I still remember the first time I made this seafood lasagna. It was one of those weekends where I was craving something indulgent but different from the usual pasta and marinara combo. I’m a huge seafood lover, and I thought—why not give it a try? The result was a lasagna that brought together the rich creaminess of Alfredo sauce and the fresh, delicate flavors of shrimp and crab. It’s a dish that feels luxurious but is surprisingly easy to make. If you’re looking for a change from your usual lasagna or just want to impress your dinner guests, this seafood lasagna is a total winner.

Let me walk you through how to make it—it’s like lasagna, but elevated with the sea’s best offerings!

A weekend discovery that turned into a family favorite

The first time I made seafood lasagna, I was nervous about how my family would react. They love a good classic meat lasagna, and I wasn’t sure how they’d take to the idea of seafood in their comfort food. But from the first bite, they were hooked! The combination of creamy Alfredo, succulent shrimp, and tender crab meat won them over. I remember the smell of garlic and olive oil wafting through the kitchen and the sight of that golden, bubbly top as I pulled it from the oven. That’s when I knew this was going to be a regular in our dinner rotation.

Whenever I make it now, it reminds me of those weekends when the whole family would gather around the table, and we’d share a meal that felt a little fancy, yet comforting. So, if you’re looking for a dish that brings both elegance and comfort to the table, this seafood lasagna is it.

A brief dive into seafood lasagna’s background

Seafood lasagna is a bit of a twist on the traditional Italian lasagna, which typically uses beef or pork and tomato-based sauces. The idea of using seafood instead comes from coastal regions of Italy, where fresh catches like shrimp, crab, and even lobster are more readily available. Seafood lasagna leans into creamy sauces like béchamel or Alfredo, which pair beautifully with the delicate flavors of shellfish. Over time, it has evolved into a beloved dish, particularly in regions of the U.S. where seafood is plentiful—think the coastal South and the Pacific Northwest. This version with Alfredo sauce and mixed seafood is a modern interpretation that combines richness with the light, briny notes of shrimp and crab.

Let’s talk ingredients: fresh and flavorful

Here’s the beauty of this dish—it takes simple ingredients and makes them shine. Let’s go over the main stars:

Shrimp: This gives the lasagna a fresh, briny flavor that pairs perfectly with the rich Alfredo sauce. When picking shrimp, opt for wild-caught if possible—it tends to be more flavorful. If you don’t have shrimp on hand, scallops work as a great substitute.
Crab meat: The tender, sweet crab meat is the perfect complement to the shrimp. You can use fresh or canned, but if you go with canned, make sure it’s high-quality lump crab meat. Lobster is another luxurious swap if you’re feeling fancy!
Ricotta cheese: This adds creaminess and richness to the lasagna’s layers. If you’re out of ricotta, cottage cheese can work in a pinch. It’s a bit lighter but still gives you that creamy texture.
Mozzarella and Parmesan: Mozzarella gives that melty, stringy goodness we all love in lasagna, while Parmesan adds a sharp, salty kick. When buying Parmesan, go for a block of the real stuff and grate it fresh for maximum flavor.
Alfredo sauce: The base of the dish’s creamy goodness. Store-bought works fine, but if you want to go the extra mile, you can make your own with butter, garlic, heavy cream, and Parmesan cheese.

These ingredients come together to create a lasagna that’s rich without being too heavy. And it’s packed with protein, too, thanks to the seafood and cheese!

Kitchen gear: what you need (and what you can totally skip)

To pull this lasagna together, you’ll need some basic kitchen tools. Here’s what I recommend:

A large skillet: This is where you’ll cook up the shrimp and crab, so make sure it’s big enough to handle everything without overcrowding. Non-stick is helpful to keep the seafood from sticking.
9×13-inch baking dish: This size is ideal for layering the lasagna. If you don’t have one this size, you can use a similar casserole dish—just be mindful of the depth, as lasagna can bubble over!
Cheese grater: For the Parmesan, grating your own cheese is so worth it! The pre-grated kind doesn’t melt as well and lacks flavor.
Foil: You’ll need this to cover the lasagna while it bakes to keep the top from getting too brown too quickly.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Now, let’s dive into how to make this beauty. I’ve made my fair share of lasagna mistakes, so I’ll share tips to avoid the pitfalls I’ve stumbled into along the way.

Cook the lasagna noodles: Follow the package instructions and be sure not to overcook them. I once left my noodles boiling while I answered a quick phone call… and came back to mush! So, keep a close eye. Drain them and set them aside.
Cook the seafood: Heat the olive oil in your skillet, then add the garlic. Once it’s fragrant (about a minute), toss in the shrimp. When they turn pink and opaque (this takes about 3-4 minutes), add the crab meat. Season with salt, pepper, and red pepper flakes if you like a little heat. Don’t cook too long here—seafood cooks fast, and you don’t want it to turn rubbery.
Mix the cheese: In a medium bowl, mix the ricotta, 1 cup of mozzarella, ½ cup of Parmesan, heavy cream, and parsley. This creates that super creamy layer that will melt right into the lasagna as it bakes.
Assemble the lasagna: Start by spreading a thin layer of Alfredo sauce on the bottom of your baking dish. Then, add a layer of noodles. Spread a third of the cheese mixture over the noodles, then a third of the seafood. Drizzle with Alfredo. Repeat the layers two more times, finishing with a layer of Alfredo sauce.
Top and bake: Add the remaining mozzarella and Parmesan to the top, then sprinkle with breadcrumbs for a little extra crunch. Cover the dish with foil and bake for 25 minutes at 375°F. After that, remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
Rest and serve: Once it’s out of the oven, let the lasagna rest for about 10 minutes. I know it’s tempting to dig right in, but this lets everything set and makes it easier to slice!

Fun twists and variations

You can totally customize this seafood lasagna to fit your tastes or dietary needs. Here are a few ideas:

Gluten-free: Use gluten-free lasagna noodles and check that your Alfredo sauce is gluten-free (or make your own).
Vegan: For a plant-based version, use a vegan Alfredo sauce (made with cashews or coconut milk), vegan ricotta (made from tofu or almonds), and a seafood substitute like hearts of palm or artichoke hearts for a similar texture.
Different seafood: Don’t be afraid to experiment with different types of seafood! Scallops, lobster, or even a mild white fish like cod would work well.
Spicy kick: If you love spice, amp up the red pepper flakes or even add a few dashes of hot sauce to the Alfredo sauce for a spicy seafood lasagna.

Plating and presentation: wow your guests

When it comes to serving, I like to keep it simple but elegant. After cutting a square of lasagna, I’ll sprinkle a little extra chopped parsley on top for a fresh pop of color. If you’re feeling fancy, you can even drizzle a tiny bit of extra Alfredo sauce on the plate before setting down the lasagna slice.

For sides, I love serving this with a light arugula salad with lemon vinaigrette. The bright, peppery greens are the perfect contrast to the rich lasagna. Garlic bread is always a classic, too—after all, you need something to soak up that delicious sauce!

Drink pairings: what goes best?

You really can’t go wrong with a crisp, cold white wine here. I personally love a Pinot Grigio or Sauvignon Blanc. Both are light and zesty, which pairs well with the rich, creamy flavors of the lasagna. If you prefer something bubbly, a dry sparkling wine or even Champagne would be a fun and festive choice. If you’re more of a beer person, a light, refreshing pilsner or pale ale works surprisingly well with seafood!

Storage and reheating tips

This lasagna stores really well, making it perfect for leftovers. I usually let it cool completely, then cover it tightly with foil or plastic wrap and store it in the fridge. It keeps for about 3-4 days.

For reheating, you can microwave individual slices, but if you want to keep that crispy top, I recommend reheating it in the oven at 350°F for about 15-20 minutes.

If you want to freeze the lasagna, assemble it but don’t bake it yet. Wrap it tightly in plastic wrap and foil, and it’ll keep in the freezer for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight, then bake as directed.

How to adjust the recipe for different servings

This recipe is designed to serve about 8 people, but if you’re cooking for fewer, you can easily halve the recipe and use a smaller baking dish. Just keep an eye on the baking time—it may be done a bit sooner. If you’re feeding a crowd, you can double the recipe and use two baking dishes. Lasagna is a forgiving dish, so scaling it up or down is pretty straightforward.

Let’s troubleshoot (just in case)

Runny lasagna? If you find your lasagna is too watery, it’s likely the seafood released too much liquid. Next time, try patting the shrimp dry before cooking or using slightly less Alfredo sauce.
Dry lasagna? On the flip side, if it’s too dry, it might be that the noodles absorbed too much sauce. You can always add a bit more Alfredo between layers if it looks like it’s drying out.
Seafood overcooked? Shrimp cook quickly, so be careful not to leave them on the heat too long. If they’re rubbery, they’ve likely overcooked. Cook them just until they turn pink and opaque.

Give this seafood lasagna a try!

There’s something so satisfying about digging into a creamy, cheesy slice of lasagna. And when you add seafood to the mix? It takes things to a whole new level. I hope you’ll give this seafood lasagna a try—it’s perfect for a special dinner, a holiday meal, or just when you want to treat yourself to something truly delicious. And don’t be afraid to put your own spin on it!

FAQs

Can I use frozen shrimp and crab meat?
Yes, just make sure to thaw them fully before cooking. Pat the shrimp dry to remove excess moisture.
Can I make this ahead of time?
Absolutely! You can assemble the lasagna and keep it in the fridge for up to 24 hours before baking.
Can I use a different type of cheese?
Sure! Fontina or Gruyère would add a nice flavor twist.
What other seafood can I use?
Scallops, lobster, or even chunks of white fish like cod work well in this lasagna.
How do I make my own Alfredo sauce?
It’s simple! Just simmer butter, garlic, heavy cream, and Parmesan cheese until smooth and creamy.

Seafood Lasagna Recipe | Recipe