Last February, I was visiting my cousin in Prince Edward Island when she pulled this gorgeous Seafood Lasagna with Shrimp & Crab from her oven. The aroma hit me like a warm hug—creamy, briny, with that unmistakable smell of fresh seafood mingling with bubbling cheese. Y’all’re gonna lose your minds over this one!

 

Ingredients for Seafood Lasagna with Shrimp & Crab

 

For the Seafood Filling:

 

• 1 pound large shrimp, peeled and deveined (450g)
• 1 pound fresh crab meat, picked clean (450g)
• 3 tablespoons butter (45g)
• 1 medium onion, finely diced (150g)
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour (30g)
• 2 cups whole milk (480ml)
• 1/2 cup dry white wine (120ml)
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• Salt and white pepper to taste

 

For Assembly:

 

• 12 lasagna noodles, cooked al dente
• 2 cups ricotta cheese (480g)
• 1 large egg
• 1/4 cup fresh chives, chopped (15g)
• 2 cups shredded mozzarella cheese (240g)
• 1/2 cup grated Parmesan cheese (60g)
• 2 tablespoons fresh dill, chopped

Step-by-Step Instructions for Perfect Seafood Lasagna

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook shrimp in a large skillet over medium-high heat for 2-3 minutes per side until pink.
3. Remove shrimp and set aside; add butter to the same pan.
4. Sauté onion until translucent, about 4 minutes, then add garlic for 30 seconds.
5. Whisk in flour and cook for 1 minute to eliminate raw flour taste.
6. Gradually add milk and wine, whisking constantly to prevent lumps from forming.
7. Season with Old Bay, paprika, salt, and pepper; simmer until thickened, about 5 minutes.
8. Fold in cooked shrimp and crab meat; set seafood mixture aside.
9. Combine ricotta, egg, and chives in a bowl until smooth and creamy.
10. Layer 1/3 of noodles in prepared dish, followed by half the ricotta mixture.
11. Spread half the seafood mixture over ricotta, then sprinkle with 1/3 mozzarella.
12. Repeat layering process, ending with remaining noodles and cheese on top.
13. Cover with foil and bake for 35 minutes until bubbly around edges.
14. Remove foil and bake 10 more minutes until golden brown on top.
15. Rest for 15 minutes before serving—this prevents a sloppy mess you can’t slice properly.

Pro Tips & Variations for Your Seafood Lasagna

 

Texture Matters: Don’t overcook your seafood during the initial sauté. The shrimp will finish cooking in the oven, and nobody wants rubbery seafood in their lasagna.

 

Cheese Swap: Try substituting half the mozzarella with sharp white cheddar for a tangy twist. My neighbor from New Brunswick swears by adding a handful of aged Gouda too.

 

Make-Ahead Magic: Assemble this beauty the night before and refrigerate. Just add 15 extra minutes to the covered baking time straight from the fridge.

Storage & Food Safety for Seafood Lasagna

 

Store leftover Seafood Lasagna with Shrimp & Crab in the refrigerator for up to 4 days in an airtight container. The FDA recommends reheating to an internal temperature of 165°F (74°C) to ensure food safety with seafood dishes.

 

For freezing, wrap individual portions tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

 

Always use fresh or properly thawed seafood—never refreeze previously frozen shrimp or crab meat.

Nutrition & Serving Ideas

 

Per Serving (serves 8):

 

• Calories: 425
• Protein: 32g
• Carbohydrates: 28g
• Fat: 22g
• Fiber: 2g
• Sodium: 890mg

 

Perfect Pairings: This rich lasagna pairs beautifully with a crisp Caesar salad and garlic bread. For a Maritime twist, serve alongside steamed mussels or a simple arugula salad with lemon vinaigrette.

 

Wine Suggestions: A buttery Chardonnay or crisp Pinot Grigio complements the creamy seafood flavors perfectly.

FAQs About Seafood Lasagna with Shrimp & Crab

 

Q: Can I use frozen seafood for this recipe? A: Absolutely! Just thaw completely and pat dry before cooking. Frozen seafood can release extra moisture, so drain well to prevent a watery lasagna.

 

Q: What’s the best substitute for crab meat? A: Lobster meat works beautifully, or try a mix of scallops and extra shrimp. Even imitation crab will work in a pinch—just add it at the very end.

 

Q: How do I prevent my lasagna from being too salty? A: Go easy on the Old Bay initially since it’s quite salty. Taste your seafood mixture before assembling and adjust seasonings accordingly.

Boom!

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Sarah MacLeod has been perfecting Maritime comfort food recipes for over 15 years from her Halifax kitchen, sharing family traditions with home cooks across North America.