Homemade Seafood Lasagna with Shrimp and Crab

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The first time I made seafood lasagna, I was trying to impress my in-laws. Big mistake. I used pre-cooked frozen shrimp and canned crab, and the whole thing turned into a watery mess. Live and learn, right? After years of testing and quite a few kitchen disasters, I’ve finally nailed a version that comes out creamy, flavorful, and actually holds together when you cut it.

Here’s the thing about seafood lasagna: it’s fancier than your typical red sauce version, but honestly not that much harder. You just need fresh seafood and a good baking dish. I use my trusty 9×13 casserole dish for this, though if you’re cooking for a smaller group, you can halve the recipe and use an 8×8 pan instead.

What You’ll Need

For the seafood:

• 1 pound large shrimp, peeled and deveined
• 8 ounces lump crab meat (check for shells)
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste

For the cheese mixture:

• 15 ounces ricotta cheese (I like the Galbani brand)
• 1 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon nutmeg

For the sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup white wine (or chicken broth)
• 1/2 teaspoon Old Bay seasoning

Plus:

• 12 lasagna noodles (the regular kind, not no-boil)
• 2 cups shredded mozzarella cheese
• Fresh basil for garnish

Getting the Seafood Right

This is where I used to mess up. You want to cook the shrimp and crab just until they’re barely done, because they’ll cook more in the oven. I heat my cast iron skillet over medium-high heat, melt the butter, and toss in the garlic for maybe 30 seconds. Then in goes the shrimp for about 2 minutes per side, just until they turn pink. Remove them immediately and rough chop them into bite-sized pieces.

The crab goes in next, just to warm it through and pick up that garlic flavor. About a minute is all you need. Season everything with salt, pepper, and a pinch of Old Bay. Set it aside and don’t overcook it. Trust me on this.

Making the Béchamel Sauce

Some recipes use Alfredo sauce from a jar, but making your own white sauce takes like 10 minutes and tastes so much better. In the same pan (waste not, want not), melt 3 tablespoons of butter over medium heat. Whisk in the flour and let it cook for a minute until it smells nutty but hasn’t browned.

Slowly pour in the milk and cream while whisking constantly. If you have a food processor or stand mixer, you can blend this smooth later, but honestly, whisking works fine. Add the wine and Old Bay, then let it simmer until it’s thick enough to coat the back of a spoon. This usually takes about 5-7 minutes. Taste it and adjust the salt.

Putting It All Together

Boil your lasagna noodles according to the package directions. I always cook an extra two because invariably one or two will tear, and that drives me crazy. While those are cooking, mix together the ricotta, Parmesan, egg, parsley, and nutmeg in a bowl. Your kitchen should smell amazing right about now.

Spread about 1/2 cup of the white sauce on the bottom of your greased baking dish. This prevents sticking, which I learned the hard way. Layer 4 noodles, half the ricotta mixture, half the seafood, and a third of the remaining sauce. Repeat with another layer, then top with the final 4 noodles and the rest of the sauce. Sprinkle that mozzarella on top like you mean it.

Baking and Serving

Cover the pan with foil (spray the underside with cooking spray so the cheese doesn’t stick) and bake at 375°F for 25 minutes. Remove the foil and bake another 15 minutes until the top is golden and bubbly. This is the hardest part: letting it rest for 10-15 minutes before cutting. I know you’re hungry, but if you skip this step, you’ll have soup. The lasagna needs time to set.

Tips I Wish Someone Had Told Me

Buy your seafood the day you’re making this. Fresh makes a huge difference. If you’re using a food processor to mix the ricotta blend, it comes out super smooth and creamy, which I prefer. Some people like it chunkier, though.

Don’t skip the white wine in the sauce. The acidity cuts through all that richness and makes the whole dish taste more balanced. If you’re avoiding alcohol, use chicken broth with a squeeze of lemon juice.

For meal prep, this actually freezes beautifully. I assemble it in disposable aluminum pans, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight and bake as directed, adding maybe 10 extra minutes to the covered baking time.

You’ll Also Love

If you’re into seafood pasta, try my Creamy Shrimp Scampi or Crab Stuffed Shells. For another impressive dinner party dish, my Lobster Mac and Cheese always gets requests for the recipe.

The Bottom Line

This seafood lasagna is one of those recipes that looks way more complicated than it actually is. Yeah, there are a few components, but nothing requires advanced skills. You’re basically just layering stuff in a pan. The white sauce might seem fussy, but it’s actually harder to mess up than you’d think.

The best part? You can make this entire thing the day before, refrigerate it, and just pop it in the oven when your guests arrive. Pair it with a simple arugula salad and some crusty bread, and you’ve got yourself a restaurant-quality meal without the restaurant prices or the need to change out of your sweatpants.