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An overhead shot of a 9x13 inch baking dish filled with freshly baked seafood lasagna, with a golden brown mozzarella crust.

Seafood Lasagna: The Ultimate Creamy & Delicious Recipe

This Seafood Lasagna is the ultimate comfort food, featuring layers of pasta, a rich and creamy white sauce, and a delicious mix of shrimp and crab. It's a perfect show-stopping dinner for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Seafood Filling
  • 1 lb large shrimp peeled, deveined, and chopped
  • 1 lb lump crabmeat picked for shells
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1 tsp Old Bay Seasoning
Creamy White Sauce
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1/4 tsp nutmeg freshly grated
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
Assembly
  • 12 no-boil lasagna noodles
  • 15 oz ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Large saucepan

Instructions
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt 2 tbsp of butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the chopped shrimp and cook for 2-3 minutes until pink. Gently fold in the crabmeat and Old Bay seasoning. Cook for 1 minute more. Remove seafood and set aside.
  3. In the same skillet, melt 1/2 cup of butter for the sauce. Whisk in the flour and cook for 1 minute to create a roux. Slowly pour in the milk and heavy cream while whisking constantly. Cook, stirring, until the sauce thickens, about 5-7 minutes.
  4. Remove the sauce from heat and stir in the Parmesan cheese, nutmeg, salt, and pepper.
  5. Gently fold the cooked seafood mixture back into the creamy white sauce.
  6. To assemble, spread 1 cup of the seafood sauce in the bottom of a 9x13 inch baking dish. Layer with lasagna noodles, one-third of the remaining sauce, dollops of ricotta, and a sprinkle of mozzarella.
  7. Repeat the layers two more times. Finish with a final layer of noodles, the rest of the sauce, and a generous topping of mozzarella cheese.
  8. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
  9. Let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh parsley and serve.

Notes

Do not overcook the seafood: It cooks again in the oven, so just cook the shrimp until pink to avoid a rubbery texture.
Let it rest: This is crucial! Resting allows the layers to set, ensuring clean, beautiful slices.
Shred your own cheese: Freshly shredded cheese melts much better than pre-shredded varieties.
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