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Seafood Lasagna

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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.

  • Total Time: 60 minutes
  • Yield: 6–8 servings

Ingredients

  • 9–12 lasagna noodles (no-boil or regular)
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb crab meat (lump or claw)
  • 1/2 cup scallops, chopped (optional)
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 1 shallot or small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine (optional)
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest (optional)
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1 cup ricotta cheese (optional)
  • 2 tablespoons fresh parsley or basil, chopped
  • Salt and pepper to taste

Instructions

  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 1 tablespoon butter over medium-high heat. Add shrimp and scallops (if using), season with salt and pepper, and sauté for 1–2 minutes per side. Remove and set aside.
  4. In the same skillet, melt remaining butter and sauté shallot or onion with garlic until fragrant.
  5. Sprinkle flour over the aromatics to form a roux. Gradually whisk in wine (if using), milk, and 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 and fold in crab meat, shrimp, scallops, and parsley, reserving some for topping.
  8. To assemble: spread a thin layer of sauce in the baking dish, then layer noodles, seafood sauce, and spoonfuls of ricotta (if using). Repeat layers, 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 serving.

Notes

  • Use no-boil noodles to save time and effort.
  • Add sautéed spinach or artichoke hearts between layers for extra flavor.
  • Substitute white wine with lemon juice or broth if preferred.
  • Rosé sauce option: mix a bit of marinara into the white sauce.
  • Let lasagna rest before cutting to hold its shape better.
  • Author: liinaa
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 4g
  • Sodium: 560mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 155mg

Find it online: https://cookedbylina.com/seafood-lasagna/