Seafood Lasagna

Creamy. Cheesy. Packed with sweet, tender seafood. This Seafood Lasagna takes your favorite lasagna format and flips it into something magical with layers of béchamel sauce, ricotta cheese, and a rich mix of shrimp, crab, and scallops (or whatever seafood you love).

I first made this for a Christmas Eve dinner a few years ago, inspired by an Italian-American tradition of the Feast of the Seven Fishes. I wanted something warm, hearty, and just different enough to stand out. The result? A total showstopper. It was buttery, garlicky, and silky-smooth—basically seafood Alfredo meets lasagna, and yes, everyone asked for the recipe.

Whether you’re making it for a celebration or just treating yourself to something decadent, this dish is worth every bite.

Why You’ll Love It

• Creamy, cheesy, and comforting – Like a cozy pasta hug, but elevated.
• Seafood-forward – Full of flavor from shrimp, scallops, crab, and more.
• Make-ahead friendly – Great for entertaining or holiday meals.
• Elegant but easy – Looks impressive, but uses pantry-friendly ingredients.
• No red sauce – This white lasagna keeps it rich and mellow to highlight the seafood.

Prep Time and Yield

Prep Time: 35 minutes
Cook Time: 45 minutes
Rest Time: 15 minutes
Total Time: About 1 hour 30 minutes
Yields: 9 servings
Calories per serving: ~470
Protein: 32g | Carbs: 28g | Fat: 25g

Ingredients

Seafood Filling

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 8 oz shrimp, peeled, deveined, and chopped
• 6 oz sea scallops or bay scallops
• 6 oz lump crab meat (drained and picked over for shells)
• Salt and pepper, to taste
• Juice of ½ lemon
• Optional: pinch of Old Bay or Cajun seasoning

Cheese Layer

• 15 oz ricotta cheese
• 1 egg
• 1 teaspoon dried basil or parsley
• ¼ teaspoon garlic powder
• ½ cup grated Parmesan
• Salt and pepper, to taste

Béchamel (White Sauce)

• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk (whole or 2%)
• ½ cup grated Parmesan cheese
• Salt, pepper, and a pinch of nutmeg

Lasagna Assembly

• 9–12 lasagna noodles, cooked and drained (or use oven-ready)
• 1 ½ cups shredded mozzarella cheese
• Extra Parmesan for topping
• Optional garnish: chopped parsley, lemon zest

Ingredient Notes

• Seafood – Feel free to use any combination you love: lobster, white fish, or even canned tuna in a pinch.
• Ricotta – Use whole milk ricotta for the creamiest results.
• Béchamel – This simple white sauce pulls everything together and replaces red sauce for a mellow, rich base.
• Parmesan – Freshly grated gives the best flavor.

Step-by-Step Instructions

1. Make the Seafood Filling

• Heat olive oil and butter in a skillet over medium heat.
• Add chopped onion and sauté until soft, 3–4 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Add shrimp and scallops. Cook for 2–3 minutes, just until they turn opaque.
• Gently fold in the crab meat and season with salt, pepper, lemon juice, and optional seasoning.
• Remove from heat and set aside.

2. Make the Cheese Mixture

• In a bowl, combine ricotta, egg, dried basil or parsley, garlic powder, Parmesan, salt, and pepper.
• Mix until smooth and creamy. Set aside.

3. Make the Béchamel Sauce

• In a saucepan, melt butter over medium heat.
• Whisk in flour and cook for 1–2 minutes until golden and bubbly (this removes the raw flour taste).
• Gradually whisk in the milk, stirring constantly until smooth and thickened—about 5–7 minutes.
• Stir in Parmesan cheese, salt, pepper, and a pinch of nutmeg. Remove from heat.

4. Cook the Noodles

• If using regular lasagna noodles, cook according to package instructions until just al dente.
• Drain and lay flat on parchment or a clean towel so they don’t stick.

Assemble the Lasagna

1. Layer 1 (Base): Spread a thin layer of béchamel on the bottom of a greased 9×13 baking dish.
2. Layer 2: Place a layer of noodles.
3. Layer 3: Spread half the ricotta mixture over the noodles.
4. Layer 4: Spoon half the seafood mixture evenly over the ricotta.
5. Layer 5: Pour a third of the béchamel over the top.
6. Repeat: Noodles → remaining ricotta → remaining seafood → béchamel.
7. Top Layer: Finish with a final layer of noodles, remaining béchamel, mozzarella, and extra Parmesan.

5. Bake

• Preheat oven to 375°F (190°C).
• Cover loosely with foil and bake for 25 minutes.
• Uncover and bake for an additional 15–20 minutes, until bubbly and golden on top.
• Let rest for at least 15 minutes before slicing (this helps it set).

How to Serve

• With garlic bread or crusty baguette – To soak up that creamy sauce.
• With a crisp green salad – Arugula or romaine with lemon vinaigrette balances the richness.
• With roasted asparagus or green beans – A fresh, veggie-forward side.
• For holidays or dinner parties – Add a chilled sparkling drink or lemon spritz on the side.

Additional Tips

1. Don’t overcook the seafood – It will finish cooking as the lasagna bakes.
2. Use oven-ready noodles to save time – Just make sure you use enough sauce to help them soften.
3. Let it rest before cutting – This prevents it from falling apart.
4. Taste and season each layer – A little lemon zest or extra pepper can make all the difference.
5. Add spinach or kale – Fold chopped sautéed greens into the ricotta for extra texture and color.

Recipe Variations

• Spicy Seafood Lasagna – Add red pepper flakes to the béchamel or seafood for a gentle heat.
• Lobster Lover’s Version – Replace some or all of the seafood with lobster chunks.
• Gluten-Free – Use gluten-free lasagna noodles and a cornstarch-thickened béchamel.
• Low-Carb – Swap noodles for thin slices of zucchini or eggplant.

Storage and Reheating

• Fridge: Store tightly covered for up to 3 days.
• Freezer: Freeze unbaked or baked lasagna in a freezer-safe dish. Thaw overnight in the fridge before reheating.
• Reheat: Bake at 350°F covered until warmed through (20–25 minutes), or microwave individual slices.

FAQ

Can I make this ahead of time?
Yes! Assemble the lasagna up to a day ahead and refrigerate. Bake when ready to serve.

Can I use canned seafood?
Yes—high-quality canned crab or even canned shrimp can work in a pinch. Drain well and season to taste.

Can I make this without ricotta?
You can sub in cottage cheese or a béchamel-only version with spinach for creaminess.

Is it fishy tasting?
Not at all! It’s creamy, garlicky, and mild—perfect even for people who “aren’t sure about seafood.”

Can I add cheese between layers?
Absolutely—mozzarella, fontina, or even Gruyère are great melty options.

Conclusion

This Seafood Lasagna is rich, creamy, full of tender seafood, and guaranteed to make any meal feel special. Whether you’re celebrating a holiday or just want to shake up your usual lasagna routine, this dish delivers big flavor and comforting elegance in every cheesy, garlicky bite.

Make it once, and you’ll be dreaming of it all year long.

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