Indulge in the ultimate comfort food with a luxurious twist: our rich and creamy Seafood Lasagna. This recipe layers tender pasta with a decadent béchamel sauce, a medley of succulent seafood, and a trio of perfectly melted cheeses. Forget everything you know about traditional lasagna; this dish is a showstopper, perfect for a special occasion or when you’re simply craving something extraordinary. It transforms a familiar classic into a gourmet experience that is surprisingly simple to create at home.
We’ve designed this recipe to be foolproof, guiding you through each step to ensure a perfect result every time. From creating a silky-smooth white sauce to layering every component for the ideal texture and flavor, get ready to make the best seafood lasagna of your life. This is the recipe your family and friends will ask for again and again.
Why You’ll Love This Seafood Lasagna Recipe
- Incredibly Rich and Flavorful: The combination of a creamy, wine-infused béchamel sauce and fresh seafood creates a depth of flavor that is truly unforgettable.
- Perfect for Special Occasions: While easy enough for a weeknight, this lasagna feels elegant and celebratory, making it ideal for holidays, dinner parties, or date nights.
- Versatile Seafood Options: You can easily customize the seafood medley with your favorites, like shrimp, scallops, crab, or lobster.
- Crowd-Pleasing Comfort Food: It’s a hearty, satisfying casserole that combines the comfort of pasta with the luxury of seafood, guaranteed to please even the pickiest eaters. For another cheesy pasta favorite, try our Bacon Cheeseburger Pasta.
The Key Ingredients for a Perfect Seafood Lasagna
Crafting a truly memorable seafood lasagna starts with high-quality ingredients. Each component plays a crucial role in building the dish’s signature rich flavor and creamy texture.
The Seafood Medley
The star of the show! We recommend a combination of shrimp, scallops, and lump crab meat. This trio provides a wonderful mix of textures and sweet, oceanic flavors. Ensure your seafood is raw and peeled before starting, as it will cook perfectly within the lasagna layers.
The Creamy Béchamel Sauce
This isn’t your average red sauce. A classic béchamel—a white sauce made from butter, flour, and milk—is the key to this lasagna’s luxurious creaminess. We enrich ours with white wine, garlic, and Parmesan cheese for an incredibly savory and complex flavor profile that beautifully complements the seafood.
The Cheesy Layers
Cheese is essential for both flavor and structure. We use a blend of three cheeses:
- Ricotta Cheese: Provides a creamy, slightly tangy layer.
- Mozzarella Cheese: Delivers that classic, irresistible cheese pull.
- Parmesan Cheese: Adds a sharp, nutty flavor that cuts through the richness.
The Pasta
Standard lasagna noodles are all you need. You can use either classic noodles that require boiling or no-boil noodles for convenience. Both work wonderfully in this recipe, so choose whichever you prefer.
How to Make Seafood Lasagna (Step-by-Step)
Follow these simple steps to create a restaurant-quality seafood lasagna right in your own kitchen. It’s all about building layers of flavor.
Step 1: Prepare the Seafood
In a large skillet, melt a tablespoon of butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the shrimp and scallops and cook for 2-3 minutes, just until they turn pink and opaque. Do not overcook them. Remove the seafood from the skillet with a slotted spoon and set it aside. Gently fold in the crab meat with the cooked shrimp and scallops.
Step 2: Make the Béchamel Sauce
In the same skillet, melt the remaining butter. Whisk in the flour and cook for one minute to create a roux. Slowly pour in the white wine, whisking constantly to prevent lumps. Gradually whisk in the milk and heavy cream until the sauce is smooth. Let it simmer for 5-7 minutes, stirring often, until it has thickened enough to coat the back of a spoon. Remove from heat and stir in the Parmesan cheese, salt, pepper, and a pinch of nutmeg. The sauce should be smooth and velvety.
Step 3: Cook the Lasagna Noodles
While the sauce is simmering, cook the lasagna noodles according to the package directions until al dente. Drain them well and lay them flat on a baking sheet to prevent sticking.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a small bowl, mix the ricotta cheese with fresh parsley. Now, let’s build the layers in a 9×13 inch baking dish:
- Spread a thin layer of béchamel sauce on the bottom of the dish.
- Arrange a single layer of cooked noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Top with one-third of the seafood mixture.
- Sprinkle one-third of the mozzarella cheese over the seafood.
- Pour about one-third of the béchamel sauce evenly over the cheese.
- Repeat the layers: noodles, the remaining ricotta, another third of the seafood, mozzarella, and sauce.
- Finish with a final layer of noodles, the remaining seafood, the remaining sauce, and top with the last third of the mozzarella cheese.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbly. Let the lasagna rest for at least 15 minutes before slicing and serving. This allows it to set, ensuring clean, beautiful slices.
Tips for a Foolproof Seafood Lasagna
- Don’t Overcook the Seafood: Seafood cooks quickly. A brief initial sauté is all that’s needed, as it will continue to cook in the oven. This is the secret to tender, succulent shrimp and scallops.
- Avoid a Watery Lasagna: Pat your seafood dry before cooking and don’t overcrowd the pan. Also, allow the lasagna to rest after baking; this is crucial for the layers to set properly.
- Ensure a Smooth Sauce: Whisk constantly when adding the liquid to the roux. This is the key to a lump-free béchamel. If you love rich, creamy dinners, you should also try our Crockpot Marry Me Chicken.
What to Serve with Your Lasagna
This Seafood Lasagna is incredibly rich, so it pairs best with simple, fresh sides. A crisp green salad with a lemon vinaigrette, steamed asparagus, or a side of crusty garlic bread are all excellent choices to complete the meal. For another fantastic seafood dinner, our Marry Me Salmon is a must-try.
Make-Ahead and Storage Instructions
You can assemble this lasagna up to 24 hours in advance. Simply prepare it as directed (without baking), cover it tightly with plastic wrap, and refrigerate. When ready to eat, remove it from the fridge 30 minutes before baking and add about 10-15 minutes to the initial covered baking time.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or in a covered dish in the oven until warmed through.
Frequently Asked Questions About Seafood Lasagna
Yes! You can assemble the entire lasagna up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for 30 minutes and add about 10-15 minutes to the initial covered baking time.
To prevent a watery lasagna, make sure you pat your seafood dry with paper towels before cooking it. Also, don’t overcook the seafood initially, as it can release excess water. Finally, letting the lasagna rest for at least 15 minutes after baking allows the layers to set and absorb any excess moisture.
Seafood lasagna is typically made with layers of lasagna noodles, a creamy white sauce (like béchamel), various cheeses such as ricotta, mozzarella, and Parmesan, and a medley of seafood. Our recipe features a delicious combination of shrimp, scallops, and lump crab meat.
A combination of cheeses works best. We use ricotta for a creamy layer, mozzarella for its melting and stretching qualities, and Parmesan for a sharp, nutty flavor that complements the richness of the sauce and seafood.
A combination of firm and tender seafood works beautifully. We love a mix of shrimp, scallops, and crab meat. You could also use lobster, cod, or salmon, but be sure to use seafood that will hold its texture well when baked.
The Ultimate Seafood Lasagna Recipe
Seafood Lasagna: A Rich and Creamy Recipe
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Drain and set aside.
- In a large skillet over medium heat, melt 1 tbsp of butter. Add minced garlic and cook until fragrant (30 seconds). Add shrimp and scallops, cooking for 2-3 minutes until just opaque. Remove seafood with a slotted spoon and place in a bowl. Gently fold in the lump crab meat. Set aside.
- In the same skillet, melt the remaining 5 tbsp of butter. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the white wine, whisking constantly. Gradually whisk in the milk and heavy cream until smooth. Simmer for 5-7 minutes, until thickened. Remove from heat and stir in 1/2 cup of Parmesan cheese, salt, pepper, and nutmeg.
- In a small bowl, combine the ricotta cheese with the chopped fresh parsley and the remaining 1/2 cup of Parmesan cheese.
- To assemble, spread a thin layer of béchamel sauce in a 9x13 inch baking dish. Layer with noodles, half the ricotta mixture, one-third of the seafood, one-third of the mozzarella, and one-third of the béchamel. Repeat the layers: noodles, remaining ricotta, another third of seafood, mozzarella, and sauce. Finish with a final layer of noodles, the remaining seafood, sauce, and top with the last of the mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, until bubbly and golden brown on top.
- Let the lasagna rest for at least 15 minutes before slicing and serving.
Notes
Tip 2: Do not overcook the seafood initially; it will finish cooking in the oven.
Tip 3: Letting the lasagna rest before cutting is essential for clean, well-formed slices.
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