If you have a love for the sea and Italian comfort food, this Seafood Lasagna Recipe is an absolute must-try. Brimming with tender shrimp, succulent crab, and delicate scallops layered between creamy ricotta and a luscious white sauce, this dish elevates the traditional lasagna experience to something truly memorable. Each bite is a perfect harmony of rich flavors and textures that will make you want to invite everyone over just to share this delightful creation. Whether it’s a special family dinner or a weekend treat, this recipe brings the fresh ocean bounty straight to your table with style and soul.
Ingredients You’ll Need
Gathering the right ingredients sets the stage for a spectacular seafood lasagna. Each element adds its own flair—fresh seafood brings sweetness and elegance, the cheeses lend creaminess, and the seasonings tie everything together beautifully.
- 9 lasagna noodles: Cooked al dente, they form the perfect layers without becoming mushy.
- 2 tablespoons olive oil: Adds a smooth base flavor while gently sautéing the aromatics.
- 3 cloves garlic minced: Infuses the seafood with a subtle, fragrant kick.
- 1 small onion finely chopped: Provides natural sweetness and depth.
- 1 pound raw shrimp peeled, deveined and chopped: A fresh, tender seafood star of the dish.
- 8 ounces lump crab meat drained and picked over for shells: Keeps the texture delicate and enjoyable.
- 8 ounces scallops chopped: Adds buttery richness and a melt-in-your-mouth quality.
- 3 tablespoons unsalted butter: Essential for making the creamy béchamel sauce.
- 3 tablespoons all-purpose flour: Thickens the sauce to perfect consistency.
- 3 cups whole milk warmed: Creates the base of a silky white sauce.
- 1 cup heavy cream: Boosts richness and smoothness.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty flavor to the sauce.
- 15 ounces ricotta cheese: Lends creaminess and body to the layers.
- 1 large egg: Helps bind the ricotta mixture for a firm, yet tender texture.
- 2 cups shredded mozzarella cheese, divided: Melts wonderfully to bind everything together and create a golden topping.
- 1 tablespoon chopped fresh parsley: Offers a fresh, herbaceous note.
- 1 teaspoon dried Italian seasoning: Provides a classic blend of herbs for layering flavor.
- 1/2 teaspoon salt: Enhances the natural flavors of the seafood and sauce.
- 1/2 teaspoon black pepper: Adds just enough spice to balance the dish.
- 1/4 teaspoon crushed red pepper flakes (optional): For those who love a little heat to brighten the flavors.
How to Make Seafood Lasagna Recipe
Step 1: Prepare the noodles and seafood
Start by preheating your oven to 375°F and cooking your lasagna noodles until they’re perfectly al dente. It’s important to drain them well and lay them flat with a bit of oil so they don’t stick together while you work on the seafood filling. Then heat olive oil in a large skillet and sauté the onion until soft. Add the minced garlic just briefly for a burst of aroma, then toss in the shrimp and scallops, cooking them gently until they turn opaque but are not overdone. Carefully fold in the crab meat and season everything with salt, pepper, and optional red pepper flakes to give a nice balance of heat and flavor.
Step 2: Make the creamy white sauce
In a separate saucepan, melt butter over medium heat and whisk in flour to form a roux, cooking it until it’s golden and fragrant but not browned. Slowly whisk in warmed milk and cream, stirring constantly until the sauce thickens smoothly to coat the back of a spoon. Blend in Parmesan cheese along with Italian seasoning for that classic Italian flair, then remove from heat. This sauce will envelop the seafood and noodles in creamy richness.
Step 3: Prepare the ricotta mixture
In a mixing bowl, combine the ricotta cheese with a whole egg, chopped parsley, and one cup of shredded mozzarella. This mixture provides creaminess and a gentle binding texture that holds the lasagna layers intact while keeping them luscious.
Step 4: Assemble your Seafood Lasagna Recipe
Begin by spreading a thin layer of the white sauce in the base of a 9×13-inch baking dish. Layer three noodles on top, followed by one-third of the ricotta mixture, then one-third of the seafood mixture, and another layer of sauce. Repeat this layering process two more times, ending with a final coat of the white sauce. Finish by sprinkling the remaining mozzarella cheese on top.
Step 5: Bake and let it rest
Cover your lasagna snugly with foil and bake for 25 minutes. Then remove the foil to let the top golden and bubbly for an additional 15 to 20 minutes. When out of the oven, allow the dish to rest for about 10 minutes – this resting time lets everything set beautifully so your slices come out clean and satisfying.
How to Serve Seafood Lasagna Recipe
Garnishes
Adding a sprinkle of fresh parsley or a little extra grated Parmesan on top right before serving adds a pop of color and a hint of freshness that complements the creamy layers and seafood perfectly.
Side Dishes
This lasagna pairs wonderfully with a light, crisp green salad dressed in lemon vinaigrette or garlic roasted asparagus to provide a refreshing contrast to the rich and indulgent main dish. A crisp white wine also partners beautifully with the seafood flavors.
Creative Ways to Present
Try serving individual portions in small ramekins for a charming presentation, or accompany the lasagna with a drizzle of extra virgin olive oil infused with fresh herbs for an elegant finishing touch. You can also sprinkle delicate lemon zest on top for an aromatic lift that wakes up the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Seafood Lasagna Recipe in an airtight container in the refrigerator, where it will keep beautifully for up to three days without losing its flavor or texture.
Freezing
If you want to prepare this dish in advance, freeze it before baking by wrapping it tightly in foil and plastic wrap. It will keep well in the freezer for up to two months. Just thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through to preserve the creamy texture without drying out the seafood. Microwaving is possible but can lead to uneven heating, so heating slowly in the oven is preferable.
FAQs
Can I use other types of seafood in this Seafood Lasagna Recipe?
Absolutely! You can substitute or add lobster, mussels, clams, or even cooked fish to tailor the dish to your taste and what’s fresh or available.
Do I need to pre-cook the seafood?
Yes, gently sautéing the shrimp and scallops before assembling prevents overcooking during baking and ensures a tender, juicy result.
Can I make this recipe dairy-free?
While this recipe relies on dairy for its creamy lasagna layers, you can experiment with dairy-free cheeses and milk alternatives, but the taste and texture will be somewhat different.
How spicy is the red pepper flakes addition?
The crushed red pepper flakes add just a mild warmth that balances the creaminess and sweetness of the seafood. If you prefer no heat, simply omit them.
Is Seafood Lasagna Recipe suitable for meal prepping?
Definitely! This dish is excellent for meal prep as it reheats well and can be frozen, making it a convenient and impressive option for future meals.
Final Thoughts
I genuinely hope you give this Seafood Lasagna Recipe a whirl because it’s one of those dishes that feels like a comforting hug from the sea with every forkful. The blend of creamy sauce, perfectly cooked seafood, and melty cheese builds a flavor and texture experience that’s hard to beat. Serve it up for a special occasion or simply to treat yourself—you deserve this kind of delicious indulgence on your table!
Print
Seafood Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Pescatarian
Description
This Seafood Lasagna Recipe combines tender shrimp, crab meat, and scallops layered with a creamy white sauce and plenty of cheeses, baked to golden perfection. It’s a delicious twist on traditional lasagna that offers a rich and indulgent Italian-American seafood feast, perfect for family dinners or special occasions.
Ingredients
Seafood
- 1 pound raw shrimp, peeled, deveined and chopped
- 8 ounces lump crab meat, drained and picked over for shells
- 8 ounces scallops, chopped
Pasta
- 9 lasagna noodles
Sauce & Dairy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
Vegetables & Seasonings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat and cook noodles: Preheat your oven to 375°F. Boil the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a lightly oiled surface to prevent sticking.
- Sauté seafood mixture: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 30 seconds. Add shrimp and scallops, cooking for 2 to 3 minutes until just opaque. Gently fold in crab meat and cook 1 more minute. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and set aside.
- Prepare white sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Gradually whisk in warm milk and heavy cream, stirring continuously until sauce is smooth and thickened, about 5 to 7 minutes. Stir in Parmesan cheese and Italian seasoning, then remove from heat.
- Mix ricotta filling: In a bowl, combine ricotta cheese, egg, chopped parsley, and 1 cup of mozzarella cheese until well mixed.
- Assemble lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture evenly over noodles followed by one-third of the seafood mixture, then a layer of sauce. Repeat layering two more times, ending with sauce on top.
- Add mozzarella topping and bake: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 15 to 20 minutes until the lasagna is bubbly and golden on top.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing. This helps the layers set for easy serving. Enjoy your flavorful seafood lasagna!
Notes
- Be careful not to overcook the seafood during sautéing as it will continue to cook in the oven.
- You can substitute part of the seafood with cooked lobster for an even more decadent dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use fresh parsley for best flavor, but dried can be substituted if needed.
