Layers of tender pasta, juicy shrimp, sweet crab, and three cheeses come together in this rich, comforting seafood lasagna. A gently spiced ricotta and seafood mixture is tucked between lasagna noodles, then blanketed with marinara and a generous topping of mozzarella and Parmesan. Baked until the top is deeply golden and bubbling, this dish delivers both elegance and cozy, familiar comfort in every slice.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 12 lasagna noodles
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
Instructions
- Prepare the noodles
Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt so the noodles are seasoned from the inside out. Slide in the lasagna noodles one by one, stirring gently so they do not stick together. Cook them for 2 minutes less than the time indicated on the package; they should be flexible but still slightly firm in the center, as they will finish cooking in the oven. When done, drain the noodles carefully in a colander. - Cool and separate the noodles
To keep the noodles from tearing or clumping, lay them out flat in a single layer on a sheet of parchment paper or a lightly oiled baking sheet. If you are stacking them, drizzle a very thin film of olive oil between layers to prevent sticking. Set aside to cool while you prepare the filling. - Sauté the garlic
In a large skillet, pour in the 2 tablespoons of olive oil and warm it over medium heat. Once the oil is shimmering, add the minced garlic. Cook, stirring constantly, for about 30–45 seconds, just until the garlic becomes fragrant and lightly translucent. It should not brown; remove the pan from the heat for a moment if it starts to color, as overly browned garlic can taste bitter. - Make the ricotta and crab mixture
In a large mixing bowl, add the ricotta cheese. Stir in the chopped fresh parsley, salt, black pepper, and red pepper flakes. Mix until the seasonings are evenly distributed and the ricotta looks smooth and creamy. Pat the crab meat dry with paper towels if it seems wet, then gently fold it into the ricotta mixture. Use a light hand to keep some larger pieces of crab intact so you get satisfying bites of seafood in every slice. - Cook the shrimp and combine the filling
Place the skillet with the garlic back over medium heat if you removed it. Chop the peeled and deveined shrimp into bite-sized pieces so they distribute evenly through the lasagna. Add the shrimp to the skillet with the garlic and oil, spreading them in a single layer. Cook, stirring occasionally, for about 2 minutes, or just until the shrimp turn opaque and pink. They should be slightly undercooked in the center, as they will continue cooking in the oven. Immediately transfer the shrimp and any juices from the pan into the ricotta and crab mixture. Fold everything together gently until the shrimp and crab are evenly coated in the creamy cheese mixture. - Preheat the oven and prepare the baking dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spoon about 1/2 cup of the marinara sauce into the bottom of the dish and spread it into a thin, even layer. This prevents the noodles from sticking and adds flavor to the base of the lasagna. - Assemble the first layers
Lay 4 lasagna noodles over the sauce, slightly overlapping them so they form a solid base. Spread half of the seafood and ricotta mixture evenly over the noodles, using a spatula or the back of a spoon to reach all the way to the edges. Pour another 1/2 cup of marinara sauce over the seafood layer and gently spread it. Sprinkle about 1/2 cup of shredded mozzarella over the top, creating a light, even blanket of cheese.
- Repeat the layers
Add a second layer of 4 lasagna noodles on top, again overlapping slightly. Spread the remaining half of the seafood mixture over these noodles, smoothing it into an even layer. Top with another 1/2 cup of marinara sauce and another 1/2 cup of shredded mozzarella. Finish with the final 4 noodles, arranged neatly on top. - Finish with sauce and cheeses
Pour the remaining marinara sauce over the top layer of noodles, making sure all exposed pasta is covered so it does not dry out in the oven. Scatter the rest of the shredded mozzarella evenly across the surface, then sprinkle the entire 1 cup of grated Parmesan over the mozzarella. The Parmesan will melt and brown beautifully, forming a flavorful crust. - Bake the lasagna
Cover the baking dish with aluminum foil. To protect the cheese topping, tent the foil slightly so it does not touch the surface; leave a bit of space between the foil and the cheese. Place the dish in the preheated oven and bake for 25 minutes. After 25 minutes, carefully remove the foil and return the dish to the oven. Continue baking for another 15–20 minutes, or until the top is deeply golden, the cheese is melted and bubbling, and you can see the sauce gently simmering around the edges. - Rest and serve
Once baked, remove the lasagna from the oven and let it rest on a heatproof surface for about 15 minutes. This resting time allows the layers to set, making it easier to cut clean slices without the filling spilling out. After resting, sprinkle a little extra chopped parsley on top if you like, cut into generous squares, and serve hot.
Nutrition (per serving, approx.)
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg