Seafood Lasagna

Indulge in this Seafood Lasagna, a delicious spin on classic lasagna that’s loaded with creamy, cheesy layers of shrimp, crab, and a rich white sauce. Perfect for seafood lovers, this dish brings an elegant touch to family dinners, date nights, or special gatherings. Every bite is filled with savory seafood flavors, tender lasagna noodles, and ooey-gooey cheese!

The first time I made Seafood Lasagna was for a cozy date night at home. I wanted to create something special that my husband would love—he’s a huge fan of both seafood and cheesy pasta! I was nervous at first, but as the aroma filled the kitchen, I knew it was going to be a hit. When we took our first bite, we both agreed that this was a new favorite. It’s now a regular on our menu whenever we want a restaurant-quality meal without leaving home!

Why You’ll Love Seafood Lasagna

•Rich & Creamy: The white sauce perfectly complements the tender seafood.

•Cheese Lover’s Dream: Multiple layers of creamy ricotta, mozzarella, and Parmesan.

•Versatile Seafood Filling: Use shrimp, crab, scallops, or even lobster for a variety of flavors.

•Make-Ahead Friendly: Prepare it in advance for stress-free entertaining.

•Impressive: It’s a show-stopping dish that’s perfect for dinner parties or holidays!

Ingredients Notes for Seafood Lasagna

•Lasagna Noodles: Use oven-ready or traditional lasagna noodles cooked al dente.

•Seafood: Use a mix of shrimp, crab meat, and scallops for the best flavor. You can also substitute with lobster or imitation crab.

•Cheese: A combination of ricotta, mozzarella, and Parmesan adds creaminess and depth.

•White Sauce: A classic béchamel made with butter, flour, milk, and heavy cream brings everything together.

•Herbs: Fresh parsley, dill, or basil can add a burst of fresh flavor.

Recipe Steps

1. Prepare the Seafood:

•In a skillet, sauté 1 lb of peeled and deveined shrimp and ½ lb of scallops in 2 tbsp of butter until just cooked through (about 2-3 minutes).

•Add 8 oz of crab meat, gently stirring to combine. Remove from heat.

2. Make the White Sauce:

•In a separate saucepan, melt 4 tbsp of butter over medium heat.

•Add ¼ cup of flour and cook for 1 minute. Gradually whisk in 2 cups of milk and 1 cup of heavy cream.

•Cook until thickened, stirring constantly (about 5-6 minutes). Season with salt, pepper, and a pinch of nutmeg.

3. Layer the Lasagna:

•In a 9×13-inch baking dish, spread a thin layer of white sauce.

•Place a layer of lasagna noodles, followed by a layer of ricotta cheese mixed with 1 egg and ½ cup of grated Parmesan.

•Add a layer of the seafood mixture, more white sauce, and shredded mozzarella cheese.

•Repeat the layers, ending with a final layer of noodles topped with white sauce and mozzarella.

4.Bake:

•Cover with foil and bake at 350°F (175°C) for 30 minutes.

•Remove the foil and bake for an additional 10-15 minutes, or until golden and bubbly. Let it rest for 10 minutes before serving.

Storage Options

•Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

•Freeze: You can freeze the lasagna before baking or after. Wrap tightly with plastic wrap and foil, and freeze for up to 2 months.

•Reheat: Reheat in the oven at 350°F (175°C) until heated through, adding a splash of milk if needed to retain moisture.

Variations & Substitutions

•Add Spinach: For a burst of color, add a layer of sautéed spinach between the seafood layers.

•Spicy Twist: Add red pepper flakes to the sauce for a bit of heat.

•Use Different Cheese: Swap mozzarella for provolone or add shredded Gruyere for extra richness.

Seafood Lasagna

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Course: Main Course

Kitchen: Italian

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Ingredients

 

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• ▢ For the Seafood Filling:
• ▢ 1 lb mixed seafood such as shrimp, scallops, and crab meat
• ▢ 1 tablespoon olive oil
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon lemon juice
• ▢ Salt and black pepper to taste
• ▢ 1/4 teaspoon red pepper flakes optional
• ▢ For the Ricotta Mixture:
• ▢ 15 oz ricotta cheese
• ▢ 1 cup shredded mozzarella cheese
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 1 large egg
• ▢ 1 tablespoon fresh parsley chopped
• ▢ Salt and black pepper to taste
• ▢ For the Sauce:
• ▢ 2 cups marinara sauce store-bought or homemade
• ▢ 1 teaspoon dried oregano
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ For Assembly:
• ▢ 9-12 lasagna noodles no-boil or regular
• ▢ 1 cup shredded mozzarella cheese for topping
• ▢ Fresh basil chopped (for garnish, optional)

Instructions

• Prepare the Seafood Filling:
• Sauté Seafood: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Then add the mixed seafood, lemon juice, salt, black pepper, and red pepper flakes (if using). Cook until the seafood is cooked through, about 5-7 minutes. Remove from heat and set aside.
• Prepare the Ricotta Mixture:
• Mix Ricotta: In a bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and black pepper. Mix until smooth.
• Prepare the Sauce:
• Combine Sauce Ingredients: In a separate bowl, mix the marinara sauce with dried oregano, salt, and black pepper.
• Assemble the Lasagna:
• Preheat Oven: Preheat your oven to 375°F (190°C).
• Layer the Ingredients: In a greased 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of lasagna noodles over the sauce.
• Add Filling: Spread half of the ricotta mixture over the noodles, followed by half of the seafood filling. Add another layer of marinara sauce on top.
• Repeat Layers: Add another layer of noodles, then the remaining ricotta mixture, the remaining seafood filling, and another layer of marinara sauce.
• Final Layer: Top with a final layer of noodles, the remaining marinara sauce, and sprinkle the top with the remaining shredded mozzarella cheese.
• Bake the Lasagna:
• Cover and Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
• Cool and Serve: Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil if desired.