Seafood Lasagna with Shrimp

This seafood lasagna combines tender shrimp and sweet crab meat layered between sheets of pasta, creamy Alfredo sauce, and a melt in your mouth blend of cheeses. The garlic sautéed seafood adds a fragrant depth while ricotta, mozzarella, and Parmesan create a luscious filling. Topped with extra cheese and crunchy breadcrumbs, baking this dish results in a golden, savory delight perfect for a comforting meal that feels special enough for any occasion.

I first made this for a family holiday gathering, and it instantly became a favorite. The kids loved the shrimp while the adults savored the rich sauce and cheesy comfort of every bite.

Ingredients

• Lasagna noodles: choose goodquality noboil noodles for convenience or regular noodles cooked al dente as the foundation
• Shrimp: peeled and deveined fresh or thawed frozen shrimp work best for tenderness
• Crab meat: ideally lump crab for a luxurious texture and subtly sweet flavor
• Ricotta cheese: provides creamy softness to balance the seafood and cheeses
• Mozzarella cheese: adds meltiness and gooey texture that pulls in every bite
• Parmesan cheese: sharpens the flavor and adds a savory depth
• Alfredo sauce: the creamy base that holds the dish together homemade or quality store-bought both work well
• Heavy cream: enriches the cheese mixture making it silky and indulgent
• Garlic: fresh minced for aromatic flavor and subtle pungency
• Olive oil: for sautéing and enhancing the garlic’s fragrance
• Fresh parsley: brings a bright herbal finish to brighten the dish
• Salt black pepper and red pepper flakes: essential seasonings for balance with a mild kick
• Breadcrumbs: the crunchy topping fresh or panko breadcrumbs create the best texture

Instructions

Preheat and prepare noodles:

Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Cook the lasagna noodles according to package instructions until al dente. Drain carefully and lay them out to prevent sticking while you prepare the filling.

Sauté the seafood:

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about one minute until fragrant and aromatic but not browned. Add the shrimp and cook until they turn pink and opaque, about three to four minutes. Stir in the crab meat and season with salt black pepper and a touch of red pepper flakes for a gentle heat if desired. Cook together for two to three minutes then remove the pan from heat.

Mix the cheese filling:

In a medium bowl combine ricotta cheese one cup of shredded mozzarella half a cup of grated Parmesan heavy cream and chopped parsley. Stir until smooth and well blended creating a creamy herb infused filling that complements the seafood perfectly.

Assemble the layers:

Spread a thin layer of Alfredo sauce on the bottom of a 9 by 13 inch baking dish. Arrange a layer of noodles over the sauce. Spoon one third of the cheese mixture over the noodles spreading gently. Add one third of the seafood mixture then drizzle some Alfredo sauce on top. Repeat this layering process two more times finishing with noodles and a final layer of Alfredo sauce.

Top and bake:

Sprinkle the remaining mozzarella and Parmesan cheeses on top followed by the breadcrumbs for delightfully crunchy texture. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes until the top is golden and bubbly.

Rest and serve:

Let the lasagna rest for about 10 minutes before slicing to help the layers set and make serving easier. Garnish with extra parsley if you want to add a fresh pop of color.

Fresh crab meat is my absolute favorite ingredient in this dish because it elevates the lasagna beyond ordinary with its sweet and delicate ocean flavor. I vividly remember serving this for a close friend’s birthday dinner and watching everyone’s delighted surprise as they enjoyed each bite.

Storage tips

Store leftovers tightly covered in the refrigerator for up to three days. To keep the breadcrumb topping crispy reheat gently in the oven or microwave in short bursts for convenience. This seafood lasagna freezes well too. Just thaw overnight in the fridge before reheating.

Ingredient substitutions

If fresh crab isn’t available canned lump crab meat will work although the texture will be a bit different. Shrimp can be replaced with scallops or firm white fish for variety. Use a good quality jarred Alfredo sauce or make your own with butter cream and Parmesan for fresher taste and control.

Serving suggestions

Pair this seafood lasagna with a crisp green salad tossed with lemon vinaigrette or simply steamed asparagus to balance the richness. A light white wine such as Pinot Grigio or Sauvignon Blanc complements the creamy sauce and seafood beautifully.

This seafood lasagna makes a memorable centerpiece for family dinners and reheats well. Serve warm with a crisp salad or steamed vegetables for a balanced, satisfying meal.

Common Recipe Questions

→ How do I prevent shrimp from overcooking?

Sauté shrimp briefly until they turn pink and opaque, about 3-4 minutes. Overcooking will make them tough and rubbery.

→ Which pasta works best for this dish?

Traditional lasagna noodles are ideal as they hold layers well and absorb sauces without becoming soggy.

→ Can this dish be prepared ahead of time?

Yes, you can assemble it in advance and refrigerate for a few hours. Bake longer if baking straight from the fridge.

→ How is the crunchy topping achieved?

Sprinkle fresh or panko breadcrumbs over the cheese layer before baking, creating a golden, crispy crust.

→ What seasonings enhance the seafood flavors?

Fresh garlic, parsley, black pepper, salt, and a touch of red pepper flakes highlight the seafood's natural taste.