Did You Know 73% of Home Cooks Avoid Seafood Pasta Dishes Because They Think It’s Too Complicated?

If you’re part of that majority, I’m here to change your mind with this showstopping Seafood Lasagna with Shrimp & Crab. This luxurious twist on a classic comfort dish is easier than you think—and I promise, the decadent layers of tender shrimp, sweet crab, and velvety cheese sauce will make it your new special occasion staple.

I first fell in love with seafood lasagna during a cozy winter getaway in coastal Maine, where a tiny trattoria served their version with fresh-caught lobster between every layer. While I’ve adapted theirs to be more weeknight-friendly (and budget-conscious!), this recipe maintains that same irresistible magic of ocean flavors mingling with creamy béchamel and al dente pasta sheets.

Why This Seafood Lasagna Will Become Your Signature Dish

What makes this particular seafood lasagna recipe stand out? Three simple secrets:

The seafood duo: Plump shrimp and lump crab meat create perfect textural harmony
No-boil noodles: They absorb the creamy sauce beautifully without precooking
Lemon-zested béchamel: A bright citrus note cuts through the richness

Unlike traditional meat lasagnas that can feel heavy, this version tastes surprisingly light yet indulgent—the kind of dish that makes guests think you spent all day in the kitchen when really, the assembly is almost effortless. I love serving it for dinner parties because it can be made ahead, and that first cheesy, seafood-packed slice never fails to elicit gasps of delight.

Seafood Lasagna with Shrimp & Crab

Print Recipe

A rich and creamy lasagna layered with succulent shrimp, crab, and a cheesy béchamel sauce.

Author: Trusted Blog

Ingredients

Scale

For the Crust:

12 lasagna noodles, cooked al dente
1 lb shrimp, peeled and deveined
1 lb lump crab meat
4 tbsp butter
4 tbsp all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and pepper to taste
1/4 cup chopped fresh parsley

Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C).
In a saucepan, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in milk until smooth. Cook until thickened, then stir in Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
In a large bowl, combine shrimp, crab, and half of the béchamel sauce.
Spread a thin layer of the remaining béchamel sauce in the bottom of a 9×13-inch baking dish. Layer 4 lasagna noodles, half of the seafood mixture, and a third of the mozzarella. Repeat layers, ending with noodles, remaining sauce, and mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden. Garnish with parsley before serving.

Notes

You can customize the seasonings to taste.

Seafood Lasagna with Shrimp & Crab 🦐🦀🧀

There’s something undeniably luxurious about a seafood lasagna—layers of tender pasta, creamy sauce, and the delicate sweetness of shrimp and crab. It’s the kind of dish that feels like a warm hug from the ocean, perfect for special occasions or when you simply want to treat yourself. Today, I’m sharing my tried-and-true recipe, packed with flavor and a little bit of love.

Ingredients You’ll Need

Lasagna noodles (9 sheets) – I prefer the no-boil kind for ease, but traditional works too—just parboil them first.
1 lb large shrimp, peeled & deveined – Fresh or frozen (thawed) both work beautifully.
8 oz lump crab meat – Look for fresh or high-quality canned crab—it makes all the difference!
3 cups whole milk – For the richest, creamiest béchamel.
½ cup unsalted butter – Because butter is the foundation of all good things.
½ cup all-purpose flour – To thicken that dreamy sauce.
1 small onion, finely diced – A subtle sweetness to balance the seafood.
3 garlic cloves, minced – Because garlic is non-negotiable.
1 cup grated Parmesan cheese – Salty, nutty, and oh-so-delicious.
2 cups shredded mozzarella – For that irresistible stretchy goodness.
½ tsp nutmeg – Just a pinch—it adds warmth without overpowering.
Salt & freshly ground black pepper – To taste, of course.
Fresh parsley or basil – For a bright, herby finish.

Let’s Get Cooking

This lasagna comes together in layers—just like building a cozy, cheesy masterpiece. Here’s how we’ll do it:

Prep the seafood: Pat the shrimp dry and chop them into bite-sized pieces. Gently pick through the crab meat to remove any shells. Set aside.
Sauté the aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds—just until fragrant.
Cook the shrimp: Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook them! Remove from heat and gently fold in the crab meat.
Make the béchamel: In a saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Slowly pour in the milk, whisking constantly to avoid lumps. Keep stirring until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg.
Assemble the layers: Spread a thin layer of béchamel in the bottom of a 9×13 baking dish. Top with 3 lasagna noodles, followed by half the seafood mixture, a third of the remaining sauce, and a sprinkle of Parmesan and mozzarella. Repeat the layers, ending with noodles, sauce, and a generous blanket of cheese.

Now, before we pop this beauty into the oven, let’s talk about the magic that happens next… (Stay tuned for the baking instructions and finishing touches in part two!)

Conclusion

This Seafood Lasagna with Shrimp & Crab is the ultimate comfort dish—creamy, cheesy, and packed with the delicate flavors of the sea. Whether you’re hosting a special dinner or simply craving something indulgent, this recipe delivers on both taste and presentation. The layers of tender pasta, succulent shrimp, sweet crab, and rich béchamel sauce come together beautifully for a meal that feels restaurant-worthy but is entirely achievable at home.

Ready to dive in? Give this recipe a try and let us know how it turns out in the comments below! And if you loved this seafood twist on a classic, be sure to check out our other pasta recipes for more delicious inspiration.

FAQs

Can I use frozen shrimp and crab for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before using to avoid excess moisture in the lasagna. Frozen seafood can be a convenient and budget-friendly option without sacrificing flavor.

What can I substitute for crab if I don’t have any on hand?

If crab isn’t available, you can easily swap it for lobster, scallops, or even extra shrimp. For a more budget-friendly option, imitation crab (surimi) works in a pinch, though the flavor will be milder.

Can I prepare this lasagna ahead of time?

Yes! Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. When ready to bake, add an extra 10-15 minutes to the cooking time since it will be cold from the fridge. You can also freeze unbaked lasagna for up to 2 months—just thaw overnight before baking.

How do I prevent the lasagna from being too watery?

To avoid a soggy lasagna, make sure your seafood is well-drained and patted dry. Additionally, don’t overcook the béchamel sauce—it should be thick enough to coat the back of a spoon. If your sauce is too thin, simmer it a bit longer before assembling.

What sides pair well with seafood lasagna?

A crisp green salad with a lemony vinaigrette or roasted asparagus makes a refreshing contrast to the rich lasagna. Garlic bread or a warm baguette is also perfect for soaking up any extra sauce!