Shrimp Crab Lasagna is a delicious twist on the classic Italian favorite that’s packed with tender shrimp, sweet crab meat, and creamy layers of cheese and pasta. This dish brings together the best of the sea with the comfort of lasagna, making it a special meal that’s both satisfying and full of flavor.
I love making this lasagna when I want to treat myself or impress guests without too much fuss. The combination of seafood with the creamy ricotta and melted mozzarella is something everyone tends to enjoy, and it feels fancy without being complicated. A little tip: don’t be shy with the seasoning – a touch of garlic and fresh herbs really make it shine!
Whenever I serve Shrimp Crab Lasagna, I like to pair it with a simple green salad and a crunchy baguette to soak up all the cheesy sauce. It’s a great dish for family dinners or relaxed weekends when you want something cozy but a bit different from the usual pasta. Plus, leftovers (if there are any!) heat up wonderfully and taste just as good the next day.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work fine. I prefer medium-sized shrimp for good texture. If you’re allergic or want to switch it up, cooked scallops or firm white fish can be great alternatives.
Crab Meat: Lump crab meat adds sweetness and a delicate texture. If fresh crab isn’t available, canned crab or even imitation crab (surimi) can work, though fresh tastes better.
Ricotta Cheese: This creamy cheese helps bind the filling. If you want a richer taste, mix ricotta with mascarpone. For a lighter version, cottage cheese can be used but drain it well to avoid watery filling.
Béchamel Sauce: This white sauce creates a smooth, creamy base. You can replace it with Alfredo sauce for a richer dairy flavor or a simple cream sauce if preferred.
Lasagna Noodles: Traditional noodles work best. No-boil noodles save time but soak them in warm water briefly to soften. Gluten-free noodles are a good option for dietary needs.
How Do You Get the Best Flavor and Texture in Shrimp Crab Lasagna?
The key steps lie in prepping the seafood and layering carefully:
- Season and sauté shrimp: Toss shrimp with smoked paprika and a little salt before pan-frying. This adds subtle smoky flavor and keeps them tender instead of rubbery.
- Mix filling gently: Combine ricotta with crab and cheese lightly to keep the texture creamy without breaking down the crab pieces.
- Make a smooth béchamel: Slowly whisk in warm milk to the roux to avoid lumps, and cook until thick but pourable. It keeps your layers moist and creamy without being runny.
- Layer thoughtfully: Spread béchamel thinly between the noodle layers to prevent dryness. Don’t overload with cheese—the goal is balance.
- Bake covered, then uncovered: Cover helps steam and cook fully, then removing the foil at the end crisps the top golden and bubbly.
- Rest before slicing: Let the lasagna rest so it firms up and slices cleanly.
If you follow these tips, you’ll get a lasagna that’s creamy, tender, and full of nice seafood flavor every time!
Equipment You’ll Need
- Large skillet – I like it because it cooks the shrimp evenly and makes cleanup easier.
- Saucepan – perfect for making the béchamel sauce without mess.
- Mixing bowls – for combining the ricotta, crab, and herbs smoothly.
- 9×13-inch baking dish – just the right size for layered lasagna fills and manageable baking.
- Whisk – helps in making the béchamel smooth and lump-free.
- Aluminum foil – covers the lasagna during baking to keep it moist.
Flavor Variations & Add-Ins
- Swap crab meat for cooked lobster or scallops for a fancy seafood twist.
- Add chopped spinach or kale to boost greens and add color.
- Mix in a pinch of red pepper flakes or smoked paprika in the béchamel for extra spice.
- Use different cheeses like fontina or provolone for a unique flavor profile.
Shrimp Crab Lasagna
Ingredients You’ll Need:
Main Ingredients:
- 9-12 lasagna noodles (cooked and drained)
- 1 lb raw shrimp, peeled and deveined
- 1 cup crab meat, picked over for shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- ½ tsp smoked paprika (plus extra for shrimp)
- 1 tsp dried Italian herbs or fresh herbs like basil and oregano
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of cayenne pepper or red chili flakes for a little heat
Béchamel Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk, warmed
- Salt and white pepper to taste
- Pinch of grated nutmeg
How Much Time Will You Need?
You’ll spend around 20 minutes preparing the sauce, shrimp, and filling. Assembling the lasagna takes another 10 minutes. Baking the dish requires about 35-40 minutes, and a final 10 minutes of resting before serving. In total, plan for about 1 hour 15 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Béchamel Sauce:
In a medium saucepan over medium heat, melt the butter. Stir in the flour and keep stirring for 1-2 minutes until it forms a thick paste but doesn’t brown. Slowly whisk in the warm milk a little at a time, stirring constantly to keep the sauce smooth. Cook until it thickens, then season with salt, white pepper, and a pinch of nutmeg. Set aside.
2. Cook the Shrimp:
Heat olive oil in a skillet over medium-high heat. Toss the shrimp with smoked paprika, salt, and pepper. Cook the shrimp 1-2 minutes per side until they turn pink and get a bit of color. Remove them from the pan and keep aside for later.
3. Prepare the Cheese & Crab Filling:
In a large bowl, gently mix the ricotta cheese, crab meat, half of the mozzarella, half of the Parmesan cheese, garlic, parsley, Italian herbs, salt, pepper, and half of the béchamel sauce. Stir until the filling is creamy and well combined without breaking up the crab too much.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish. Layer lasagna noodles over the sauce, then spread one-third of the crab-cheese filling. Add another layer of noodles, a bit of béchamel, and repeat this twice more, ending with noodles on top.
5. Add Cheese & Shrimp Topping:
Pour the remaining béchamel sauce over the top noodles. Sprinkle with the remaining mozzarella and Parmesan cheeses. Arrange the cooked shrimp on top, then lightly sprinkle smoked paprika and chopped parsley for color and flavor.
6. Bake and Finish:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese melts, bubbles, and turns golden.
7. Rest and Serve:
Let the lasagna rest for about 10 minutes to set before slicing. Garnish with extra parsley and serve warm, ideally with a crisp salad or garlic bread.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw them completely in the refrigerator overnight or quickly under cold running water before cooking. Pat them dry to avoid extra moisture in the dish.
Can I Prepare Shrimp Crab Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna a day in advance and keep it covered in the fridge. Bake it fresh right before serving for the best texture and flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Crab Meat?
Yes! If crab meat is hard to find or expensive, you can substitute with cooked lobster, scallops, or even canned crab. Imitation crab can work but expect a milder flavor.