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Shrimp Crab Lasagna

Category: Hearty Main Courses

Indulge in a cheesy layered dish packed with succulent shrimp, rich crab meat, and three types of creamy cheese. Every forkful blends mozzarella, ricotta, Parmesan, and fresh parsley, sandwiched between perfectly done pasta. The Alfredo sauce combined with a bit of heavy cream ensures a velvety texture while garlic elevates the scent and taste. Crispy breadcrumbs seal the deal, giving the top a golden crunch. This comforting bake is ideal for any occasion, bringing a touch of seafood luxury to your table.

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Ranah
Updated on Fri, 29 Aug 2025 22:47:23 GMT
Close-up of shrimp and crab lasagna served hot. Save
Close-up of shrimp and crab lasagna served hot. | bakeitgood.com

Nothing says you’re treating yourself like a big pan of seafood lasagna—it’s the kind of dinner that instantly feels fancy. From the cheesy sauce to soft noodles and juicy crab and shrimp, it’s loaded with taste in every bite. Even a lazy weeknight feels special with a plate of this creamy, seafood-packed goodness.

The first time I whipped this up was for my dad’s birthday since he’s obsessed with pasta and anything from the ocean. He swore it tasted just like a splurge dinner out. Now it’s our go-to for any excuse we can think of.

Irresistible Ingredients

  • Breadcrumbs: Bring a crispy baked topping—either panko or more classic styles work
  • Red pepper flakes: Just a bit gives a gentle heat Kids eating? Sprinkle just a little
  • Salt and black pepper: Sprinkle to taste—fresh pepper gives the biggest punch
  • Fresh parsley: Choose bright leaves for a fresh finishing touch
  • Olive oil: Great for sautéing your seafood—pick extra-virgin for best flavor
  • Garlic: Mince fresh cloves for heaps of savory flavor
  • Heavy cream: Makes your cheese mix super rich—get the full-fat kind
  • Alfredo sauce: Pick a good jarred brand or DIY it This stuff holds all your layers together
  • Parmesan cheese: Freshly grated gives the sharpest flavor
  • Mozzarella cheese: Melts and gets all stringy—grab a block to shred yourself
  • Ricotta cheese: Rich and creamy when you use whole milk ricotta
  • Crab meat: Lump crab gives the best bite—don’t use imitation if you can help it
  • Shrimp: Fresh or frozen! Just peel and devein for a better bite
  • Lasagna noodles: Wide, ridged noodles hold up to all that sauce

Simple Step-by-Step Directions

Rest and Serve:
Don’t skip letting your baked lasagna hang out for about 10 minutes so everything settles. Slice up, toss on more parsley, and dig in.
Top and Bake:
Once you’ve built the layers, scatter the last of your mozzarella and parmesan on top. Add breadcrumbs for crunch. Cover the dish in foil and bake at 375 for around 25 minutes. Ditch the foil, finish for another 15 until it’s bubbly and golden brown.
Layer the Lasagna:
Add Alfredo to the baking dish, then start your layers—noodles, a big scoop of the cheese mix, then seafood, drizzle of sauce. Keep going for three layers. Finish with more sauce. Every noodle should be swimming in sauce so it stays tender.
Mix the Cheeses:
Grab a bowl and stir together ricotta, one cup of mozzarella, half a cup of parmesan, all the heavy cream, plus your chopped parsley. Stir till it’s smooth and creamy. If it’s too thick, splash in a bit more cream so it’s scoopable.
Cook the Seafood:
Warm up that olive oil in a big pan over medium. Throw in your garlic, sauté for a minute till it smells amazing. Toss in the shrimp and cook till just pink—don’t overdo it or they’ll get tough. Mix in the crab, a little salt, maybe some red pepper flakes, 2 more minutes then take it off the stove right away.
Prepare the Pasta:
Boil noodles in salty water till they’re perfectly al dente. Drain and lay them out flat so they don’t stick. Overcooked noodles just turn mushy, so keep an eye on them.
A layered lasagna packed with shrimp, crab, and cheese. Save
A layered lasagna packed with shrimp, crab, and cheese. | bakeitgood.com

I’m all about those crispy, cheesy edges. My grandma would sneak more parmesan into the corners so every piece had a little extra crunch. Now I do the same and it’s everyone’s favorite part at my house.

Storing Leftovers

Pop any extra lasagna in the fridge—it keeps fine for two days. Cover it tight so the pasta doesn’t get hard. To reheat, splash a little cream over each piece and warm it up in your oven or microwave so it comes back rich and creamy. Need to freeze? Chill it first, wrap well in foil, and it’ll last up to a month.

Swap Options

No crab? Pile in more shrimp or even toss in scallops for a fun switch-up. Cottage cheese works if you’re fresh out of ricotta, but it’ll be less thick. Homemade Alfredo (just butter, cream, parmesan) takes it up a notch. Not into breadcrumbs? Cover the top with extra parmesan for a crust instead.

How to Serve

This dish loves a side of leafy salad finished with tangy lemon dressing to lighten things up. Try it next to some steamed asparagus or broccolini, too. And don’t be shy—garlic bread is perfect for cleaning your plate. Want to keep it light? Pour a chilled white wine, something crisp like Pinot Grigio.

A mouthwatering pan of seafood lasagna with golden cheese. Save
A mouthwatering pan of seafood lasagna with golden cheese. | bakeitgood.com

Background and Roots

While lasagna’s roots are in Italian home cooking, you’ll only spot seafood versions at festive feasts or along the coast. The American spin piles on cheese and rich sauces, but you still get that classic cozy vibe. Sharing a big, bubbly pasta is just a feel-good thing. With this one, dinner turns into a party.

Recipe FAQs

→ Can I swap crab for imitation crab?

Sure, using imitation crab works as an alternative. It provides a similar mild seafood taste and mixes seamlessly with other toppings.

→ Why does my lasagna turn watery?

Make sure to fully drain any cooked seafood. After baking, let it rest for a bit to help the layers firm up and avoid excess liquid ruining the texture.

→ Can I make it ahead of time?

Yep, you can assemble it up to a day before. Just keep it covered in the fridge and bake it fresh when ready to eat.

→ What’s good to serve alongside it?

Try a light side like crisp salads, roasted veggies, or garlic bread. A citrusy salad is especially good for cutting through the richness.

→ Can leftovers be frozen?

Of course! Wrap cooled portions and freeze them for about two months. When you're ready, thaw in the fridge and warm up slowly before serving.

Shrimp Crab Lasagna

Shrimp, crab, and gooey cheese layered with Alfredo sauce and toasted crumbs for a bubbly, golden finish.

Prep Time
30 min
Cooking Time
40 min
Total Time
70 min
By: Seham

Category: Hearty Main Dishes

Skill Level: Medium

Cuisine Style: Italian

Output: 4 Servings

Dietary Preferences: ~

Ingredients

→ Pasta

01 12 sheets of lasagna noodles

→ Seafood

02 1 pound crab meat
03 1 pound of shrimp, peeled with veins removed

→ Cheeses

04 2 cups shredded mozzarella
05 2 cups ricotta cheese
06 1 cup Parmesan cheese, grated

→ Sauces and Creams

07 1 cup heavy cream
08 4 cups of Alfredo sauce

→ Seasonings

09 1/2 teaspoon chili flakes
10 2 parsley sprigs, finely chopped
11 1 teaspoon of salt
12 2 garlic cloves, minced
13 2 tablespoons olive oil
14 1 teaspoon ground black pepper

→ Toppings

15 1/2 cup of breadcrumb topping

Steps

Step 01

Turn your oven on to 375°F (190°C). Boil the lasagna noodles using the package directions, then drain and leave them somewhere to cool off.

Step 02

Using medium heat, warm up olive oil in a large pan. Toss in the garlic and stir it around for about a minute. Drop in the shrimp—it’s done when they've turned pink and no longer see-through, after 3-4 minutes. Mix in the crab along with salt, black pepper, and chili flakes if you’ve got them. Cook for 2-3 minutes more and take it off the heat.

Step 03

Grab a mixing bowl and combine the ricotta, half the Parmesan, one cup of the mozzarella, parsley, and the heavy cream. Stir until it’s all smooth and blended.

Step 04

Smear some Alfredo sauce on the 9x13 pan to stop sticking. Place a layer of noodles down, then spread across a portion of the cheese mixture. Add some seafood on top of that, and drizzle more sauce before starting the next layer. Repeat until you’ve got three layers, ending with noodles and Alfredo sauce.

Step 05

Sprinkle on the Parmesan, the rest of the mozzarella, and breadcrumbs. Cover it loosely with foil and bake for 25 minutes. After that, remove the foil and let it bake another 10-15 minutes till it’s bubbling and golden brown.

Step 06

Once out of the oven, give the lasagna 10 minutes to rest. If you’re feeling fancy, decorate with a sprinkle of parsley before serving.

Notes and Tips

  1. Spread Alfredo sauce well to make sure every bite has balanced flavors.
  2. Don’t let shrimp overcook—they should be tender, not rubbery.

Required Tools

  • A 9x13-inch pan for baking
  • Large frying pan or skillet
  • A decent-sized mixing bowl

Allergy Information

Double-check all ingredients for allergen risks, and consult a healthcare provider if unsure.
  • Dairy is included in this dish
  • Contains shellfish, like crab and shrimp
  • Gluten comes from the pasta noodles

Nutritional Information (per serving)

This data is for informational purposes and should not replace medical advice.
  • Calories: 300
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~