Shrimp Crab Lasagna is a delightful twist on the classic Italian dish, packed with tender shrimp, sweet crab meat, creamy cheese, and layers of pasta all baked to bubbly perfection. The seafood adds a fresh and light flavor, making this lasagna feel special and perfect for when you want something a bit different but still comforting.
I love making this dish when I want to impress friends or family because it looks beautiful and tastes like you spent hours in the kitchen, even though it’s pretty straightforward to put together. One of my favorite tips is to use a mix of mozzarella and ricotta cheese to get that perfect creamy texture that holds all those delicious flavors together in each bite.
Serving this Shrimp Crab Lasagna with a simple green salad and a crusty piece of bread makes a wonderful meal that everyone goes back for seconds on. I always find that the leftovers taste just as good the next day, which means you can enjoy it even twice over. This dish brings a little bit of the sea right onto your dinner table, and I’m pretty sure it’ll become a family favorite.
Key Ingredients & Substitutions
Shrimp & Crab: Fresh or frozen shrimp work well. If crab meat isn’t available, lump imitation crab can be used, though real crab gives the best flavor. When buying crab, look for lump meat for nice chunks.
Ricotta Cheese: This gives the filling creaminess and helps bind the seafood. If you prefer, cottage cheese can be a lighter substitute, just blend it slightly for smoothness.
Lasagna Noodles: You can use regular noodles that you boil or no-boil noodles to save time. Just make sure to cover well with sauce if using no-boil, so they cook properly in the oven.
Fresh Herbs (Dill & Parsley): Dill adds a lovely fresh flavor that pairs with seafood. If you don’t have fresh, dried herbs can work but use less since they are stronger.
Heavy Cream & Butter: These make the sauce rich and smooth. For a lighter option, use half-and-half, but the sauce won’t be as thick and creamy.
How Can I Layer Shrimp Crab Lasagna Without Making It Watery?
Building the lasagna carefully prevents watery layers and ensures every bite is full of flavor.
- Drain pasta well: After boiling, lay noodles flat to dry and prevent sticking.
- Cook shrimp properly: Don’t overcook shrimp; they’ll finish baking in the oven. This keeps them tender and stops moisture from leaking.
- Thicken the cream sauce: Simmer until slightly thickened before layering. This helps it cling to pasta and filling better.
- Layer evenly: Spread sauces and filling smoothly and in thin layers to avoid sogginess.
- Cover while baking: Use foil to keep moisture in, then uncover at the end to get a golden top.
Equipment You’ll Need
- Large skillet – I use it to cook shrimp and make the sauce, and it’s easy to transfer to the oven if needed.
- Boiling pot – for cooking lasagna noodles until al dente; a big one makes it easier to cook without any spills.
- 9×13 inch baking dish – the perfect size to layer and bake your lasagna, making it easy to serve slices.
- Mixing bowls – helpful for combining the cheese mixture and seafood filling smoothly.
- Measuring cups and spoons – to keep everything precise, especially for cream and herbs.
Flavor Variations & Add-Ins
- If you like a little heat, add crushed red pepper flakes to the sauce or sprinkle hot sauce on top before serving.
- Use cooked lobster instead of crab for a richer, more luxurious seafood flavor.
- Mix in chopped scallions or chives to add a fresh onion-like burst of flavor.
- Swap basil for dill if you prefer a different herb note or want it to taste more Mediterranean.
Shrimp Crab Lasagna
Ingredients You’ll Need:
Seafood & Pasta:
- 9-12 lasagna noodles (regular or no-boil)
- 1 lb shrimp, peeled and deveined
- 8 oz lump crab meat, picked over for shells
Cheese & Dairy:
- 3 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups heavy cream
- 2 tbsp butter
Vegetables & Herbs:
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp lemon juice
Others:
- Salt and pepper, to taste
- Olive oil, for sautéing
- Optional: pinch of nutmeg for ricotta mixture
Time You’ll Need
This dish takes about 20 minutes to prepare including cooking the shrimp and noodles, plus about 40 minutes of baking time. Allow an extra 10 minutes to rest the lasagna after baking before cutting and serving.
Step-by-Step Instructions:
1. Prepare the Noodles:
If using regular lasagna noodles, cook them in boiling salted water according to the package until al dente. Drain well and lay them flat on a baking sheet to keep them from sticking together.
2. Cook the Shrimp:
Heat a splash of olive oil in a skillet over medium heat, add half the minced garlic and sauté briefly until fragrant. Toss in the shrimp and cook until they turn pink and opaque, about 2 minutes each side. Remove the shrimp from the skillet and set aside.
3. Make the Cream Sauce:
In the same skillet, melt butter. Add remaining garlic and chopped onion, cooking until soft and translucent. Pour in the heavy cream, season with salt, pepper, and a pinch of nutmeg if using. Simmer gently until the sauce thickens slightly, about 5 minutes, then remove from heat.
4. Combine the Cheese Filling:
In a large bowl, mix ricotta, most of the mozzarella (keeping some for topping), Parmesan, chopped dill, parsley, lemon juice, salt, and pepper. Gently fold in half the cooked shrimp (cut into smaller pieces) and all of the crab meat.
5. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly. Spread a thin layer of cream sauce on the bottom. Lay 3 to 4 noodles over the sauce, then spread one-third of the cheese and seafood filling on top. Drizzle over some cream sauce. Repeat layering two more times with noodles, filling, and cream sauce.
6. Finish and Bake:
On the final layer, add noodles and pour over the remaining cream sauce. Arrange whole cooked shrimp on top as garnish, then sprinkle with the reserved mozzarella and Parmesan cheese. Cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes until the top is golden and bubbling.
7. Rest and Serve:
Let the lasagna rest for about 10 minutes before you cut it. This helps the layers set and makes it easier to serve. Garnish with extra chopped parsley for a fresh touch, then enjoy!
Can I Use Frozen Shrimp and Crab for This Lasagna?
Yes! Just be sure to thaw them completely before cooking. Thaw shrimp and crab overnight in the fridge or place sealed bags in cold water for faster thawing. Pat dry well to avoid extra moisture in your lasagna.
Can I Prepare Shrimp Crab Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it covered for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat individual portions gently in the microwave or oven until warmed through.
Can I Freeze Shrimp Crab Lasagna?
Yes! Freeze the assembled but unbaked lasagna wrapped tightly with foil and plastic wrap for up to 2 months. Thaw overnight in the fridge before baking as usual.