Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and has that perfect balance of creamy, cheesy, and savory. Each bite delivers the richness of Alfredo sauce, the delicate texture of seafood, and the comforting warmth of baked pasta. It’s easy to layer ahead of time and bakes up golden and bubbly with a crisp topping. This dish never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta:

  • 12 lasagna noodles

For the Seafood:

  • 1 pound shrimp, peeled and deveined

  • 1 pound crab meat

For the Cheeses:

  • 2 cups ricotta cheese

  • 2 cups shredded mozzarella cheese

  • 1 cup grated Parmesan cheese

For the Sauces and Creams:

  • 4 cups Alfredo sauce

  • 1 cup heavy cream

For Seasoning:

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 tablespoon fresh parsley, chopped

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1/2 teaspoon red pepper flakes

For the Topping:

  • 1/2 cup breadcrumbs

Directions

  1. I preheat the oven to 375°F (190°C) and cook the lasagna noodles according to package directions. I drain and set them aside.

  2. In a skillet over medium heat, I warm the olive oil and sauté the minced garlic for about 1 minute until fragrant.

  3. I add the shrimp and cook for 3–4 minutes, just until pink and opaque. Then I stir in the crab meat, salt, black pepper, and red pepper flakes, and cook for another 2–3 minutes before removing from heat.

  4. In a bowl, I combine the ricotta, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and chopped parsley, mixing until smooth.

  5. I spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Then I layer as follows:

    • A layer of noodles

    • One-third of the ricotta cheese mixture

    • One-third of the seafood mixture

    • A drizzle of Alfredo sauce
      I repeat the layers two more times, finishing with a final layer of noodles and Alfredo sauce.

  6. I sprinkle the remaining mozzarella and Parmesan cheese on top and evenly distribute the breadcrumbs for a crispy finish.

  7. I cover the dish tightly with foil and bake for 25 minutes. Then I remove the foil and continue baking for another 10–15 minutes, until the top is golden and bubbling.

  8. I let the lasagna rest for 10 minutes before slicing and serving. If I’m feeling fancy, I garnish with more chopped parsley.

Servings and timing

This recipe makes 8 servings and takes about 65 minutes total:

  • Prep Time: 25 minutes

  • Cook Time: 40 minutes

It’s the kind of dish I like to make for special occasions or when I want to elevate pasta night.

Variations

  • Add scallops or lobster for an extra-luxurious seafood twist.

  • Swap Alfredo for tomato cream sauce if I want a tangier base.

  • Use spinach or sautéed mushrooms between layers for extra texture and earthiness.

  • Try cottage cheese in place of ricotta for a lighter option.

  • Add lemon zest to the cheese mixture for a bright, fresh flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and bake in a 350°F oven for 15–20 minutes or microwave individual slices for 1–2 minutes until heated through. This lasagna also freezes well—I assemble it ahead, freeze before baking, and bake from frozen (covered) with an extra 20–25 minutes added to the cook time.

FAQs

Can I use pre-cooked shrimp?

Yes, I’ve used pre-cooked shrimp before—just warm it briefly with the crab to avoid overcooking.

What kind of crab meat should I use?

I usually go for lump crab meat for the best texture, but I’ve also used claw meat or even imitation crab in a pinch.

Can I make this ahead of time?

Absolutely—I often assemble it a day in advance, store it in the fridge, and bake it when I’m ready to serve.

Do I need to use both ricotta and cream?

Yes, the combo gives the cheese layer its rich, smooth texture. But if I want a lighter version, I reduce the cream or swap for milk.

How do I prevent the noodles from sticking?

I toss the cooked noodles with a bit of olive oil and lay them flat on parchment or foil while prepping the other ingredients.

Conclusion

This Seafood Lasagna with Shrimp and Crab is a show-stopping baked pasta dish that brings elegance to the table without being overly complicated. I love how each bite is layered with rich, creamy sauce, tender seafood, and gooey cheese. Whether I’m making it for a holiday dinner or just treating myself, this recipe never disappoints.

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Seafood Lasagna with Shrimp and Crab

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  • Author: Mia
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings (one 9x13-inch pan)
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Description

Layers of tender shrimp, sweet crab meat, creamy Alfredo sauce, and melty cheese make this seafood lasagna a rich and unforgettable main dish.

Ingredients

→ Pasta

12 lasagna noodles

→ Seafood

1 pound shrimp, peeled and deveined

1 pound crab meat

→ Cheeses

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

→ Sauces and Creams

4 cups Alfredo sauce

1 cup heavy cream

→ Seasonings

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon red pepper flakes

→ Toppings

1/2 cup breadcrumbs

Instructions

Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.

Sauté Seafood: In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add shrimp and cook until pink, 3–4 minutes. Stir in crab, salt, pepper, and red pepper flakes. Cook for 2–3 more minutes. Remove from heat.

Mix Cheese Filling: In a bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and chopped parsley.

Assemble Lasagna:

Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.

Add a layer of noodles, 1/3 of cheese mixture, 1/3 seafood mixture, and drizzle with Alfredo sauce.

Repeat layers twice more.

Top with final noodles, Alfredo sauce, remaining mozzarella, Parmesan, and breadcrumbs.

Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.

Rest: Let sit for 10 minutes before slicing. Garnish with parsley if desired.

Notes

Resting after baking helps flavors meld and makes slicing easier.

Use a seafood blend or substitute with lobster for extra luxury.

Fresh parsley adds brightness—don’t skip the garnish!

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Seafood Recipes, Main Course, Pasta Dishes
  • Method: Baking
  • Cuisine: Italian-American

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