
Rich and creamy seafood lasagna layers sweet crab meat and juicy shrimp with smooth cheeses and silky Alfredo sauce. A crispy crust of breadcrumbs pops with every bite once it's baked until bubbly and golden brown. It's a meal that always wows, whether you're treating the family or bringing a little magic to the dinner table.
The first time I put this together for a big holiday, my crew finished the whole pan and begged for more. These days, I whip it up anytime we want something extra special.
Decadent Ingredients
- Breadcrumbs: top everything off for the best crisp go with panko or soft fresh crumbs
- Red pepper flakes: sprinkle in more or less to match how spicy you like it
- Black pepper: adds a gentle bit of heat
- Salt: perks up every bite
- Parsley: adds a little burst of green and freshness flat-leaf works best
- Olive oil: cooks the seafood and garlic just right without burning
- Garlic: minced fresh gives the best punch of flavor
- Heavy cream: keeps the filling super creamy and smooth
- Alfredo sauce: brings richness buy a trusted brand or whip up your own
- Parmesan cheese: amps up that savory tang and matches the seafood perfectly
- Mozzarella cheese: makes for those epic cheese pulls use low moisture so it browns nicely
- Ricotta cheese: keeps everything tender and silky
- Crab meat: real lump is best for flavor and texture skip imitations if you can
- Shrimp: juicy, raw ones work best peel and cut out the vein for full flavor
- Lasagna noodles: sturdy pasta sheets hold everything together and soak up all the sauce
Mouthwatering Step-By-Step
- Top and Bake
- Scatter the rest of your mozzarella and Parmesan over everything, then cover with a generous layer of breadcrumbs. Tightly cover with foil and bake for about twenty-five minutes. Take off the foil and bake another ten or fifteen minutes until the top bubbles and crisps up to golden. Let it rest ten minutes to help the slices stay together.
- Layer It All Up
- Coat the bottom of a nine by thirteen inch pan with a little Alfredo to keep from sticking. Layer lasagna noodles, then a third of the cheese filling, drape on a third of the seafood mix, and go heavy with some Alfredo. Repeat twice more, finishing with noodles and an extra hit of Alfredo on top.
- Mix Up The Cheese
- Take a big bowl and stir together ricotta, one cup mozzarella, half a cup of Parmesan, some parsley, and heavy cream. Add salt and black pepper to taste and mix until nice and even.
- Sauté the Seafood
- Pour a little olive oil into a big skillet and warm it on medium. Drop in garlic, sizzle it for a minute so it just smells amazing but doesn't brown. Toss in shrimp, and cook each side until just pink, which takes about three or four minutes. Add crab next, with salt, red pepper flakes, and black pepper. Mix and cook another two or three minutes, then set aside to cool.
- Boil The Noodles
- Cook lasagna noodles in salty water till they're just under al dente. Lay them out on towels so they don't clump. This keeps them perfect after baking.

Good To Remember
- Super high in protein and calcium
- Make it ahead and chill till ready to bake
- Leftovers taste just as good re-heated
I always look forward to that perfect stretch of melty mozzarella on top. When the foil lifts and that cheesy smell hits, my kids run straight to the table. That moment never gets old!
Storing Guidelines
Cover and keep seafood lasagna in the fridge for up to three days. Cool it all the way, cut into squares, then wrap and freeze individually for later. When you’re ready, thaw overnight in the fridge, then warm in the oven till it's piping hot and creamy. If the sauce gets thick, just add a splash of cream or a spoonful of Alfredo before reheating.
Swap Outs
No fresh crab around? Rinse canned lump crab and use that. If you're out of shrimp, toss in scallops or even mild white fish. For something a bit lighter, pick part-skim ricotta and mozzarella, or make the switch from Alfredo to a lighter béchamel.
Ideas For Serving
Serve up big slices with a crisp lemony salad or some spinach sautéed with garlic. Crusty bread is a must for soaking up that sauce. To make it really festive, toss on some extra parsley and a lemon wedge right before serving.
Food Traditions
Traditional lasagna might be Italian, but the seafood twist is more of a comfort meal you’ll find in Italian American kitchens. Mixing seafood with pasta and creamy sauce shows how dishes get reinvented over time. It feels super fancy for parties, but honestly, it's easy enough for any family dinner.
Common Recipe Questions
- → What kind of shrimp should I pick?
Go for bigger shrimp that are peeled and have the vein taken out. Cook them just until they're pink so they stay nice and juicy.
- → Is canned crab okay to use?
Sure is. Just make sure you drain canned crab really well so your lasagna doesn't come out watery.
- → How do I keep the pasta from sticking?
Once you drain your noodles, lay them out on a sheet of parchment or hit them with a little oil—no clumps that way.
- → How do I get the topping nice and crispy?
Toss some breadcrumbs on right before baking and leave the dish uncovered for the last 10-15 minutes to get that golden crunch.
- → What’s the best way to warm up leftovers?
Just reheat in the oven or pop a slice into the microwave. Put foil on top if you're using the oven so it doesn't dry out.
- → What should I serve on the side?
A simple green salad or some roasted veggies keeps things balanced next to this cheesy shrimp and crab pasta.