Prepare to indulge in the most luxurious pasta dish imaginable: a rich and creamy Seafood Lasagna. This isn’t your average weeknight meal; it’s a show-stopping centerpiece perfect for special occasions, family gatherings, or any time you want to treat yourself. We’ve crafted a recipe that balances tender shrimp, succulent scallops, and delicate crab meat in a velvety white sauce, layered between sheets of pasta and a perfect blend of cheeses. Forget restaurants—this homemade seafood lasagna delivers five-star flavor right from your own oven.
We’re here to guide you through every step, ensuring a final dish that is perfectly cooked, wonderfully rich, and never watery. Get ready to impress everyone at the table.
Why This Seafood Lasagna Recipe is a Must-Try
This recipe stands out for its flawless execution of a classic dish. The creamy white sauce is the star, perfectly seasoned to complement the seafood without overpowering it. We’ve also perfected the cheese blend, using a trio of ricotta, mozzarella, and Parmesan to create pockets of creamy texture and a beautifully golden, bubbly top. By following our pro tips, you’ll easily avoid the common pitfalls of seafood pasta and achieve a truly unforgettable meal.
The Key Ingredients for Perfect Seafood Lasagna
The magic of this dish lies in using high-quality ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this seafood lasagna so special.
The Seafood Trio
We recommend a combination of shrimp, bay scallops, and lump crab meat. The shrimp provide a firm, sweet bite, the scallops add a buttery tenderness, and the crab infuses the entire dish with its delicate, savory flavor. Be sure to use raw, peeled, and deveined shrimp and pat all seafood completely dry to prevent excess moisture.
The Creamy White Sauce
The foundation of our recipe is a classic béchamel sauce enriched with garlic, onions, and a hint of white wine. This velvety sauce binds the layers together and provides the signature creamy texture. It’s crucial to cook the flour and butter mixture (the roux) properly to avoid a pasty taste and to thicken the sauce to the perfect consistency.
The Cheese Blend
A lasagna is only as good as its cheese. We use whole milk ricotta for its creamy texture, low-moisture mozzarella for that classic cheese pull and golden top, and freshly grated Parmesan for its sharp, nutty flavor that cuts through the richness of the sauce.
The Pasta
You can use either traditional boil or no-boil lasagna noodles for this recipe. If using no-boil noodles, you may need a slightly thinner sauce to ensure they cook through properly. For the best texture, we prefer traditional noodles cooked just to al dente.
How to Make Seafood Lasagna: A Step-by-Step Guide
- Prepare the Noodles: Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
- Sauté the Aromatics: In a large skillet or Dutch oven, melt butter over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 3-4 minutes.
- Make the White Sauce: Sprinkle flour over the onions and garlic, and cook for one minute, stirring constantly. Slowly whisk in the white wine, scraping up any browned bits. Gradually pour in the milk and heavy cream, whisking continuously until smooth. Bring the sauce to a simmer and cook until it has thickened enough to coat the back of a spoon. Season with salt, pepper, and nutmeg.
- Cook the Seafood: Gently fold the shrimp and scallops into the white sauce. Cook for just 2-3 minutes, until the shrimp are pink and the scallops are opaque. Do not overcook! Remove from heat and stir in the lump crab meat and fresh parsley.
- Prepare the Ricotta Filling: In a separate bowl, combine the ricotta cheese, half of the Parmesan cheese, and the egg. Season with a pinch of salt and pepper.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the seafood sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of noodles on top. Spread half of the ricotta mixture over the noodles, followed by one-third of the seafood sauce, and one-third of the shredded mozzarella. Repeat the layers: noodles, the remaining ricotta, a third of the seafood sauce, and a third of the mozzarella. Top with a final layer of noodles, the remaining seafood sauce, and finish with the remaining mozzarella and Parmesan cheese.
- Bake to Perfection: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbly.
- Rest Before Serving: This is a critical step! Let the seafood lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set, ensuring clean, beautiful slices.
Pro Tips for a Flawless Lasagna
- Don’t Overcook the Seafood: The seafood will continue to cook in the oven. The initial cook time in the sauce is just to get it started. Overcooking leads to rubbery shrimp and scallops.
- Dry Your Seafood: Pat the shrimp and scallops with paper towels to remove as much moisture as possible. This is a key step in preventing a watery lasagna.
- Sauce Consistency is Key: The white sauce should be thick enough to coat a spoon but still pourable. If it’s too thick, whisk in a little more milk. If it’s too thin, simmer it a bit longer.
- Let It Rest: We can’t stress this enough. Resting the lasagna is essential. It prevents the layers from sliding apart and turning into a sloppy mess when you serve it. The wait is worth it! For a delightful side, consider our amazing garlic cheese bombs (coming soon).
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped onion and garlic, cooking until soft.
- Stir in the flour and cook for 1 minute. Whisk in the white wine, then gradually add the milk and heavy cream, whisking until smooth. Simmer until the sauce thickens.
- Season the sauce with salt, pepper, and nutmeg. Add the shrimp and scallops, cooking for 2-3 minutes until just opaque. Remove from heat and gently stir in the crab meat and parsley.
- In a bowl, mix together the ricotta cheese, ½ cup of Parmesan cheese, and the beaten egg.
- Assemble the lasagna: Start with a layer of sauce in a 9x13 inch baking dish. Follow with a layer of noodles, half the ricotta mixture, a third of the seafood sauce, and a third of the mozzarella. Repeat the layers. Finish with a top layer of noodles, the remaining sauce, and the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, until bubbly and golden.
- Let the lasagna rest for at least 15 minutes before cutting and serving to allow it to set.
Delicious Variations to Try
While this recipe is fantastic as is, feel free to customize it. You could add a layer of sautéed spinach (be sure to squeeze out all the water!) for extra nutrition and color. For a different flavor profile, consider adding lobster meat or using smoked salmon. If you enjoy other rich and cheesy dinners, our Philly Cheesesteak Casserole is another crowd-pleaser.
What to Serve with Your Masterpiece
This Seafood Lasagna is incredibly rich, so it pairs best with simple, fresh sides. A crisp green salad with a lemon vinaigrette is a perfect contrast. You could also serve it with a side of steamed asparagus or honey balsamic brussels sprouts. A chilled bottle of Pinot Grigio or Sauvignon Blanc will complement the creamy seafood flavors beautifully.
Frequently Asked Questions
Yes! You can assemble the entire lasagna a day in advance. Cover it tightly and refrigerate. When ready to bake, you may need to add 10-15 minutes to the initial covered baking time.
Yes, you can freeze it either baked or unbaked. For best results, freeze it unbaked. Assemble the lasagna in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, adding about 30-40 minutes to the total bake time.
There are three key steps: 1) Pat all seafood completely dry with paper towels before cooking. 2) Cook the white sauce until it’s thick enough to coat the back of a spoon. 3) If using ingredients with high water content, like spinach, cook them separately and squeeze out all excess liquid before adding.
A combination is best. We use whole milk ricotta for creaminess, low-moisture mozzarella for the perfect melted top and cheese pull, and freshly grated Parmesan for a sharp, nutty flavor that complements the seafood.
A mix of shrimp, scallops, and crab meat provides a wonderful variety of textures and flavors. You could also incorporate lobster meat. The key is to use quality seafood and not overcook it.
Storing and Reheating
Leftover seafood lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm individual slices in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until heated through. The flavors often meld together and taste even better the next day!
Share Your Culinary Creation!
We are so excited for you to try this decadent Seafood Lasagna recipe! It’s a labor of love that is sure to become a cherished favorite. If you make this dish, we would love to see it! Please leave a comment below and share your masterpiece on Pinterest. Happy cooking!
Seafood Lasagna Recipe
Seafood Lasagna: The Ultimate Creamy & Decadent Recipe
Ingredients
Equipment
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Notes
Tip 2: Don't overcook the seafood in the sauce initially, as it will cook further in the oven.
Tip 3: Letting the lasagna rest before slicing is crucial for clean servings.
