Seafood Lasagna with Shrimp Crab

This seafood lasagna brings together tender shrimp and sweet crab meat layered with creamy Alfredo sauce and a blend of cheeses for a rich and comforting meal. The garlic—sautéed seafood adds a depth of flavor while the combination of ricotta, mozzarella, and Parmesan ensures a luscious, cheesy filling. Topped with breadcrumbs and more cheese, this dish bakes to a golden, bubbly perfection that feels special without being complicated. It is perfect for family dinners or impressing guests with an elegant yet homey meal.

I first served this on a family holiday and it immediately became one of our favorites. The kids loved the shrimp while adults appreciated the rich sauce and cheesy comfort of this lasagna.

Ingredients

• Lasagna noodles: the base of the dish good—quality no—boil noodles save time but regular noodles cooked al dente work well too
• Shrimp: peeled and deveined fresh or properly thawed frozen shrimp ensures tenderness and flavor
• Crab meat: lump crab is ideal for its texture and sweetness making this dish feel indulgent
• Ricotta cheese: adds creamy softness that balances the seafood richness
• Mozzarella cheese: brings meltiness and gooey stretch to the layers
• Parmesan cheese: sharpness and depth to enrich the flavor
• Alfredo sauce: the creamy base binding all the layers together homemade or store—bought both shine
• Heavy cream: enriches the cheese filling making it silky and smooth
• Garlic: fresh minced garlic gives a fragrant aromatic base to the seafood
• Olive oil: used for sautéing garlic and seafood adds a fruity richness
• Fresh parsley: brightens the dish at the finish with herbal freshness
• Salt black pepper and red pepper flakes: seasoning essentials for balanced flavor and gentle heat
• Breadcrumbs: crunchy topping fresh or panko breadcrumbs provide the best texture

Instructions

Preheat and prepare noodles:

Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Cook the lasagna noodles according to package directions until al dente. Drain carefully and set aside so they do not stick together.

Sauté the seafood:

Warm the olive oil in a skillet over medium heat. Add minced garlic and sauté about one minute until fragrant but not browned. Add shrimp and cook until they turn pink and opaque, about three to four minutes. Stir in the crab meat and season with salt black pepper and red pepper flakes if you like a little heat. Cook together for two to three minutes then remove from heat.

Mix the cheese filling:

In a medium bowl combine ricotta cheese one cup shredded mozzarella half a cup grated Parmesan heavy cream and chopped parsley. Stir everything until smooth and well blended creating a creamy and herby filling.

Assemble the layers:

Spread a thin layer of Alfredo sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of noodles over the sauce. Spoon one third of the cheese mixture on top of the noodles spreading gently. Add one third of the seafood mixture over the cheese then drizzle some Alfredo sauce over that. Repeat the layering two more times finishing with noodles and a final layer of Alfredo sauce.

Top and bake:

Sprinkle the remaining mozzarella and Parmesan cheeses over the top followed by the breadcrumbs for a crunchy finish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes until the top is golden and bubbly.

Rest and serve:

Allow the lasagna to rest about 10 minutes before slicing. This lets the layers set making it easier to serve. Garnish with extra parsley if you want a fresh pop of green.

My favorite ingredient here is fresh crab meat which elevates the dish beyond ordinary seafood recipes. Its sweet ocean flavor pairs so well with the creamy Alfredo sauce. I remember serving this for a close friend's birthday and watching everyone savor each bite with surprise and delight because it tastes like a special occasion.

Storage tips

Store leftovers covered tightly in the refrigerator for up to three days. Reheat gently in the oven to preserve the crispy breadcrumb topping or use short bursts in the microwave for convenience. This lasagna freezes well too thaw completely overnight in the fridge before reheating.

Ingredient substitutions

If fresh crab is unavailable canned lump crab meat works fine though the texture is slightly different. You can swap shrimp for scallops or firm white fish like cod. Using a good quality jarred Alfredo sauce is fine but homemade sauce made with butter cream and Parmesan adds a fresher punch.

Serving suggestions

This seafood lasagna pairs beautifully with a crisp green salad tossed with lemon vinaigrette or steamed asparagus for a simple vegetable side. A light white wine such as Pinot Grigio or Sauvignon Blanc complements the creamy richness and seafood perfectly.

Let the lasagna rest before slicing to keep the layers intact and serve garnished with parsley. It pairs wonderfully with a simple salad and a crisp white wine.

Common Recipe Questions

→ How do I avoid overcooking the shrimp?

Sauté shrimp until just pink and opaque, about 3-4 minutes. Cooking longer makes them tough and rubbery.

→ What type of pasta is best for this dish?

Traditional lasagna noodles work best as they hold layers well and absorb sauces without becoming soggy.

→ Can I prepare this dish ahead of time?

Yes, assemble and refrigerate a few hours before baking. Add extra baking time if baking cold from the fridge.

→ How do I get a crunchy topping?

Sprinkle fresh or panko breadcrumbs and cheeses over the top layer before baking to achieve a golden, crispy crust.

→ What seasonings complement the seafood?

Fresh garlic, parsley, black pepper, salt, and a hint of red pepper flakes enhance the natural seafood flavors.