This seafood lasagna is rich, creamy, cheesy, and packed with shrimp and crab in every layer.
It feels a little fancy.
But it still has that warm homemade comfort-food feeling everybody loves.
The noodles stay tender.
The filling turns creamy and full of flavor.
And that golden cheesy top makes it very hard to wait for dinner.
Why You’ll Love It
It is rich and satisfying.
It looks impressive on the table.
And it is perfect for holidays, family dinners, or anytime you want a seafood dish that feels special.
If you love creamy pasta, shrimp, and crab, this one really does not miss.
Ingredients
For the lasagna
- 12 lasagna noodles
- 1 lb shrimp, peeled and chopped
- 1 lb crab meat
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- salt, to taste
- black pepper, to taste
For the sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cook the Noodles
Boil the lasagna noodles in salted water until just tender.
Drain them and lay them flat so they do not stick together.
Set them aside.
Cook the Seafood
In a skillet, melt the 2 tablespoons of butter over medium heat.
Add the onion and cook until softened.
Add the garlic and stir for about 30 seconds.
Add the shrimp and cook just until pink.
Do not overcook.
Stir in the crab meat gently.
Season lightly with salt and black pepper.
Turn off the heat and set aside.
Make the Cheese Filling
In a bowl, mix the ricotta cheese, egg, parsley, and a little of the Parmesan.
Stir until smooth.
This gives the lasagna that creamy middle layer.
Make the Cream Sauce
In a saucepan, melt the 4 tablespoons of butter.
Add the flour and whisk for about 1 minute.
Slowly pour in the milk and cream, whisking well.
Add the garlic powder, onion powder, salt, and black pepper.
Cook until the sauce thickens.
It should be smooth, creamy, and able to coat a spoon.
Assemble the Lasagna
Preheat your oven to 375°F (190°C).
Spread a little sauce in the bottom of a baking dish.
Add a layer of noodles.
Spread some ricotta mixture.
Add some shrimp and crab.
Spoon over some cream sauce.
Then sprinkle mozzarella and Parmesan.
Repeat the layers until everything is used.
Finish with noodles, sauce, mozzarella, and Parmesan on top.
Bake
Cover with foil and bake for 25 minutes.
Then uncover and bake for another 15 to 20 minutes until the top is golden and bubbly.
Let it rest for about 10 minutes before slicing.
That helps it hold together better.
Tips
Do not overcook the shrimp before baking.
Use real crab if possible for the best flavor.
Season lightly as you go, because cheese and seafood already bring salt.
And let the lasagna rest before serving.
That part really helps.
Final Thoughts
This seafood lasagna is creamy, cheesy, and full of rich shrimp and crab flavor.
It feels special enough for guests.
But comforting enough for a family dinner too.
Tender pasta, creamy sauce, and seafood in every bite.
That is a very good combination.