Easy Seafood Lasagna with Shrimp and Crab for Dinner Tonight

This seafood lasagna folds tender shrimp and sweet crab into ricotta and a silky white sauce, finishing with a bubbling golden top that perfumes the kitchen with Italian seasoning and toasted cheese aromas. Each slice reveals distinct strata—noodle, creamy sauce, seafood, and ricotta—creating a balanced bite with gentle ocean notes and nostalgic lasagna comfort.​

Quick Facts / Recipe Snapshot

Total Time: about 1 hour 15 minutes; Yield: 8–10 servings; Difficulty: Moderate; Cost: Mid-range; Contains seafood and dairy; Not gluten-free unless using alternative noodles and flour for the white sauce. Designed for make-ahead baking so the layers set for neat slicing and a clean cheese pull at the table.​

What Is Creamy Seafood Lasagna with Shrimp & Crab?

It’s a layered baked pasta where lasagna sheets cradle shrimp and crab, bound by ricotta and a cream-based white sauce seasoned with Italian herbs and parmesan. The result is a mellow, velvety casserole that swaps tomato-forward marinara for a gentle dairy-sauce profile and a golden, bubbly top.​

Origins & Inspiration

Classic lasagna traditions meet coastal flavors by replacing hearty meat sauces with delicate seafood, a direction that highlights sweetness from shrimp and crab against parmesan and ricotta richness. Popular pin trends show “Seafood Lasagna,” “Ricotta Pasta,” “Italian Seasoning,” “Creamy Sauce,” and “Melted Cheese” resonating with home cooks, guiding this approachable, celebratory version.​

Why You’ll Love This Recipe

Expect a silky, spoon-coating white sauce that keeps noodles tender while ricotta adds body without heaviness for balanced comfort. Shrimp and crab contribute subtle brininess and texture, while a browned cheese crust delivers the satisfying crackle before a velvety interior bite.​

Ingredients & Notes

• 12–14 lasagna noodles, boiled or no-boil; choose sturdy sheets for clean layers​
• 1 lb shrimp, peeled, deveined, chopped; quick-sauté to blush pink, do not overcook​
• 12 oz crab meat, picked for shells; lump or claw both work​
• 2 cups ricotta; whole milk for creamier texture​
• 1 cup finely grated parmesan, divided for sauce and topping​
• 2 cups shredded low-moisture mozzarella; for melting and browning​
• 4 tbsp butter; for white sauce base​
• 4 tbsp flour; forms roux with butter​
• 3 cups milk; warmed for lump-free sauce​
• 2 cloves garlic, minced; bloom in butter for aroma​
• 1 small onion, finely diced; soften for sweetness​
• 2 tsp Italian seasoning, or oregano, basil, thyme blend​
• 2 tbsp chopped parsley; fresh finish​
• 1 tsp lemon zest; optional brightness​
• Salt and black pepper; season layers to taste​
• Olive oil, for sautéing seafood and onions​

Step-by-Step Instructions

1. Heat olive oil in a skillet over medium heat; sauté onion until translucent, add garlic briefly until fragrant, then scrape into a bowl.​
2. In the same pan, cook shrimp with a pinch of salt just until pink; cool and chop if large; fold with crab and set aside.​
3. Make white sauce: melt butter, whisk in flour to a pale roux, then gradually stream in warm milk, whisking until silky.​
4. Season the sauce with Italian seasoning, salt, pepper, half the parmesan, and optional lemon zest; keep it pourable yet coat-the-spoon.​
5. Stir ricotta with a spoonful of the warm sauce for spreadability; adjust salt and pepper lightly.​
6. Layer a thin sauce base in a 9×13-inch dish; add noodles, ricotta, seafood mix, more sauce, and a sprinkle of mozzarella; repeat layers.​
7. Finish with noodles, remaining sauce, mozzarella, and parmesan; cover with foil, bake at 375°F for 25 minutes, uncover, and brown 10–12 minutes.​
8. Rest 15–20 minutes before slicing; garnish with parsley for a fresh pop of color and aroma.​

Tips for Perfect Seafood Lasagna Every Time

Warm the milk before adding it to the roux to prevent lumps and speed thickening for a smooth finish. Season each layer lightly—sauce, ricotta, seafood—so the final bite tastes balanced rather than flat or overly salty.​

Variations, Swaps & Add-Ins

Try a touch of marinara swirled into the white sauce for a blush profile, or swap part of the milk for seafood stock for deeper flavor without overpowering the gentle crab sweetness. Add spinach for color or use gluten-free noodles and a rice-flour roux for a gluten-free adaptation.​

Ingredient Spotlight

Shrimp offers a firm, quick-cooking texture that stays tender when barely cooked before layering, while crab provides sweet, delicate flakes that distribute flavor throughout the casserole. Parmesan brings savory depth and browning potential, helping achieve that coveted golden crust on top.​

Serving Suggestions (Presentation & Plating)

Serve squares with a light green salad and lemon vinaigrette to refresh the palate between rich bites, finishing plates with a delicate parmesan shower and parsley. Pre-cut slices with a thin, sharp knife and use a fish spatula to lift clean portions without disrupting layers.​

Best Sides to Serve With the Dish

A simple green salad, roasted asparagus, or buttered peas provide brightness against the creamy casserole, while warm, crusty bread helps capture extra sauce from the plate. For a heartier spread, add a tomato-cucumber salad to contrast the dairy richness.​

Flavor Pairing & Beverage Match

Pair with a crisp Pinot Grigio, dry prosecco, or a bright lemonade; citrus and acidity complement the creamy sauce and sweet seafood notes. Avoid oak-heavy wines that can weigh down delicate flavors.​

Make-Ahead & Storage Guide

Assemble up to 24 hours ahead and refrigerate tightly covered; extend bake time by 10–15 minutes to heat through. Store leftovers in airtight containers for 3–4 days; reheat covered at 325°F until warmed to the center for the best texture.​

Budget & Pantry Strategy

Use a mix of shrimp sizes and claw crab for savings; the creamy matrix evens textures and flavors across layers. Buy mozzarella in block form and grate it fresh to reduce cost and improve melt quality compared with pre-shredded blends.​

Scaling for a Crowd

Scale ingredients by 1.5× for a deep 9×13 and adjust bake time slightly, or build two shallower pans for faster service and easier portioning. Allow resting time even when scaling to keep slices intact at the buffet.​

Weeknight Workflow Planner

Prep the sauce and seafood the night before, parboil noodles, and assemble after work for a 45-minute bake-to-table plan with minimal mess. Resting time doubles as salad assembly and table setting to streamline dinner.​

Kids & Family Friendly Adaptations

Chop seafood finely and go lighter on Italian seasoning for sensitive palates, keeping the creamy profile front and center. Serve with a mild side like buttered noodles for younger eaters, while adults enjoy the main lasagna slices.​

Troubleshooting & Fixes

If the sauce thickens too much, whisk in warm milk to loosen; if too thin after baking, extend the uncovered time for gentle evaporation and browning. For watery layers from seafood, pre-sauté briefly and cool to release excess moisture before assembly.​

Cultural or Seasonal Context

This dish nods to Italian-American comfort casseroles while channeling coastal ingredients more common to festive menus and holiday buffets. Seasonal spring and summer seafood availability make it a celebratory option for gatherings and Sunday dinners.​

FAQs

Can frozen seafood be used? Yes, thaw thoroughly and pat dry to prevent excess moisture in the layers. Can ricotta be swapped? Try part-skim or cottage cheese blended smooth for a lighter profile while keeping structure.​

Reader Reviews / Testimonials

“Made this for family night—golden top, tender shrimp, and the sauce was perfectly silky; requests for seconds all around”. “Balanced seafood and cheese, slices held together beautifully after resting—going into the rotation”.​

Tools and Equipment Needed

A 9×13-inch baking dish, a large skillet, a medium saucepan for the white sauce, a whisk, a ladle, and a sharp knife help control texture and layering precision for clean slices and an even cheese crust. A digital scale improves consistency across layers when batching for crowds or making-ahead plans.

Sauce Consistency Guide

The white sauce should coat the back of a spoon and slowly ribbon off the whisk, staying pourable so noodles hydrate evenly without sogging the layers; aim for a silky sheen that supports seafood without masking its sweetness. If it tightens while assembling, whisk in a splash of warm milk to retain that creamy sauce texture prized in seafood lasagna recipes.​

Layering Architecture

Think in repeating modules—noodle, sauce, ricotta, seafood, cheese—keeping each layer thin for definition so slices stand tall and clean when plated with a visible strata effect. A modest sprinkle of Parmesan in intermediate layers builds umami and encourages melted cheese cohesion across the bake.​

Heat Management

Bake covered to steam and set interior moisture, then uncover to brown the top, watching for a deep gold that signals melted mozzarella and parmesan have fused into a cohesive crust without drying the ricotta. Residual heat during the rest solidifies the structure while keeping the interior velvety.​

Seafood Prep Timing

Sauté shrimp just to opaque and fold in crab off the heat to preserve delicate texture and sweetness, preventing rubbery bites once the casserole bakes. Cool seafood briefly so it doesn’t prematurely thicken the creamy sauce during assembly.​

Knife and Slice Technique

Use a thin, sharp knife, wiping between cuts to avoid dragging cheese and disrupting layers, then slide a flexible fish spatula under the first slice for a clean lift. The first piece is the trickiest—remove a corner if needed to gain leverage for the rest.​

Garnish and Aroma Cues

A final scatter of parsley and a whisper of lemon zest at service introduces brightness and aroma against the rich matrix without eclipsing the gentle seafood notes. Serve immediately after the rest window for the best balance of heat, structure, and melted cheese perfume.​

Refrigeration Strategy

Chill the assembled casserole uncovered for 20 minutes to firm layers before wrapping for overnight storage, which improves slice integrity and reduces seepage during baking. For reheating leftovers, cover to prevent drying and restore the creamy sauce feel associated with ricotta pasta bakes.​

Freezer Notes

Assemble and freeze before baking for up to 2 months, tightly wrapped to prevent freezer aromas from dulling Italian seasoning; thaw in the refrigerator 24 hours before baking. Add 15–25 minutes to the covered bake to reach a bubbly, safe center with a fresh, melted cheese finish.​

Entertaining Roadmap

For crowds, bake two shallow pans for faster service and better crust-to-filling ratio; keep a pot of warm white sauce to spoon around slices for a restaurant-style finish. Offer a small bowl of grated parmesan so guests can add savor without overwhelming the delicate seafood profile.

Related Recipes You’ll Love

If creamy casseroles appeal, explore “Ricotta Pasta” bakes, “Traditional Lasagna” with white sauce, or “Shrimp Scampi” pasta for weeknight speed with similar flavor cues. For variety, “No Noodle Lasagna” variations offer lower-carb frameworks while preserving comforting layers.​

Creamy Seafood Lasagna with Shrimp & Crab

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A velvety seafood lasagna with tender shrimp, sweet crab, ricotta, and a silky white sauce baked under a golden, melted cheese crust.

• Author: Luna
• Prep Time: 25 mins
• Cook Time: 35–40 mins
• Total Time: 1 hr 15 mins
• Yield: 8–10

Ingredients

– 12–14 lasagna noodles
– 1 lb shrimp, peeled, deveined, chopped
– 12 oz crab meat, shells removed
– 2 cups ricotta
– 1 cup parmesan, finely grated, divided
– 2 cups low-moisture mozzarella, shredded
– 4 tbsp butter
– 4 tbsp flour
– 3 cups milk, warmed
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 2 tsp Italian seasoning
– 2 tbsp parsley, chopped
– 1 tsp lemon zest (optional)
– Olive oil, salt, black pepper

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Instructions

1. Sauté onion in oil until translucent; add garlic briefly.
2. Cook shrimp just to pink; cool and chop. Fold with crab.
3. Make white sauce: butter + flour roux; whisk in warm milk until silky.
4. Season with Italian seasoning, salt, pepper, half the parmesan.
5. Loosen ricotta with a ladle of warm sauce; season lightly.
6. Layer: sauce, noodles, ricotta, seafood, sauce, mozzarella; repeat.
7. Top with sauce, mozzarella, remaining parmesan. Cover and bake 25 min at 375°F; uncover 10–12 min to brown.
8. Rest 15–20 min; garnish with parsley.

Notes

For deeper flavor, swap 1/2 cup milk with seafood stock. Use no-boil noodles for speed; add extra sauce for hydration.