Seafood Lasagna is the ultimate comfort dish for seafood lovers, combining layers of creamy sauce, tender pasta, and rich seafood flavors. With a mixture of shrimp, scallops, and crab, this lasagna delivers indulgence in every bite. The creamy béchamel sauce perfectly complements the delicate taste of the seafood, making Seafood Lasagna a standout dish for special dinners or holidays. Whether you’re cooking for a crowd or a cozy family meal, Seafood Lasagna is the perfect way to elevate classic lasagna with a coastal twist.

Why You’ll Love This Recipe:

This Seafood Lasagna is the ultimate comfort dish, bringing together the rich flavors of the ocean in a creamy, cheesy lasagna format. It’s perfect for seafood lovers and makes a great centerpiece for a family dinner or festive gathering. The combination of shrimp, scallops, and crab with a delicate white sauce makes for a decadent meal that feels fancy without being overly complicated.

Ingredients You’ll Need:

Lasagna noodles: 9 sheets, cooked according to package directions.
Shrimp: 1 lb, peeled and deveined.
Scallops: ½ lb, small-sized.
Crab meat: 1 cup (fresh or canned).
Ricotta cheese: 1 ½ cups.
Parmesan cheese: 1 cup, grated.
Mozzarella cheese: 2 cups, shredded.
Garlic: 3 cloves, minced.
Butter: 4 tablespoons.
Flour: 3 tablespoons (for roux).
Milk: 2 cups (or half-and-half for extra creaminess).
White wine: ½ cup (optional, adds depth).
Fresh parsley: 2 tablespoons, chopped.
Lemon juice: From 1 lemon.
Salt and pepper: To taste.

How to Make Seafood Lasagna:

Step-by-Step Instructions:

Cook the Seafood: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and scallops, cooking until just opaque, about 2-3 minutes per side. Add the crab meat, cooking for an additional 1-2 minutes. Squeeze lemon juice over the seafood and set aside.
Make the Béchamel Sauce: In a separate pot, melt the remaining butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until slightly golden. Slowly whisk in the milk and white wine (if using), bringing the mixture to a gentle simmer until thickened. Season with salt and pepper. Stir in half of the Parmesan cheese and set aside.
Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce. Layer 3 lasagna noodles, followed by half of the seafood mixture, a layer of ricotta, and some mozzarella. Repeat the layers, finishing with a final layer of noodles and topping with béchamel sauce, remaining mozzarella, and Parmesan.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
Garnish and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve with a green salad or garlic bread for a complete meal.

Cooking Tips:

Don’t overcook the seafood: Shrimp and scallops cook quickly, so be sure to remove them as soon as they’re opaque to prevent rubbery texture.
Make-ahead option: You can assemble the lasagna ahead of time and refrigerate it for up to a day before baking.

Helpful Tips:

Lighter version: Substitute part of the ricotta with cottage cheese or use low-fat cheese options to lighten up the dish.
Add vegetables: Spinach or sautéed mushrooms can be added between the layers for extra texture and nutrition.

Details:

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6-8
Category: Main Course
Method: Baking
Cuisine: Italian-Inspired

Notes:

This dish pairs well with a crisp white wine like Pinot Grigio or Chardonnay.
If you prefer, you can use frozen seafood—just be sure to thaw and drain thoroughly before cooking.

Nutritional Information (per serving):

Calories: ~600 kcal
Carbohydrates: 45g
Protein: 30g
Fat: 35g

Frequently Asked Questions:

Can I freeze seafood lasagna?
Yes, seafood lasagna can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Can I use different seafood?
Absolutely! Feel free to swap in lobster, clams, or even a white fish like cod to customize the lasagna to your taste.

Storage Instructions:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Wrap well and freeze for up to 3 months. Reheat gently to avoid overcooking the seafood.

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Conclusion:

This Seafood Lasagna is a decadent, flavorful dish that brings together the best of creamy, cheesy pasta and succulent seafood. Perfect for special occasions, it’s a show-stopper that’s sure to impress your guests. With layers of rich béchamel sauce, tender shrimp, scallops, and crab, it’s a luxurious meal that will transport you to the coast with every bite!

Seafood Lasagna

Author: Charlotte

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Description

Instructions

Cook the Seafood: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and scallops, cooking until just opaque, about 2-3 minutes per side. Add the crab meat, cooking for an additional 1-2 minutes. Squeeze lemon juice over the seafood and set aside.
Make the Béchamel Sauce: In a separate pot, melt the remaining butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until slightly golden. Slowly whisk in the milk and white wine (if using), bringing the mixture to a gentle simmer until thickened. Season with salt and pepper. Stir in half of the Parmesan cheese and set aside.
Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce. Layer 3 lasagna noodles, followed by half of the seafood mixture, a layer of ricotta, and some mozzarella. Repeat the layers, finishing with a final layer of noodles and topping with béchamel sauce, remaining mozzarella, and Parmesan.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
Garnish and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve with a green salad or garlic bread for a complete meal.

Notes

This dish pairs well with a crisp white wine like Pinot Grigio or Chardonnay.
If you prefer, you can use frozen seafood—just be sure to thaw and drain thoroughly before cooking.