Shrimp Crab Lasagna Recipe (2025 Guide)

Seafood lovers know there’s something magical about the luxurious blend of tender shrimp, sweet crab, and silky cheese layered into a bubbling pan of Shrimp Crab Lasagna. This coastal twist on a classic Italian comfort dish has all the makings of a show-stopping dinner—richness, depth, aroma, and a story worth savoring. The first time I tasted this lasagna was on a chilly evening at a seaside trattoria, where the chef insisted seafood and pasta were born to be together. Today, this recipe brings that same indulgence to your kitchen.

Below, you’ll find a complete, chef-tested recipe, visuals you can reference, and professional culinary notes to help you master every layer. Let’s dive in.

📖 Shrimp Crab Lasagna Recipe Card

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: ~560 per serving

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 8 oz lump crab meat
• 12 lasagna noodles (or no-boil noodles)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• 3 cloves garlic, minced
• 1 tbsp lemon zest
• 1 tbsp chopped parsley
• 1 tsp paprika
• Salt & pepper to taste
• 2 tbsp olive oil

Instructions

1. Cook lasagna noodles according to package instructions if not using no-boil. Set aside.
2. In a skillet, heat olive oil over medium. Add shrimp, garlic, paprika, salt, and pepper; cook 3–4 minutes until pink. Set aside.
3. In a saucepan, melt butter. Whisk in flour and cook 1 minute before slowly adding milk. Simmer until thickened to form béchamel.
4. Stir ricotta, lemon zest, and parsley into the béchamel. Fold in crab meat and cooked shrimp.
5. Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9×13 baking dish.
6. Layer noodles, seafood sauce, mozzarella, and Parmesan. Repeat until the dish is full.
7. Top with mozzarella and Parmesan. Bake 30–35 minutes until bubbly and golden.
8. Let rest 10 minutes before slicing and serving.

Substitutions & Dietary Swaps

• Gluten-free: Use GF noodles and a GF flour blend for the béchamel.
• Dairy-free: Substitute plant-based mozzarella and a cashew cream béchamel.
• Seafood variations: Substitute lobster, scallops, or white fish.

Chef’s Pro Tips

• Slightly undercook noodles to prevent sogginess.
• Add a splash of white wine to the béchamel for depth.
• For a browned top, broil the lasagna for 1–2 minutes at the end.

Make Ahead, Storage & Reheating

• Make Ahead: Assemble up to 24 hours in advance and refrigerate.
• Storage: Refrigerate leftovers 3–4 days in an airtight container.
• Reheating: Warm slices in a 350°F oven for 15 minutes. Microwave works for single servings.

Troubleshooting & Common Mistakes

• Watery lasagna: Dry seafood well and avoid overloading with sauce.
• Rubbery shrimp: Cook shrimp only until pink.
• Bland flavor: Add lemon zest, more garlic, or seafood seasoning.

Flavor Pairings & Serving Suggestions

This Shrimp Crab Lasagna pairs beautifully with crisp white wines (Sauvignon Blanc, Pinot Grigio), roasted asparagus, or a bright citrus salad.

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Shrimp Crab Lasagna

This luxurious Shrimp Crab Lasagna layers tender shrimp, sweet lump crab, creamy béchamel, and melty cheese for an elegant, crowd-pleasing seafood twist on classic lasagna.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

Seafood Filling

• 1 lb medium shrimp, peeled and deveined
• 8 oz lump crab meat
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon zest from about 1 lemon
• 1 tbsp chopped fresh parsley

Béchamel & Cheese

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk room temperature if possible
• 1/4 tsp ground nutmeg optional, for warmth
• 1 cup ricotta cheese whole-milk for best texture
• 2 cups shredded mozzarella cheese divided
• 1 cup grated Parmesan cheese divided
• salt and pepper to taste, for the sauce

Lasagna Layers

• 12 lasagna noodles regular or no-boil
• nonstick cooking spray or extra butter for greasing the baking dish

Equipment

• 9×13 inch baking dish
• Large skillet
• Medium saucepan
• Whisk
• Large Mixing Bowl
• Aluminum foil

Method

 

1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions if not using no-boil noodles. Drain and lay flat on a lightly oiled tray to prevent sticking.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic, paprika, salt, and pepper. Cook for 3–4 minutes, stirring, until the shrimp are just opaque and pink. Remove from the heat and stir in the lemon zest and parsley. Fold in the crab meat gently and set aside.
3. To make the béchamel, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk, a little at a time, until smooth. Simmer for 5–7 minutes, whisking frequently, until thickened enough to coat the back of a spoon.
4. Season the sauce with nutmeg, salt, and pepper. Remove from the heat and whisk in the ricotta until smooth. Stir in half of the mozzarella and half of the Parmesan. Gently fold the cooked shrimp and crab mixture into the béchamel to create the seafood filling.
5. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with nonstick spray or butter. Spread a thin layer of the seafood sauce over the bottom of the dish.
6. Layer 3–4 lasagna noodles over the sauce. Spoon more of the shrimp crab béchamel over the noodles, then sprinkle with some of the remaining mozzarella and Parmesan. Repeat the layers—noodles, sauce, cheeses—until all the noodles and sauce are used, finishing with a generous layer of cheese on top.
7. Cover the baking dish loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the Shrimp Crab Lasagna is bubbling around the edges and the top is golden.
8. Let the Shrimp Crab Lasagna rest for 10 minutes before slicing. Garnish with extra parsley and serve warm.

Notes

For extra depth of flavor, deglaze the shrimp pan with a splash of dry white wine before adding the seafood to the béchamel. Always slightly undercook the shrimp because they will continue to cook in the oven, ensuring they stay tender and juicy in the finished lasagna.

FAQs

1. Can I use imitation crab? Yes, though real crab offers better flavor.
2. Can I freeze Shrimp Crab Lasagna? Yes—freeze before baking for best results.
3. Can I make it spicier? Add red pepper flakes or Cajun seasoning.
4. Should I cook the seafood first? Yes, to prevent excess moisture.
5. Can I use Alfredo sauce? It works, but béchamel creates a better texture.
6. How do I prevent overcooking? Bake covered for the first 20 minutes.
7. Can I make it with whole wheat noodles? Absolutely—just pre-cook them.

Conclusion & Call to Action

This luxurious Shrimp Crab Lasagna is the perfect way to elevate your next family dinner or special gathering. If you enjoyed this recipe, bookmark it, share it with friends, and explore more seafood-forward creations on our site. Your next favorite dish is waiting.