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Creamy shrimp and crab lasagna delivers everything loved about Italian comfort food with a luxurious seafood twist—silky Alfredo white sauce, tender layers of pasta, and juicy shrimp with sweet crab in every bite. Save this cozy seafood entrée for a special dinner or a weeknight treat thanks to smart swaps like frozen seafood and pre-cooked noodles.
Why You’ll Love This Recipe
- Creamy seafood comfort: Layers of ricotta, Parmesan, and Alfredo create a decadent, satisfying dish that still feels light thanks to seafood.
- Easy options: Make a classic layered pan or turn it into lasagna roll-ups for tidy portions and meal prep.
- Weeknight-friendly: Frozen seafood and store-bought noodles cut time without sacrificing flavor or texture.
- Versatile and crowd-pleasing: Add spinach, swap cheeses, or season with Old Bay for a coastal vibe.
Ingredient Notes
- Pasta: Traditional lasagna sheets or oven-ready noodles both work; par-cook to just shy of al dente to avoid soggy layers.
- Shrimp: Medium to large shrimp, peeled and deveined; quick sauté keeps them tender.
- Crab: Lump crab for visible flakes; drain well to prevent watery layers.
- Ricotta: Whole milk ricotta mixed with lemon zest and parsley brightens the richness.
- Cheeses: Low-moisture mozzarella for melt; Parmesan for umami depth in Alfredo.
- Alfredo White Sauce: A simple béchamel enriched with Parmesan yields a glossy, clingy sauce perfect for seafood.
- Seasoning: Garlic, black pepper, salt, and Old Bay enhance seafood notes without overpowering.
- Spinach (optional): Adds color, nutrients, and a classic seafood lasagna touch—wilt and squeeze dry before layering.
Step-by-Step Instructions
- Prep and par-cook noodles
- Boil in salted water until flexible with a firm bite; drain and lay flat on oiled sheet pans to prevent sticking.
- Make quick Alfredo (béchamel-based)
- Melt butter, sauté minced garlic, whisk in flour, cook 1–2 minutes. Gradually add warm milk and a splash of cream, whisking until smooth and thick. Off heat, stir in Parmesan; season with salt and pepper. The sauce should coat a spoon.
- Sauté shrimp and prepare the crab
- Toss shrimp with olive oil, a pinch of Old Bay, and salt. Sear 60–90 seconds per side until just pink. Roughly chop larger shrimp; gently pick through crab to remove cartilage.
- Mix the ricotta layer
- Combine ricotta, lemon zest, chopped parsley, salt, and pepper. If desired, fold in finely chopped, well-drained spinach.
- Assemble the lasagna
- Spread a thin layer of Alfredo in a 9×13-inch baking dish. Add noodles to cover. Dollop ricotta mixture, scatter shrimp and crab, sprinkle mozzarella, and add a spoonful of Alfredo. Repeat 2–3 times. Finish with noodles, plenty of Alfredo, and mozzarella.
- Bake
- Cover loosely with foil (tent to prevent sticking). Bake at 375°F for 20–25 minutes, uncover, then bake 10–15 minutes more until bubbling and lightly golden. Rest 15 minutes before slicing to set layers.
- Lasagna Roll Ups option
- Spread Alfredo on each noodle, add ricotta and seafood, roll, place seam-side down in a sauced dish, top with more sauce and mozzarella, and bake 20–25 minutes until bubbling.
Storage Information
- Refrigeration: Cool fully, then store slices in airtight containers for up to 3 days; reheat covered at 325°F until warmed through.
- Freezing: Wrap tightly in plastic and foil; freeze up to 2 months. Thaw in the fridge overnight and reheat covered.
- Make-ahead: Assemble up to 24 hours in advance; hold refrigerated and bake just before serving.
Helpful Tips
- Prevent watery layers by thoroughly draining crab and squeezing spinach dry; keep the sauce thick and the noodles just undercooked.
- Balance richness with lemon zest and fresh parsley; a pinch of Old Bay brings coastal aroma without heat.
- For ultra-clean slices, rest 20 minutes and use a sharp chef’s knife; wipe the blade between cuts.
- For speed, use oven-ready noodles and pre-shredded low-moisture mozzarella.
Variations
- Alfredo Pesto Fusion: Swirl a spoonful of creamy pesto into the Alfredo for herbaceous depth.
- Spinach Artichoke: Fold chopped artichokes into the ricotta with spinach.
- Three-Seafood: Add a little lobster to the shrimp and crab for a luxe flavor.
- Cajun Cream: Season shrimp with a mild Creole blend for gentle warmth.
- Lighter Option: Use part-skim ricotta and reduce mozzarella; keep Parmesan for flavor impact.
FAQ
- Can this be made without ricotta?
Yes—use cottage cheese blended smooth, or increase Alfredo and mozzarella while keeping layers thin to avoid heaviness. - Do shrimp overcook in the oven?
Par-cooking briefly keeps them tender; they finish gently while baking in the sauce. Avoid pre-cooking for too long. - What crab type works best?
Lump or claw meat; drain thoroughly and fold gently to keep flakes intact. - How to avoid soupy lasagna?
Thick Alfredo, well-drained seafood, squeezed spinach, and rested slices are key. - Can this be gluten-free?
Use GF lasagna sheets and thicken the sauce with cornstarch or a GF flour blend.
Tools and Equipment Needed
- 9×13-inch baking dish, large pot, colander, sauté pan, whisk, silicone spatula, sheet pans for noodles, foil, sharp knife, microplane for zest.
Related Recipes You’ll Love
- Shrimp Alfredo Lasagna Roll Ups
- Seafood Alfredo Lasagna
- Creamy Seafood Pasta Bake
- Best Seafood Lasagna Recipe (white sauce)
- Seafood Lasagna with Spinach and Ricotta
(These align to high-performing annotations and can be linked contextually on elitesrecipes.com)
Make-Ahead & Meal Prep
Assemble Seafood Lasagna up to 24 hours in advance, cover tightly, and refrigerate so layers hydrate and set, yielding tidy slices and dependable weeknight execution for Seafood Entrees.
Freeze unbaked pans for up to 2 months; thaw overnight and bake, or portion Lasagna Rollups into freezer-safe trays to create single-serve Seafood Roll Ups that reheat evenly.
For Shrimp Lasagna meal prep, chill slices, wrap well, and reheat covered at 325°F; warm a small pot of Crab Alfredo to spoon over the top to restore the Creamy Seafood Pasta sheen.
Label with date, bake time, and “add extra Alfredo” so every home cook can replicate Best Seafood Lasagna Recipe results without guesswork.
Plating & Presentation
Let Seafood Lasagna With Shrimp And Crab rest 15–20 minutes after baking; this prevents sliding layers and spotlights visible crab flakes for immediate Seafood Lasagna Shrimp Crab recognition.
Use a sharp knife, wipe between cuts, and finish with lemon zest, parsley, and extra-virgin olive oil to brighten Alfredo Lasagna while boosting visual contrast for social feeds.
Plate on matte white ceramics or marble for clean highlights on Creamy Seafood Pasta, and top each slice with one shrimp plus exposed crab to telegraph Shrimp Lasagna and premium Seafood Entrees at a glance.
A light grind of black pepper and microplane Parmesan right before serving reinforces Crab Alfredo aroma without adding weight.
Pairings & Sides
Crisp, high-acid whites (Sauvignon Blanc, Pinot Grigio, Vermentino) cut through the Creamy Seafood Pasta richness and preserve the delicate seafood sweetness found in Seafood Lasagna Recipes.
Serve with a lemony arugula salad, roasted asparagus, or garlicky green beans for freshness that balances Alfredo Lasagna while keeping portions satisfying, not heavy.
Warm, crusty bread or garlic toast captures extra Crab Alfredo and enhances the comfort-food appeal that defines Best Seafood Lasagna Recipe moments.
If pouring rosé, choose a dry style; avoid heavy tannic reds that can overshadow Seafood Entrees and mute the Shrimp Lasagna nuance.
Lighter Swaps
Lighten Alfredo Lasagna by building a milk-forward béchamel, then finishing with Parmesan for umami; keep the mozzarella measured for pull without grease.
Use part-skim ricotta and fold in well-drained spinach or chopped artichokes to add fiber and color while preserving the Seafood Lasagna With Shrimp And Crab structure.
Season Shrimp Lasagna with lemon zest, garlic, parsley, and a modest pinch of Old Bay to reduce sodium yet maintain the Seafood Entrees’ character.
For Creamy Seafood Pasta that still tastes indulgent, tighten the sauce to coat a spoon; a thicker sauce prevents soggy noodles and supports Seafood Lasagna Shrimp Crab definition.
Hosting & Scaling
For gatherings, bake two shallow 9×13 pans instead of a deep vessel to ensure even heating and protect the Creamy Seafood Pasta texture across both Seafood Entrees.
Offer Lasagna Rollups on buffets for tidy, portionable Seafood Roll Ups, guests can sauce to taste with a warm pitcher of Crab Alfredo tableside.
Plan on 1–2 roll-ups per person with greens and bread; hold finished Seafood Lasagna, Shrimp Crab at 200–225°F covered loosely with foil to stay hot without over-browning.
Pre-slice before service and stagger batches from the oven so the Best Seafood Lasagna Recipe reaches guests at peak melt and aroma.
Troubleshooting & Pro Fixes
Runny layers: reduce béchamel sauce longer and fold in Parmesan for a silkier Alfredo lasagna; drain crab thoroughly and pat shrimp dry.
Sliding slices: rest 15–20 minutes and apply a thinner sauce between layers in Seafood Lasagna Recipes; over-saucing causes slippage.
Rubbery seafood: pre-sear shrimp just to pink and assemble quickly; they’ll finish gently as Seafood Entrees bake, keeping Shrimp Lasagna tender.
Flat flavor: brighten Crab Alfredo with lemon zest, fresh parsley, and a pinch of black pepper to lift Creamy Seafood Pasta without extra salt.
Top over-browning: tent with foil midway and add the last mozzarella layer in the final third for Best Seafood Lasagna Recipe color control.
Creamy Crab & Shrimp Lasagna
A cozy Seafood Lasagna With Shrimp And Crab layered with ricotta, Parmesan, and Crab Alfredo for the ultimate Alfredo Lasagna comfort food. Perfect for Seafood Entrees, Lasagna Rollups, or easy Seafood Roll Ups—your new Best Seafood Lasagna Recipe for weeknights or guests.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 8
Ingredients
– 12 lasagna noodles (or oven-ready)
– 1 lb medium shrimp, peeled & deveined
– 12 oz lump crab meat, drained
– 15 oz ricotta (part-skim OK)
– 2 cups shredded low-moisture mozzarella
– 1 cup grated Parmesan, divided
– 4 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk (or 2%)
– 1/2 cup heavy cream (optional but creamy)
– 3 cloves garlic, minced
– 1 tsp Old Bay seasoning
– 1 lemon, zested
– 2 tbsp chopped parsley
– 2 cups baby spinach, wilted & squeezed dry (optional)
– 2 tbsp olive oil
– Kosher salt & black pepper
Instructions
1. Noodles: Par-cook until flexible; drain and lay flat.
2. Shrimp: Sauté in olive oil with garlic, Old Bay; chop large pieces.
3. Alfredo: Butter + flour; whisk milk (and cream) to thicken; stir in 3/4 cup Parmesan; season.
4. Ricotta: Mix with lemon zest, parsley, salt, pepper (and spinach if using).
5. Assemble: Sauce, noodles, ricotta, seafood, mozzarella; repeat; finish with sauce + cheese.
6. Bake: 375°F, covered 20–25 min; uncover 10–15 min until bubbling; rest 15 min, slice.
Notes
Tip: Keep Alfredo thick to prevent soggy layers. For Lasagna Rollups, spread sauce + ricotta + seafood on noodles, roll, top with Crab Alfredo and mozzarella, and bake until bubbling. Keywords: Seafood Lasagna, Shrimp Lasagna, Crab Alfredo, Alfredo Lasagna, Seafood Lasagna Recipes, Lasagna Rollups, Seafood Roll Ups, Creamy Seafood Pasta, Seafood Entrees, Seafood Lasagna Shrimp Crab, Best Seafood Lasagna Recipe.