Creamy, cheesy, and loaded with tender seafood, this seafood lasagna combines rich Alfredo-style sauce with layers of shrimp, crab, pasta, and melted cheese for an impressive comfort-food dinner.

Servings

8 servings

Ingredients

Seafood Filling

1 lb (450 g) medium shrimp, peeled, deveined, and chopped
12 oz lump crab meat
2 tbsp butter
3 cloves garlic, minced
1 small onion, finely diced
1 tsp Old Bay seasoning
½ tsp paprika
Salt and black pepper to taste

Cheese Layer

15 oz ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
2 tbsp chopped parsley

Cream Sauce

4 tbsp butter
4 tbsp all-purpose flour
4 cups milk or half-and-half
1 cup heavy cream
4 cloves garlic, minced
1 tsp Italian seasoning
½ tsp Cajun seasoning (optional)
Salt and pepper to taste

Pasta

12 lasagna noodles, cooked and drained

Optional Additions

Spinach
Mushrooms
Lobster chunks
Red pepper flakes
Fresh basil

Instructions

Step 1: Prepare the Seafood

Heat butter in a skillet over medium heat.

Cook:

onions for 3 minutes
garlic for 30 seconds

Add shrimp and season with:

Old Bay
paprika
salt & pepper

Cook shrimp until just pink (about 2–3 minutes).

Gently fold in crab meat.

Remove from heat.

Do not overcook.

Step 2: Make the Cheese Layer

In a bowl combine:

ricotta
egg
1 cup mozzarella
½ cup parmesan
parsley

Mix until smooth.

Step 3: Make the Cream Sauce

In a saucepan melt butter.

Whisk in flour and cook 1 minute.

Gradually whisk in:

milk
cream

Cook until smooth and thickened.

Add:

garlic
Italian seasoning
Cajun seasoning
salt & pepper

Stir in:

½ cup parmesan cheese

Simmer until creamy.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C).

Grease a 9×13-inch baking dish.

Layer in this order:

Thin layer of sauce
Lasagna noodles
Ricotta mixture
Seafood mixture
Cream sauce
Mozzarella cheese

Repeat layers.

Finish with:

remaining mozzarella
parmesan

Step 5: Bake

Cover with foil.

Bake for 30 minutes.

Remove foil and bake another 15–20 minutes until golden and bubbly.

Rest 10–15 minutes before slicing.

Serving Suggestions

Serve with:

garlic bread
Caesar salad
roasted asparagus
lemon wedges

Tips for Best Results

Pat seafood dry before cooking.
Use lump crab meat for best texture.
Don’t overcook shrimp before baking.
Let lasagna rest before slicing for cleaner layers.

Storage

Refrigerator

Store covered up to 4 days.

Freezer

Freeze up to 2 months.

Variations

Cajun Seafood Lasagna