Baked Seafood Lasagna with Garlic Butter

A Lasagna Worth Celebrating

There is comfort food, and then there is special occasion comfort food. This baked seafood lasagna sits firmly in the second category. Tender pasta sheets are layered with juicy shrimp, sweet lump crab, creamy ricotta, and a rich garlic butter sauce that ties the whole dish together. It tastes like something you would order at a coastal Italian restaurant, but it comes together in your own kitchen with ingredients you can find at any grocery store.

If you love a good seafood bake but want something heartier and more shareable, this lasagna casserole delivers. It is the kind of dinner that turns a regular weeknight into a special dinner, and it is impressive enough for holidays, anniversaries, or anytime you want to treat the people you are feeding.

Before we get cooking, the right tools and ingredients make a real difference here. A sturdy 9x13 baking dish helps the layers hold their shape, and using good quality butter and fresh garlic makes the garlic butter sauce taste far more luxurious than the sum of its parts. Here are a few things that genuinely help this recipe shine:

Why Garlic Butter Makes All the Difference

Most seafood lasagna recipes rely on a plain bechamel or straight marinara, but this version builds its sauce around a garlic butter base. Cooking the garlic gently in butter before building the cream sauce infuses every layer with a rich, savory backbone that pairs beautifully with the sweetness of the shrimp and crab.

Chef's Tip: Do not rush the garlic. Cook it low and slow in the butter until it is fragrant but not browned. Burnt garlic will turn bitter and can overpower the delicate seafood flavor.

The combination of ricotta, mozzarella, and parmesan gives the lasagna its classic creamy, cheesy texture, while the garlic butter cream sauce keeps every bite from feeling dry. It is the kind of layered richness that makes this dish feel like a proper seafood bake rather than just another pasta casserole.

Tips for the Best Seafood Lasagna

A few small details make a big difference in how this dish turns out:

• Do not overcook the shrimp before baking. Since it will continue cooking in the oven, pull it off the heat as soon as it turns pink.
• Pat the crab meat dry if it seems watery, so the layers do not get soggy.
• Let it rest before slicing. Ten to fifteen minutes out of the oven allows the layers to set, so your slices hold together instead of sliding apart.

This recipe is also a great example of an easy weeknight dinner that scales up beautifully for guests. Double the seafood mixture if you want an extra hearty bite in every layer, or keep it as written for a lighter, more balanced casserole.

Ready to make it? Here is the full step by step recipe:

Baked Seafood Lasagna with Garlic Butter

This baked seafood lasagna layers tender pasta with shrimp, crab, and a rich garlic butter cream sauce for an indulgent, restaurant-worthy dinner made right at home.

Prep:25 mins

Cook:45 mins

Total:70 mins

Yield:8 servings

Cuisine:Italian-American

Yield: 8 servingsCalories: 520Protein: 29g

Carbs: 34gFat: 29gSat. Fat: 15gFiber: 2gSugar: 5gSodium: 780mg

Ingredients

Units

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• 12 lasagna noodles, cooked al dente
• 6 tbsp butter, unsalted, divided
• 6 cloves garlic, minced
• 1 lb large shrimp, peeled, deveined, tails removed, chopped
• 1 lb lump crab meat, picked over for shells
• 2 cups ricotta cheese, whole milk
• 3 cups mozzarella cheese, shredded, divided
• 1 cup parmesan cheese, finely grated, divided
• 1 1/2 cups heavy cream
• 3 tbsp all-purpose flour
• 1 cup whole milk, warmed
• 1 large egg, lightly beaten
• 1 tbsp lemon juice, fresh
• 3 tbsp fresh parsley, chopped, plus more for garnish
• 1/2 tsp red pepper flakes, optional, for heat
• 1 1/2 tsp salt, or to taste
• 1/2 tsp black pepper, freshly cracked

Instruction

1

Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9x13 inch baking dish.

2

Melt 4 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.

3

Add the shrimp to the skillet and cook for 2 to 3 minutes until just pink. Stir in the crab meat, lemon juice, and red pepper flakes. Remove from heat and set aside.

4

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a paste.

5

Slowly whisk in the warmed milk and heavy cream, stirring constantly until the sauce thickens, about 4 to 5 minutes. Season with salt and pepper.

6

In a mixing bowl, combine the ricotta cheese, beaten egg, half of the parmesan, and the chopped parsley.

7

Spread a thin layer of the garlic butter cream sauce on the bottom of the prepared baking dish.

8

Lay down 4 lasagna noodles, then spread a layer of the ricotta mixture, followed by a portion of the seafood mixture, sauce, and a sprinkle of mozzarella.

9

Repeat the layering process twice more, ending with a generous topping of mozzarella and the remaining parmesan.

10

Cover the dish loosely with foil and bake for 25 minutes.

11

Remove the foil and bake for an additional 15 to 20 minutes until the cheese is bubbly and golden brown.

12

Let the lasagna rest for 10 to 15 minutes before slicing. Garnish with fresh parsley and serve warm.

Equipment

• 9x13 inch baking dish
• Large skillet
• Whisk
• Mixing bowls
• Aluminum foil

Notes

This lasagna can be assembled up to a day in advance and refrigerated, covered, until ready to bake. Add about 10 extra minutes to the covered baking time if starting cold. Leftovers keep well for gentle reheating, but avoid microwaving on high, as it can make the seafood rubbery.

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Serving and Storing Your Seafood Lasagna

Serve this lasagna hot out of the oven with a simple green salad and crusty garlic bread to soak up any extra garlic butter sauce. A crisp white wine, like a Sauvignon Blanc or unoaked Chardonnay, pairs wonderfully with the seafood.

Leftovers store well in the refrigerator for up to three days in an airtight container. When reheating, go low and slow, either in a covered dish in a 325 degree F oven or gently in the microwave, to avoid turning the seafood rubbery.

This dish also freezes reasonably well if you leave out the egg from the ricotta mixture and freeze it unbaked. Thaw overnight in the fridge before baking as directed, adding a few extra minutes if needed.

However you serve it, this baked seafood lasagna with garlic butter is proof that seafood and pasta belong together, and that a cooking method as classic as lasagna can still surprise you with something new.