Shrimp Crab Lasagna is a delightful twist on the classic Italian favorite, packed with tender shrimp and sweet crab meat layered between sheets of pasta and creamy, cheesy filling. The combination of seafood with a rich, creamy sauce makes this dish feel both special and comforting at the same time.
I love making this lasagna when I want to impress family or friends without spending all day in the kitchen. It’s one of those recipes that looks fancy but is surprisingly easy to prepare. Using fresh seafood really makes a difference, but if you’re short on time, good quality frozen shrimp and crab work well too.
This lasagna tastes amazing fresh out of the oven, bubbling and golden on top, but it also reheats wonderfully for leftovers the next day. My favorite way to serve it is with a simple green salad and a crusty loaf of bread to soak up any extra sauce. It’s a crowd-pleaser every time, and I can’t help but feel a little proud when I slice into that cheesy, seafood-packed goodness!
Key Ingredients & Substitutions
Shrimp and Crab Meat: Fresh is best, but frozen works fine. If crab is costly or unavailable, canned crab or even chopped lobster can be good substitutes. Just be gentle folding them in to keep the texture tender.
Lasagna Noodles: Regular or no-boil noodles both work. No-boil noodles save time but need enough sauce to cook properly. I like to rinse cooked noodles to stop sticking and layer them carefully.
Béchamel Sauce: This creamy base is made from butter, flour, milk, and cream. Use whole milk for richness, but you can swap half & half if needed. Adding lemon juice here brightens the flavors beautifully.
Cheeses: Parmesan adds sharpness while mozzarella melts for gooey layers. Ricotta brings a creamy texture inside. I usually use freshly grated Parmesan for the best melt and flavor.
Seasoning: Old Bay brings a classic seafood spice. If you don’t have it, substitute with celery salt, paprika, and a bit of cayenne. Fresh parsley adds lovely color and a fresh note.
How Do You Make a Smooth and Flavorful Seafood Béchamel Sauce?
Making the béchamel gravy is key for a creamy, smooth texture that coats the seafood perfectly. Here’s how to get it just right:
- Melt butter with garlic and onions till soft but not browned.
- Whisk in flour and cook gently to form a roux—this removes the floury taste.
- Slowly add warm milk and cream while whisking to avoid lumps.
- Cook on medium-low, whisking often until thickened and silky.
- Add cheese, lemon juice, and seasonings at the end to keep flavors bright.
Take your time here. Rushing can cause lumps or a thin sauce. I find warming the milk before adding makes whisking easier and the sauce smoother.
Equipment You’ll Need
- Large pot – Great for boiling noodles without crowding, making them easier to handle.
- Skillet – Perfect for cooking and seasoning the shrimp quickly and efficiently.
- Saucepan – Ideal for making the béchamel sauce smoothly on the stove.
- Mixing spoon or whisk – Helps to combine sauces and fold in seafood gently.
- 9×13-inch baking dish – Perfect size for layering the lasagna and baking it evenly.
- Aluminum foil – Quick way to cover and keep the lasagna moist while baking.
Flavor Variations & Add-Ins
- Swap shrimp for cooked scallops or lobster for a richer seafood experience.
- Add sautéed spinach or chopped cooked asparagus for more greens and color.
- Mix in a pinch of cayenne pepper or smoked paprika for a spicy or smoky kick.
- Use shredded mozzarella with a sprinkle of crumbled feta on top for a different cheesy flavor.
Shrimp Crab Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles (regular or no-boil)
For the Seafood Mixture:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb crab meat (lump or claw)
For the Béchamel Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning (or seafood seasoning)
- 1/4 tsp ground white pepper
- Salt, to taste
Additional Ingredients:
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup ricotta cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup finely diced carrots
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Olive oil for sautéing
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, 45 minutes to bake, plus additional time to boil the noodles (if using regular noodles). Allow 10 minutes to let the lasagna rest after baking. Total time is around 1 hour 15 minutes.
Step-by-Step Instructions:
1. Prepare the Noodles:
If using regular lasagna noodles, cook them according to the package instructions until al dente. Drain and rinse under cold water to stop cooking. Lay them flat to prevent sticking while you prepare the rest of the dish.
2. Cook the Shrimp:
Heat a bit of olive oil in a skillet over medium heat. Sprinkle the shrimp with 1/2 teaspoon Old Bay seasoning. Cook the shrimp for about 2 minutes on each side until pink and cooked through. Remove from heat, roughly chop the cooked shrimp, and set aside. Keep 4-6 whole shrimp for decorating the top later.
3. Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion and sauté for 2-3 minutes until soft. Stir in the flour, cooking constantly for 1-2 minutes to form a roux. Slowly whisk in the warmed milk and cream, and cook while whisking until the sauce thickens and becomes smooth, about 6-8 minutes. Remove from heat.
4. Combine the Seafood and Vegetables:
Stir the diced carrots, crab meat, chopped shrimp, ricotta cheese, and chopped parsley into the béchamel sauce. Add lemon juice, remaining Old Bay seasoning, white pepper, and salt to taste. Mix gently and cook on low heat for 2 minutes to blend flavors. Remove from heat.
5. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the seafood béchamel sauce on the bottom. Lay 3 lasagna noodles over the sauce. Spread about one-third of the remaining béchamel mixture evenly on top and sprinkle some shredded mozzarella cheese. Repeat this layering two more times (noodles, béchamel, mozzarella).
6. Finish and Bake:
Top the final layer of noodles with the remaining béchamel sauce. Sprinkle generously with the reserved Parmesan cheese and mozzarella. Arrange the reserved whole shrimp on top for a pretty garnish and sprinkle with extra chopped parsley.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden.
7. Rest and Serve:
Let the lasagna rest for 10 minutes before cutting into pieces and serving. This helps it set and makes slicing easier.
Enjoy your rich and creamy Shrimp Crab Lasagna, a perfect special meal that’s full of flavor and satisfying layers of seafood and cheese!
Can I Use Frozen Shrimp and Crab for This Recipe?
Yes, you can use frozen shrimp and crab, but make sure to thaw them completely in the refrigerator overnight or under cold running water. Pat them dry before cooking to avoid extra moisture in the sauce.
Is It Okay to Use No-Boil Lasagna Noodles?
Absolutely! No-boil noodles work well and save time. Just be sure to use plenty of sauce when assembling to ensure the noodles cook properly and stay tender.
Can I Make Shrimp Crab Lasagna Ahead of Time?
Yes! Assemble the lasagna and refrigerate it covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge so it heats through evenly.
How Should I Store Leftovers and Reheat?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, or microwave individual portions until hot.