Name: Seafood Lasagna with Shrimp and Crab Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups heavy cream; 1 cup clam juice; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon ground nutmeg (optional); 1 teaspoon Italian seasoning; 1/2 cup grated parmesan cheese; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 medium onion, finely chopped; 8 ounces small shrimp, peeled, deveined, and tail off; 8 ounces lump crab meat; 1/4 cup chopped fresh parsley, plus more for garnish; 9-12 oven-ready lasagna noodles; 4 cups shredded mozzarella cheese

If you're craving something rich, comforting, and a little luxurious, this Seafood Lasagna with Shrimp and Crab Recipe is about to become your new favorite. Imagine tender shrimp and sweet lump crab folded into layers of creamy, garlicky white sauce and melty mozzarella—pure magic in every bite.

A white baking dish holds a creamy, cheesy lasagna with about four visible layers of pasta sheets and thick white sauce mixed with cheese. The top layer is golden brown with melted cheese bubbling and lightly browned spots, sprinkled with small green herb bits. A silver serving spatula lifts a square piece, showing the soft layers and melted cheese stretching slightly. In the background, there is a loaf of bread resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Seafood Lasagna with Shrimp and Crab Recipe
Top Tip
How to Serve Seafood Lasagna with Shrimp and Crab Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Seafood Lasagna with Shrimp and Crab Recipe

Why You'll Love This Recipe

I still remember the first time I made this seafood lasagna—getting that perfect golden top and that heavenly aroma filling the kitchen was pure joy. It’s indulgent, satisfying, and actually easier to pull off than you might think!

Decadently Creamy: The rich, cheesy white sauce blends perfectly with the seafood for a luscious flavor experience.
Easy Layering: Oven-ready noodles make the assembly quick and fuss-free.
Fresh Seafood Flavor: Combining shrimp and lump crab gives it that delicate, briny taste that’s hard to resist.
Perfect for Entertaining: Feeds up to 8 servings, making it ideal for family dinners or special occasions.

Ingredients & Why They Work

When it comes to making this seafood lasagna, choosing fresh, high-quality ingredients will really take it to the next level. I usually pick wild-caught shrimp and fresh lump crab meat when possible, and I like using oven-ready noodles to save a step.

Flat lay of fresh small shrimp with pink shells neatly arranged, lump crab meat in a small white ceramic bowl, a medium yellow onion whole and unpeeled, a handful of bright green fresh parsley sprigs, a bundle of oven-ready lasagna noodles stacked, a mound of shredded fresh mozzarella cheese, a small white bowl of creamy heavy cream, a small white bowl of pale clam juice, a small white bowl of golden olive oil, a small white bowl of unsalted butter cubes, a small white bowl of finely grated parmesan cheese, a small white bowl containing a smooth mixture of pale flour, a small white bowl each with ground garlic powder, onion powder, nutmeg, Italian seasoning, kosher salt, and black pepper arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Provides a creamy base for the sauce without adding extra salt that could overpower.
All-Purpose Flour: Thickens the white sauce to that perfect velvety texture.
Heavy Cream: Brings rich, indulgent creaminess that makes every bite satisfying.
Clam Juice: Adds subtle briny depth, boosting the seafood flavor in the sauce.
Garlic Powder & Onion Powder: Infuse the sauce with warm, savory notes without overpowering the seafood.
Ground Nutmeg (optional): A pinch brings a hint of warmth and complexity to the white sauce.
Italian Seasoning: Adds that classic herby flavor that ties everything together beautifully.
Parmesan Cheese: Sharp and salty, it enriches the sauce and adds depth.
Kosher Salt & Black Pepper: Basic seasonings to enhance all the flavors.
Olive Oil: For gently sautéing the onions and seafood, bringing out their natural sweetness.
Medium Onion: Adds a subtle sweetness and crunch when sautéed just right.
Small Shrimp: Tender and mild, they take on flavors fantastically.
Lump Crab Meat: The star ingredient — sweet, delicate, and luxurious.
Fresh Parsley: Brightens the dish with fresh herbal notes, both inside and as a garnish.
Oven-Ready Lasagna Noodles: No-boil convenience that saves precious prep time.
Shredded Mozzarella Cheese: Melts beautifully and gives a gooey, golden top layer you’ll adore.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beautiful thing about this Seafood Lasagna with Shrimp and Crab Recipe is how versatile it is. Feel free to tweak the seafood or seasonings to match your craving or what’s fresh at the market. Cooking should always be about making a dish your own, so don’t be shy about experimenting.

Variation: For a richer flavor, try adding diced scallops along with the shrimp and crab. I once made this dish with fresh scallops, and it elevated the texture and made every bite feel extra decadent.
For a Lighter Version: Substitute half-and-half for the heavy cream in the sauce. It reduces the richness but keeps that creamy, dreamy texture. Great if you want something a bit lighter but still comforting.
Gluten-Free Option: Use gluten-free oven-ready lasagna noodles to accommodate dietary needs. Just be sure to watch the baking time as they can vary slightly.
Seasonal Touch: Add fresh basil or a squeeze of lemon zest to brighten up the seafood layers during spring and summer for a fresh, vibrant twist.

Step-by-Step: How I Make Seafood Lasagna with Shrimp and Crab Recipe

A close-up view of a creamy layered lasagna slice on a white textured plate, showing about four visible layers. The bottom layers consist of wavy pasta sheets with a light golden-yellow color, mixed with a white creamy cheese filling that looks soft and thick. The top layer is covered with melted pale yellow cheese that has small browned spots and is sprinkled with tiny green herb pieces. A silver fork held by a person's fingers is lifting the front part of the lasagna, showing the soft, creamy inside. The plate is placed on a clean white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Baking Dish

Start off by preheating your oven to 350°F (175°C). This gentle temperature helps the layers cook evenly without drying out. Grease a 9x13-inch baking dish thoroughly with cooking spray or butter—this step is key to ensure your lasagna slides out easily after baking. Trust me, a well-greased pan makes all the difference when you’re ready to serve.

Step 2: Whip Up the Creamy White Sauce

In a medium saucepan over medium heat, melt the butter until it’s bubbly but not browned. Stir in the flour and whisk constantly for about 1 minute—this cooks out the raw flour taste. Then, slowly add the heavy cream and clam juice, whisking continuously to keep the sauce silky smooth. Cook for 5 to 7 minutes until you see it thicken enough to coat the back of a spoon. Now, stir in your garlic powder, onion powder, optional nutmeg, Italian seasoning, parmesan cheese, salt, and pepper. Remove from heat and let it rest while we prepare the seafood.

Step 3: Sauté Shrimp and Onion, Fold in Crab

Heat 2 tablespoons of olive oil in a skillet over medium heat. Toss in the finely chopped onion and sauté until softened and translucent—about 3 to 4 minutes. Now add the shrimp and cook them for just 2 to 3 minutes until they turn a pretty pink. Be careful not to overcook here to keep them tender later on. Remove from heat and gently fold in the lump crab meat along with the chopped fresh parsley. This mixture should look vibrant and inviting—perfect for layering up your lasagna.

Step 4: Time to Layer Your Lasagna

Spread a thin layer of your luscious white sauce over the bottom of your prepared baking dish. This first layer keeps the noodles from sticking and adds moisture. Next, arrange enough oven-ready lasagna noodles to cover the bottom—slightly overlapping works fine since they’ll soften in the oven. On top, spread one third of your seafood mixture, then drizzle a third of the sauce, and sprinkle with one third of the shredded mozzarella. Repeat this layering process twice more. Finish with a final layer of noodles topped with the remaining sauce and a generous sprinkle of mozzarella cheese for that golden, bubbly finish.

Step 5: Bake Covered for Moisture

Cover your baking dish tightly with aluminum foil—make sure it doesn’t touch the cheese to avoid sticking. This cover traps steam and ensures the lasagna cooks evenly without drying out. Pop it in your preheated oven and bake for 30 minutes. This step lets the flavors meld beautifully and the seafood cook gently.

Step 6: Bake Uncovered to Brown the Top

After baking covered, carefully remove the foil and continue baking uncovered for another 15 to 20 minutes. This final step crisps up the top layer of mozzarella until it’s golden, bubbly, and oh-so-tempting. Keep an eye on it so it doesn’t brown too quickly.

Step 7: Rest and Garnish

Once out of the oven, resist the urge to dive right in! Let your seafood lasagna rest for 10 minutes so those layers can set up nicely for easy slicing. Finally, sprinkle some fresh parsley on top for a burst of color and freshness. Now, gather your loved ones, serve up warm plates, and savor every creamy, tender bite of this special dish.

Top Tip

Getting the layers just right in your Seafood Lasagna with Shrimp and Crab Recipe can truly elevate the dish. Here are some tips I've picked up along the way that make this seafood lasagna shine every time.

Use Oven-Ready Noodles: They save so much time and prevent extra moisture from overcooking the noodles, keeping your lasagna perfectly textured.
Don’t Overcook the Seafood: Shrimp and crab can get rubbery if left on the heat too long. Cook shrimp just until pink and fold in crab gently to keep that tender bite.
Seal with Foil Carefully: Make sure the aluminum foil doesn’t touch the cheese to avoid sticking and burning — it ensures that golden bubbly top is flawless.
Let it Rest: This is a big one! Giving the lasagna 10 minutes to settle after baking makes slicing easier and helps all those dreamy layers hold together beautifully.

How to Serve Seafood Lasagna with Shrimp and Crab Recipe

A round silver pan filled with three layers of food sits on a white marbled surface. The bottom layer is a bed of pale pink shrimp, neatly arranged to cover the base of the pan. On top of the shrimp is a thick layer of white fish pieces, flaky and soft in texture. Sitting right in the center is a small heap of finely chopped bright green herbs, adding a fresh contrast to the colors below. Next to the pan is a bunch of leafy green herbs and a red and white checkered cloth, enhancing the kitchen feel. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh parsley sprinkled over the top adds a lovely pop of color and freshness that pairs beautifully with the rich white sauce. You might also try a sprinkle of extra parmesan cheese or a light drizzle of lemon-infused olive oil for a subtle citrus brightness.

Side Dishes

This seafood lasagna pairs wonderfully with a simple crisp green salad dressed with a lemon vinaigrette to cut through the richness. Roasted asparagus or garlic bread make excellent companions for rounding out the meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover seafood lasagna in an airtight container in the refrigerator for up to 3 days. This keeps the flavors intact and the layers moist.

Freezing

You can freeze the fully assembled (but not baked) lasagna wrapped tightly in plastic wrap and aluminum foil for up to 2 months. When ready, thaw overnight in the fridge before baking, adding a few extra minutes to the baking time.

Reheating

Reheat leftovers covered in the oven at 350°F (175°C) for about 20-25 minutes until warmed through. Covering with foil helps prevent the top from drying out and keeps that creamy texture just right.

Frequently Asked Questions:

Can I substitute other seafood for the shrimp and crab?

Absolutely! Scallops, lobster, or even firm fish chunks work well. Just be sure to adjust cooking times accordingly to avoid overcooking.

Do I have to use clam juice in the sauce?

Clam juice adds a subtle seafood depth but if you don’t have it, you can substitute with seafood broth or even a mild chicken broth for a similar effect.

Can I make this lasagna ahead of time?

Yes! You can assemble it a day in advance, keep it refrigerated, and bake it when you’re ready. Just add a bit more baking time if it's cold from the fridge.

How do I know when the lasagna is done baking?

Look for a bubbling sauce around the edges, and a golden, slightly browned top. The internal temperature should reach about 165°F for safe reheating.

Final Thoughts

Making this Seafood Lasagna with Shrimp and Crab Recipe is such a rewarding experience – it’s a beautiful twist on a classic that feels both comforting and indulgent. Whether you’re cooking for a special occasion or simply craving a cozy dinner, this lasagna will impress with every cheesy, creamy bite. I hope these tips and serving ideas help you enjoy it even more in your kitchen. Happy cooking and buon appetito!