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Seafood Lasagna Recipe with Shrimp and Crab Creamy Alfredo Bake

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This Seafood Lasagna with Shrimp and Crab in a Creamy Alfredo Bake is a luxurious twist on the classic Italian comfort food. Layers of tender shrimp, lump crab meat, and a homemade white sauce are stacked between soft lasagna noodles and rich ricotta cheese. Perfectly seasoned and finished with bubbling mozzarella and Parmesan, this dish is both elegant and cozy. Ideal for family dinners, holidays, or dinner parties, it delivers restaurant-quality flavor without complicated steps.

Ingredients

Scale

For the seafood filling:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled, deveined, and chopped
  • 8 oz lump crab meat (drained if using canned)
  • Salt and pepper to taste
  • 1 tsp Old Bay seasoning (optional)
  • 2 tbsp fresh parsley, chopped

For the ricotta layer:

  • 15 oz ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

For the white sauce:

  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 3 cups milk (preferably whole milk)
  • 1 cup grated mozzarella cheese
  • Salt, pepper, and a pinch of nutmeg

Other:

  • 9 lasagna noodles, cooked and drained
  • 1 cup shredded mozzarella cheese (for topping)
  • ¼ cup grated Parmesan cheese (for topping)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

In a skillet, heat olive oil over medium heat. Sauté the chopped onion until soft, then add garlic and cook for 1 minute. Add shrimp, season with salt, pepper, and Old Bay seasoning, and cook until just pink. Stir in crab meat and fresh parsley. Remove from heat and set aside.

In a bowl, mix ricotta cheese, egg, Parmesan, salt, and pepper until well combined.

To make the white sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add milk while whisking to avoid lumps. Continue to cook, stirring frequently, until the sauce thickens. Stir in mozzarella cheese, salt, pepper, and a pinch of nutmeg. Remove from heat.

To assemble the lasagna, spread a thin layer of white sauce on the bottom of the baking dish. Add 3 lasagna noodles. Spread half of the ricotta mixture, half of the seafood mixture, and a layer of white sauce.

Repeat with 3 more noodles, the remaining ricotta, the rest of the seafood mixture, and more sauce.

Top with the final 3 noodles, the remaining sauce, and sprinkle mozzarella and Parmesan cheese on top.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until bubbly and golden on top.

Let it rest for 10 minutes before slicing and serving.

Notes

  • Seafood prep: Pat all seafood dry before cooking to avoid watery layers.

  • Sauce thickness: Your white sauce should coat the back of a spoon—thicker than milk, thinner than gravy.

  • Customize: Add spinach or mushrooms for extra nutrition and depth.

  • Storage: Keeps in the fridge for 3 days or freezer for up to 2 months.

  • Reheating tip: Oven reheating is best to preserve texture and creaminess.

  • Pairings: Goes well with salad, garlic bread, and white wine like Chardonnay or Pinot Grigio.

  • No-boil noodles: If using, add extra sauce to help them cook through during baking.

Find it online: https://claradelish.com/seafood-lasagna-recipe-with-shrimp-and-crab-creamy-alfredo-bake/