Name: Seafood Lasagna with Shrimp & Crab
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: Lasagna sheets; 1 tbsp liquid crab boil (for boiling pasta); 1 lb shrimp, peeled and deveined; 1/2 lb crabmeat; 1 tsp Creole or Cajun seasoning; 1 tbsp olive oil; 2 cups fresh spinach; 1/4 tsp salt; 1 1/2 cups shredded mozzarella cheese; 1 cup shredded Fontina or Muenster cheese; 2 tbsp butter; 2 cloves garlic, minced; 2 tbsp flour; 1 cup half & half; 1 cup chicken stock; 1 tsp liquid crab boil (for sauce); 1/2 tsp Creole seasoning; 1/4 tsp black pepper; 1/2 cup grated Parmesan cheese (for sauce); 1 tbsp fresh basil, chopped; 4 oz garlic & herb cream cheese; 1/2 cup sour cream; 1/4 cup grated Parmesan cheese (for filling); 1 tbsp fresh basil, chopped (for filling)

I adore creamy, cheesy pasta dishes, and this seafood lasagna—layered with shrimp, crab, spinach, and a rich Alfredo-style sauce—is a decadent twist I can’t resist. It’s hearty, comforting, and makes for an impressive dish for gatherings or a special dinner.

Why You’ll Love This Recipe

I love how the flavors blend: succulent shrimp and crab, fresh spinach, and three types of cheese all bathed in a velvety white sauce. It’s rich but balanced with savory seafood and a hint of Creole seasoning. Every bite feels indulgent, and it’s a dish that looks as amazing as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna sheets
Liquid crab boil
Shrimp
Crabmeat
Creole or Cajun seasoning
Olive oil
Fresh spinach
Salt
Mozzarella cheese
Fontina or Muenster cheese

For the sauce:

Butter
Garlic
Flour
Half & half
Chicken stock
Liquid crab boil
Creole seasoning and black pepper
Parmesan cheese
Fresh basil

For the creamy filling:

Garlic & herb cream cheese
Sour cream
Parmesan cheese
Fresh basil

Directions

Prepare noodles: Cook lasagna sheets in water with a splash of liquid crab boil until al dente. Drain and set aside.
Season seafood: Toss shrimp and crab with Creole seasoning.
Wilt spinach: Sauté spinach in olive oil with a pinch of salt until wilted, then set aside.
Make the sauce:
- Preheat oven to 375 °F.
- Melt butter with garlic, stir in flour, then add chicken stock and half & half.
- Whisk until thickened, season, stir in crab boil, then fold in Parmesan cheese and basil.
Combine filling: Mix cream cheese, sour cream, Parmesan, and basil in a bowl and set aside.
Assemble:
- Grease pan and spread a thin sauce layer.
- Layer noodles, filling, seafood/spinach, cheeses, and sauce.
- Repeat for three layers.
Bake: Bake uncovered for 35–45 minutes. Broil 3–5 minutes for a golden top.
Rest: Sprinkle basil, let rest 15 minutes, then serve.

Servings and timing

This recipe makes a standard pan (approx. 12″ × 16″) and serves about 8–10 people.
Prep takes around 30 minutes, bake time is 35–45 minutes, plus broil and resting for another 15–20 minutes. In total, plan for about 1 hour 15 minutes to 1 hour 30 minutes.

Variations

Swap Fontina for Muenster or Monterey Jack.
Use an 8×8 pan and halve ingredients for fewer servings.
Add other seafood like crawfish, scallops, or lobster.
Make it spicy with extra Creole seasoning or red pepper flakes.
Use no-boil noodles for a faster assembly.

Storage/reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze before baking; thaw overnight, then bake per instructions.
Reheat: Cover and bake at 350 °F until warmed through, or microwave individual portions until hot.

FAQs

How do I prevent the noodles from being too firm or mushy?

I boil the noodles just until al dente, knowing they’ll bake further. Overcooked pasta leads to mushy layers after baking.

Can I prepare this ahead of time?

Absolutely. I assemble everything and refrigerate overnight. When I’m ready, I bake it straight from the fridge, adding a few extra minutes to the baking time.

What if I can’t find cream cheese with garlic & herbs?

I use plain cream cheese and stir in minced garlic and chopped herbs—like chives or parsley—to replicate the flavor.

Can I make this without half & half?

Yes. I substitute equal parts heavy cream and milk, or use a mix of heavy cream and chicken stock for a lighter version.

How do I reheat without drying it out?

I cover the dish with foil and bake at 350 °F, checking occasionally. If the top looks dry, I brush with a bit of milk or cream before finishing.

Conclusion

This seafood lasagna is one of my favorite indulgent dishes—it looks stunning, tastes divine, and makes any dinner feel special. The creamy sauce, cheesy layers, and flavorful seafood all come together beautifully. I can’t wait for you to try it—I guarantee it’ll be love at first bite!