Creamy Seafood Lasagna with Shrimp and Crab Tips, FAQ & printable recipe

Tips for success

To achieve clean, restaurant-style slices, always allow the baked lasagna to rest at room temperature for 15 to 20 minutes before cutting.

This cooling period allows the melted cheese and the starch from the pasta sheets to bind together, holding the layers in place. Use a sharp, heavy chef's knife to slice straight down, cleaning the blade between cuts for the neatest presentation.

If the top cheese layer begins to brown too quickly before the center of the lasagna is hot and bubbling, tent the baking dish loosely with aluminum foil.

This blocks direct heat from the top element while allowing the interior to continue cooking. Remove the foil during the last 5 to 10 minutes of baking to ensure a perfectly golden, crispy crust.

Variations

• Spinach and Seafood Lasagna: Add a layer of squeezed, drained chopped spinach along with the creamy cheese for color and earthy flavor.
• Spicy Cajun Seafood Lasagna: Stir a tablespoon of Cajun seasoning into the white sauce and use pepper jack cheese for a spicy kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze tightly wrapped portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat individual slices in the oven at 350°F (175°C) covered with foil for 15-20 minutes until hot throughout.

Leftover seafood lasagna should be cooled completely at room temperature for no more than two hours before storing. Transfer slices to an airtight container or wrap the baking dish tightly. Store in the refrigerator for up to three days. Because seafood is delicate, it is best enjoyed within this timeframe for optimal flavor and texture.

This lasagna can be assembled up to 24 hours in advance. Prepare all the layers, assemble the dish completely, cover it tightly, and store it in the refrigerator.

When ready to bake, remove the dish from the fridge about 30 minutes before baking to take off the chill, cover with foil, and bake as directed, adding 5 to 10 minutes to the total baking time.

Serving ideas

Serve this elegant seafood lasagna alongside a crisp, bright green salad dressed with a lemon vinaigrette to balance the richness of the cream sauce.

Lightly toasted bread or a crusty sourdough baguette is perfect for scooping up any remaining sauce on the plate. Steamed green vegetables, such as asparagus spears or broccolini, also make excellent accompaniments.

For a stunning presentation, garnish the entire dish or individual slices with freshly chopped parsley. A few reserved seared shrimp can be placed elegantly on top of each sliced portion right before serving. Pair this coastal dish with a chilled dry white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the sweet seafood flavors.

Frequently asked questions

Recipe card

Creamy Seafood Lasagna with Shrimp and Crab

Prep 20 minCook 45 minRest 15 minTotal 1 h 20 minServes 8

Ingredients

• 9 lasagna sheets, cooked
• 3 cups rich white sauce
• 12 oz crab meat, drained
• 1 lb shrimp, peeled and deveined
• 3 cups creamy cheese, shredded
• fresh parsley, chopped, for serving

Instructions

1. In a mixing bowl, combine the rich white sauce and the drained crab meat. Stir gently until the crab meat is evenly distributed throughout the white sauce, ensuring a rich and flavorful base for the lasagna layers.
2. Heat a skillet over medium-high heat. Add the shrimp in a single layer and sear for 2 to 3 minutes per side until they turn pink and opaque. Ensure they reach a safe internal temperature of 145°F (63°C). Remove from heat and set aside.
3. Spread a thin layer of the crab-infused white sauce in the bottom of a 9x13-inch baking dish. Lay three lasagna sheets on top. Scatter half of the seared shrimp over the pasta, pour a third of the crab sauce, and sprinkle with one cup of creamy cheese. Repeat the layers, ending with pasta, the remaining crab sauce, and a generous topping of the remaining creamy cheese.
4. Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the edges are bubbling hot and the cheese on top forms a golden, bubbly crust.
5. Remove the lasagna from the oven and let it rest on a counter for 15 minutes to set. Garnish the top with chopped fresh parsley before slicing and serving.

Contains: gluten, milk, crustaceans

Estimated nutrition per serving

Calories

440

Protein

36 g

Carbohydrates

30 g

Fat

20 g

Fiber

1.5 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.