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A close-up shot of a slice of white seafood lasagna, with perfectly cooked shrimp visible between the layers of pasta and cheese.

Seafood Lasagna: The Ultimate Creamy & Decadent Recipe

This Seafood Lasagna recipe features tender shrimp, scallops, and crab in a rich, creamy white sauce. Layered with pasta and three cheeses, it's the ultimate decadent meal for any special occasion. Guaranteed to be a crowd-pleaser!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna
  • 1 lb lasagna noodles
  • 15 oz whole milk ricotta cheese
  • 1 large egg lightly beaten
  • 16 oz low-moisture mozzarella cheese shredded
  • 1 cup Parmesan cheese freshly grated, divided
For the Seafood & Sauce
  • 6 tbsp unsalted butter
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg freshly grated if possible
  • 1 lb large shrimp peeled and deveined
  • 1/2 lb bay scallops patted dry
  • 8 oz lump crab meat picked over for shells
  • 1/4 cup fresh parsley chopped

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet or Dutch Oven
  • 1 Large Pot

Method
 

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add chopped onion and garlic, cooking until soft.
  3. 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.
  4. 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.
  5. In a bowl, mix together the ricotta cheese, ½ cup of Parmesan cheese, and the beaten egg.
  6. 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.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, until bubbly and golden.
  8. Let the lasagna rest for at least 15 minutes before cutting and serving to allow it to set.

Notes

Tip 1: Ensure your seafood is patted very dry with paper towels to prevent the lasagna from becoming watery.
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.