Seafood Lasagna Casserole

Name: Seafood Lasagna Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 15 oz (425 g) ricotta cheese, at room temperature; 2 cups (200 g) shredded whole-milk mozzarella cheese; ¾ cup (75 g) finely grated Parmigiano-Reggiano cheese; 1 large egg, at room temperature; ¾ lb (340 g) large shrimp (16–20 count per pound), peeled and deveined, patted dry; ½ lb (225 g) lump crab meat, picked over for shells, patted dry, gently flaked; 3 cloves garlic cloves, minced; 24 oz (680 ml) marinara sauce; ¼ cup (60 ml) dry white wine; 2 tbsp (30 ml) extra-virgin olive oil; 12 noodles lasagna noodles, cooked, drained and laid flat; to taste salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); 2 tbsp (8 g) fresh Italian parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A luxurious baked casserole layering tender shrimp and sweet crab meat with creamy ricotta, mozzarella, and a bright marinara sauce. Cooked pasta sheets bind it all together into a rich, restaurant-quality dish that's elegant enough for special occasions yet approachable for home cooks.

Prep: 25 min
Cook: 40 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 1 casserole (6 servings)

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Ingredients

6 servings

15 oz (425 g) ricotta cheese, at room temperature
2 cups (200 g) shredded whole-milk mozzarella cheese
¾ cup (75 g) finely grated Parmigiano-Reggiano cheese
1 large egg, at room temperature
¾ lb (340 g) large shrimp (16–20 count per pound), peeled and deveined, patted dry
½ lb (225 g) lump crab meat, picked over for shells, patted dry, gently flaked
3 cloves garlic cloves, minced
24 oz (680 ml) marinara sauce
¼ cup (60 ml) dry white wine
2 tbsp (30 ml) extra-virgin olive oil
12 noodles lasagna noodles, cooked, drained and laid flat
to taste salt
to taste freshly ground black pepper
¼ tsp (0.5 g) red pepper flakes (optional)
2 tbsp (8 g) fresh Italian parsley, finely chopped (optional)

Equipment (6)

9×13-inch (23×33 cm) baking dish
Large bowl
Medium saucepan
Wooden spoon
Colander
Paper towels

Steps

Before you start

Preheat oven to 375°F (190°C)
Cook lasagna noodles according to package directions, drain, and lay flat on parchment paper so they don't stick together
Pat shrimp and crab meat dry with paper towels to remove excess moisture

1
Sauté garlic and build sauce
- Heat olive oil in a medium saucepan over medium-high heat.
- Add minced garlic and cook for 30–45 seconds until fragrant, stirring constantly—do not brown.
- Pour in white wine and let it simmer for 1–2 minutes to reduce slightly and burn off alcohol.
- Stir in marinara sauce, lower heat to medium-low, and simmer for 5 minutes to meld flavors.
- Remove from heat and set aside.
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Ready when: Garlic is fragrant and sauce has melded
Tip: Do not brown the garlic or it will taste bitter—keep the heat moderate and stir constantly.
2
Mix seafood with seasonings
- In a large bowl, combine the patted-dry shrimp and flaked crab meat.
- Season with salt, black pepper, and a pinch of red pepper flakes if desired.
- Toss gently but thoroughly to distribute seasonings evenly.
- This mixture will become one of the layers in the casserole.
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Ready when: Seafood is evenly coated with seasoning
Tip: Handle the crab meat gently to keep it in large, tender pieces—aggressive mixing can break it apart.
3
Prepare cheese mixture
- In the same large bowl (or a clean one), combine ricotta cheese, 1 cup (100 g) of the shredded mozzarella, 0.5 cup (50 g) of the Parmigiano-Reggiano, the large egg, and salt and black pepper to taste.
- Stir together until smooth and evenly mixed.
- This becomes the creamy binding layer between noodles.
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Ready when: Mixture is smooth and no lumps of ricotta remain
Tip: Use room-temperature ricotta so it blends easily without lumps.
4
Layer the casserole—first noodle layer
- Spread a thin layer of the marinara sauce (about 1/4 cup / 60 ml) on the bottom of a 9×13-inch (23×33 cm) baking dish to prevent sticking.
- Arrange 4 cooked lasagna noodles in a single layer, slightly overlapping if needed.
- Break noodles to fit if necessary.
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Ready when: Noodles cover the bottom of the dish
Tip: A thin sauce layer on the bottom prevents the noodles from sticking to the pan and allows them to soften during baking.
5
Layer cheese mixture
- Spread half of the ricotta-cheese mixture evenly over the noodle layer, using about 1.5 cups (375 ml) total.
- Use an offset spatula or the back of a spoon to spread smoothly.
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Ready when: Cheese mixture covers noodles in an even layer
Tip: Don't worry about perfect smoothness—this is a rustic casserole and slight unevenness is fine.
6
Layer seafood and sauce
- Scatter half of the seasoned seafood mixture evenly over the cheese layer.
- Pour about one-third of the remaining marinara sauce (roughly 1 cup / 240 ml) over the seafood, spreading it to cover.
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Ready when: Seafood and sauce layer is evenly distributed
Tip: Spread the sauce gently so you don't disturb the seafood layer beneath.
7
Layer noodles again
- Arrange another 4 lasagna noodles over the sauce layer, overlapping slightly and breaking to fit as needed.
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Ready when: Second noodle layer covers the casserole
8
Repeat layers
- Spread the remaining ricotta-cheese mixture evenly over this noodle layer (about 1.5 cups / 375 ml).
- Top with the remaining seafood, spreading it in an even layer.
- Pour the remaining marinara sauce over the seafood (roughly 1 cup / 240 ml more).
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Ready when: Third layer of noodles, cheese, and seafood is complete
9
Final noodle and cheese topping
- Arrange the remaining 4 lasagna noodles over the sauce layer.
- Top with the remaining 1 cup (100 g) shredded mozzarella and remaining 0.25 cup (25 g) Parmigiano-Reggiano, distributing them evenly.
- The cheese will melt and brown during baking.
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Ready when: Top layer is covered with cheese
10
Bake the casseroleOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 35–40 minutes.
- The casserole is done when the cheese on top is golden brown, the edges are bubbling around the sides, and the internal temperature reaches 165°F (74°C) when a thermometer is inserted into the center (measuring shrimp doneness).
- If the top begins to brown too quickly, loosely tent it with foil after about 25 minutes.
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Ready when: Top cheese is golden brown, edges bubble, internal temperature is 165°F (74°C)
Tip: If your oven tends to brown things quickly, tent with foil; if it's slow, you may need 5 extra minutes.
11
Rest and serve
- Remove the casserole from the oven and let it rest on the countertop for 10–15 minutes before serving.
- This allows the layers to set slightly, making it easier to cut clean portions.
- Garnish with fresh chopped Italian parsley if desired.
- Serve warm, spooning portions onto plates so the layers stay intact.
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Ready when: Casserole has cooled slightly and layers have set
Tip: Don't skip the resting period—it makes serving much neater and allows residual heat to continue cooking the interior gently.

Good to know

Tips

Pat the shrimp and crab meat thoroughly dry before seasoning and layering—excess moisture can make the casserole watery during baking.
Don't crowd or overmix the crab meat; it will shred and lose its prized chunky texture.
A meat thermometer inserted into the center of the casserole (away from noodles) is your safest doneness check—aim for 165°F (74°C) to ensure shrimp is fully cooked.
This casserole is rich; serve with a crisp green salad or garlic bread on the side to balance the flavors.

Make ahead

Assemble the complete casserole (without baking) up to 8 hours ahead, cover tightly with plastic wrap, and refrigerate. Bake directly from cold—add 5–10 minutes to baking time and check that the center reaches 165°F (74°C). Do not freeze unbaked.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven for 20–25 minutes until warmed through (do not overheat or shrimp will toughen). Not recommended for freezing due to seafood quality and texture changes.

Substitutions

lump crab meat, picked over for shells → scallops, cut into bite-size pieces, or additional shrimp. Scallops will cook in the same time and have a similar delicate texture. Use 0.75 lb (340 g) total seafood if substituting.
marinara sauce → homemade tomato sauce or vodka sauce. Use the same volume (24 oz / 680 ml). Vodka sauce adds richness; tomato sauce is lighter.
dry white wine → chicken or seafood stock, or dry vermouth. Use the same 0.25 cup (60 ml) volume. Vermouth adds herbal notes; stock keeps it simple.
ricotta cheese → mascarpone or a blend of equal parts ricotta and cream cheese. Mascarpone is richer and creamier; the blend adds tang. Use the same 15 oz (425 g) volume.