trusted jarred brand
• Heavy cream: gives the ricotta a silkier finish and boosts richness check labels for pure cream without additives
• Garlic: provides aromatic background mince it yourself for best flavor
• Olive oil: for sautéeing use extra virgin for best taste
• Fresh parsley: brightens the dish with color and herbal freshness choose vibrant green bunches at the market
• Salt and black pepper: season every layer grind fresh for maximum impact
• Red pepper flakes: add gentle heat adjust to your taste
• Breadcrumbs: create a crisp golden topping opt for panko or homemade for more crunch

Instructions

Preheat and Prep Noodles:

Bring your oven to 375 degrees F and set a large pot of salted water to boil Cook lasagna noodles as directed on the box until al dente then drain and lay them flat on a towel so they do not stick together

Cook the Seafood:

Heat olive oil in a spacious skillet over medium Once hot add the minced garlic and gently stir for about one minute until fragrant Add the shrimp and cook while turning often until just turning pink about four minutes Scatter the crab meat into the skillet followed by salt black pepper and red pepper flakes Stir and let everything meld over the heat for another three minutes Remove the skillet from the heat so the seafood stays tender

Mix the Cheese Filling:

In a mixing bowl blend together ricotta cheese one cup of the mozzarella half a cup of Parmesan heavy cream and chopped parsley Stir until creamy with flecks of green throughout

Assemble the Lasagna:

Lightly grease a nine by thirteen inch baking dish Spread a thin layer of Alfredo sauce over the bottom for moisture and flavor Lay down a layer of noodles taking care there are no gaps Spread one third of the cheese mixture over the noodles then, scatter a third of the seafood on top Drizzle on Alfredo sauce for creaminess Repeat these layers two more times so you end with a final layer of noodles and more Alfredo sauce on top

Top and Bake:

Sprinkle the remaining mozzarella and Parmesan cheeses over the top Add a layer of breadcrumbs for crunch Cover the dish tightly with foil and bake for twenty five minutes Remove the foil and continue baking for about fifteen minutes or until the top is bubbling and gold

Rest and Serve:

Allow the lasagna to rest for ten minutes before you cut in This helps everything set and makes serving easier Garnish with extra parsley if you wish

Pin it

Every time I get fresh crab from our local seafood shop the smell alone makes me think of family gatherings at the beach One bite of this lasagna always brings back those happy memories

Storage Tips

Cool the lasagna completely then wrap tightly in foil or transfer to airtight containers It will keep in the refrigerator up to three days For longer storage freeze individual slices and reheat directly from frozen in the oven or microwave The texture may be a bit softer after freezing but the flavor stays spot on

Ingredient Substitutions

If crab is not available use all shrimp or swap in scallops for another tender seafood twist Smoked salmon also works for a more pronounced flavor For a lighter version substitute cottage cheese for ricotta or use half and half instead of heavy cream If you love a garlicky note try roasted garlic in the cheese filling

Serving Suggestions

Pair with a crisp green salad tossed in lemon vinaigrette or steamed asparagus for a fresh counterpoint to the lasagna richness A glass of chilled white wine works wonders alongside garlic bread or focaccia slices This lasagna stands alone as a meal but a simple antipasto plate makes a festive start

Cultural Context

Seafood lasagna plays on classic Italian layers by swapping out beef for decadent shellfish It often makes appearances at coastal holiday gatherings or Italian American celebrations in the summer Months when seafood is at its prime Traditionalists might use bechamel but a rich Alfredo is perfect for highlighting seafood sweetness

Pin it

Let the seafood lasagna rest before you dig in so each slice holds its shape and flavor. Enjoy the rich creamy bites and savor the memories made around the table.

Frequently Asked Questions

→ Can I use imitation crab instead of real crab meat?

Yes, imitation crab can be used. The flavor will be milder, but it blends well with shrimp and other ingredients.

→ What type of shrimp works best?

Medium or large peeled and deveined shrimp are ideal for even texture and easy layering throughout the dish.

→ Can I make this ahead of time?

Absolutely! Assemble up to a day in advance, cover, refrigerate, and bake just before serving for best results.

→ How do I prevent watery layers?

Be sure to drain seafood and pasta well, and use full-fat ricotta or blend with an egg for stability.

→ What can I use instead of Alfredo sauce?

Homemade white sauce or béchamel with Parmesan makes a great substitute if you prefer to avoid jarred sauces.