Name: Seafood Lasagna with Shrimp & Crab
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: Uncooked lasagna noodles; Butter; Minced onion; Cream cheese; Cottage cheese; Egg; Dried basil; Salt; Black pepper; Condensed cream of mushroom soup; Cooked small shrimp; Crab meat; Milk; Dry white wine; Shredded sharp Cheddar cheese; Grated Parmesan cheese

I bring together tender shrimp and crab in a luscious creamy sauce, layered with pasta and cheese, baked to bubbling perfection. This seafood lasagna is my indulgent twist on classic comfort food—perfect for special dinners or cozy gatherings.

Why You’ll Love This Recipe

I love how the sweet seafood contrasts with rich, creamy sauce—every bite feels luxurious. It's a show‑stopper that’s surprisingly straightforward: minimal prep, easy layering, and the oven does the rest. Plus, it stores beautifully, so I can enjoy it again!

ingredients

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

uncooked lasagna noodles
butter
minced onion
cream cheese
cottage cheese
egg
dried basil, salt, black pepper
condensed cream of mushroom soup
cooked small shrimp
crab meat
milk
dry white wine
shredded sharp Cheddar cheese
grated Parmesan cheese

directions

I preheat the oven to 350 °F (175 °C).
I boil noodles in lightly salted water until al dente, about 8–10 minutes, then drain and rinse.
I melt butter in a skillet, sauté onion until tender, then mix in cottage cheese, cream cheese, egg, basil, salt, and pepper.
In a bowl, I combine soup, shrimp, crab, milk, and wine.
In a 9×13‑inch baking dish, I layer three noodles, a third of the onion mixture, and a third of the soup mix; repeat twice.
I top with Cheddar and Parmesan.
I bake uncovered for about 45 minutes, until bubbly and golden.

Servings and timing

Servings: Makes 8 generous portions
Prep time: About 30 minutes
Cook time: About 1 hour (45 minutes baking + prep/sauce time)
Total time: Around 1 hour 30 minutes

Variations

I swap crab with lobster or scallops for extra decadence.
I add sautéed spinach or mushrooms for a veggie boost.
I use Alfredo sauce instead of cream-of-mushroom soup for a cheesier flavor profile.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–5 days. For longer storage, I freeze a tightly wrapped pan for up to 3 months. To reheat, I thaw overnight and warm in a 350 °F oven for about 20–30 minutes (covered), then uncover for 5–10 minutes to crisp the top.

FAQs

What kind of noodles should I use?

I use uncooked lasagna noodles and boil them al dente (8–10 minutes), but oven-ready (no-boil) noodles are a good shortcut—just ensure there is enough sauce.

Can I assemble it ahead of time?

Absolutely! I layer it, cover it, and refrigerate overnight. Then I bake it at 350 °F, adding about 10 extra minutes to the baking time.

Can I substitute dairy or seafood?

Yes—swap crab for lobster or scallops, and replace dairy with lactose-free or plant-based cheeses if needed.

How do I prevent watery lasagna?

I drain seafood well, squeeze extra moisture from spinach if I use it, and make sure the sauce is thick—this keeps the layers creamy, not soggy.

Can I make this gluten-free?

Definitely—just use gluten-free lasagna noodles and check that your soup or sauce is gluten-free. It works beautifully!

Conclusion

This seafood lasagna is a special dish I love making when I want something rich, comforting, and a little fancy. The shrimp and crab bring a delicate sweetness that pairs perfectly with the creamy sauce and cheese layers. Whether for a family meal or a dinner party, this recipe always impresses and satisfies.