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!