Seafood Lasagna with Shrimp and Crab has a way of making any night feel like a special occasion, and I’ve loved this dish since I was a kid. My mom used to make it for birthdays, and the aroma of garlic and simmering seafood filled our house, promising something truly decadent. This easy seafood lasagna recipe is my tribute to those comforting memories, layering tender shrimp and sweet crab with a luscious, creamy lasagna filling and a perfectly cheesy lasagna topping. It’s rich, satisfying, and always a crowd-pleaser. Let’s get cooking!
Why You’ll Love This Seafood Lasagna
This dish is a winner for so many reasons:
- An unbelievably rich and satisfying taste that’s pure comfort food.
- Surprisingly quick prep time, making it manageable even on busy weeknights.
- Packed with protein from the seafood, making it a more balanced meal than you might expect.
- A fantastic way to use up leftover lasagna sheets and pantry staples.
- This shrimp lasagna is a guaranteed hit with everyone, from picky eaters to gourmet palates.
- The delicate flavors of the crab lasagna are truly special.
- It’s a budget-friendly way to enjoy a restaurant-quality meal at home.
- The combination of creamy sauce and savory seafood is simply irresistible.
Ingredients for Seafood Lasagna
Gathering these ingredients is the first step to an unforgettable meal. You’ll need the essentials for layering and building that incredible flavor:
- 12 Lasagna sheets – cook these until just al dente
- 1 cup Liquid crab boil – this infuses a subtle, delicious seasoning
- 1 lb Shrimp, peeled and deveined – opt for medium-sized for perfect texture
- 1 lb Crabmeat – lump crabmeat is best for flavor and texture
- 1 tbsp Creole or Cajun seasoning – adds a nice kick and depth
- 2 tbsp Olive oil – for sautéing the greens
- 10 oz Fresh spinach – wilts down beautifully into the layers
- 1 tsp Salt – for seasoning the spinach
- 2 cups Mozzarella cheese, shredded – for that classic gooey melt
- 2 cups Fontina or Muenster cheese, shredded – adds a nutty, creamy element
- For the sauce:
- 4 tbsp Butter – forms the base of our rich sauce
- 4 cloves Garlic, minced – essential for that aromatic flavor
- 1/4 cup Flour – thickens the sauce to perfection
- 2 cups Half & half – lends a luxurious creaminess to our Alfredo Lasagna sauce
- 1 cup Chicken stock – adds savoriness and depth
- 1 tsp Liquid crab boil – a second hit of seasoning for the sauce
- 1 tsp Creole seasoning – more flavor power!
- 1/2 tsp Black pepper – a touch of spice
- 1/2 cup Parmesan cheese, grated – for a salty, umami finish
- 1/4 cup Fresh basil, chopped – brightens up the sauce
- For the creamy filling:
- 8 oz Garlic & herb cream cheese, softened – the secret to a super creamy texture
- 1/2 cup Sour cream – adds a slight tang and richness
- 1/2 cup Parmesan cheese, grated – more cheesy goodness
- 1/4 cup Fresh basil, chopped – for fresh flavor in the filling
How to Make Seafood Lasagna
Let’s assemble this incredible seafood lasagna! It’s a straightforward process that yields spectacular results, perfect for any occasion.
- Step 1: Begin by cooking the lasagna sheets. Fill a large pot with water, add a splash of liquid crab boil for seasoning, and bring it to a rolling boil. Cook the lasagna sheets according to package directions until they are al dente, meaning they still have a slight bite. Drain them carefully and lay them flat on parchment paper or a clean kitchen towel to prevent sticking. This step is crucial for a lasagna that holds its shape.
- Step 2: Prepare your star ingredients. In a medium bowl, toss the peeled and deveined shrimp and the lump crabmeat with 1 tbsp Creole or Cajun seasoning. This seasoning will infuse the seafood with a wonderful warmth and depth.
- Step 3: Next, wilt the spinach. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the 10 oz fresh spinach and a pinch of salt. Sauté, stirring occasionally, until the spinach is just wilted and tender, about 2-3 minutes. It will reduce significantly in volume.
- Step 4: Now, let’s make that luscious sauce. Melt the 4 tbsp butter in a saucepan over medium heat. Add the 4 cloves minced garlic and cook until fragrant, about 1 minute. Whisk in the 1/4 cup flour and cook for another minute to form a roux. Gradually whisk in the 2 cups half & half and the 1 cup chicken stock until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Stir in 1 tsp liquid crab boil, 1 tsp Creole seasoning, 1/2 tsp black pepper, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh basil. This rich sauce is the heart of your seafood pasta bake.
- Step 5: Prepare the creamy filling. In a separate bowl, combine the 8 oz softened garlic & herb cream cheese, 1/2 cup sour cream, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh basil. Mix until well combined and smooth.
- Step 6: Preheat your oven to 375°F (190°C). Lightly grease a 12×16 inch baking pan. Spread a thin layer of the prepared sauce on the bottom of the pan. This prevents the first layer of pasta from sticking.
- Step 7: Begin layering! Start with a layer of the cooked lasagna sheets. Spread about one-third of the creamy filling over the pasta. Top with half of the seasoned shrimp and crab mixture, followed by half of the sautéed spinach. Spoon about one-third of the sauce over the seafood. Sprinkle with one-third of the shredded mozzarella and fontina cheeses. Repeat these layers twice more, ending with a final layer of sauce and the remaining cheeses. This careful layering ensures every bite of this shrimp and crab pasta is packed with flavor.
- Step 8: Bake the lasagna uncovered in the preheated oven for 35-45 minutes, or until the sauce is bubbly and the cheese on top is golden brown and melted. The aroma will be incredible!
- Step 9: For an extra touch of golden-brown perfection, you can broil the lasagna for an additional 3-5 minutes. Keep a close eye on it to prevent burning.
- Step 10: Remove the seafood lasagna from the oven and let it rest for at least 15 minutes before slicing and serving. This resting period allows the layers to set, making it much easier to cut clean portions. Garnish with a sprinkle of fresh basil if desired.
Pro Tips for the Best Seafood Lasagna
I’ve made this dish countless times, and these little tricks really elevate it:
- Don’t overcook the lasagna noodles; they’ll continue to cook in the oven and can become mushy if overdone.
- Use good quality lump crabmeat for the best texture and flavor in every bite.
- Ensure your cream cheese is truly softened for the creamiest, smoothest filling.
- If you can’t find garlic and herb cream cheese, plain cream cheese seasoned with garlic powder and chives works wonderfully.
What’s the secret to perfect Seafood Lasagna?
The secret lies in the balance of creamy, cheesy, and savory elements. Using garlic and herb cream cheese for the filling adds an amazing richness, and a good blend of cheeses, like mozzarella and fontina, ensures that wonderfully gooey, cheesy lasagna pull everyone loves.
Can I make Seafood Lasagna ahead of time?
Absolutely! You can assemble the entire lasagna, cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time.
How do I avoid common mistakes with Seafood Lasagna?
A common pitfall is watery lasagna; make sure to drain any excess liquid from the seafood and wilt the spinach thoroughly. Also, resist the urge to over-mix the seafood mixture, as this can make the crabmeat break down too much. For more tips on preventing watery dishes, check out Food Network’s guide.
Best Ways to Serve Seafood Lasagna
This rich and decadent seafood lasagna is a showstopper on its own, but pairing it with the right sides truly makes it a complete feast. For a classic combination, a simple side salad with a light vinaigrette offers a refreshing contrast to the creamy lasagna. You could also serve it with crusty garlic bread to soak up any extra sauce – because there will be extra sauce, and you’ll want every last bit! A steamed vegetable like asparagus or green beans also adds a lovely fresh element to the plate, balancing the richness of this incredible seafood pasta bake.
Nutrition Facts for Seafood Lasagna
Here’s a breakdown of the estimated nutritional information for this delicious seafood lasagna, perfect for understanding what you’re enjoying:
- Calories: 720
- Fat: 48g
- Saturated Fat: 27g
- Protein: 38g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 7g
- Sodium: 1050mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Seafood Lasagna
Properly storing and reheating your seafood lasagna ensures it tastes just as amazing as when it was first made. Once your delicious seafood pasta bake has cooled down completely, typically for about 1-2 hours, it’s time to think about storage. For short-term keeping, store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to save it for a future craving, this lasagna freezes beautifully. Wrap individual portions securely in plastic wrap, then in foil, and freeze for up to 3 months. This makes reheating a breeze for those times you want a quick, comforting meal.
To reheat, if frozen, thaw it overnight in the refrigerator first. For refrigerated leftovers, you can reheat individual portions in the microwave or a toaster oven until heated through. For a larger portion or to revive that oven-baked texture, place it in a baking dish, cover loosely with foil, and reheat in a 350°F (175°C) oven for about 20-30 minutes, or until bubbly and hot.
Frequently Asked Questions About Seafood Lasagna
Can I substitute the shrimp and crab in this seafood lasagna?
While this recipe is designed for shrimp and crab, you can absolutely experiment! Flaky white fish like cod or haddock, or even scallops, would work wonderfully. Just be sure to cook them slightly before layering, as their cooking times can differ from shrimp and crab in this specific shrimp lasagna recipe.
What makes this crab lasagna so creamy?
The creaminess comes from a few key players! The rich Alfredo-style sauce made with half & half and Parmesan cheese is a big contributor. But the real secret is the garlic and herb cream cheese blended with sour cream. This combination creates an unbelievably smooth and decadent filling that makes this crab lasagna truly special.
How do I ensure my seafood lasagna isn’t watery?
A common issue with seafood dishes is excess moisture. To prevent a watery lasagna, make sure to drain any liquid from your crabmeat thoroughly. Also, sauté the spinach until most of its water has evaporated. Properly draining the lasagna noodles after cooking is another crucial step for a perfectly textured seafood pasta bake.
Can I make a dairy-free version of this seafood lasagna?
Yes, you can adapt this recipe! For the sauce, use a dairy-free Alfredo sauce base or a cashew cream sauce. Replace the cheeses with your favorite dairy-free shredded mozzarella and Parmesan alternatives. The cream cheese filling can be made with dairy-free cream cheese and a plant-based sour cream substitute for a dairy-free shrimp lasagna experience.
Variations of Seafood Lasagna You Can Try
This incredible seafood lasagna is a fantastic base for creativity! If you’re looking to switch things up or cater to specific dietary needs, here are a few ideas:
- Spicy Kick: For those who love a bit of heat, add a pinch of red pepper flakes to the seafood mixture or a dash of hot sauce to the creamy filling. This transforms your dish into a zesty, flavorful treat.
- Vegetarian Delight: Omit the seafood and load up on extra spinach, mushrooms, zucchini, and roasted red peppers for a hearty vegetarian lasagna that’s still wonderfully rich and satisfying. It’s a great way to enjoy that classic, cheesy lasagna experience without the seafood.
- Lightened Up: Use whole wheat lasagna noodles, opt for low-fat ricotta cheese mixed with cottage cheese instead of the cream cheese filling, and use a lighter béchamel sauce made with skim milk. It’s a delicious way to enjoy the flavors with fewer calories.
- Sheet Pan Lasagna: For a quicker, easier cleanup, try a “lasagna soup” or “lasagna casserole” style. Layer all the ingredients in a baking dish without the pasta sheets, or break the noodles into pieces and mix them in. It bakes faster and offers a comforting, saucy result.
Seafood Lasagna Shrimp Crab: 10 Amazing Tips
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
A rich and decadent seafood lasagna layered with succulent shrimp, crab, fresh spinach, and a velvety Alfredo-style sauce, topped with three types of cheese. This comforting and impressive dish is perfect for special occasions or a hearty family meal.
Ingredients
- 12 Lasagna sheets
- 1 cup Liquid crab boil
- 1 lb Shrimp, peeled and deveined
- 1 lb Crabmeat
- 1 tbsp Creole or Cajun seasoning
- 2 tbsp Olive oil
- 10 oz Fresh spinach
- 1 tsp Salt
- 2 cups Mozzarella cheese, shredded
- 2 cups Fontina or Muenster cheese, shredded
- For the sauce:
- 4 tbsp Butter
- 4 cloves Garlic, minced
- 1/4 cup Flour
- 2 cups Half & half
- 1 cup Chicken stock
- 1 tsp Liquid crab boil
- 1 tsp Creole seasoning
- 1/2 tsp Black pepper
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Fresh basil, chopped
- For the creamy filling:
- 8 oz Garlic & herb cream cheese, softened
- 1/2 cup Sour cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Fresh basil, chopped
Instructions
- Cook lasagna sheets in water with a splash of liquid crab boil until al dente. Drain and set aside.
- Toss shrimp and crabmeat with Creole seasoning.
- Sauté spinach in olive oil with a pinch of salt until wilted. Set aside.
- Preheat oven to 375°F. Melt butter with garlic in a saucepan. Stir in flour, then gradually whisk in chicken stock and half & half until thickened. Season with Creole seasoning and black pepper. Stir in liquid crab boil, Parmesan cheese, and basil.
- In a bowl, mix cream cheese, sour cream, Parmesan cheese, and basil for the creamy filling.
- Grease a 12×16 inch baking pan. Spread a thin layer of sauce on the bottom.
- Layer with lasagna sheets, followed by the creamy filling, seasoned seafood and spinach mixture, shredded cheeses, and sauce. Repeat layers twice more.
- Bake uncovered for 35-45 minutes, or until bubbly and golden.
- Broil for 3-5 minutes for an extra golden-brown top.
- Sprinkle with fresh basil. Let the seafood lasagna rest for 15 minutes before serving.
Notes
- For a spicier dish, add extra Creole seasoning or red pepper flakes to the seafood mixture.
- You can substitute Fontina cheese with Muenster or Monterey Jack if preferred.
- If garlic and herb cream cheese is unavailable, use plain cream cheese and add minced garlic and chopped herbs like chives or parsley.
- To make a lighter sauce, substitute half & half with equal parts heavy cream and milk, or a mix of heavy cream and chicken stock.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freeze before baking for make-ahead convenience. Thaw overnight in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8th of pan)
- Calories: Estimate based on ingredients (e.g., 600-800 kcal)
- Sugar: Estimate based on ingredients (e.g., 5-10g)
- Sodium: Estimate based on ingredients (e.g., 800-1200mg)
- Fat: Estimate based on ingredients (e.g., 40-60g)
- Saturated Fat: Estimate based on ingredients (e.g., 20-30g)
- Unsaturated Fat: Estimate based on ingredients (e.g., 15-25g)
- Trans Fat: Estimate based on ingredients (e.g., 0-2g)
- Carbohydrates: Estimate based on ingredients (e.g., 30-50g)
- Fiber: Estimate based on ingredients (e.g., 2-4g)
- Protein: Estimate based on ingredients (e.g., 30-40g)
- Cholesterol: Estimate based on ingredients (e.g., 150-250mg)
Keywords: Seafood Lasagna, Shrimp Lasagna, Crab Lasagna, Creamy Lasagna, Cheesy Lasagna, Spinach Lasagna, Alfredo Lasagna, Shrimp and Crab Pasta, Seafood Pasta Bake
