Creamy Seafood Lasagna with Shrimp & Crab (Easy Recipe!)

My kitchen has a rule: when I ask my husband what he’s craving, and he says “something fancy,” it’s game on. The challenge is to make something that feels luxurious without spending all day on it. That’s how this incredible Seafood Lasagna with Shrimp & Crab was born. It all started when a friend sent me a recipe from Serious Eats and said, “You’ve got to try this, but make it easier.” So I did. I streamlined the process, kept all the creamy, dreamy flavors, and created a dish that looks like it took hours but really just comes together like a beautiful, edible puzzle.

The first time I made this, my husband took one bite and said, “This is what I meant by fancy.” My kids, who are usually skeptical of anything that isn’t mac and cheese, were fighting over the last corner piece. It’s since become our go-to for special occasions and a recipe I’m always so proud to share. The creamy, rich layers of this Seafood Lasagna with Shrimp & Crab are now the unofficial star of our holiday dinners. Getting the perfect bechamel sauce is key to this recipe’s success; here’s a great tip from The Kitchn on how to make a perfect roux every time.

Getting Your Ingredients Right

• Fresh is Best: Whenever possible, use fresh shrimp and crab meat. The flavor is brighter and the texture is far superior to frozen. If you have to use frozen, make sure it’s thawed completely and patted dry.
• The Right Cheeses: A mix of mozzarella for its melty quality and a good Italian blend for its sharp, salty flavor creates the perfect balance. Grate your own cheese for a smoother melt.
• Don’t Skimp on the Milk: Whole milk and heavy cream are essential for a truly rich and decadent sauce. This is not the time to reach for a low-fat alternative.
• The Perfect Seasoning: Old Bay or another good seafood seasoning is a game-changer. It adds a subtle but unmistakable layer of spice and flavor that makes the shrimp and crab pop.

Making Them Step by Step

Prepare Your Noodles and Seafood

First things first: cook your lasagna noodles according to the package directions until they are al dente. This is crucial for a lasagna that holds its shape. Once they’re cooked, drain them and lay them flat on a baking sheet or clean towel to prevent them from sticking together. While the noodles are cooking, it’s time to prepare the seafood. In a large skillet, melt 2 tablespoons of butter over medium heat. Add your minced garlic and chopped onion, and cook until they are fragrant and soft. Add the shrimp and crab meat, along with the Old Bay seasoning, and sauté for just 2–3 minutes, until the shrimp turn pink and opaque. The key here is not to overcook them, as they will cook more in the oven. Set the seafood aside in a bowl.

Create the Creamy Garlic Sauce

In the same skillet, add the remaining 2 tablespoons of butter. Once it’s melted, whisk in the flour and cook for about 1 minute, creating a simple roux. Slowly pour in the whole milk and heavy cream, whisking continuously to avoid any lumps. Bring the mixture to a gentle simmer, then reduce the heat and let it thicken, stirring often. This is a very soothing and satisfying process; the sauce will become smooth and glossy. Once it coats the back of a spoon, stir in the grated Parmesan cheese, salt, pepper, and red pepper flakes if you’re using them. This is the heart of your Seafood Lasagna with Shrimp & Crab, and its creamy, garlicky aroma will fill your kitchen.

Assemble the Lasagna Layers

Now for the fun part: assembly. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Start by spreading a thin layer of the cream sauce on the bottom of the pan—this prevents the noodles from sticking. Lay three lasagna noodles over the sauce, overlapping slightly. Next, spread a third of the remaining cream sauce over the noodles, followed by half of the seafood mixture. Sprinkle with a third of the mozzarella and Italian blend cheese. Repeat this process: a layer of noodles, a third of the sauce, the rest of the seafood, and another third of the cheese. Finish with a final layer of noodles, the remaining cream sauce, and the rest of the cheese. The final layer of cheese should be generous and enticing.

Bake to Golden Perfection

Cover the dish tightly with foil and bake for 25 minutes. This steaming process helps the noodles become perfectly tender. After 25 minutes, remove the foil and bake for another 15–20 minutes, or until the top is bubbly, golden-brown, and absolutely irresistible. Let the Seafood Lasagna with Shrimp & Crab rest for at least 15 minutes before serving. This is the hardest part, but it’s essential for allowing the layers to set, so the lasagna slices hold their shape beautifully. Garnish with chopped parsley if you like, and serve warm.

My first time making this Seafood Lasagna with Shrimp & Crab, I was so excited to eat it that I sliced into it immediately. The result was a delicious, but very sloppy, mess. The layers slid all over the place, and I had to eat it with a spoon. It tasted great, but it was not the elegant dish I’d hoped for. That one mistake taught me the invaluable lesson of patience in the kitchen. Now, I always set a timer for that 15-minute cool-down period.

How to Serve Them

This rich, comforting Seafood Lasagna with Shrimp & Crab is a showstopper all on its own, but it pairs wonderfully with a few simple sides. I love serving it with a crisp green salad with a light vinaigrette to cut through the richness of the sauce. A side of garlic bread is also a must for soaking up any leftover sauce on the plate. For drinks, a dry white wine like a crisp Pinot Grigio or a Chardonnay would be the perfect complement to the delicate seafood and creamy sauce.

Making Them Different

This recipe is incredibly versatile. You can easily swap out the seafood for different combinations. Scallops or langoustines would be a luxurious addition. For a spicier kick, you can add more red pepper flakes or a dash of cayenne pepper to the sauce. If you want to add some veggies, sautéed spinach or mushrooms would be delicious stirred into the sauce before assembly. The choice of cheese is also up to you—Gruyère or fontina would work beautifully in place of the Italian blend, adding a different depth of flavor to the Seafood Lasagna with Shrimp & Crab.

Leftovers and Storage

This lasagna tastes just as good, if not better, the next day. To store leftovers, let the lasagna cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil. It will keep in the refrigerator for up to 3 days. To reheat, you can either microwave individual portions or place the entire dish in a 350°F (175°C) oven until it is heated through. A splash of milk or cream over the top before reheating can help keep the sauce from drying out.

The first few times I made a layered dish, I’d get so excited that I would overload the layers. I quickly learned that this resulted in a dish that was more of a soupy mess than a beautiful slice of lasagna. Now, I take my time and make sure each layer is even. This simple practice has been a total game-changer for all my layered bakes. It’s not just about the flavor—it’s about the texture and appearance, too.

When my husband first asked for “something fancy,” I never expected it would lead to a dish that became a family favorite. This Seafood Lasagna with Shrimp & Crab is more than just a recipe; it’s a success story in our house. It’s the dish my friends now request when they come over, the one that makes everyone quiet at the table for a few precious minutes of pure enjoyment. I hope you give it a try and that it becomes a cherished recipe in your home, too.

Frequently Asked Questions

→ Can I use frozen seafood?

Yes, you can. Just make sure the seafood is completely thawed and patted dry before you start cooking.

→ Can I make this ahead of time?

Absolutely. You can assemble the lasagna a day in advance, cover it, and store it in the fridge. Let it sit on the counter for about 30 minutes before baking.

→ Why is my sauce lumpy?

This usually happens when the milk and cream are added too quickly to the flour and butter mixture. Whisk slowly and continuously to prevent lumps from forming.

→ What’s the best way to reheat this seafood lasagna with shrimp & crab?

The best way is to cover it with foil and heat it in a 350°F (175°C) oven until it’s hot throughout. This prevents the top from getting too crispy.

→ Is it possible to freeze the lasagna?

Yes. You can freeze the assembled, unbaked lasagna. Thaw it in the fridge overnight before baking.

→ What type of crab meat is best?

You can use canned or fresh crab meat. If using canned, make sure to drain it well.