Seafood Lasagna: A Luxurious, Flavor-Packed Twist on a Classic Favorite

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When you think of lasagna, your mind probably jumps to layers of rich meat sauce, creamy béchamel, and plenty of melted cheese. But what if you could take this beloved classic and transform it into a seaside feast? Enter Seafood Lasagna—a decadent, elegant dish that combines tender pasta sheets with a medley of fresh seafood, creamy ricotta, fragrant herbs, and a luscious white sauce. It’s comfort food with a coastal twist, perfect for special occasions or anytime you want to impress your family and friends with something a little extraordinary.

In this blog post, I’m going to walk you through how to make a stunning seafood lasagna from scratch. I’ll share all the ingredients you’ll need, step-by-step instructions to make it approachable, plus my best tips for getting it just right. Whether you’re a seafood lover or just want to try something new with lasagna, this recipe will delight your taste buds and bring a touch of the ocean to your dinner table.

Why Seafood Lasagna?

Lasagna is one of those dishes that can be endlessly adapted. Traditionally made with ground beef or Italian sausage, swapping in seafood makes it lighter yet still indulgent. The flavors of shrimp, scallops, crab, and sometimes lobster paired with creamy cheeses and a velvety white sauce make this a show-stopper.

If you’re wary of seafood, don’t be! This recipe balances the ocean flavors with mild cheeses and fresh herbs, so nothing is overpowering. Plus, it’s a wonderful way to get a hearty serving of protein and omega-3s. If you love the idea of seafood but want a comforting, familiar format, this seafood lasagna is for you.

Ingredients You’ll Need

This recipe serves about 6-8 people, perfect for family dinners or a small gathering.

For the Seafood Layer:

  • 12 oz raw shrimp, peeled and deveined (medium size)
  • 8 oz sea scallops, cleaned and halved if large
  • 6 oz lump crab meat (fresh or canned, drained)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • Salt and black pepper, to taste
  • 1/4 tsp red pepper flakes (optional for a little heat)
  • Juice of half a lemon

For the White Sauce (Béchamel with a twist):

  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4 cups whole milk (warmed)
  • 1 cup heavy cream
  • 1/2 cup dry white wine (optional but recommended)
  • 1 tsp salt
  • 1/2 tsp white pepper (or black pepper)
  • 1/4 tsp ground nutmeg

For the Cheese Mixture:

  • 15 oz ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh basil, chopped (or 1 tsp dried basil)

Additional:

  • 12 lasagna noodles (regular or no-boil)
  • 2 cups baby spinach (optional, for a touch of green)
  • Fresh basil leaves for garnish

Step-by-Step Instructions

Step 1: Prep the Seafood

Start by prepping your seafood. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and shallot, sautéing until fragrant and translucent (about 2 minutes). Toss in the shrimp and scallops, season with salt, pepper, and red pepper flakes. Cook just until they turn opaque and are cooked through, about 3-4 minutes total. Avoid overcooking here because the seafood will cook more in the oven.

Once cooked, remove from heat, stir in the crab meat gently (you want to keep the lumps intact), and squeeze fresh lemon juice on top. Set aside.

Step 2: Make the White Sauce (Béchamel)

This white sauce will be the creamy backbone of your lasagna.

  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour to form a smooth paste (this is your roux). Cook for about 2 minutes, stirring constantly, to cook out the raw flour taste but don’t let it brown.
  3. Slowly pour in the warm milk, whisking continuously to avoid lumps.
  4. Add the heavy cream and white wine.
  5. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon—this should take about 7-10 minutes.
  6. Season with salt, white pepper, and nutmeg. Set aside but keep warm.

Step 3: Prepare the Cheese Mixture

In a bowl, combine ricotta cheese, 1 cup of the mozzarella, Parmesan, egg, parsley, and basil. Mix well until everything is incorporated. This cheesy mixture will add richness and bind the layers together.

Step 4: Cook the Lasagna Noodles (If Using Regular Noodles)

If you are not using no-boil noodles, bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente (usually around 8-10 minutes). Drain and lay them flat on a baking sheet or drizzle with a little olive oil so they don’t stick.

Step 5: Assemble the Lasagna

Get your baking dish ready — a 9×13 inch pan works well.

  1. Spread a thin layer of the white sauce on the bottom to prevent sticking.
  2. Place 3-4 noodles side by side to cover the base.
  3. Spoon about a third of the cheese mixture evenly over the noodles.
  4. Add half of the seafood mixture on top of the cheese layer.
  5. Scatter a handful of baby spinach over the seafood (optional but adds nice color and nutrients).
  6. Pour over a third of the white sauce.
  7. Repeat the layers: noodles, cheese, remaining seafood, spinach, white sauce.
  8. For the final layer, place noodles and top with remaining white sauce and sprinkle with the last 1/2 cup mozzarella and a little extra Parmesan.

Step 6: Bake It

Preheat your oven to 375°F (190°C). Cover the lasagna tightly with aluminum foil to keep it moist. Bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.

Once done, let the lasagna rest for at least 10 minutes before slicing. This resting period helps the layers set and makes serving easier.

Tips for Perfect Seafood Lasagna

  • Use fresh or high-quality seafood: The flavor of this dish depends heavily on the seafood. Fresh shrimp, scallops, and lump crab meat make a huge difference.
  • Don’t overcook the seafood in the skillet: Since the seafood will continue cooking in the oven, just cook it until it’s barely done in the skillet.
  • Warm your milk before making béchamel: This helps the sauce thicken smoothly and prevents lumps.
  • Add white wine to the béchamel: This is optional but adds a lovely depth of flavor that complements the seafood perfectly.
  • Spinach or kale works great: If you want to add a green veggie, toss it lightly in the skillet just until wilted before layering.
  • Let the lasagna rest after baking: This helps all the layers settle, so when you cut it, it holds together nicely.
  • Make ahead: You can assemble the lasagna a day in advance and refrigerate it. Just add 10-15 minutes to the baking time if baking cold from the fridge.
  • Customize your seafood: Feel free to add lobster chunks, mussels, or even firm fish like cod if you like.

Serving Suggestions

Seafood lasagna is rich and creamy, so it pairs beautifully with fresh, crisp sides. A simple mixed green salad with a light vinaigrette balances the richness. Garlic bread or a crusty baguette is perfect for mopping up any extra sauce. For a wine pairing, a crisp Sauvignon Blanc or a light Chardonnay works wonderfully.

Wrapping Up: Why You’ll Love This Seafood Lasagna

Making seafood lasagna might sound intimidating at first, but with these step-by-step instructions, it becomes approachable and truly rewarding. The layers of tender pasta, luscious white sauce, rich cheeses, and fresh seafood create a comforting yet elegant dish that’s sure to impress.

Whether it’s a holiday feast, date night, or a special family dinner, seafood lasagna brings a little bit of luxury to the table without being overly complicated. Plus, it’s a wonderful way to enjoy seafood in a new and exciting form.

Give it a try I promise your taste buds will thank you!