Shrimp Crab Lasagna is a creamy, cheesy seafood treat that combines tender shrimp and sweet crab with layers of pasta and a rich, flavorful sauce. This dish is a wonderful twist on the classic lasagna, bringing a bit of the ocean’s best right to your plate in every bite.
I love making this lasagna when I want something special but still comforting. The mix of shrimp and crab feels fancy but is actually pretty easy to put together. I usually add a touch of lemon zest to brighten up the seafood flavors, and it always makes the whole dish feel fresh and light despite the creamy sauce.
My favorite way to serve it is with a simple green salad on the side and some crispy garlic bread to soak up any extra sauce. It’s one of those meals that everyone at the table enjoys, and it’s perfect for sharing on a cozy night in or even a small dinner party. Whatever the occasion, this lasagna always feels like a treat.
Key Ingredients & Substitutions
Shrimp & Crab: Fresh or frozen cooked shrimp and crab work well. I like using lump crab meat for a nice texture, but canned crab is okay if fresh isn’t available. For a budget-friendly swap, substitute with cooked white fish or even crab-flavored imitation.
Ricotta & Mozzarella Cheese: Ricotta adds creaminess while mozzarella melts beautifully for that golden top. Cottage cheese can replace ricotta if needed, just drain it well first. For a dairy-free option, try vegan cream cheese and shredded plant-based cheese.
Béchamel Sauce: This creamy sauce is key to binding flavors. Whole milk and heavy cream make it rich, but you can lighten it by using all milk or a milk and broth mix. Use gluten-free flour or cornstarch if you need a gluten-free version.
Seasoning & Herbs: Lemon zest brightens the seafood, and nutmeg adds subtle depth. Fresh parsley is great for garnish and flavor. If you don’t have nutmeg, a pinch of white pepper or allspice can work.
How Do You Make a Smooth and Thick Béchamel Sauce for Lasagna?
The béchamel sauce needs attention to avoid lumps and get the perfect creamy texture. Here’s my simple way to nail it every time:
- Melt butter over medium heat, then add flour and stir constantly for 1 minute. This cooks the flour so the sauce won’t taste raw.
- Gradually add milk and cream in a slow, steady stream while whisking continuously to stop lumps from forming.
- Keep stirring and cook until the sauce thickens, about 5-7 minutes. You want it creamy but not too runny.
- Season with salt, pepper, and a little nutmeg for a warm, subtle flavor that complements the seafood.
Patience and constant whisking make this sauce a creamy base that holds your lasagna layers together perfectly.
Equipment You’ll Need
- Large pot – for boiling the lasagna noodles until al dente. Easy to handle and prevents sticking.
- Saucepan – to make the béchamel sauce; I prefer a medium size so it doesn’t spill over.
- Whisk – helps you mix the sauce smooth and free of lumps.
- 9×13 inch baking dish – enough space for layered lasagna and it cooks evenly.
- Cooking spoon or spatula – for spreading the sauce and layering the ingredients.
- Aluminum foil – covers the lasagna while baking to keep it moist.
Flavor Variations & Add-Ins
- Use cooked scallops or lobster instead of shrimp and crab for a richer, more decadent seafood flavor.
- Mix in sautéed spinach or kale to add some greens and a bit of earthiness.
- Add a dash of hot sauce or red pepper flakes to the béchamel for a spicy kick.
- Sprinkle with chopped fresh dill or basil to vary the herb notes and brighten the dish.
Shrimp Crab Lasagna
Ingredients You’ll Need:
- 9 lasagna noodles
- ½ pound cooked shrimp, chopped (plus extra whole shrimp for garnish)
- ½ pound cooked crab meat, shredded or lump
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1½ cups ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ teaspoon nutmeg
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
- Olive oil for sautéing
How Much Time Will You Need?
This dish takes about 20 minutes to prep, then around 40-45 minutes to bake. You’ll also want to let it rest for 10 minutes before serving. So overall, plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles until just tender (al dente) following the package directions. Drain and lay them flat on a lightly oiled surface so they don’t stick together.
2. Make the Seafood Sauce (Béchamel):
In a saucepan, melt butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes. Sprinkle the flour in and cook for 1 minute, stirring constantly to make a roux. Slowly whisk in the milk and cream, stirring frequently until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg.
Remove the sauce from heat and fold in the ricotta, lemon zest, chopped shrimp, crab meat, and parsley. Stir gently to combine all the ingredients.
3. Assemble the Lasagna:
Spread a thin layer of the seafood sauce on the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles on top. Spread one-third of the seafood sauce over the noodles, then sprinkle some mozzarella cheese. Repeat layers two more times, finishing with noodles topped with the remaining sauce and mozzarella. Finally, sprinkle Parmesan cheese on top.
4. Bake and Serve:
Cover the dish with foil and bake in the preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and bubbly.
Allow the lasagna to cool for about 10 minutes before cutting. Garnish with whole cooked shrimp and extra parsley for a pretty, fresh finish.
Enjoy your creamy, delicious Shrimp Crab Lasagna with tender seafood and cheesy layers!
Can I Use Frozen Shrimp and Crab for This Recipe?
Yes! Just make sure to fully thaw frozen shrimp and crab in the refrigerator overnight or under cold running water. Pat them dry before adding to the sauce to avoid excess moisture in the lasagna.
Can I Prepare Shrimp Crab Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if baking directly from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven at 350°F (175°C) until warmed through to keep the texture intact.
Can I Substitute Other Cheeses in This Recipe?
You can substitute ricotta with cottage cheese if you prefer a lighter texture, and feel free to use mozzarella blends or provolone for different flavors. Just avoid using cheeses that don’t melt well.
