Seafood Lasagna layers shrimp and crab with Alfredo sauce, ricotta, mozzarella, Parmesan, and lasagna noodles. Garlic, parsley, cream, and a panko finish support the seafood without replacing it, while a covered-then-uncovered bake keeps the interior creamy and turns the top golden.
The recipe makes one large lasagna, or 8 servings. It requires 30 minutes of preparation and 40 minutes of cooking for a 70-minute total, followed by a required 10-minute rest before cutting.
Seafood Lasagna Ingredients
For the base, use 12 lasagna noodles and 4 cups Alfredo sauce, divided. For the seafood, gather 1 pound peeled and deveined large shrimp, 1 pound fresh crab meat picked over for shells, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon salt, 1 teaspoon black pepper, and optional ½ teaspoon red pepper flakes.
The cheese mixture needs 2 cups ricotta, 2 cups shredded mozzarella divided, 1 cup freshly grated Parmesan divided, 1 cup heavy cream, 1 tablespoon finely chopped fresh parsley, and ½ cup panko breadcrumbs.
If you enjoy this recipe, you may also like Deep Dish Meatball Pizza.
How to Make Seafood Lasagna
- Preheat the oven to 375°F. Cook 12 noodles until al dente, drain, and lay flat on a towel.
- Heat 2 tablespoons olive oil over medium. Cook garlic 1 minute, add shrimp for 3–4 minutes, then fold in crab, salt, pepper, and optional pepper flakes for 2–3 minutes. Remove from heat.
- Mix ricotta, 1 cup mozzarella, ½ cup Parmesan, heavy cream, and parsley.
- In a greased 9×13-inch dish, layer Alfredo sauce, 4 noodles, one-third cheese mixture, one-third seafood, and more sauce. Repeat twice, then finish with noodles and remaining Alfredo.
- Top with remaining mozzarella, Parmesan, and panko. Cover and bake 25 minutes; uncover and bake 10–15 minutes. Rest 10 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook Twelve Noodles Until Al Dente
Pick Through One Pound of Crab
Cook Garlic and Shrimp in Olive Oil
Fold In Crab and Exact Seasonings
Mix the Creamy Cheese Layer
Start with Alfredo Sauce
Build Three Even Noodle Levels
Finish with Alfredo Across the Top
Add the Reserved Cheese and Panko
Bake Covered for Twenty-Five Minutes
Brown Uncovered for Ten to Fifteen Minutes
Rest for Ten Full Minutes
Divide the Large Lasagna into Eight
Coordinate the Seventy-Minute Recipe
Conclusion
At 375°F, cook 12 noodles al dente. Sauté garlic in 2 tablespoons oil for 1 minute, shrimp for 3–4 minutes, then crab with salt, pepper, and optional pepper flakes for 2–3 minutes. Mix ricotta with 1 cup mozzarella, ½ cup Parmesan, cream, and parsley. Layer Alfredo, four noodles, one-third cheese mixture, and one-third seafood three times. Finish with sauce, reserved cheeses, and panko; bake covered 25 minutes and uncovered 10–15 minutes. Rest 10 minutes and cut 8 servings.
Frequently Asked Questions
- → How many lasagna noodles are required?
Use exactly 12 noodles, cooked al dente and arranged as four noodles per layer across the three layered sections.
- → How long should the shrimp and crab cook?
Cook shrimp 3–4 minutes, then fold in crab and cook 2–3 minutes more before removing the skillet from heat.
- → How is the cheese divided?
Mix 1 cup mozzarella and ½ cup Parmesan with the ricotta; reserve the remaining 1 cup mozzarella and ½ cup Parmesan for the top.
- → Why must Seafood Lasagna rest before cutting?
The full 10-minute rest lets the creamy layers settle so the eight portions hold together instead of flowing apart.