If you’re searching for a show-stopping dinner that feels both luxurious and comforting, Seafood Lasagna is about to become your new favorite dish. This creamy, dreamy casserole layers tender noodles with a decadent blend of shrimp, scallops, and crab, all nestled in a velvety sauce and finished with gooey mozzarella and fresh herbs. It’s the perfect combination of classic Italian comfort and coastal flair, making it a true standout at family gatherings, special occasions, or any night you want to treat yourself to something extraordinary.

Ingredients You’ll Need

Seafood Lasagna comes together with a handful of simple yet essential ingredients, each bringing its own magic to the table. These fresh flavors and creamy textures work in harmony to create a memorable meal you’ll want to make again and again.

Lasagna noodles: Go for traditional noodles, cooked until just al dente so they hold their shape through baking.
Butter: Adds richness to the sautéed seafood and forms the base of the luscious sauce.
Olive oil: Helps the butter reach a higher temperature without burning, infusing the dish with subtle flavor.
Onion: Finely chopped onion provides a savory-sweet foundation for the sauce.
Garlic: A must for depth and aroma; don’t be shy with the garlic!
Scallops: Sweet and tender, chopped scallops bring a delicate seafood note.
Shrimp: Chopped shrimp add a meaty bite and wonderful texture.
Crab meat: Lump crab offers a briny sweetness that truly elevates the lasagna.
All-purpose flour: Thickens the sauce to just the right creamy consistency.
Whole milk: Keeps the sauce light and silky, balancing the richness of the cream.
Heavy cream: Gives the sauce its dreamy, velvety finish.
Parmesan cheese: Adds a salty, nutty kick that ties all the flavors together.
Salt and black pepper: Essential seasonings to enhance every bite.
Cayenne pepper (optional): Just a pinch for those who like a gentle heat.
Lemon zest: Brightens the whole dish with a pop of citrus.
Fresh parsley: Chopped parsley brings a burst of green and freshness.
Ricotta cheese: Creamy ricotta forms a classic layer and keeps the lasagna tender.
Egg: Binds the ricotta so it bakes up beautifully.
Mozzarella cheese: Shredded for maximum melt and gooeyness on top.

How to Make Seafood Lasagna

Step 1: Prepare the Seafood Filling

Start by warming butter and olive oil in a large skillet over medium heat. Sauté the chopped onion for a few minutes until it turns soft and translucent, then toss in the garlic and cook just until fragrant. Add the chopped scallops and shrimp, stirring gently for a few minutes until they’re just opaque. Toss in the crab meat and let it mingle with the other seafood for another minute. Transfer this fragrant, briny mixture to a bowl and set aside—it’s about to become the star of your Seafood Lasagna.

Step 2: Make the Creamy Sauce

In the same skillet (don’t wash it—you want every bit of that seafood flavor!), sprinkle in the flour and whisk constantly for about a minute to cook it through. Slowly pour in the milk and heavy cream, whisking all the while to avoid lumps. Let the mixture simmer and thicken, then stir in Parmesan, salt, pepper, cayenne, lemon zest, and parsley. Once the sauce is smooth and rich, fold the reserved seafood mixture back in, making sure everything gets coated in that luxurious sauce.

Step 3: Mix the Ricotta Layer

In a small bowl, combine the ricotta cheese with the egg. Whisk them together until completely smooth and creamy. This blend will add a pillowy, cheesy layer to your Seafood Lasagna, giving it that irresistible Italian touch.

Step 4: Layer the Lasagna

Spread a thin layer of the seafood sauce across the bottom of a greased 9×13-inch baking dish. Lay down three noodles, then half the ricotta mixture, a third of the seafood sauce, and a third of the mozzarella. Repeat the layers again, finishing with the final noodles, the remainder of the sauce, and a generous shower of mozzarella on top. This careful layering ensures every bite is full of creamy, cheesy, seafood goodness.

Step 5: Bake to Perfection

Cover the dish tightly with foil and bake at 375°F for 25 minutes. Then, remove the foil and continue baking for another 15 to 20 minutes, until the top is beautifully golden and bubbling. Let the lasagna rest for 10 to 15 minutes before slicing—this helps everything set up so you get those perfect, envy-inducing layers.

How to Serve Seafood Lasagna

Garnishes

A sprinkle of fresh chopped parsley or a dusting of extra Parmesan right before serving brings a burst of color and a hit of freshness that brightens up the creamy layers of your Seafood Lasagna. If you love a little extra zest, add a quick grate of lemon over the top just before digging in.

Side Dishes

This rich lasagna pairs beautifully with a crisp green salad tossed in a lemony vinaigrette, or perhaps some garlicky sautéed green beans. A loaf of crusty bread is always welcome, perfect for mopping up any extra sauce left on your plate.

Creative Ways to Present

If you’re hosting a dinner party, try baking Seafood Lasagna in individual ramekins for a personal touch. For a family-style meal, serve it straight from the baking dish at the table, letting everyone dig in for a cozy, communal vibe. Garnish each plate with a little extra parsley or a lemon wedge for an elegant flourish.

Make Ahead and Storage

Storing Leftovers

Seafood Lasagna keeps well in the fridge for up to three days. Simply cover the dish tightly with foil or transfer slices to an airtight container. The flavors deepen as it sits, making leftovers a real treat!

Freezing

You can absolutely freeze Seafood Lasagna. After baking and cooling, wrap the dish tightly in foil, or portion it into freezer-safe containers. It’ll stay delicious for up to two months—just thaw overnight in the fridge before reheating.

Reheating

For the best results, reheat individual slices in a 350°F oven, covered with foil, until warmed through. If you’re short on time, a few minutes in the microwave works too, but oven reheating helps keep the top melty and luscious.

FAQs

Can I use different types of seafood in my Seafood Lasagna?

Absolutely! Feel free to mix and match your favorite seafood. Just make sure everything is cooked properly and well-drained so your lasagna stays creamy, not watery.

Is it possible to make Seafood Lasagna ahead of time?

Yes, you can assemble the entire lasagna a day in advance, cover it, and refrigerate it. When you’re ready to serve, just bake as directed, adding a few extra minutes if it’s going straight from the fridge.

What if I don’t have ricotta cheese?

If ricotta isn’t on hand, cottage cheese makes a great substitute. Blend it until smooth for a similar creamy texture in your Seafood Lasagna.

Can I make this dish gluten-free?

Definitely! Swap in your favorite gluten-free lasagna noodles and use a gluten-free flour blend for the sauce. The rest of the ingredients work beautifully in a gluten-free version.

How do I know when the lasagna is done baking?

The top should be golden and bubbling, and a knife inserted in the center should come out hot. Letting it rest before slicing helps the layers hold together perfectly.

Final Thoughts

This Seafood Lasagna is pure comfort with a coastal twist, and it’s always a hit at the table. Whether you’re celebrating something special or just want to treat yourself to an elegant, creamy dinner, this recipe delivers every time. I hope you give it a try and fall in love with each rich, savory bite!

Seafood Lasagna Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Seafood Lasagna is a luxurious twist on the classic Italian favorite, combining tender scallops, shrimp, and lump crab meat in a creamy, cheesy sauce layered between perfectly cooked lasagna noodles. Ideal for seafood lovers, this dish merges rich ricotta, mozzarella, and Parmesan cheeses with fresh herbs and a hint of lemon zest to create a flavorful and elegant pasta bake that’s perfect for special occasions or dinner parties.

Ingredients

Scale

Seafood and Sauce

9 lasagna noodles, cooked and drained
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 oz scallops, chopped
8 oz shrimp, peeled, deveined, and chopped
8 oz lump crab meat, drained and picked over
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley

Cheese Mixture and Toppings

15 oz ricotta cheese
1 large egg
2 cups shredded mozzarella cheese

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Instructions

Prepare Seafood: Preheat the oven to 375°F. In a large skillet, heat butter and olive oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. Stir in minced garlic and cook for about 30 seconds until fragrant. Add chopped scallops and shrimp to the skillet, cooking for 3 to 4 minutes until they turn just opaque. Finally, fold in the lump crab meat and cook for an additional minute. Remove the seafood mixture from the pan and set aside.
Make the Sauce: In the same skillet, sprinkle in the all-purpose flour and whisk continuously for about one minute to create a roux. Gradually pour in whole milk and heavy cream while whisking constantly to avoid lumps. Continue whisking and cooking for 3 to 5 minutes until the mixture thickens into a smooth sauce. Remove from heat and stir in grated Parmesan cheese, salt, black pepper, cayenne pepper (if using), lemon zest, and chopped fresh parsley. Then fold in the prepared seafood mixture until well combined.
Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese with one large egg, stirring until smooth and well blended. This will help the ricotta layer set as the lasagna bakes.
Assemble the Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the seafood sauce on the bottom to prevent sticking. Lay down 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly atop the noodles, followed by one-third of the seafood sauce, and then one-third of the shredded mozzarella cheese. Repeat the layering with another 3 noodles, the remaining ricotta, another third of the seafood sauce, and one-third of mozzarella cheese. Finish by layering the last 3 noodles, the remaining seafood sauce, and the rest of the mozzarella cheese evenly on top.
Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After this initial baking, remove the foil and bake uncovered for an additional 15 to 20 minutes until the top is golden brown and bubbly.
Rest and Serve: Once fully baked, remove the lasagna from the oven and allow it to rest for 10 to 15 minutes. This resting time helps the layers set, making it easier to slice and serve delicious portions.

Notes

Use a mix of fresh or frozen seafood; ensure frozen seafood is properly thawed and well drained before cooking.
For added flavor complexity, add a splash of dry white wine into the sauce when making the roux.
Leftover lasagna refrigerates well and reheats beautifully the next day — reheat covered at 350°F until warmed through.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American