I recently found this luxurious seafood lasagna recipe featuring shrimp and crab on LiLi Cooks. It’s a delightful twist on classic lasagna that layers rich Alfredo sauce, creamy cheeses, and tender seafood into a golden, bubbly casserole.

Why I’ll Love This Recipe

I adore dishes that feel special yet approachable, and this lasagna fits perfectly. I love the creamy Alfredo melding with shrimp and crab layers, offering both richness and fresh ocean flavors. Plus, it’s baked to bubbly perfection, making it a stunning centerpiece for dinner parties or a cozy night in.

ingredients

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

Seafood

1 lb crab meat
1 lb shrimpProduce

2 cloves garlic
1 tbsp fresh parsley

Condiments

4 cups Alfredo sauce

Pasta & Grains

12 lasagna noodles

Baking & Spices

1 tsp black pepper
½ tsp red pepper flakes
1 tsp salt

Oils & Vinegars

2 tbsp olive oil

Bread & Baked Goods

½ cup breadcrumbs

Dairy

1 cup heavy cream
2 cups mozzarella cheese
1 cup grated Parmesan cheese
2 cups ricotta cheese

directions
Preheat oven to 375 °F (190 °C).
Cook lasagna noodles until al dente; drain and set aside.
In a skillet, sauté garlic in olive oil until fragrant. Add shrimp and crab, season with salt, black pepper, and red pepper flakes; cook briefly until shrimp turns pink. Remove seafood and set aside.
In the same pan, add Alfredo sauce and heavy cream; simmer gently, then stir in ricotta, half the Parmesan, and parsley until smooth.
Remove from heat.
In a baking dish, spread a thin layer of sauce.
Layer noodles, one-third of seafood, one-third of sauce, and one-third of mozzarella. Repeat two more times.
Sprinkle breadcrumbs and remaining Parmesan on top.
Bake uncovered for 30–35 minutes, until bubbly and golden.
Let rest 10 minutes before slicing and serving.
Servings and timing
This recipe makes 4 generous servings.

Prep time: ~25 minutes
Cook time: ~35 minutes
Resting time: 10 minutes
Total time: approximately 1 hour 10 minutes

variations
I like to get creative depending on what’s in my fridge:

Add scallops or lobster for an even more indulgent seafood mix.
Swap half the ricotta with cream cheese for extra creaminess.
Use spinach or artichoke hearts to add some greens and texture.
Spicy twist: stir in a teaspoon of Cajun seasoning or hot sauce.

storage/reheating

In the fridge: Keep leftovers in an airtight container for up to 3 days.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: In the oven at 350 °F (175 °C) for about 15 minutes (covered), then uncover and bake another 5–10 minutes until heated through. In the microwave, cover and heat in 2-minute intervals, stirring between.

1. FAQs
2. 1. Can I use pre‑cooked or frozen shrimp and crab?
3. Yes! I often save time by using pre-cooked frozen shrimp or crab—just thaw and drain before integrating them into the layers.
4. 2. Do I have to boil the noodles, or can I use no‑boil lasagna noodles?
5. I prefer boiling for perfect texture, but no‑boil noodles work too. You may need to add an extra ⅓ cup sauce to prevent dryness.
6. 3. Can I make this ahead of time?
7. Absolutely. I assemble it, cover it, and store it in the fridge. I bake it straight from the fridge, adding about 5 extra minutes to the bake time.
8. 4. What can I serve with this seafood lasagna?
9. I serve it with a crisp green salad, garlic bread, or roasted vegetables. A light white wine such as Pinot Grigio or Sauvignon Blanc pairs beautifully.
10. 5. How can I prevent a watery lasagna?
11. I make sure to drain the seafood well before assembling and let the sauce simmer to thicken properly before layering. That helps maintain a perfectly creamy texture.
12. Conclusion
13. I absolutely love how this seafood lasagna feels both comforting and luxurious. It’s rich enough for special occasions yet simple enough for a weekend treat. The combination of shrimp, crab, creamy sauce, and cheesy layers is so satisfying. I hope this becomes one of my favorite go-to recipes, especially when I want to treat myself—or my guests—to something memorable.