5-Star Irresistible Seafood Lasagna with Shrimp and Crab

There’s just something magical about seafood lasagna with shrimp and crab that makes you feel like you’re dining at a cozy coastal bistro—without leaving your own kitchen. It’s creamy, it’s comforting, and oh honey, it’s decadent in the best way possible. I first made this for my book club (spoiler: no one read the book, but everyone asked for the recipe), and it’s been a recurring request ever since.

Packed with layers of tender shrimp, sweet lump crab, and luscious Alfredo sauce, this dish is proof that lasagna doesn’t always need tomato sauce to steal the spotlight. Whether you’re impressing dinner guests or treating yourself after a long week of carting kids and groceries, this seafood lasagna is here to deliver big comfort and even bigger flavor.


Why You’ll Love This Seafood Lasagna with Shrimp & Crab

  • Elegant but easy – Feels fancy without being fussy.
  • Layered with love – Every bite is creamy, cheesy, and loaded with seafood goodness.
  • Great for gatherings – Serves a crowd and wows them too.
  • Make-ahead friendly – Tastes even better the next day!

seafood lasagna with shrimp and crab

Ingredients

  • 12 lasagna noodles
  • 1 lb shrimp, peeled, deveined, chopped
  • 1 lb lump crab meat (fresh or canned)
  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 3 cups Alfredo sauce (store-bought or homemade)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped (plus more for garnish)
  • Salt and pepper, to taste
  • Optional: ½ tsp Old Bay seasoning

Instructions

  1. Cook the Noodles
    Boil lasagna noodles until al dente. Drain and lay flat on parchment to cool.
  2. Sauté the Shrimp
    Heat olive oil in a skillet, add garlic, cook 1 minute. Toss in shrimp with seasoning and cook just until pink. Set aside.
  3. Prepare the Cheese Mixture
    Mix ricotta, ½ cup Parmesan, parsley, and seasoning in a bowl.
  4. Assemble the Lasagna
    Preheat oven to 375°F. Spread ½ cup Alfredo on bottom of a 9×13″ baking dish. Layer 4 noodles, ⅓ ricotta, ⅓ shrimp, ⅓ crab, more Alfredo, mozzarella. Repeat layers, finishing with noodles, Alfredo, mozzarella, and remaining Parmesan.
  5. Bake
    Cover with greased foil. Bake 25 minutes, uncover, then bake 15 minutes more until bubbly.
  6. Rest & Serve
    Let sit 10 minutes before slicing. Garnish with parsley. Cue applause.

Melania’s Tips for Perfect Seafood Lasagna

  • Don’t overcook the shrimp – It keeps cooking in the oven, so a quick sauté is all you need.
  • Use fresh parsley – It truly lifts all the creamy richness.
  • Go homemade – If you’ve got the time, a homemade Alfredo like this one from Bon Appétit adds even more love to the dish.
  • Drain that crab – Extra moisture is not your lasagna’s friend.

Bake It With the Littles

  • Let the kids spread the ricotta or sprinkle the cheese—no knives involved!
  • My daughter loves “painting” the Alfredo sauce with a spoon.
  • A fun way to teach layering (and patience).

Meal-Prep Magic

  • Make-Ahead: Assemble the night before, cover, and refrigerate. Add 10–15 minutes to baking time.
  • Freeze: Wrap tightly and freeze unbaked. Thaw overnight in fridge and bake as directed.
  • Reheat: Warm leftovers in a 350°F oven for best results.

Healthier Swaps Without Losing the Magic


Leftover Remix

Leftover seafood lasagna? Oh girl, don’t let it go to waste:

  • Lasagna Muffins – Cut into squares, bake in muffin tins for grab-and-go lunches.
  • Seafood Quesadillas – Fold into tortillas with extra mozzarella, crisp on a skillet.
  • Lasagna Frittata – Chop and mix into eggs for a luxurious brunch moment.

Gift It Like a Pro

Wrap up a small foil tray of this lasagna with a crusty loaf and a handwritten note. Ideal for:

  • New parents
  • Friends going through it
  • Birthday surprises for seafood lovers

Bonus: Add a lemon wedge and mini bottle of wine. Chef’s kiss.


FAQs

Can I use imitation crab?
Yes, but real crab gives a sweeter, more delicate flavor.

Can I skip the shrimp or crab?
Totally! Just double the other or replace with scallops.

Is homemade Alfredo necessary?
Not at all. A quality store-bought version works just fine.

How long does it keep in the fridge?
3–4 days in an airtight container.

Can I make this gluten-free?
Yes! Use GF lasagna noodles and check your Alfredo sauce.


Final Thought

This seafood lasagna with shrimp and crab is the kind of cozy, creamy, soul-soothing meal that makes any day feel special. Whether you’re gathering around the table with family or enjoying a quiet night in, it’s a recipe that brings comfort and coastal vibes in every bite. Try it once, and I promise—it’ll earn a permanent spot in your recipe rotation.

And if you’re into creamy comfort foods, don’t miss my Creamy Chicken Alfredo Bake or this Baked Ziti with Sausage & Ricotta that my uncle claims healed his broken heart.

Print
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seafood lasagna with shrimp and crab

5-Star Irresistible Seafood Lasagna with Shrimp and Crab

A decadent and creamy seafood lasagna loaded with tender shrimp, lump crab meat, and rich Alfredo sauce for a crowd-pleasing twist on a classic.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 12 lasagna noodles
  • 1 lb shrimp, peeled and deveined, chopped into bite-sized pieces
  • 1 lb lump crab meat (fresh or canned, drained and picked over for shells)
  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 3 cups Alfredo sauce (store-bought or homemade)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped (plus more for garnish)
  • Salt and pepper, to taste
  • Optional: 1/2 tsp Old Bay seasoning for extra seafood flavor

Instructions

  1. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper or lightly oiled foil.
  2. In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add shrimp, season with salt, pepper, and Old Bay. Cook 2–3 minutes until pink. Remove from heat.
  3. In a bowl, mix ricotta cheese, 1/2 cup Parmesan, chopped parsley, salt, and pepper.
  4. Preheat oven to 375°F (190°C). Spread 1/2 cup Alfredo on bottom of a 9×13” baking dish. Add 4 noodles. Layer 1/3 of ricotta mix, shrimp, crab, drizzle with Alfredo, sprinkle mozzarella. Repeat two more layers. Top with final noodles, sauce, mozzarella, and Parmesan.
  5. Cover with foil sprayed with nonstick spray. Bake 25 minutes. Uncover and bake 15 minutes until golden and bubbly.
  6. Let rest 10 minutes before slicing. Garnish with parsley and serve.

Notes

  • Don’t overcook shrimp in the skillet—they’ll continue cooking in the oven.
  • Use a high-quality Alfredo sauce or homemade for richer flavor.
  • Fresh parsley is preferred, but dried works in a pinch.
  • Author: Sabrine Jay
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 3g
  • Sodium: 850mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 135mg

Keywords: seafood lasagna, shrimp crab lasagna, Alfredo lasagna

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