Shrimp Crab Lasagna is a delightful twist on a classic favorite, packed with tender shrimp, sweet crab meat, and layers of creamy cheese and pasta. It’s a seafood lover’s dream, combining the richness of the ocean with the comforting textures of a traditional lasagna. The mix of flavors feels fresh but indulgent at the same time, making every bite a little celebration.
I love making this lasagna when I want to impress guests or treat myself to something special without too much fuss. One of my favorite things is how the seafood blends perfectly with a creamy white sauce instead of the usual tomato base. It makes the whole dish feel cozy and smooth, and it’s hard to stop eating once you start. Plus, it feels a little fancy but is actually pretty straightforward to put together.
For serving, I usually pair this lasagna with a crisp green salad and a slice of crusty bread to soak up all those delicious flavors. It’s perfect for a weekend dinner when you want something comforting but a bit different from the usual pasta meals. Every time I make it, everyone at the table ends up asking for seconds—it’s just that good.
Key Ingredients & Substitutions
Shrimp & Crab Meat: Fresh or thawed cooked shrimp and lump crab meat make this dish shine. If crab is pricey or unavailable, claw meat or imitation crab can work well.
Ricotta Cheese: Adds creaminess and mild flavor. If you’re avoiding dairy, try a dairy-free ricotta or tofu blended with a bit of lemon juice.
Béchamel Sauce: This creamy white sauce binds everything. You can swap whole milk for plant-based milk, just add a little nutritional yeast for depth.
Lasagna Noodles: Regular noodles are best, but no-boil noodles save time. Make sure to layer them well so they soak up sauce and stay tender.
How Do You Make a Smooth Béchamel Sauce with No Lumps?
Béchamel is key for creamy lasagna layers. The trick lies in the roux (butter and flour) and gradual milk addition:
- Melt butter over medium heat, add flour, and stir for 1-2 minutes without letting it brown.
- Slowly add warm milk in small amounts, whisking constantly to avoid lumps.
- Keep whisking until sauce thickens; it should coat the back of a spoon.
- Season with salt, pepper, and a pinch of nutmeg for flavor.
Using warm milk helps the sauce come together smoothly. Patience is key—adding milk too fast or whisking little causes lumps, so take your time!
Equipment You’ll Need
- Large pot – I use this to cook the lasagna noodles easily and get them just right.
- Medium saucepan – perfect for making the béchamel sauce without splattering.
- Skillet – handy for sautéing garlic and onion to add flavor to the seafood mixture.
- Mixing bowls – great for stirring together the ricotta mixture and combining ingredients.
- 9×13 inch baking dish – a good size for assembling and baking the lasagna evenly.
- Whisk – essential for making the smooth béchamel sauce and mixing ingredients evenly.
Flavor Variations & Add-Ins
- Use cooked lobster instead of shrimp and crab for a more luxurious feel. It adds a sweet, tender flavor.
- Add spinach or sautéed kale to the seafood mixture for some greens and extra nutrients.
- Sprinkle red pepper flakes or a dash of hot sauce in the béchamel for a spicy kick.
- Mix in chopped mushrooms or scallions into the seafood blend for extra layers of flavor and texture.
Shrimp Crab Lasagna
Ingredients You’ll Need:
For the Pasta and Seafood Mixture:
- 12 lasagna noodles
- 1 lb cooked shrimp, chopped
- 1 lb lump crab meat, checked for shells
For the Cheese Blend:
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups whole milk, warmed
- Salt and pepper, to taste
- Pinch of nutmeg
For Flavor:
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil or butter (for sautéing)
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp dried Italian herbs or fresh basil (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Shrimp Crab Lasagna takes about 30 minutes of active prep time and around 40-45 minutes of baking. Add 10-15 minutes resting time before serving to let everything set perfectly. So, roughly an hour and a half from start to finish.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by heating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish so the lasagna won’t stick.
2. Cook the Noodles:
Boil the lasagna noodles until they’re just al dente, following the package instructions. Drain and arrange them flat on a tray or sheet to keep them from sticking together.
3. Make the Béchamel Sauce:
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook it for 1-2 minutes, making sure it stays bubbly and doesn’t brown. Slowly add the warm milk little by little, whisking constantly until the sauce thickens (about 5-7 minutes). Season it with salt, pepper, and a pinch of nutmeg, then set aside.
4. Sauté Garlic and Onion:
Heat the olive oil or butter in a skillet over medium heat. Add the minced garlic and chopped onion and cook until soft and fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
5. Prepare the Seafood Mixture:
In a large bowl, mix together the ricotta, sautéed garlic and onion, chopped shrimp, crab meat, half of the Parmesan cheese, chopped parsley, and Italian herbs (if using). Season with salt and pepper to taste. Stir gently to combine everything evenly.
6. Assemble the Lasagna:
Spread a thin layer of béchamel sauce on the bottom of your greased baking dish. Next, place a layer of noodles on top. Spread one-third of the seafood ricotta mixture over the noodles, then pour a layer of béchamel sauce on top. Sprinkle some mozzarella and Parmesan cheese over the béchamel. Repeat these layers two more times. Finish by topping with noodles, béchamel sauce, mozzarella, and Parmesan cheese.
7. Bake the Lasagna:
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 15-20 minutes until the top is golden and bubbly.
8. Let It Rest and Serve:
Allow your lasagna to sit for 10-15 minutes after baking. This helps it firm up and makes it easier to cut. Sprinkle additional chopped parsley on top for a fresh burst of color and flavor, then serve!
Can I Use Frozen Shrimp and Crab for This Lasagna?
Yes, frozen seafood works great! Just make sure to thaw it completely in the fridge overnight or under cold running water. Pat dry thoroughly to avoid extra moisture in the dish.
Can I Make Shrimp Crab Lasagna Ahead of Time?
Absolutely! Assemble the lasagna a day before baking, cover tightly with foil, and refrigerate. When ready, bake straight from the fridge—add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the texture and flavor intact.
Can I Substitute Other Seafood in This Recipe?
Yes! Lobster, scallops, or even firm white fish can be mixed in with or substituted for shrimp and crab to customize the dish to your taste.