Seafood Lasagna Recipe | Recipe

Seafood lasagna is one of those dishes that always feels like a special occasion, even if you’re just making it for a regular weeknight dinner. It’s rich, creamy, and packed with delicate flavors that come together beautifully. I first fell in love with this recipe after having a version of it at a coastal Italian restaurant, and since then, I’ve been hooked on recreating it at home. It’s one of those meals that looks and tastes super fancy, but once you break it down, it’s totally doable in your own kitchen.

This seafood lasagna swaps out the traditional beef and marinara for something a little more luxurious: shrimp and crab with Alfredo sauce. The blend of cheeses, combined with the sweet and savory seafood, makes each bite pure comfort. And honestly, when you pull this bubbling, golden lasagna out of the oven, it’s impossible not to feel a little proud of your kitchen prowess!

Seafood Lasagna Recipe | Recipe

My first encounter with seafood lasagna 🦐

The first time I tried seafood lasagna, I was on vacation by the beach, where seafood is fresh, local, and practically irresistible. We found this little tucked-away Italian spot, and as soon as I saw “seafood lasagna” on the menu, I knew I had to try it. One bite in, I was in heaven—the tender shrimp, rich crab meat, and creamy Alfredo sauce layered between pasta sheets was unlike anything I had ever had before. It was both indulgent and comforting, with just the right amount of cheesy goodness and a subtle seafood sweetness. I knew I had to figure out how to make it at home, and after a few tries (and more than a couple of tweaks), I finally nailed down my version. Now, it’s become a family favorite, especially when we want something a bit more exciting than your average lasagna.

A quick dive into the dish’s origin

Lasagna has been around for centuries, evolving as it moved through different regions of Italy. Traditionally, it was made with simple ingredients like flat pasta, béchamel, and ragu. The seafood twist is more of a modern adaptation, likely from coastal regions of Italy where fresh seafood is abundant. Alfredo sauce, although often associated with Italian-American cuisine, has its roots in Rome, where it’s typically just butter and Parmesan. But I think we can all agree that adding cream makes it irresistibly rich! Combining seafood with a creamy Alfredo-based lasagna is a genius fusion of traditional techniques with a coastal flair that’s perfect for those who love seafood and pasta alike.

Let’s talk ingredients: The stars of this dish

The ingredients in this seafood lasagna are simple, but they come together to create something truly special.

  • Shrimp: Sweet, tender shrimp provide a hearty base for the seafood filling. Fresh shrimp is always best, but frozen works great too (just be sure to thaw them first!). If you’re feeling adventurous, you could swap in scallops or even lobster for a luxurious twist.
  • Crab meat: The crab adds a mild, delicate sweetness that pairs perfectly with the shrimp and Alfredo. Fresh lump crab is ideal, but I’ve used canned crab meat in a pinch, and it still turns out delicious. Just make sure to pick through it for any shells.
  • Ricotta cheese: The creamy base that ties the filling together. It adds a light, fluffy texture to the layers. If you want a little more tang, you could swap some of the ricotta for cottage cheese, or for a more decadent version, try mascarpone!
  • Mozzarella & Parmesan cheese: These two cheeses are a match made in heaven. The mozzarella provides that melty, gooey goodness, while Parmesan adds a salty, nutty kick that rounds out the flavors. Make sure you’re using fresh Parmesan—you’ll taste the difference.
  • Alfredo sauce: Creamy, rich Alfredo sauce is the heart of this lasagna. You can make it from scratch if you’re feeling ambitious, but store-bought works just fine. I usually reach for a good-quality jarred sauce to save time.
  • Heavy cream: This is mixed into the cheese layer for extra creaminess. You can lighten things up with half-and-half, but the heavy cream really gives it that luxurious texture.
  • Breadcrumbs: Sprinkled on top for that lovely crunch. You can also mix in a bit of Parmesan for extra flavor.
Seafood Lasagna Recipe | Recipe

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

If you’re wondering what kitchen tools you’ll need, don’t worry—you likely have most of them on hand already!

  • Large skillet: You’ll need this for cooking the shrimp and crab mixture. I prefer non-stick so the garlic doesn’t burn.
  • 9×13-inch baking dish: This is your lasagna’s home for the next 40 minutes. Make sure to use one that’s deep enough to hold all those delicious layers.
  • Foil: Covering the lasagna while it bakes helps it cook evenly without over-browning the top too soon. I always forget to spray my foil with nonstick spray before covering—don’t make my mistake unless you like picking cheese off the foil!

You can skip the fancy lasagna tools and just use a basic knife and spatula to assemble and serve. It’s all about keeping it simple.

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

Now, let’s break it down into simple, easy-to-follow steps. Trust me, once you’ve got everything prepped, the assembly is a breeze.

  1. Boil the lasagna noodles: Start by cooking the noodles according to the package instructions. I recommend boiling them just shy of al dente since they’ll continue to cook in the oven. Drain and set them aside, but don’t forget to drizzle them with a bit of olive oil to prevent sticking!
  2. Cook the seafood: Heat your olive oil in a large skillet over medium heat, then add minced garlic. The smell of garlic hitting hot oil—heavenly! Toss in your shrimp and cook until they’re pink and opaque. Add the crab meat, season with salt, pepper, and a touch of red pepper flakes for some heat if you’re into that (I love the kick), and cook for another couple of minutes.
  3. Make the cheese mixture: In a bowl, mix ricotta, 1 cup of mozzarella, 1/2 cup of Parmesan, heavy cream, and parsley. This will be your creamy, cheesy layer. If you’re someone who loves a lot of cheese (who doesn’t?), feel free to be a bit generous here.
  4. Assemble the lasagna: Start by spreading a thin layer of Alfredo sauce at the bottom of your baking dish to prevent sticking. Then, lay down your first layer of noodles. Top with 1/3 of the cheese mixture, followed by 1/3 of the seafood. Drizzle with more Alfredo. Repeat the layers two more times. Finish with a final layer of noodles and a good amount of Alfredo sauce on top.
  5. Top it off: Sprinkle the remaining mozzarella, Parmesan, and breadcrumbs on top. The breadcrumbs give the top a crunchy contrast to the creamy layers underneath.
  6. Bake it: Cover with foil and bake at 375°F for 25 minutes, then remove the foil and bake for another 10-15 minutes until the top is golden and bubbly. The hardest part? Waiting for it to cool before digging in!
Seafood Lasagna Recipe | Recipe

Variations and adaptations for every occasion

Seafood lasagna is incredibly versatile, so don’t hesitate to make it your own.

  • Gluten-free: Swap out regular lasagna noodles for gluten-free ones. These days, there are great options made from chickpeas or rice that taste just as good.
  • Vegan: While this is a bit trickier, you could experiment with vegan cheeses, dairy-free Alfredo, and a seafood substitute like hearts of palm or jackfruit for a plant-based version.
  • Low-carb: Try using zucchini or eggplant slices in place of noodles for a veggie-packed, low-carb twist.
  • Spicy: Craving a bit more heat? Add extra red pepper flakes or even a splash of hot sauce to your Alfredo for a fiery kick.
  • Seasonal additions: In the spring, add fresh peas or asparagus for a pop of color and flavor. In the winter, swap in butternut squash for a sweet, earthy contrast.

Serving it up with style

When it comes to serving this seafood lasagna, I love to add a pop of color with some fresh parsley on top. It adds brightness to the creamy dish. If you’re serving this for a dinner party, try plating it with a simple side salad of mixed greens with a light lemon vinaigrette to cut through the richness. Garlic bread is a classic, but you could also go with something a little lighter like roasted asparagus or a steamed vegetable medley.

Drink pairings: What works best?

For this creamy, rich dish, I love pairing it with a crisp white wine like Pinot Grigio or Sauvignon Blanc. The acidity of the wine cuts through the richness of the Alfredo sauce and complements the seafood beautifully. Not a wine person? A light beer, like a pilsner or pale ale, would also work well, balancing out the creamy texture with its refreshing finish.

Storing leftovers (if you have any!)

If you somehow have leftovers, you’re in luck—this lasagna reheats beautifully. Store it in an airtight container in the fridge for up to 3 days. When reheating, I recommend popping it back in the oven at 350°F for about 20 minutes, covered with foil to prevent it from drying out. You can also freeze individual portions for a quick, comforting meal on busy nights. Just let it thaw in the fridge overnight before reheating.

Scaling the recipe

Want to make this for a smaller group or double it for a crowd? You can easily halve the recipe and use an 8×8-inch dish for a smaller batch. Or, double it and make two trays—one for now and one for the freezer. The key when scaling up is to make sure you have enough sauce and cheese to cover all the layers.

Potential issues and friendly advice

  • Dry lasagna? You might not be using enough sauce. Be generous with your Alfredo layers—it’s what keeps everything moist.
  • Seafood overcooked? Remember that the shrimp will cook further in the oven, so don’t overdo it on the stovetop. A quick sauté is all they need!
  • Too salty? Taste your seafood filling before adding extra salt, especially if your cheeses and Alfredo are already salty.

Ready to dive in?

This seafood lasagna is one of those meals that’s bound to impress. Whether you’re cooking for family, friends, or just treating yourself, it’s sure to be a hit. The creamy Alfredo sauce, the tender shrimp, the sweet crab—what’s not to love? And don’t be afraid to experiment with different twists and variations to suit your tastes. I guarantee that once you try it, you’ll want to make it again and again.

Seafood Lasagna Recipe | Recipe

FAQs

1. Can I use other types of seafood?
Absolutely! Scallops, lobster, or even a white fish like cod would be delicious in this lasagna.

2. Do I have to use Alfredo sauce?
No, you could try a bechamel or even a tomato-based sauce for a different spin, though Alfredo really complements the seafood flavors.

3. How can I prevent the lasagna from drying out?
Make sure you’re using enough sauce in each layer and cover it with foil for the first part of baking.

4. Can I make this ahead of time?
Yes! You can assemble the lasagna a day ahead, store it in the fridge, and bake it the next day.

5. Can I freeze it?
Definitely. Assemble the lasagna, then freeze it before baking. When you’re ready, bake it straight from the freezer—just add an extra 20 minutes to the cooking time.

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Seafood Lasagna Recipe | Recipe

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Indulge in this creamy seafood lasagna packed with shrimp, crab, ricotta, and Alfredo sauce. Perfect for a special dinner!

  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 12 lasagna noodles
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 4 cups Alfredo sauce
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup breadcrumbs

Instructions

Seafood lasagna is one of those dishes that always feels like a special occasion, even if you’re just making it for a regular weeknight dinner. It’s rich, creamy, and packed with delicate flavors that come together beautifully. I first fell in love with this recipe after having a version of it at a coastal Italian restaurant, and since then, I’ve been hooked on recreating it at home. It’s one of those meals that looks and tastes super fancy, but once you break it down, it’s totally doable in your own kitchen.

This seafood lasagna swaps out the traditional beef and marinara for something a little more luxurious: shrimp and crab with Alfredo sauce. The blend of cheeses, combined with the sweet and savory seafood, makes each bite pure comfort. And honestly, when you pull this bubbling, golden lasagna out of the oven, it’s impossible not to feel a little proud of your kitchen prowess!

My first encounter with seafood lasagna 🦐

The first time I tried seafood lasagna, I was on vacation by the beach, where seafood is fresh, local, and practically irresistible. We found this little tucked-away Italian spot, and as soon as I saw “seafood lasagna” on the menu, I knew I had to try it. One bite in, I was in heaven—the tender shrimp, rich crab meat, and creamy Alfredo sauce layered between pasta sheets was unlike anything I had ever had before. It was both indulgent and comforting, with just the right amount of cheesy goodness and a subtle seafood sweetness. I knew I had to figure out how to make it at home, and after a few tries (and more than a couple of tweaks), I finally nailed down my version. Now, it’s become a family favorite, especially when we want something a bit more exciting than your average lasagna.

A quick dive into the dish’s origin

Lasagna has been around for centuries, evolving as it moved through different regions of Italy. Traditionally, it was made with simple ingredients like flat pasta, béchamel, and ragu. The seafood twist is more of a modern adaptation, likely from coastal regions of Italy where fresh seafood is abundant. Alfredo sauce, although often associated with Italian-American cuisine, has its roots in Rome, where it’s typically just butter and Parmesan. But I think we can all agree that adding cream makes it irresistibly rich! Combining seafood with a creamy Alfredo-based lasagna is a genius fusion of traditional techniques with a coastal flair that’s perfect for those who love seafood and pasta alike.

Let’s talk ingredients: The stars of this dish

The ingredients in this seafood lasagna are simple, but they come together to create something truly special.

  • Shrimp: Sweet, tender shrimp provide a hearty base for the seafood filling. Fresh shrimp is always best, but frozen works great too (just be sure to thaw them first!). If you’re feeling adventurous, you could swap in scallops or even lobster for a luxurious twist.
  • Crab meat: The crab adds a mild, delicate sweetness that pairs perfectly with the shrimp and Alfredo. Fresh lump crab is ideal, but I’ve used canned crab meat in a pinch, and it still turns out delicious. Just make sure to pick through it for any shells.
  • Ricotta cheese: The creamy base that ties the filling together. It adds a light, fluffy texture to the layers. If you want a little more tang, you could swap some of the ricotta for cottage cheese, or for a more decadent version, try mascarpone!
  • Mozzarella & Parmesan cheese: These two cheeses are a match made in heaven. The mozzarella provides that melty, gooey goodness, while Parmesan adds a salty, nutty kick that rounds out the flavors. Make sure you’re using fresh Parmesan—you’ll taste the difference.
  • Alfredo sauce: Creamy, rich Alfredo sauce is the heart of this lasagna. You can make it from scratch if you’re feeling ambitious, but store-bought works just fine. I usually reach for a good-quality jarred sauce to save time.
  • Heavy cream: This is mixed into the cheese layer for extra creaminess. You can lighten things up with half-and-half, but the heavy cream really gives it that luxurious texture.
  • Breadcrumbs: Sprinkled on top for that lovely crunch. You can also mix in a bit of Parmesan for extra flavor.

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

If you’re wondering what kitchen tools you’ll need, don’t worry—you likely have most of them on hand already!

  • Large skillet: You’ll need this for cooking the shrimp and crab mixture. I prefer non-stick so the garlic doesn’t burn.
  • 9×13-inch baking dish: This is your lasagna’s home for the next 40 minutes. Make sure to use one that’s deep enough to hold all those delicious layers.
  • Foil: Covering the lasagna while it bakes helps it cook evenly without over-browning the top too soon. I always forget to spray my foil with nonstick spray before covering—don’t make my mistake unless you like picking cheese off the foil!

You can skip the fancy lasagna tools and just use a basic knife and spatula to assemble and serve. It’s all about keeping it simple.

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

Now, let’s break it down into simple, easy-to-follow steps. Trust me, once you’ve got everything prepped, the assembly is a breeze.

  1. Boil the lasagna noodles: Start by cooking the noodles according to the package instructions. I recommend boiling them just shy of al dente since they’ll continue to cook in the oven. Drain and set them aside, but don’t forget to drizzle them with a bit of olive oil to prevent sticking!
  2. Cook the seafood: Heat your olive oil in a large skillet over medium heat, then add minced garlic. The smell of garlic hitting hot oil—heavenly! Toss in your shrimp and cook until they’re pink and opaque. Add the crab meat, season with salt, pepper, and a touch of red pepper flakes for some heat if you’re into that (I love the kick), and cook for another couple of minutes.
  3. Make the cheese mixture: In a bowl, mix ricotta, 1 cup of mozzarella, 1/2 cup of Parmesan, heavy cream, and parsley. This will be your creamy, cheesy layer. If you’re someone who loves a lot of cheese (who doesn’t?), feel free to be a bit generous here.
  4. Assemble the lasagna: Start by spreading a thin layer of Alfredo sauce at the bottom of your baking dish to prevent sticking. Then, lay down your first layer of noodles. Top with 1/3 of the cheese mixture, followed by 1/3 of the seafood. Drizzle with more Alfredo. Repeat the layers two more times. Finish with a final layer of noodles and a good amount of Alfredo sauce on top.
  5. Top it off: Sprinkle the remaining mozzarella, Parmesan, and breadcrumbs on top. The breadcrumbs give the top a crunchy contrast to the creamy layers underneath.
  6. Bake it: Cover with foil and bake at 375°F for 25 minutes, then remove the foil and bake for another 10-15 minutes until the top is golden and bubbly. The hardest part? Waiting for it to cool before digging in!

Notes

Serving it up with style

When it comes to serving this seafood lasagna, I love to add a pop of color with some fresh parsley on top. It adds brightness to the creamy dish. If you’re serving this for a dinner party, try plating it with a simple side salad of mixed greens with a light lemon vinaigrette to cut through the richness. Garlic bread is a classic, but you could also go with something a little lighter like roasted asparagus or a steamed vegetable medley.

  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dinner

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