Name: Creamy Seafood Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian-Inspired
Ingredients: 9 lasagna noodles (regular or no-boil); 3 tbsp butter; 3 cloves garlic, minced; 3 tbsp all-purpose flour; 3 cups milk or half-and-half; 1 cup grated Parmesan cheese; 1 1/2 cups ricotta cheese; 2 cups shredded mozzarella cheese; Salt, to taste; Black pepper, to taste; 1 tsp Old Bay or seafood seasoning (optional); 1/2 lb shrimp, peeled and chopped; 1/2 lb lump crab meat or imitation crab; 1/2 lb scallops (optional, chopped if large); Fresh parsley, for garnish

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Creamy seafood lasagna is a rich and elegant twist on the classic Italian comfort dish. Layers of tender noodles, succulent seafood, and a smooth white sauce come together in a decadent bake that’s perfect for holidays, special occasions, or any time I want to impress with something a little different. It’s hearty, flavorful, and absolutely satisfying.

Why You’ll Love This Recipe

I love how this lasagna blends creamy, savory flavor with the delicate taste of seafood. The béchamel-style white sauce keeps everything moist and velvety, while the combination of shrimp, crab, or scallops adds a luxurious feel. It’s a beautiful change from red-sauce lasagnas, and still delivers that same comforting, baked-cheesy goodness I crave. Creamy Seafood Lasagna

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (regular or no-boil)
Butter
Garlic, minced
All-purpose flour
Milk or half-and-half
Parmesan cheese, grated
Ricotta cheese
Mozzarella cheese, shredded
Salt
Black pepper
Old Bay or seafood seasoning (optional)
Shrimp, peeled and chopped
Lump crab meat or imitation crab
Scallops (optional, chopped if large)
Fresh parsley (for garnish)

Directions

I preheat the oven to 375°F (190°C).
I cook the lasagna noodles according to the package (unless using no-boil), then drain and set aside.
In a saucepan, I melt butter and sauté garlic for about a minute.
I whisk in the flour to form a roux, then slowly add milk while whisking constantly to make a smooth sauce.
I simmer until thickened, then stir in Parmesan cheese, salt, pepper, and a pinch of seafood seasoning.
In a separate skillet, I sauté the shrimp and scallops just until barely cooked—they’ll finish in the oven.
I mix ricotta with a bit of the Parmesan sauce and season lightly.
I begin layering: sauce on the bottom, noodles, ricotta mixture, seafood, mozzarella, and repeat until I run out, finishing with sauce and cheese on top.
I cover the dish with foil and bake for 30 minutes, then uncover and bake another 10–15 minutes until bubbly and golden.
I let it rest 10 minutes before slicing and garnish with fresh parsley.

Servings and timing

This recipe makes about 8 servings. It takes around 30 minutes to prep and 40–45 minutes to bake, plus resting time. I usually have it ready in about 1 hour and 30 minutes total.

Variations

Sometimes I add spinach or sautéed mushrooms between the layers for extra texture and flavor. I’ve also made it with salmon or a white fish like cod instead of shrimp. For a bit of kick, I stir in a dash of crushed red pepper or a spoonful of Dijon mustard into the sauce.

Storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I cover slices with foil and warm them in a 350°F oven until hot. It can also be frozen—either whole or in portions—then thawed and reheated gently for a make-ahead meal. Creamy Seafood Lasagna

FAQs

Can I use frozen seafood?

Yes, I thaw it completely and pat it dry before cooking. Too much moisture will water down the lasagna.

What cheese works best?

I love the combo of ricotta, mozzarella, and Parmesan. Fontina or Gruyère also work beautifully if I want a deeper, nuttier flavor.

Can I make this ahead of time?

Yes, I assemble it the day before and store it in the fridge until I’m ready to bake. I add about 10 extra minutes to the bake time if it’s cold.

Is this seafood lasagna fishy?

Not at all—especially when using fresh or high-quality seafood. The creamy sauce balances the flavors so well that it tastes rich and savory, not overly “seafoody.”

Can I use a jarred Alfredo sauce?

If I’m short on time, yes. I warm it and mix in a little seafood seasoning or garlic to boost the flavor before layering.

Conclusion

Creamy seafood lasagna is a luxurious, satisfying dish that brings something special to the table. With layers of pasta, melty cheese, and flavorful seafood all wrapped in a velvety white sauce, it’s the kind of recipe I turn to when I want to impress—or just treat myself to something truly delicious.

Creamy Seafood Lasagna

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Author: lina
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings
Category: Dinner
Method: Baking
Cuisine: Italian-Inspired

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Description

Creamy seafood lasagna is an elegant twist on a comfort food classic, made with layers of tender noodles, a rich white sauce, succulent shrimp, crab, and scallops, and plenty of melty cheese. Perfect for special occasions or a cozy, indulgent dinner.

Ingredients

9 lasagna noodles (regular or no-boil)
3 tbsp butter
3 cloves garlic, minced
3 tbsp all-purpose flour
3 cups milk or half-and-half
1 cup grated Parmesan cheese
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
Salt, to taste
Black pepper, to taste
1 tsp Old Bay or seafood seasoning (optional)
1/2 lb shrimp, peeled and chopped
1/2 lb lump crab meat or imitation crab
1/2 lb scallops (optional, chopped if large)
Fresh parsley, for garnish

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Instructions

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions if using regular noodles. Drain and set aside.
In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
Whisk in flour to form a roux, then gradually add milk while whisking to create a smooth sauce.
Simmer until thickened, then stir in Parmesan, salt, pepper, and seafood seasoning (if using).
In a skillet, sauté shrimp and scallops just until barely cooked. Set aside.
In a bowl, mix ricotta with 1/2 cup of the white sauce and season lightly.
Assemble lasagna: Spread a layer of sauce in the bottom of a baking dish, then add noodles, ricotta mixture, seafood, mozzarella, and repeat layers. Finish with sauce and mozzarella on top.
Cover with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with chopped parsley before serving.