Seafood Lasagna

Short description

This Seafood Lasagna layers tender pasta with a creamy seafood filling—usually shrimp, crab, and scallops—and rich white or rosé sauce. It’s a comforting yet elegant twist on classic lasagna, perfect for special dinners or when I’m craving seafood-infused comfort food.

Why You’ll Love This Recipe

I love how this lasagna feels luxurious without being difficult. The creamy sauce and delicate seafood create a dish that’s indulgent but still wonderfully comforting. It comes together in a single baking dish and feeds a crowd, so it’s both impressive and practical. Plus, I get to savor that delightful cheesy top crisped to golden perfection.

ingredients

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

• Lasagna noodles (no-boil or regular)

• Shrimp, peeled and deveined

• Crab meat (lump or claw)

• Scallops, chopped (optional)

• Olive oil

• Butter

• Shallot or onion, finely chopped

• Garlic, minced

• All-purpose flour

• Milk (or half-and-half)

• Heavy cream

• White wine (optional)

• Grated Parmesan cheese

• Mozzarella cheese, shredded

• Ricotta cheese (optional layer)

• Fresh parsley or basil, chopped

• Lemon zest (optional)

• Salt and pepper

directions

1. Preheat the oven to 180 °C (350 °F). Grease a 9×13‑inch baking dish.

2. If using regular noodles, cook them al dente according to package instructions. Drain and set aside.

3. In a skillet, heat olive oil and a knob of butter over medium-high heat. Add shrimp and scallops (if using), seasoning with salt and pepper. Sauté for 1–2 minutes per side until just opaque. Remove and set aside.

4. In the same skillet, melt more butter and sauté shallot or onion with garlic until fragrant.

5. Sprinkle flour over the aromatics to form a roux. Gradually whisk in white wine (if using), milk, and/or cream until the sauce thickens. Season with salt, pepper, and lemon zest.

6. Stir in Parmesan and half of the mozzarella until melted and smooth.

7. Remove from heat, then fold in crab meat and chopped seafood—reserving some for topping—along with chopped parsley.

8. Assemble: spread a thin layer of sauce on the bottom of the baking dish, then layer noodles, sauce with seafood, and pockets of ricotta (if using). Repeat until ingredients are used, ending with sauce.

9. Top with remaining mozzarella and extra Parmesan.

10. Bake uncovered for 25–30 minutes, or until bubbly and golden. Let rest for 5–10 minutes before slicing and serving.

Servings and timing

This lasagna serves 6–8 people.

• Preparation time: about 30 minutes

• Bake time: approximately 25–30 minutes

• Rest time: 5–10 minutes

• Total time: around 60–70 minutes

Variations

• Rosé sauce version: Stir a cup of marinara into the white sauce for a pink-hued, tangy twist.

• Cheese swaps: Replace ricotta with mascarpone or omit for a lighter dish. I’ve also used fontina or gruyère for richer flavor.

• Extra veggies: I sometimes add sautéed spinach, artichoke hearts, or mushrooms between layers for added texture.

• Spicy option: A pinch of red pepper flakes adds a subtle warmth that pairs nicely with seafood.

storage/reheating

• Storage: I refrigerate leftovers in an airtight container for up to 3 days—cover lasagna tightly in the dish to keep it moist.

• Freezing: I often freeze the assembled unbaked dish, covered tightly, for up to 1 month. Bake straight from frozen with an extra 10–15 minutes added to cook and thaw.

• Reheating: I reheat individual portions in the oven at 160 °C (325 °F) for about 15–20 minutes, or microwave for 1–2 minutes until warmed through.

FAQs

Can I use fresh pasta instead of noodles?

Absolutely—I sometimes use fresh lasagna sheets; they soften beautifully in the creamy sauce without precooking.

Is it okay to use imitation crab meat?

Yes—I’ve used imitation crab or surimi with good results. It has a milder flavor and is more budget-friendly.

How can I make this ahead of time?

I assemble it a day in advance and refrigerate. Before baking, I let it sit at room temperature for about 30 minutes for even cooking.

Can I make this dairy-free?

I substitute dairy with plant-based cream, vegan cheese shreds, and margarine. The texture is slightly different but still delicious.

Can I freeze baked leftovers?

Yes—place cooled, baked portions in freezer-safe containers. They keep for up to 2 months. Reheat in the oven until piping hot.

Conclusion

This Seafood Lasagna is a deliciously creamy and tender twist on traditional lasagna. It’s show-stopping enough for special occasions yet straightforward enough for a weekend treat. I love how flexible it is—I can adjust seafood, sauce, and cheeses based on what I have. I hope you enjoy assembling and savoring it as much as I do!