Name: Seafood Lasagna with Crab and Shrimp Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups heavy cream; 1 cup clam juice; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon ground nutmeg (optional); 1 teaspoon Italian seasoning; 1/2 cup grated parmesan cheese; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 medium onion, finely chopped; 8 ounces small shrimp, peeled, deveined, tail off; 8 ounces lump crab meat; 1/4 cup chopped fresh parsley, plus more for garnish; 9-12 oven-ready lasagna noodles; 4 cups shredded mozzarella cheese

If you’re craving something that feels fancy but is surprisingly easy to make, this Seafood Lasagna with Crab and Shrimp Recipe is exactly what your weeknight dinner needs. Creamy, cheesy, and packed with fresh seafood flavor, it’s like giving lasagna a delicious ocean-inspired makeover!

A white rectangular baking dish holds a creamy, cheesy lasagna with a golden-brown top layer sprinkled with small green herbs. The lasagna has several thick layers, with a rich white cheese sauce filling visible between light, soft pasta sheets. A woman's hand is lifting a square portion with a metal spatula, showing the cheesy layers stretching slightly. In the background, a loaf of bread rests on a white marbled surface, softly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Seafood Lasagna with Crab and Shrimp Recipe
Top Tip
How to Serve Seafood Lasagna with Crab and Shrimp Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Seafood Lasagna with Crab and Shrimp Recipe

Why You'll Love This Recipe

I still remember the first time I made this seafood lasagna—it was an instant hit! It’s one of those dishes that impresses guests but doesn’t stress you out in the kitchen, which is a rare combo in my book.

Rich and creamy: The béchamel sauce made with clam juice adds a silky, savory depth you won’t find in traditional tomato-based lasagnas.
Seafood simplicity: Tender shrimp and lump crab meat are cooked just right, letting their natural flavors shine through.
Oven-ready noodles: They save you time without sacrificing texture—no boiling required!
Perfect for gatherings: This recipe yields 8 servings, great for family dinners or small parties.

Ingredients & Why They Work

When you shop for this dish, fresh seafood is ideal, especially the crab and shrimp, but frozen can work if you thaw carefully. I also prefer using clam juice for that subtle briny kick in the sauce instead of plain broth—it makes all the difference!

Flat lay of unsalted butter cut into cubes, a small bowl of all-purpose flour, a small white bowl of heavy cream, a small white bowl of clam juice, a small white bowl with mixed Italian seasoning herbs, a small white bowl of grated parmesan cheese, a small white bowl of kosher salt, a small white bowl of black pepper, a small white bowl of olive oil, a medium peeled onion halved to show layers, small peeled and deveined shrimp with tails removed, lump crab meat in a simple mound, a small white bowl of chopped fresh parsley, flat oven-ready lasagna noodles stacked, a small white bowl of shredded mozzarella cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Essential for making a smooth roux without accidentally over-salting the béchamel.
All-purpose flour: Helps thicken the creamy sauce just right.
Heavy cream: Adds luxurious richness and creaminess to the sauce.
Clam juice: Boosts the seafood flavor in the béchamel, making it taste fresh and ocean-inspired.
Garlic powder: Gives a subtle aroma and depth without overpowering the delicate seafood.
Onion powder: Enhances the savory notes in the sauce effortlessly.
Ground nutmeg (optional): Adds warmth and complexity to the creamy béchamel.
Italian seasoning: A classic blend that lifts the entire dish with herbs like oregano and basil.
Parmesan cheese: Gives salty, nutty flavor and helps thicken the sauce beautifully.
Kosher salt: For balanced seasoning without harshness.
Black pepper: Adds just a touch of heat and brightness.
Olive oil: Used to sauté onions and shrimp gently, bringing out their sweetness.
Onion (medium, finely chopped): For natural sweetness and texture in the seafood mixture.
Shrimp (small, peeled and deveined): Tender and sweet, they’re the perfect complement to the crab.
Lump crab meat: Adds delicate, buttery flavor and luxurious texture.
Fresh parsley: Brightens and balances the richness with a fresh herbaceous note.
Oven-ready lasagna noodles: Convenient and perfect for layering without hassle.
Mozzarella cheese (shredded): Melts beautifully to create that irresistible gooey, cheesy top layer.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Seafood Lasagna with Crab and Shrimp Recipe is how easily it adapts to your tastes and ingredients on hand. Whether you're looking to lighten it up or add another flavor twist, there’s plenty of room for personalization.

Variation: Swap the heavy cream for half-and-half or whole milk if you want a lighter, less rich sauce. I’ve tried this when I wanted something a bit less indulgent, and while the sauce wasn't as velvety, it still made a delicious lasagna perfect for a weeknight dinner.
Variation: Add extra clam juice or a splash of dry white wine to deepen that beautiful seafood flavor in the béchamel. This little tweak transforms the dish into a more intense seafood experience—something I adore when hosting guests who appreciate robust tastes.
Variation: Use fresh crab and shrimp when possible, but if you’re short on time, frozen or thawed seafood works wonderfully, too. Just be gentle when folding in the crab meat to keep those lumps intact, which gives a lovely texture to every bite.
Variation: For a gluten-free twist, try substituting oven-ready gluten-free lasagna noodles. Just be sure to check the brand’s instructions for best results.

Step-by-Step: How I Make Seafood Lasagna with Crab and Shrimp Recipe

A thick slice of three-layered creamy lasagna sits on a white plate with textured edges. The bottom layer consists of wavy pasta sheets in pale yellow, followed by a thick middle layer of creamy white sauce mixed with bits of chicken and herbs. The top layer is melted, golden-brown cheese, sprinkled with small green herb pieces. A woman's hand holds a silver fork cutting into the lasagna from the left side, lifting a piece that shows the soft, creamy texture inside. There is a white marbled surface in the background with some green herb leaves partially visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get the Oven and Prep Ready

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. I like to use a bit of cooking spray or softened butter to ensure that the lasagna doesn’t stick, making serving and cleanup a breeze later on.

Step 2: Whisk Together the Creamy Clam Sauce

In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Once melted, stir in the flour and whisk constantly for about 1 minute to form a smooth roux—that’s your base for the creamy sauce. Slowly pour in 2 cups of heavy cream and 1 cup of clam juice, whisking continuously to avoid lumps.

Keep cooking and stirring for about 5-7 minutes until the sauce thickens nicely to a creamy consistency. Then, add in the garlic powder, onion powder, a pinch of nutmeg if you’re using it, Italian seasoning, half a cup of grated parmesan cheese, and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Once everything is combined and flavorful, remove the sauce from heat and set it aside. The rich clam-infused béchamel sauce is what truly sets this dish apart!

Step 3: Sauté the Seafood Mixture

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and fragrant. Next, toss in 8 ounces of small shrimp (peeled, deveined, tail off) and cook for about 2-3 minutes until the shrimp turn pink and just cooked through.

Take the skillet off the heat and gently fold in 8 ounces of lump crab meat along with ¼ cup of chopped fresh parsley. This delicate folding helps keep the crab lumps intact, giving you beautiful bites of crab throughout the lasagna.

Step 4: Layer Your Lasagna Like a Pro

Spread a thin layer of the clam béchamel sauce across the bottom of your prepared baking dish—this prevents sticking and adds flavor right from the first layer. Arrange 9-12 oven-ready lasagna noodles to fully cover the bottom, overlapping slightly if necessary.

Next, spread one-third of the seafood mixture evenly over the noodles, followed by one-third of the remaining sauce. Sprinkle a generous portion—about one-third—of the 4 cups shredded mozzarella cheese on top. Layering like this ensures every forkful has an ideal balance of seafood, creamy sauce, and cheesy goodness.

Step 5: Repeat and Finish the Layers

Repeat the layering process two more times—noodles, seafood mixture, sauce, and shredded mozzarella—to build a tall, luscious lasagna. Finish with a final layer of noodles, the rest of the sauce, and the remaining mozzarella cheese on top for that irresistible golden crust.

Step 6: Bake Covered, Then Uncovered

Cover the baking dish tightly with aluminum foil, making sure it doesn’t touch the cheese to avoid sticking. Bake in your preheated oven for 30 minutes — you’ll notice the aromas filling your kitchen as the sauce bubbles and the seafood melds beautifully.

After 30 minutes, carefully remove the foil and bake uncovered for an additional 15-20 minutes. This is when the top turns that dreamy golden brown and bubbles up to perfection—pure comfort on a plate.

Step 7: Rest Before Serving

Once baked, let your lasagna rest for about 10 minutes—this setting time allows everything to firm up slightly, making it easier to cut and serve without losing those layers. Garnish with extra chopped fresh parsley for a bright, fresh finish. Then dig in and enjoy every creamy, cheesy, seafood-packed bite!

Top Tip

These tips will help you make the perfect Seafood Lasagna with Crab and Shrimp Recipe every time — from silky sauce to tender noodles and perfectly cooked seafood.

Use Oven-Ready Noodles: I’ve found oven-ready lasagna noodles make assembling this dish so much easier. Just be sure to overlap them slightly to prevent any dry spots.
Don’t Overcook the Seafood: Cooking shrimp just until pink keeps them tender and juicy. Overcooking can make them rubbery, so watch the time closely!
Thicken Your Sauce Gradually: Whisk the roux really well and add the cream and clam juice slowly. This helps avoid lumps for a perfectly smooth béchamel every time.
Let It Rest: Resist the urge to cut right out of the oven. Letting your lasagna rest for 10 minutes allows the flavors to meld and the layers to set beautifully.

How to Serve Seafood Lasagna with Crab and Shrimp Recipe

A silver frying pan is filled with three main layers: a bottom layer of small light pink shrimp, a middle layer of finely chopped white onions, and a top layer of finely chopped fresh green herbs, likely parsley. The pan is placed on a white marbled surface with a bunch of fresh green parsley on the upper left and a red and white checkered cloth on the lower right corner. The pan handle extends upward to the right side of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley adds a pop of color and fresh flavor that complements the rich seafood layers perfectly. For a bit of zest, you might also grate some lemon zest over the top just before serving to brighten the dish.

Side Dishes

Serve this creamy and indulgent lasagna alongside a crisp green salad dressed with a light vinaigrette or some steamed asparagus tossed in lemon butter. A crusty garlic baguette is also a great match to soak up every bit of that luscious clam béchamel sauce.

Make Ahead and Storage

Storing Leftovers

Leftovers of your Seafood Lasagna with Crab and Shrimp Recipe can be stored covered in the refrigerator for up to 3 days. Keeping it airtight helps maintain moisture and flavor.

Freezing

To freeze, wrap your cooled lasagna tightly with plastic wrap and then aluminum foil, or place it in an airtight container. Frozen lasagna will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers in a preheated 350°F (175°C) oven covered with foil to prevent drying out. Heat for about 20-25 minutes or until warmed through. For a bubbly top, remove the foil in the final 5 minutes of reheating.

Frequently Asked Questions:

Can I use frozen seafood for this recipe?

Absolutely! Just make sure to thaw the shrimp and crab meat completely and pat them dry before cooking to prevent excess moisture in the lasagna.

What can I substitute for clam juice if I can’t find it?

You can substitute clam juice with seafood broth, chicken broth, or a diluted fish sauce to keep a touch of that briny, ocean flavor in the béchamel sauce.

Is it necessary to cover the lasagna with foil while baking?

Yes, covering with foil during the first 30 minutes prevents the cheese from burning and helps the lasagna cook evenly. Removing the foil later allows the top to brown nicely.

Can I prepare this dish ahead of time?

Definitely! You can assemble the lasagna a few hours before baking and keep it refrigerated. Just add a few extra minutes to the baking time if baking straight from the fridge.

Final Thoughts

There’s something truly special about this Seafood Lasagna with Crab and Shrimp Recipe — it’s creamy comfort meets elegant coastal flavors. Whether you’re cooking for a weeknight or celebrating a special occasion, this dish brings warmth and indulgence to the table. I hope these tips and serving ideas inspire you to make this seafood lasagna a beloved favorite in your kitchen. Happy cooking and bon appétit!