How to Make Creamy Seafood Lasagna: Step-by-Step Guide

Making creamy seafood lasagna with shrimp and crab may seem complex, but it’s easy when broken down into simple, organized steps. Here’s how to build this luscious, layered seafood masterpiece from scratch.

Prep the Seafood Filling

• In a skillet, heat 1 tablespoon olive oil over medium heat.

• Add chopped onion and minced garlic, cooking until softened (about 2–3 minutes).

• Stir in the chopped shrimp and cook until just pink — about 2–3 minutes (do not overcook).

• Add the crab meat, season with Old Bay, salt, pepper, and fresh parsley.

• Remove from heat and set aside to cool slightly.

This blend creates the flavor-packed seafood layer. To explore more about types of crab meat, see this crab meat guide. This is the layer that gives the lasagna its luxurious seafood character, similar to recipes found in seafood lasagna pins.

 Make the Creamy Alfredo Sauce

• In a medium saucepan, melt 4 tablespoons of butter over medium heat.

• Whisk in 1/4 cup flour and cook for 1–2 minutes to eliminate the raw flour taste.

• Gradually add milk and heavy cream, whisking continuously until smooth.

• Cook until the sauce thickens — about 5–7 minutes.

• Stir in Parmesan cheese, salt, pepper, and a pinch of nutmeg.

• Remove from heat and set aside.

This Alfredo-style white sauce is creamy and flavorful, forming the base that binds all the layers. Curious about its origins? Check out this history of Alfredo sauce.

Prepare the Ricotta Mixture

• In a bowl, combine 2 cups ricotta cheese with 1 egg and a pinch of salt.

• Mix until smooth and set aside.

This creamy mixture adds structure and richness between layers, helping balance the seafood and sauce.

 Assemble the Lasagna

In a greased 9×13-inch baking dish:

• Spread a thin layer of Alfredo sauce on the bottom.

• Add 3 lasagna noodles.

• Spread half the ricotta mixture on the noodles.

• Layer half the seafood filling over the ricotta.

• Spoon Alfredo sauce over the seafood.

• Sprinkle with mozzarella cheese.

Repeat the layers once more. Finish with the last layer of noodles, the remaining sauce, and top with mozzarella and Parmesan cheese.

Need help with the layering process? Get visual tips from this lasagna layering guide.

 Bake and Rest

• Cover with foil and bake at 350°F (175°C) for 30 minutes.

• Remove foil and bake for an additional 10–15 minutes until bubbly and golden.

• Let rest for 10 minutes before slicing to allow the layers to set.

Once ready, garnish with chopped fresh parsley and serve hot. This step is essential to keep the layers intact and beautiful when sliced.

Pro Tips for the Best Seafood Lasagna

• Use fresh or high-quality frozen seafood for the best flavor and texture.

• Avoid overcooking the shrimp — they’ll continue cooking in the oven.

• Use freshly grated Parmesan and mozzarella for optimal melt and flavor.

• Let the lasagna rest after baking to prevent it from falling apart.

• Taste each layer for seasoning before assembly.

If you’re interested in other dishes that incorporate shrimp and white sauce, these shrimp Alfredo pasta ideas offer even more creative ways to enjoy similar flavors.

Variations & Substitutions

Want to customize this creamy seafood lasagna recipe to suit your preferences or pantry? Here are some easy swaps:

• Use lobster or scallops instead of crab for a more luxurious version.

• Add spinach or sautéed mushrooms between the layers for a veggie boost.

• Swap ricotta for cottage cheese if you prefer a lighter texture.

• Try oven-ready noodles to skip boiling.

• Use gluten-free pasta and flour for a gluten-free version.

For more inspiration, check out similar seafood lasagna recipes on Pinterest to see how other home cooks have adapted it.

 Make-Ahead, Storage & Reheating Instructions

This seafood lasagna is perfect for meal prep or hosting:

• Make-ahead: Assemble completely, cover tightly with foil, and refrigerate for up to 24 hours before baking.

• To freeze: Wrap unbaked lasagna in foil and freeze for up to 2 months. Bake directly from frozen, adding 20–30 minutes to cooking time.

• Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

• To reheat: Bake covered at 325°F (160°C) until warmed through, or microwave individual portions.

These tips help retain moisture and flavor, especially when reheating creamy dishes like this.

What to Serve with Seafood Lasagna

Pairing this dish with complementary sides enhances the overall dining experience:

• Garlic bread or cheesy focaccia – perfect for soaking up extra sauce.

• Crisp green salad with lemon vinaigrette – offers a refreshing contrast to the richness.

• Roasted asparagus or broccoli – adds color and crunch to the plate.

• Chilled white wine or sparkling water – balances the creaminess beautifully.

Explore more seafood dinner party ideas for complete menus.

 Nutritional Information (Estimate)

While exact values depend on portion size and specific ingredients, here’s an estimate per serving (based on 8 servings):

• Calories: 480–550

• Protein: 28g

• Fat: 28g

• Carbohydrates: 35g

• Sodium: 780mg

You can reduce fat and calories by using low-fat ricotta and milk instead of cream. This dish is indulgent but can be lightened with thoughtful substitutions.

 Common Mistakes to Avoid

To ensure the best results, avoid these frequent missteps:

• Overcooking the shrimp: They’ll become rubbery. Cook just until pink.

• Over-saucing: Too much sauce makes the lasagna soggy. Use just enough to coat each layer.

• Skipping the resting time: It helps the layers hold together.

• Undercooked noodles: If using traditional noodles, ensure they’re fully cooked before assembling.

• Not seasoning each layer: Taste and adjust salt and pepper during prep.

Avoiding these mistakes helps achieve a restaurant-quality seafood lasagna at home.

 FAQs:

Can I use imitation crab in seafood lasagna?
Yes. While fresh or canned lump crab is ideal, good-quality imitation crab (surimi) is an affordable alternative. Ensure it’s chopped and evenly distributed for the best texture.

What’s the best cheese for seafood lasagna?
A combination of mozzarella, Parmesan, and ricotta works best. Mozzarella melts beautifully, Parmesan adds a sharp nutty flavor, and ricotta gives a creamy texture between layers.

Can seafood lasagna be frozen?
Absolutely. Wrap it tightly before baking and freeze for up to two months. When ready to eat, bake directly from frozen — just add extra time and cover with foil.

How long does seafood lasagna last in the fridge?
Store leftovers in an airtight container for up to 3–4 days. Reheat gently to avoid drying it out.

Is seafood lasagna healthy?
This is a rich dish, though it does offer lean protein from seafood. You can lighten it by using part-skim cheeses, milk instead of cream, and increasing the veggie content.

For other seafood-based comfort food ideas, explore more dishes using shrimp, like those found here.

Creamy Seafood Lasagna with Shrimp and Crab The Best Alfredo Style Recipe

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• Author: the coozy plate

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Description

This Creamy Seafood Lasagna with Shrimp and Crab is the ultimate comfort food with a luxurious twist. Featuring layers of tender shrimp, sweet crab meat, creamy ricotta, perfectly cooked noodles, and a rich Alfredo-style sauce, it’s a show-stopping dish perfect for holidays, dinner parties, or any occasion that calls for something special. Finished with bubbling cheese and fresh herbs, this seafood lasagna delivers elegant flavor in every bite.

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Ingredients

Scale 1x2x3x

For the seafood filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound shrimp, peeled and deveined, chopped
• 8 oz cooked crab meat
• Salt and pepper, to taste
• 1 teaspoon Old Bay seasoning
• 1 tablespoon fresh parsley, chopped

For the creamy sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of nutmeg (optional)

Other ingredients:

• 9 lasagna noodles, cooked
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, for garnish

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Instructions

Preheat oven to 350°F (175°C)

In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened

Add shrimp and cook until just pink, then stir in crab meat. Season with salt, pepper, Old Bay, and parsley. Remove from heat and set aside

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes

Slowly whisk in milk and heavy cream, stirring constantly until the sauce thickens

Stir in Parmesan cheese, salt, pepper, and nutmeg if using. Remove from heat

In a bowl, mix ricotta cheese and egg until well combined

In a greased 9×13-inch baking dish, spread a thin layer of sauce on the bottom

Add a layer of cooked lasagna noodles, followed by half the ricotta mixture, half the seafood filling, some sauce, and a sprinkle of mozzarella

Repeat layers once more, then top with remaining noodles, sauce, mozzarella, and Parmesan cheese

Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes, until bubbly and golden

• Let rest for 10 minutes before slicing. Garnish with fresh parsley before serving

Notes

• Use pre-cooked crab meat to save prep time.

• For extra depth, sauté a pinch of red pepper flakes with the garlic.

• This lasagna pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

• To prevent overcooking the shrimp, cook them just until pink before layering.

• Let the lasagna rest after baking for cleaner slices and better presentation.