Seafood lasagna is the perfect combination of creamy, cheesy indulgence and delicate, ocean-fresh flavors. It replaces the usual beef or sausage filling with succulent shrimp, scallops, crab, or other seafood, layered between tender lasagna noodles, rich béchamel sauce, and a flavorful ricotta blend.
Whether you’re planning an elegant dinner party, a cozy family weekend meal, or looking for a special holiday centerpiece, seafood lasagna delivers sophistication without requiring a culinary degree. This recipe captures the comforting essence of lasagna while adding a touch of luxury.
Why This Seafood Lasagna Will Win Hearts
- Restaurant-Quality at Home – Impress guests with a dish that looks and tastes like it came from a high-end coastal restaurant.
- Perfect Balance of Flavors – Creamy béchamel, tender seafood, and melty cheese harmonize without overpowering each other.
- Customizable – Choose your favorite seafood combination—shrimp, scallops, lobster, crab, or a mix.
- Make-Ahead Friendly – Can be assembled in advance and baked when ready to serve.
- Versatile Occasion Dish – Equally fitting for holiday feasts, date nights, or weekend comfort meals.
Essential Ingredients
For the Béchamel Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk (warm)
- ½ cup grated Parmesan cheese
- ¼ tsp nutmeg (optional, for depth)
- Salt & white pepper to taste
For the Cheese Filling
- 2 cups ricotta cheese (or mascarpone for extra creaminess)
- 1 cup shredded mozzarella
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tbsp chopped fresh parsley
- ½ tsp garlic powder
- Salt & black pepper to taste
Seafood Mixture
- 1½ lbs mixed seafood (shrimp, scallops, lump crab meat, or lobster)
- 1 tbsp olive oil or unsalted butter
- 1 clove garlic, minced
- ½ tsp paprika
- ½ tsp dried Italian herbs (or fresh thyme/basil)
- Salt & pepper to taste
Other
- 12 fresh lasagna noodles (or oven-ready dried noodles)
- 1 cup shredded mozzarella (for topping)
- ¼ cup Parmesan (for topping)
- Fresh parsley or chives for garnish
Step-by-Step Instructions
Step 1 – Prepare the Béchamel
- In a medium saucepan, melt the butter over medium heat.
- Whisk in flour and cook for 1–2 minutes until lightly golden (this removes the raw flour taste).
- Slowly add warm milk, whisking constantly to avoid lumps.
- Simmer until thickened, then stir in Parmesan, nutmeg, salt, and white pepper.
- Remove from heat and set aside.
Tip: Use white pepper to keep the sauce looking elegant and creamy without black specks.
Step 2 – Make the Cheese Filling
- In a large mixing bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper.
- Mix until smooth and well-blended.
- Cover and refrigerate until ready to assemble.
Step 3 – Cook the Seafood
- Heat olive oil or butter in a skillet over medium heat.
- Add garlic and sauté for 30 seconds.
- Stir in the seafood, season with paprika, herbs, salt, and pepper.
- Cook just until seafood turns opaque—about 2–3 minutes for shrimp and scallops, less for crab/lobster.
- Remove from heat.
Note: Avoid overcooking; seafood will continue cooking in the oven.
Step 4 – Assemble the Lasagna
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of béchamel on the bottom.
- Lay down lasagna noodles.
- Spread ⅓ of the cheese filling, ⅓ of the seafood mixture, and drizzle with béchamel.
- Repeat for three layers.
- Top with remaining mozzarella and Parmesan.
Step 5 – Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10–15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing.
Serving Suggestions
- Fresh Green Salad – Arugula with lemon vinaigrette cuts through the richness.
- Garlic Bread or Focaccia – Perfect for mopping up extra sauce.
- Wine Pairing – A crisp Chardonnay or Sauvignon Blanc complements the seafood.
- Non-Alcoholic – Sparkling water with lemon or iced herbal tea works well.
Variations
- Mediterranean Twist – Add olives, sun-dried tomatoes, and a touch of feta.
- Spicy Cajun – Season seafood with Cajun spices for a bold kick.
- Lobster Deluxe – Use lobster tail meat for a luxurious upgrade.
- Vegetable Boost – Add sautéed spinach, zucchini, or roasted red peppers between layers.
Tips for Perfect Seafood Lasagna
- Fresh vs. Frozen – Fresh seafood has superior texture, but high-quality frozen seafood works well if thawed and drained properly.
- Drain Excess Liquid – Too much moisture leads to a watery lasagna.
- Let it Rest – Waiting before slicing helps layers hold together.
- Use Fresh Pasta – Fresh lasagna sheets absorb sauce beautifully.
Common Mistakes to Avoid
- Overcooking seafood before baking.
- Skipping the béchamel (it’s the creamy heart of the dish).
- Not seasoning each component separately.
- Cutting while piping hot—this will make it collapse.
Storage & Reheating
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Wrap portions tightly and freeze for up to 3 months.
- Reheat – Oven at 350°F, covered, until warmed through. Add a splash of milk if dry.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes. Assemble up to 24 hours in advance, cover, refrigerate, and bake before serving.
Q: Can I make it gluten-free?
Yes. Use gluten-free lasagna noodles and substitute a gluten-free flour blend for the béchamel.
Q: What seafood works best?
Shrimp, scallops, crab, and lobster are most popular, but clams and firm white fish can also be used.
Final Thoughts
Seafood lasagna blends the comfort of a classic pasta bake with the elegance of a seafood feast. With layers of creamy béchamel, tender seafood, and melty cheese, it’s a dish that feels both indulgent and satisfying. Whether for a celebration or a special family dinner, this recipe guarantees compliments and clean plates.
