Shrimp Crab Lasagna Recipe

Shrimp Crab Lasagna Recipe layers sweet seafood, creamy cheese, and garlicky tomato sauce into one bubbling pan that tastes rich, cozy, and a little bit fancy. It suits seafood lovers who want a special-occasion dinner that still lands on the table in about 1 hour 15 minutes. I first made this on a random Tuesday when I needed comfort food and now my family requests it more than classic meat lasagna.

Why You Should Try This Shrimp Crab Lasagna Recipe

This Shrimp Crab Lasagna Recipe gives you all the comfort of classic lasagna with lighter, sweeter seafood flavor instead of heavy meat. The shrimp and crab tuck into a creamy ricotta mixture and soak up the tomato sauce, so every bite tastes cheesy, saucy, and full of seafood.

You can prep it ahead, stash it in the fridge, and bake it when guests arrive. It works for holidays, date nights, or any night when you want something that feels restaurant-level without complicated steps.

“This Shrimp Crab Lasagna Recipe tastes like a seafood feast in a casserole dish, and everyone at my table asked for seconds. ★★★★★”

Ingredients You’ll Need

Seafood

• 1 pound raw shrimp, peeled and deveined, tails removed
  • Medium or large shrimp both work. I like 21/25 size for chunky bites.
• 8 ounces lump crab meat
  • Use fresh, refrigerated crab if possible. Canned crab works in a pinch; drain it very well.
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay or seafood seasoning

Lasagna & Dairy

• 9 to 12 lasagna noodles
  • Use no-boil noodles for a shortcut. If you use regular noodles, cook them to just under al dente.
• 2 cups whole milk ricotta cheese
• 1 large egg
• 1 cup grated Parmesan cheese, divided
• 3 cups shredded mozzarella cheese, divided
  • I like low-moisture part-skim mozzarella. Pre-shredded works fine here.

Sauce & Aromatics

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for a little heat)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Fresh Herbs & Extras

• ¼ cup chopped fresh parsley, plus extra for garnish
• 2 tablespoons chopped fresh basil (optional but tasty)
• Extra lemon wedges for serving

Equipment

• 9×13 inch baking dish
• Large skillet or sauté pan
• Medium saucepan
• Large pot for boiling noodles (if not using no-boil)
• Mixing bowls
• Whisk and wooden spoon
• Aluminum foil
• Sharp knife and cutting board

Tips & Tricks

• Salt the pasta water generously so the noodles taste seasoned from the start.
• Cook regular lasagna noodles just shy of al dente so they finish cooking in the oven without turning mushy.
• Pat the shrimp and crab dry with paper towels to avoid watery lasagna.
• Use no-boil noodles if you want to cut down on prep time and dish washing.
• Taste the sauce and adjust salt, pepper, and red pepper flakes before you layer the lasagna.
• Shred mozzarella from a block if you want extra melty cheese, since bagged cheese includes anti-caking agents.
• Let the lasagna rest 10 to 15 minutes after baking so it sets and slices cleanly.
• Cover the lasagna with foil for most of the bake so the cheese does not brown too quickly.
• Add a bit more lemon juice and fresh herbs on top after baking to brighten the seafood flavor.
• Use a clear glass baking dish if you want to check the layers and bubbling edges easily.

How to Make Shrimp Crab Lasagna Recipe

Step 1: Prep the Noodles

1. Bring a large pot of salted water to a boil.
2. Add lasagna noodles and cook until just under al dente, about 1 to 2 minutes less than package directions.
3. Drain the noodles, then lay them flat on a lightly oiled baking sheet or clean kitchen towel so they do not stick.
4. If you use no-boil noodles, skip the boiling and just keep them nearby.

Step 2: Make the Tomato Garlic Sauce

1. Heat olive oil and 1 tablespoon butter in a medium saucepan over medium heat.

2. Add diced onion and cook until it softens and turns translucent, about 5 to 7 minutes, stirring often.

3. Stir in minced garlic and cook 30 seconds until fragrant, so it does not burn.

4. Add tomato paste and cook 1 minute to deepen the flavor.

5. Pour in crushed tomatoes, then stir in sugar, salt, black pepper, red pepper flakes, dried basil, and dried oregano.

6. Bring the sauce to a gentle simmer, then lower the heat and cook 10 to 15 minutes, stirring occasionally.

7. Taste and adjust seasoning as needed.

8. Turn off the heat and set the sauce aside while you prep the seafood and cheese mixture.

Step 3: Cook the Shrimp

1. Pat the shrimp dry with paper towels and season them with a pinch of salt and pepper.

2. Heat the remaining 2 tablespoons butter in a large skillet over medium heat.

3. Add the shrimp in a single layer and cook about 1 to 2 minutes per side, until they turn opaque and pink.

4. Squeeze in the lemon juice and sprinkle the Old Bay or seafood seasoning over the shrimp.

5. Toss to coat, then transfer the shrimp to a cutting board.

6. Let them cool slightly, then chop them into bite-size pieces.

7. Gently pick through the crab meat for any shell fragments and break large lumps into smaller pieces.

8. Combine chopped shrimp and crab in a bowl and set aside.

Step 4: Mix the Ricotta Filling

1. In a medium mixing bowl, add ricotta cheese, egg, ½ cup grated Parmesan, 1 cup shredded mozzarella, and chopped parsley.
2. Add fresh basil if you use it, plus a pinch of salt and pepper.
3. Stir until the mixture looks smooth and creamy.
4. Fold in about half of the shrimp and crab mixture, keeping the rest for layering.

Step 5: Preheat and Grease the Baking Dish

1. Heat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish with olive oil or nonstick spray.
3. Spread a thin layer of tomato sauce over the bottom of the dish so the noodles do not stick.

Step 6: Layer the Shrimp Crab Lasagna Recipe

1. Lay 3 to 4 lasagna noodles over the sauce, slightly overlapping to cover the bottom.

2. Spread one-third of the ricotta seafood mixture over the noodles.

3. Sprinkle some of the reserved shrimp and crab on top.

4. Spoon a layer of tomato sauce over the seafood, then sprinkle a handful of mozzarella and a little Parmesan.

5. Repeat the layers two more times: noodles, ricotta seafood mixture, extra shrimp and crab, sauce, then cheeses.

6. Finish with a final layer of noodles, a generous amount of sauce, and the remaining mozzarella and Parmesan on top.

7. Cover the baking dish tightly with foil, tenting it slightly so the cheese does not stick.

Step 7: Bake the Lasagna

1. Place the covered baking dish on the middle rack of the oven.
2. Bake for 25 minutes covered so the lasagna heats through and the noodles finish cooking.
3. Remove the foil and bake another 15 to 20 minutes until the top turns golden and the edges bubble.
4. If the top browns too quickly, loosely lay the foil back on without sealing it.

Step 8: Rest, Garnish, and Serve

1. Remove the Shrimp Crab Lasagna Recipe from the oven and place it on a cooling rack.
2. Let it rest 10 to 15 minutes so the layers set and slice neatly.
3. Sprinkle chopped fresh parsley and a little extra lemon zest or a squeeze of lemon juice over the top.
4. Slice into squares and serve hot, with extra sauce from the pan spooned over each piece.

What to Serve with Shrimp Crab Lasagna Recipe

Serve this Shrimp Crab Lasagna Recipe with a simple green salad tossed with a light vinaigrette, so the fresh crunch balances the rich, cheesy seafood layers. Garlic bread or warm crusty rolls make a great side, since everyone loves extra sauce for dipping. Steamed or roasted vegetables like asparagus, green beans, or broccoli keep the plate colorful and bright. A cold sparkling water with lemon or a fruity iced tea pairs nicely and keeps the meal feeling special.

Storage Options

• Cool leftovers to room temperature within 1 hour, then cover the dish tightly or transfer slices to airtight containers and refrigerate for up to 3 days.
• Freeze individual portions in freezer-safe containers or wrapped tightly in foil and a freezer bag for up to 2 months.
• Reheat refrigerated slices in a 350°F (175°C) oven, covered, for about 15 to 20 minutes until hot in the center.
• Reheat from frozen at 325°F (165°C), covered, for 30 to 40 minutes, or thaw overnight in the fridge and reheat as you would fresh leftovers.

Shrimp Crab Lasagna Recipe

Shrimp Crab Lasagna Recipe is a rich, creamy seafood twist on classic lasagna, layered with tender shrimp, sweet crab meat, and a cheesy white sauce.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Dinner

Cuisine: American

Ingredients

  

• 9 pieces lasagna noodles
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 pound raw shrimp, peeled, deveined, and roughly chopped
• 8 ounces lump crab meat, drained and picked over for shells
• 1/2 cup dry white wine
• 2 cups whole milk
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 15 ounces ricotta cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil, for greasing the baking dish

Instructions

 

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
2. Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cool water, and lay flat on a lightly oiled surface to prevent sticking.
3. In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the chopped shrimp to the skillet and cook, stirring, until just pink, about 2–3 minutes. Stir in the crab meat and cook for 1 minute more. If using wine, pour it in and simmer for 2–3 minutes to reduce slightly. Remove the seafood mixture to a bowl and set aside.
5. In the same skillet, sprinkle the flour over the remaining fats and whisk for 1 minute to form a roux. Gradually whisk in the milk and cream until smooth. Season with salt, black pepper, Italian seasoning, and red pepper flakes if using. Simmer, whisking, until slightly thickened, 3–5 minutes.
6. Stir the Parmesan cheese into the sauce until melted. Return the shrimp and crab mixture to the skillet and stir to combine. Remove from the heat and add lemon juice.
7. In a medium bowl, combine ricotta cheese, 1 cup of the shredded mozzarella, egg, and parsley. Mix until smooth.
8. Spread a thin layer of the seafood sauce over the bottom of the prepared baking dish. Place 3 noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then spoon one-third of the seafood sauce over the ricotta. Repeat the layers two more times, ending with sauce on top.
9. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top layer.
10. Cover the baking dish with foil, tenting it slightly to keep it from touching the cheese. Bake for 25 minutes. Remove the foil and bake an additional 15–20 minutes, or until the lasagna is bubbling and the cheese is golden.
11. Let the lasagna rest for 10–15 minutes before slicing to allow it to set. Garnish with additional chopped parsley if desired and serve warm.

Notes

Nutrition Information
Approximate per serving (1/8 of recipe): 520 calories; fat 29 g; saturated fat 15 g; carbohydrates 32 g; fiber 2 g; sugars 6 g; protein 34 g; sodium 820 mg. Values will vary based on brands, add-ins, and portion size.