Shrimp Crab Lasagna is a delightful twist on the classic Italian favorite, packed with tender shrimp, sweet crab meat, layers of creamy ricotta, and perfectly melted cheese. The seafood flavors blend beautifully, giving you a rich and satisfying dish that’s full of texture and taste. It’s like your favorite lasagna got a delicious ocean-inspired makeover!
I love making Shrimp Crab Lasagna when I want to treat my family to something special but still comforting. The creamy sauce and fresh seafood come together in such a lovely way that it feels fancy without being complicated. One tip I’ve found helpful is to make sure to pat the shrimp and crab dry before layering, so the lasagna doesn’t get watery and stays perfectly creamy.
This lasagna feels like a special occasion dish, but it’s also great for a cozy weekend dinner. I usually serve it with a simple green salad and crusty bread to balance everything out. Whenever I make it, people always ask for seconds, and it quickly becomes a dish I look forward to making again and again.
Key Ingredients & Substitutions
Shrimp & Crab Meat: Fresh seafood makes this dish shine, but frozen shrimp or canned crab meat work well too. Just thaw and drain to avoid watery layers. I always pat them dry before using.
Ricotta Cheese: This gives the lasagna its creamy texture. If you’re avoiding dairy, try a cashew-based ricotta or a creamy tofu blend for a vegan twist.
Heavy Cream: It adds richness to the filling, but you can substitute with half-and-half or a coconut cream for a dairy-free option. Just keep an eye on thickness.
Lasagna Noodles: Use no-boil noodles for a quicker prep, but make sure the filling is moist enough to cook them properly. Traditional boiled noodles are great for texture.
Herbs (Parsley & Dill): Fresh herbs brighten the flavors. If you don’t have dill, tarragon or chives add a nice touch too.
How Do You Keep the Lasagna Creamy Without Getting Watery?
Seafood and cream can add moisture, so controlling water is key to a perfect lasagna. Here’s how I avoid soggy layers:
- Dry your shrimp and crab: Pat them with paper towels before mixing them into the filling.
- Sauté veggies well: Cooking onions, garlic, and peppers until soft helps reduce extra water.
- Use thick ricotta mixture: Combining ricotta with cream makes it creamy but avoid adding too much liquid.
- Don’t over-layer sauces: Spread thin, even layers to balance flavors without excess moisture.
- Cover then uncover baking: Baking covered first traps steam to heat everything evenly, then uncovered to brown the top without drying it out.
Following these steps keeps each bite rich and creamy without becoming soggy or runny.
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it’s perfect for layered lasagna and fits in most ovens.
- Large skillet – helps you sauté garlic, onion, peppers, and cook shrimp evenly.
- Medium mixing bowls – for combining the ricotta mixture and mixing all the ingredients easily.
- Cooking pot – to boil or soak your lasagna noodles, or use no-boil noodles directly.
- Whisk or spoon – for mixing the creamy filling smoothly.
- Aluminum foil – cover the lasagna during baking to keep it moist and prevent over-browning.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or cooked lobster for a fancier seafood twist.
- Add sautéed spinach, kale, or other greens for extra color and nutrition.
- Use different cheeses like smoked gouda or provolone to change up the flavor profile.
- Mix in chopped sun-dried tomatoes or roasted red peppers for a sweet and smoky flavor boost.
Shrimp Crab Lasagna
Ingredients You’ll Need:
Seafood and Cheese Layers:
- 9 lasagna noodles, cooked and drained
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat, picked over for shells
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Sauce and Flavorings:
- 2 cups heavy cream
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup finely diced bell peppers (red, yellow, or orange)
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt and pepper, to taste
- Olive oil, for cooking
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, including cooking the shrimp and veggies and mixing the filling. Then, allow 40-45 minutes for baking. Add 10 minutes of resting time after baking, and you’re ready to serve a delicious seafood lasagna in about 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Veggies:
First, preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Heat olive oil in a skillet over medium heat, then sauté the minced garlic and chopped onions until soft and fragrant—this usually takes 3-4 minutes. Toss in the diced bell peppers and cook for a few more minutes until slightly softened. Remove from the heat and set aside.
2. Cook and Prep the Shrimp:
In the same skillet, melt the butter over medium heat. Add the shrimp and cook each side for 2-3 minutes until they turn pink and opaque. Let them cool slightly, then chop into bite-sized pieces if they are large. This helps make your filling easy to spread and eat.
3. Mix the Creamy Seafood Filling:
In a large bowl, combine the ricotta cheese, heavy cream, chopped shrimp, crab meat, sautéed vegetables, parsley, dill, and a pinch of salt and pepper. Stir gently until everything is well mixed but still creamy.
4. Layer the Lasagna:
Start by spreading a thin layer of the creamy seafood mixture at the bottom of your baking dish. Place 3 cooked lasagna noodles on top. Spread another layer of the seafood mixture over the noodles, then sprinkle some shredded mozzarella and Parmesan cheese on top. Repeat these layers twice more, finishing with a generous sprinkle of cheese on the top.
5. Bake and Brown:
Cover the dish loosely with aluminum foil to keep it moist, and bake in the oven for 30 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes until the top is golden and bubbly.
6. Rest and Serve:
Once baked, let the lasagna rest for 10 minutes before slicing. Garnish the top with extra cooked shrimp and chopped fresh parsley for a lovely touch. Serve with the creamy sauce left in the dish spooned around the edges. Enjoy your rich, creamy, and flavorful Shrimp Crab Lasagna!
Can I Use Frozen Shrimp and Crab for This Lasagna?
Yes, frozen shrimp and crab meat work great! Just be sure to thaw them completely in the fridge overnight or in cold water before cooking. Pat them dry well to avoid adding extra moisture to the lasagna.
Can I Prepare Shrimp Crab Lasagna Ahead of Time?
Absolutely! Assemble the lasagna a day in advance, cover it tightly, and refrigerate. When ready to bake, add a few extra minutes to the cooking time since it will be cold from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat portions gently in the oven or microwave until warmed through, covering loosely to retain moisture.
Can I Make This Lasagna Without Heavy Cream?
If you don’t have heavy cream, you can substitute with half-and-half or whole milk mixed with a bit of melted butter to add richness. Keep in mind the texture might be slightly less creamy but still delicious!
