Seafood Lasagna with Shrimp & Crab

by Sophia

If you’ve ever craved something that feels like a warm hug and a seaside vacation all at once—this is it. This Seafood Lasagna with Shrimp & Crab is one of those cozy dishes that feels a little fancy but comes together surprisingly easily. It’s rich, creamy, cheesy, and packed with the kind of savory seafood flavor that makes every bite feel indulgent.

Now, I’ll be honest: this isn’t your average weeknight meal. This one is for the nights when you want to serve something a little special—maybe for guests, a weekend dinner, or a quiet celebration at home. But here’s the best part: even though it sounds elegant, it’s made with accessible ingredients and simple steps.

We’re talking layers of tender lasagna noodles, a velvety cheese mixture, juicy shrimp, and sweet crab, all hugged by Alfredo sauce and topped with a golden breadcrumb crust. It’s luxurious without being over-the-top, and it’s always a crowd-pleaser at my house.

Let’s get into how to make this seafood lover’s dream come to life!

Ingredients You’ll Need

Here’s everything you’ll need to gather before we begin. The ingredients are broken down by category to make prep even easier.

Pasta

12 lasagna noodles

Seafood

1 lb shrimp, peeled and deveined

1 lb lump crab meat

Cheeses

2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided

Sauce & Cream

4 cups prepared Alfredo sauce

1 cup heavy cream

Seasonings

2 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh parsley, chopped

1 tsp salt
1 tsp black pepper
½ tsp red pepper flakes

Topping

½ cup breadcrumbs

STEP 1: Prep the Noodles and Seafood Filling

Start by preheating your oven to 375°F (190°C). You’ll want it ready to go once the layering is done.

Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions. Make sure they’re just al dente—you don’t want them overcooked since they’ll continue baking later. Once they’re done, drain them and lay them flat on a lightly oiled baking sheet. This little trick keeps them from sticking together.

While the noodles are boiling, it’s time to build that flavor-packed seafood layer. Heat the olive oil in a large skillet over medium heat. Add your minced garlic and sauté for about a minute until it becomes fragrant (and your kitchen starts to smell amazing).

Add the shrimp to the skillet and cook for about 3 to 4 minutes, just until they turn pink and opaque. Then stir in the lump crab meat, salt, black pepper, and red pepper flakes. Cook everything together for another 2 minutes so the flavors can really blend. Remove the skillet from the heat and set it aside.

STEP 2: Mix Up the Cheese Layer

Now, in a large mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, half of the grated Parmesan, the heavy cream, and the chopped fresh parsley. Whisk everything together until it’s creamy and smooth.

This layer is what gives the lasagna that rich, cheesy goodness that makes each forkful melt in your mouth.

STEP 3: Start Layering the Lasagna

Grab a 9×13-inch baking dish and spread a thin layer of Alfredo sauce across the bottom. This helps prevent the noodles from sticking and keeps everything extra moist.

Lay down 4 lasagna noodles in a single layer, then spread a third of the cheese mixture on top. Follow it with a third of the seafood mixture, then drizzle on more Alfredo sauce. Don’t worry about being perfect—the layers will meld beautifully as it bakes.

Repeat this process two more times: noodles, cheese, seafood, sauce. Finish with a final layer of noodles and a generous drizzle of Alfredo on top.

Welcome back! By now, your lasagna layers are stacked and looking absolutely irresistible—but we’re not quite done yet. In Part 1, we prepped the noodles, cooked that savory seafood blend, and whipped up the cheesy filling. Now it’s time to finish strong with the topping, baking instructions, and a few extra tips to make sure your lasagna comes out perfectly every single time.

This part of the recipe is where everything starts to come together in the oven. That breadcrumb topping gets golden and crisp, the cheeses melt into gooey perfection, and the Alfredo sauce bubbles into all those layers. Honestly, it’s hard not to sneak a bite right out of the pan.

Let’s get to it.

STEP 4: Add the Final Toppings

With all your layers in place and the top noodle covered in a final pour of Alfredo sauce, it’s time to finish things off.

Sprinkle the remaining 1 cup of shredded mozzarella and the other half of the grated Parmesan evenly over the top. Then, add the breadcrumbs as the final layer. These will toast up in the oven to give your lasagna that satisfying golden crust that balances the creamy interior so beautifully.

Pro Tip: If you want an extra crispy top, you can use panko breadcrumbs tossed with a teaspoon of melted butter. It adds just a little extra crunch and toasty flavor that I personally love.

STEP 5: Bake Until Bubbly and Golden

Cover your baking dish with foil and place it in the preheated oven. Bake for 25 minutes to get everything heated through and allow the cheeses to start melting together.

After 25 minutes, remove the foil and continue baking for another 10 to 15 minutes, or until the topping is golden brown and the edges are bubbling with creamy goodness. Keep an eye on it during the last few minutes—you want golden, not burnt.

Once it’s done, take the lasagna out of the oven and let it rest for at least 10 minutes. This step is super important because it helps the layers set up and makes slicing much easier. If you try to cut into it too soon, it might fall apart a little—and we definitely want those picture-perfect layers.

STEP 6: Garnish and Serve

Just before serving, sprinkle some additional fresh parsley over the top. It adds a pop of color and a fresh finish that balances the richness of the dish.

Serve the lasagna warm with a side salad, some crusty bread, or maybe even a glass of white wine. This dish really does feel like something you’d order at a cozy seaside bistro.

Tips & Variations to Make It Your Own

Here are a few helpful tips and ideas to make this dish even more versatile and adaptable to your taste:

Use Fresh Garlic for More Depth: For a deeper flavor, try roasting the garlic before mincing and sautéing. Roasted garlic adds a sweet, mellow richness to the dish.
Swap the Seafood: If you’re not a fan of crab or want to change things up, scallops or lobster chunks would work beautifully here. Even imitation crab can be used in a pinch.
Make It Ahead: One of the best parts about this seafood lasagna is that it’s totally make-ahead friendly. Just assemble everything (right up to the breadcrumb topping), cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just add an extra five minutes to the covered baking time.

Reheat Like a Pro: Leftovers are just as delicious the next day! Reheat slices in the oven at 350°F (175°C) until warmed through. You can also cover with foil to keep the top from over-browning.
Add a Veggie Layer: If you want to sneak in some vegetables, sautéed spinach or mushrooms would be a great addition between layers.

We’ve layered, baked, and even snuck a few forkfuls (you know you did)—but before you grab seconds, let’s wrap things up with answers to some common questions and a few closing thoughts. Whether this is your first time making seafood lasagna or you’re a seasoned home cook, these FAQs will help you feel confident and ready to make this dish again and again.

Frequently Asked Questions

1. Can I use frozen shrimp or crab meat?
Yes! Just make sure to thaw them completely and pat them dry with paper towels before cooking. Excess moisture can water down the filling and affect texture.

2. What kind of Alfredo sauce should I use?
You can use store-bought Alfredo sauce for convenience (look for one with real cream and cheese), or make your own from scratch if you prefer. A homemade version will give you a little more control over the flavor.

3. Can I freeze seafood lasagna?
This dish freezes well before baking. Assemble the lasagna in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to bake, let it thaw in the fridge overnight and bake as instructed, adding 5–10 extra minutes to the baking time.

4. What can I use instead of ricotta cheese?
If you’re not a fan of ricotta, you can substitute cottage cheese or even a mascarpone-cream cheese blend. Just make sure it’s creamy and thick enough to layer without being too runny.

5. How do I prevent watery lasagna?
Make sure your seafood is well-drained and that the noodles are cooked just until al dente. Also, let the lasagna rest after baking—this helps everything set and avoids excess moisture on your plate.

6. Can I make this gluten-free?
Absolutely. Use gluten-free lasagna noodles and make sure your Alfredo sauce and breadcrumbs are also gluten-free. Most grocery stores carry great options in both categories.

7. How many people does this serve?
This recipe makes a 9×13-inch pan, which comfortably serves 8 to 10 people, depending on portion size. It’s great for family dinners or even a small dinner party.

Final Thoughts: A New Seafood Favorite

This Seafood Lasagna with Shrimp & Crab isn’t just a recipe—it’s an experience. It brings together comfort food classics (cheese, cream, pasta) and elevates them with the elegance of shrimp and crab. Every bite is creamy, savory, and just a little bit indulgent—in the best way possible.

What I love most about this dish is how versatile it is. You can keep it simple with the base recipe or add your own twist depending on what you have on hand. Try swapping in different seafood, playing with the herbs, or even adding a splash of white wine to your Alfredo sauce.