Name: Seafood Lasagna with Shrimp & Crab
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 12 lasagna noodles; 1 lb shrimp, peeled and deveined; 1 lb lump crab meat; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 4 cups Alfredo sauce; 1 cup heavy cream; 2 cloves garlic, minced; 2 Tbsp olive oil; 1 Tbsp fresh parsley, chopped (plus extra for garnish); 1 tsp salt; 1 tsp black pepper; ½ tsp red pepper flakes (optional); ½ cup breadcrumbs

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I have a confession: I’ve always been a pasta purist. Give me a simple plate of spaghetti tossed with garlic, olive oil, and a shower of Parmesan, and I’m in carb heaven. But every so often, I like to push my boundaries—dive headfirst into something extravagant, luxurious, and a little bit over-the-top. Seafood Lasagna with Shrimp & Crab. It’s a showstopper that marries the briny sweetness of fresh shellfish with ribbons of tender pasta, all bathed in a velvety Alfredo sauce and crowned with three cheese varieties.

This dish first made its way onto my table a couple of years ago when I was entertaining my in-laws for their anniversary. My mother-in-law, a self-proclaimed “seafood snob,” insisted I keep things simple. But the more she raved about her favorite lobster bisque, the more I wanted to surprise her with something unexpected. By the time this lasagna emerged from the oven—golden, bubbling, and redolent of garlic—I watched her tentative first bite transform into unadulterated delight. Let’s just say I earned a few extra brownie points that night.

If you’re ready to elevate your pasta game, here’s how we get started. In this first part, we’ll cover the basics: preheating, cooking our noodles, and coaxing maximum flavor out of plump shrimp and sweet crab. Trust me, these foundational steps set the stage for the creamy, cheesy layers to come.

1️⃣ Preheat & Prep Your Workspace

Before you get lost in the excitement of seafood and cheese, let’s set ourselves up for success:

Oven: Preheat to 190 °C (375 °F). This ensures a perfectly bubbly bake later.
Pasta: Bring a large pot of generously salted water to a rolling boil. Cook 12 lasagna noodles until just al dente—think firm to the bite. Overcooked noodles will turn mushy under all that sauce, so keep a close eye on them.
Draining: Gently spread the cooked noodles out on a sheet of parchment or foil so they don’t stick. A light drizzle of olive oil helps, too.

With your noodles chilling out on the counter, it’s time to focus on the star attractions: shrimp and crab.

2️⃣ Sautéing the Seafood

This is where the kitchen starts to smell irresistible:

Heat: Warm 2 tablespoons of olive oil over medium heat in a large skillet.
Garlic: Add 2 minced cloves and sauté just until fragrant—about 30 seconds to 1 minute. Don’t let it brown too much, or it can turn bitter.
Shrimp: Toss in 1 pound of peeled, deveined shrimp. Stir gently; you want them to cook evenly. In roughly 3–4 minutes, they’ll turn pink and opaque. That’s your cue to move on.
Crab: Fold in 1 pound of lump crab meat, along with 1 teaspoon each of salt and black pepper. If you like a little warmth, sprinkle in ½ teaspoon of red pepper flakes. Heat through for another 2–3 minutes, then remove from heat. Tip your skillet pan juices into the seafood—flavor gold right there!

Pro tip: If you can find fresh crab meat, go for it. The sweet, delicate flavor really elevates this dish. But high-quality canned lump crab will work fine in a pinch—just drain it well before adding to the pan.

3️⃣ Blending the Creamy Cheese Filling

While your seafood cools slightly, whisk together the creamy layer that binds everything:

In a medium bowl, combine:
- 2 cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 cup heavy cream
- 1 tablespoon finely chopped fresh parsley
Stir until smooth and luxuriously creamy. This mixture will cushion each noodle layer, infusing it with richness and a hint of herbaceous brightness.

4️⃣ Layer One: Foundation of Flavor

Sauce Base
- Spoon about ½ cup of Alfredo sauce onto the bottom of a 9×13-inch baking dish. Use the back of your spoon to spread it into a thin, even layer. This prevents your noodles from sticking and ensures every bite is saucy.
First Noodle Layer
- Lay three lasagna noodles side by side, edges slightly overlapping. Don’t worry if they touch—it helps seal in moisture.
Cheese Dollops
- Drop six small spoonfuls (about ⅓ of the total) of your ricotta-mozzarella-Parmesan filling along the noodles. Gently spread with the back of your spoon, leaving a little border around the edges.
Seafood Layer
- Evenly distribute ⅓ of the shrimp-and-crab mixture over the cheese. Make sure some of the garlicky pan juices get included—that’s pure flavor gold.
Sauce Finish
- Drizzle another ½ cup of Alfredo sauce over the seafood. This extra creaminess seeps down and keeps each layer luscious.

5️⃣ Layers Two & Three: Building Height & Depth

Repeat the exact sequence two more times:

Noodles → Cheese → Seafood → Alfredo

By the third pass, you’ll notice the pan filling out and the layers melding together. After your third seafood layer, top with a final noodle sheet. Then pour the remaining Alfredo sauce across the entire surface, smoothing it out so every corner is covered.

6️⃣ Cheese, Breadcrumbs, & Bake

Cheesy Crown
- Sprinkle the remaining 1 cup shredded mozzarella and ½ cup grated Parmesan evenly across the top. These cheeses melt to create a stretchy, golden blanket.
Crunch Factor
- Scatter ½ cup breadcrumbs over the cheese—this little extra step adds a delightful crunch that contrasts beautifully with the silky filling.
Cover & Bake
- Tent the dish tightly with aluminum foil and slide it into your preheated oven. Bake for 25 minutes; the covered stage allows the center to heat through without drying out.

7️⃣ Golden Finish & Rest

Uncover
- After 25 minutes, remove the foil. The cheese should be melted, but the breadcrumbs will still look pale.
Brown Time
- Return to the oven for another 10–15 minutes, or until the breadcrumbs and cheese turn a deep golden brown and you see gentle bubbling at the edges.
Resting Period
- Pull the lasagna out and let it rest for 10 minutes. I know it’s hard to wait, but this cooling time lets the layers set so your slices hold together perfectly.

Pro Tip: If you lift the entire pan onto a wire rack, cool air will circulate underneath, speeding up the rest and preventing a soggy bottom.

Helpful Variations & Hacks

Homemade Alfredo: If you have time, whisk together 2 cups heavy cream, 4 tablespoons butter, and 1½ cups freshly grated Parmesan in a saucepan over low heat. Season with a pinch of nutmeg and white pepper for a richer sauce.
Greens Boost: Tuck in a handful of wilted spinach or chopped artichoke hearts between layers for extra color and nutrients.
Cheese Swaps: Swap half the mozzarella for provolone or fontina for a more complex melt. Goat cheese stirred into the ricotta layer adds tangy brightness.
Make-Ahead Friendly: Assemble the entire lasagna up to the breadcrumb step, then cover and refrigerate for up to 24 hours. When you’re ready, bake covered for 30 minutes, uncover for 15 minutes, and rest as directed.
Freezer Option: Freeze the unbaked lasagna (wrapped tightly in two layers of foil) for up to 2 months. Thaw overnight in the fridge before baking—add an extra 10–15 minutes to the covered bake time.

Frequently Asked Questions

1. Can I use frozen seafood instead of fresh shrimp and crab?

Absolutely. Thaw your frozen shrimp and crab overnight in the refrigerator, then pat dry on paper towels before sautéing. Excess moisture can water down your sauce, so make sure they’re as dry as possible.

2. What’s the best way to reheat leftovers without drying them out?

Cover individual portions with foil and bake at 175 °C (350 °F) for about 15–20 minutes, or until heated through. For a quicker option, microwave on medium power in 1–2 minute intervals, adding a splash of cream or Alfredo sauce to revive the creaminess.

3. Can I prepare any parts of this lasagna in advance?

Yes! You can assemble the entire lasagna (all layers up to the breadcrumbs) and refrigerate for up to 24 hours. When you’re ready, simply top with breadcrumbs, bake covered for 30 minutes, uncover for 15 minutes, then rest. It’s a lifesaver for busy entertaining days.

4. What side dishes pair well with seafood lasagna?

I love a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic-roasted asparagus or sautéed broccolini also make bright, easy accompaniments. A loaf of crusty bread is perfect for sopping up any extra sauce.

5. Which wine should I serve alongside this dish?

Seafood and cream call for a white wine with good acidity. A chilled Sauvignon Blanc or Pinot Grigio balances the richness nicely. If you prefer reds, opt for a light-bodied Pinot Noir—its subtle earthiness complements the seafood without overpowering it.

6. My breadcrumbs didn’t get golden—what went wrong?

If the foil was too tight or your oven runs cool, the top might steam rather than brown. Next time, tent the foil so it isn’t touching the breadcrumbs, and move your rack one shelf higher for the final 10 minutes to encourage browning.

7. Can I add vegetables to make this dish lighter?

Definitely. Wilted spinach or sautéed mushrooms tucked between the layers add color and nutrients. Just squeeze excess liquid from sautéed veggies to prevent a soggy center.

Conclusion

There you have it—an indulgent Seafood Lasagna that feels like a special-occasion treat but comes together in everyday home kitchens. From that fragrant garlic-sautéed seafood to layers of creamy cheese and golden, crunchy breadcrumbs, each bite is a celebration of textures and flavors. Whether you’re marking a milestone, hosting friends, or simply craving a comforting pasta upgrade, this recipe delivers.

Give it a try, and don’t be surprised if it becomes your new go-to showstopper. I’d love to hear how it turns out in your kitchen—did you sneak in extra veggies? Swap cheeses? Pair it with a different wine? Drop a comment below with your twists and tips so we can all learn together. Happy cooking, and here’s to many cheesy, seafood-filled gatherings ahead!

Seafood Lasagna with Shrimp & Crab

Author: Mark's Recipe
Total Time: 1 hour

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Description

A luxurious twist on classic lasagna, this Seafood Lasagna layers tender shrimp and sweet crab meat between ribbons of pasta, rich Alfredo sauce, and three kinds of cheese. Perfect for special occasions or a decadent family dinner, it combines the briny sweetness of the sea with creamy, cheesy comfort.

Instructions

1️⃣ Preheat & Prep
Preheat your oven to 190 °C (375 °F). Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, lay flat on a sheet of foil or parchment, and set aside.

2️⃣ Cook Seafood
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and cook, stirring occasionally, until pink and opaque (3–4 minutes). Stir in the crab meat, salt, pepper, and red pepper flakes; cook another 2–3 minutes just to heat through. Remove from heat.

3️⃣ Blend Cheese Mixture
In a medium bowl, combine the ricotta cheese, 1 cup mozzarella, ½ cup Parmesan, heavy cream, and chopped parsley. Mix until smooth and well blended.

4️⃣ Assemble Lasagna – Layer 1
Spread a thin layer (~½ cup) of Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange 3 noodles side by side. Dollop ⅓ of the cheese mixture over the noodles, spreading gently. Top with ⅓ of the seafood mixture and another ½ cup Alfredo sauce.

5️⃣ Assemble Lasagna – Layers 2 & 3
Repeat the noodle → cheese → seafood → sauce layering two more times (you’ll have three cheese layers and three seafood layers total). Finish with a final sheet of noodles and pour the remaining Alfredo sauce evenly over the top.

6️⃣ Top & Bake
Sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan over the sauced noodles. Evenly scatter the breadcrumbs on top. Cover the dish with foil and bake for 25 minutes.

7️⃣ Brown & Serve
Remove the foil and bake an additional 10–15 minutes, until the breadcrumbs are golden-brown and the filling is bubbly around the edges. Let rest for 10 minutes before slicing. Garnish with extra parsley and serve warm.

Notes

Avoid Soggy Noodles: Lay cooked noodles on a lightly oiled sheet of foil or parchment to prevent sticking and tearing.
Seafood Variations: You can swap crab meat for lobster chunks or add scallops—just adjust cooking times so everything stays tender.
Make-Ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge; you may need an extra 5–10 minutes under foil.

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 8

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