Name: Seafood Lasagna with Shrimp & Crab
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 12 lasagna noodles; 1 lb shrimp, peeled and deveined; 8 oz lump crab meat; 2 tablespoons butter; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); Salt and pepper, to taste; 3 cups Alfredo sauce (store-bought or homemade); 1 cup ricotta cheese; 1 egg; 1/2 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 2 tablespoons chopped fresh parsley (optional)

Why You’ll Love This Recipe

I love this seafood lasagna because it’s indulgent and perfect for special occasions or when I want to treat myself and my family. The Alfredo sauce adds creaminess, and the shrimp and crab bring in a delicious, briny flavor that pairs perfectly with the cheeses.

ingredients

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

12 lasagna noodles
1 lb shrimp, peeled and deveined
8 oz lump crab meat
2 tablespoons butter
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
3 cups Alfredo sauce (store-bought or homemade)
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley (optional)

directions

I start by preheating the oven to 375°F (190°C). While the oven heats, I cook the lasagna noodles according to the package directions, drain them, and set them aside.

In a large skillet, I melt the butter over medium heat. I add the garlic and cook it for about a minute until fragrant. Then I stir in the shrimp and cook them for 2–3 minutes, just until pink. I season them with salt, pepper, and red pepper flakes if I’m using them. After that, I remove the skillet from heat and stir in the crab meat.

In a small bowl, I mix the ricotta cheese, egg, and Parmesan cheese until smooth.

To assemble the lasagna, I spread 1/2 cup of Alfredo sauce in the bottom of a 9×13-inch baking dish. I layer 3 noodles on top, followed by 1/3 of the ricotta mixture, 1/3 of the seafood, 1/2 cup of Alfredo sauce, and 1/3 of the mozzarella cheese. I repeat these layers two more times, finishing with the remaining Alfredo sauce and mozzarella cheese on top.

I cover the dish with foil and bake it for 25 minutes. Then I remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.

I let the lasagna rest for 10 minutes before slicing and garnish it with fresh parsley if I want a touch of color.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: approximately 520 kcal per serving

Variations

I sometimes substitute scallops or imitation crab depending on what I have available. Adding a bit of lemon zest to the ricotta mixture brightens up the flavor. For a spicy kick, I stir some Cajun seasoning into the seafood filling.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the lasagna with foil and warm it in a 350°F oven until hot. It also freezes well—I just thaw it overnight in the fridge before baking.

FAQs

Can I make this lasagna ahead of time?

Yes, I assemble it a day ahead, cover tightly, and refrigerate. I bake it just before serving, adding an extra 10 minutes to the baking time.

What kind of Alfredo sauce works best?

I use either homemade or a good-quality store-bought sauce. Look for one that’s thick and flavorful.

Can I use no-boil noodles?

Yes, I adjust the sauce amounts slightly and make sure the noodles are well covered before baking.

What if I don’t like shrimp?

I replace shrimp with extra crab or even cooked white fish for a different seafood variation.

Can I freeze leftovers?

Absolutely. I portion leftovers into airtight containers and freeze for up to 2 months. I reheat in the oven or microwave.

Conclusion

Seafood Lasagna with Shrimp & Crab is a creamy, cheesy, and flavorful twist on traditional lasagna that I always love making for special dinners. It’s rich, satisfying, and sure to impress any seafood lover at the table.