The aroma of garlic butter and bubbling cheese drifting from the oven is enough to gather everyone in the kitchen. This creamy Seafood Lasagna is layered with tender shrimp, sweet crab meat, and a velvety white sauce that feels luxurious yet comforting. It is exactly the kind of satisfying Seafood Lasagna Dish I love serving on weekends when we want something a little more special than the usual pasta night.
Why You'll Love This
This recipe feels sophisticated but is surprisingly simple to put together at home. The rich, cheesy layers pair beautifully with the delicate sweetness of the seafood, creating a Shrimp And Crab Lasagna Recipe that tastes like it came from a fine Italian restaurant. It is a hearty, impressive meal that still carries that warm, homemade feeling we all crave.
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Ingredients
This Seafood Lasagna relies on fresh dairy and quality seafood to create its signature rich flavor. You will need a classic lasagna recipe with ricotta base, elevated by a homemade garlic parmesan sauce.
Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
- Lasagna Noodles: Classic wavy noodles hold the heavy sauce and filling best.
- Shrimp: Peeled, deveined, and chopped into bite-sized pieces for even distribution.
- Crab Meat: Lump crab meat adds sweetness; check carefully for any stray shell pieces.
- Ricotta Cheese: Creates the creamy, fluffy layer essential for good structure.
- Heavy Cream & Milk: The combination makes the white sauce rich without being too heavy.
- Parmesan Cheese: Freshly grated parmesan melts smoothly into the sauce.
- Mozzarella Cheese: Provides that essential golden, bubbly cheese top layer.
- Garlic & Butter: The aromatic foundation for the savory white béchamel sauce.
- Egg: Acts as a binder for the ricotta layer so it doesn't run.
Optional Extras
You can add sautéed spinach or kale to the layers for a pop of color and earthiness. Scallops also make a delicious addition to this Seafood Lasagna With Crab if you want to make it even more decadent.
How to Make Seafood Lasagna (Step-by-Step)
These straightforward steps will guide you through building a Seafood Lasagna Recipe White Sauce that is creamy and stable.
Preheat and Prep Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish. The dish should be well-coated to ensure the bottom noodles do not stick during baking.
Make the Roux Melt butter in a large saucepan and sauté the minced garlic until fragrant. The garlic should be soft but not browned to avoid a bitter taste.
Create the White Sauce Whisk in the flour and cook for a minute, then gradually pour in the milk and cream. The mixture will thicken and coat the back of a spoon as it simmers.
Finish the Sauce Stir in the parmesan cheese until it is completely melted and smooth. The sauce will look glossy and rich once the cheese is incorporated.
Prepare the Ricotta Mix the ricotta cheese, egg, and parsley in a medium bowl until well combined. The mixture should look uniform and creamy yellow.
Layer the Ingredients Spread sauce on the bottom, then layer noodles, ricotta mixture, seafood, mozzarella, and more sauce. You should see distinct layers of filling and cheese as you build the dish.
Bake the Lasagna Bake uncovered for 40 to 45 minutes until the top is golden brown and bubbly.
How do I know if the seafood cooks properly inside the lasagna? The heat of the oven and the simmering sauce will gently poach the raw shrimp and heat the crab thoroughly during the long baking time.
Rest Before Cutting Let the lasagna sit on the counter for at least 15 minutes before slicing. This resting period allows the sauce to set so your slices come out neat and square.
Top Tip
This Seafood Lasagna turns out best when you manage the moisture in the ingredients carefully.
Check for Shells: Pick through the crab meat carefully before mixing -> ensures safety -> avoids crunchy surprises.
Pat Seafood Dry: Excess water ruins the sauce, so use paper towels to dry shrimp -> prevents watery lasagna -> sauce stays thick.
Grate Cheese Fresh: Pre-shredded cheese has anti-caking agents, so grate your own -> melts smoother -> creates a silkier sauce.
Don't Overcook Noodles: Boil noodles just to al dente, as they cook more in the oven -> prevents mushiness -> keeps texture firm.
Use Room Temp Dairy: Cold milk can shock the roux, so use room temp liquids -> mixes easier -> prevents lumps in the sauce.
Follow Aliana on Pinterest →Variations
If you prefer a little heat, add a pinch of red pepper flakes to the white sauce for a spicy kick. You can also swap the crab for lobster meat to create a different version of this Shrimp Lasagna Recipe for special occasions. For a vegetable-heavy twist, layer in sautéed mushrooms or zucchini slices along with the seafood.
Storage & Reheating Instructions
Leftover Seafood Lasagna Dinner tastes even better the next day as the flavors meld together in the fridge.
- Fridge: Store covered for up to 3 days; the sauce will thicken as it chills.
- Reheating: Warm individual slices in the microwave or cover with foil and bake at 350°F until heated through.
- Freezing: Freeze unbaked or baked lasagna for up to 2 months; thaw in the fridge overnight before baking.
Serving Suggestions
This rich Seafood Lasagna pairs perfectly with a crisp green salad tossed in a light vinaigrette to cut through the creaminess. A side of garlic bread is essential for scooping up any extra sauce left on the plate. For a full Crab And Shrimp Lasagna feast, serve with roasted asparagus or steamed green beans.
FAQs
Can I use frozen seafood?
Yes, but you must thaw it completely and pat it very dry with paper towels. Excess water from frozen seafood can make your Seafood Lasagna Roll Ups or traditional lasagna watery and soupy.
Do I need to cook the shrimp first?
No, if you are baking the lasagna for 40 minutes, the shrimp will cook perfectly in the hot sauce. Pre-cooking them often leads to rubbery, overcooked seafood in the final dish.
Can I make this ahead of time?
You can assemble the lasagna up to 24 hours in advance and keep it refrigerated. Add about 10-15 extra minutes to the baking time since you are starting with a cold dish.
Can I use imitation crab?
Yes, imitation crab works well and is a budget-friendly option. It holds its shape well during baking and still provides that sweet seafood flavor essential to the dish.
More Recipes You'll Love
Dinner This Seafood Lasagna is a showstopper, and if you love rich, comforting meals, you should try these other favorites from my kitchen.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Creamy Seafood Lasagna Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. This prevents sticking and ensures the bottom layer lifts out cleanly.
- Melt butter in a large saucepan over medium heat and sauté the garlic for one minute. The garlic should become fragrant and soft without browning.
- Whisk in the flour and cook for one to two minutes to remove the raw flour taste. The mixture will look bubbly and pale golden.
- Gradually pour in the milk and heavy cream while whisking constantly until smooth. The liquid will thicken enough to coat the back of a spoon.
- Stir in the parmesan cheese until fully melted, then remove the sauce from the heat. The sauce should be glossy and completely smooth.
- In a medium bowl, mix the ricotta cheese, egg, and half of the parsley together. The mixture will be uniform and pale yellow.
- Spread a thin layer of sauce in the dish, then layer noodles, ricotta mixture, seafood, mozzarella, and more sauce. Repeat the layers until all ingredients are used, ending with cheese.
- Bake uncovered for 40-45 minutes until the cheese is golden and bubbling. The edges will be crisp and brown.
- Let the lasagna rest for at least 15 minutes before cutting. This allows the layers to set so slices hold their shape.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Seafood Lasagna Recipe:
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