If you love rich, creamy pasta dishes, this Seafood Lasagna is a must-try! Packed with shrimp, crab, and a velvety white sauce, this dish is a luxurious twist on traditional lasagna. Each bite is layered with flaky seafood, creamy ricotta, and gooey melted cheese, making it a perfect meal for special occasions, holidays, or a comforting weekend dinner.
This cheesy seafood lasagna is surprisingly easy to make, and you can customize it with your favorite seafood. Whether you’re hosting a dinner party or just craving an indulgent, seafood-packed meal, this lasagna will impress every time!
Let’s get cooking! And if you love creamy seafood pasta dishes, be sure to subscribe for more delicious recipes.
Why You’ll Love This Creamy Seafood Lasagna
- Rich, creamy, and loaded with seafood flavor 🦐🦀
- A luxurious twist on classic lasagna
- Perfect for special occasions or family dinners
- Layers of cheesy goodness with a velvety béchamel sauce
- Easily customizable with your favorite seafood options
What Does This White Sauce Seafood Lasagna Taste Like?
This creamy seafood lasagna has a buttery, garlicky, and slightly sweet seafood flavor, balanced by the richness of ricotta and Parmesan cheese. The cheesy béchamel sauce keeps it ultra-creamy, while the seafood stays tender and flavorful. It’s comfort food with a gourmet twist!
Ingredients for Seafood Lasagna
The Seafood Filling:
- ½ lb shrimp, peeled, deveined, and chopped
- ½ lb lump crab meat (or imitation crab)
- ½ lb scallops, diced (optional)
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon red pepper flakes (optional, for spice)
- Salt & black pepper to taste
The White Sauce (Béchamel):
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk (or half-and-half for extra creaminess)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg (optional, for depth of flavor)
- ½ cup grated Parmesan cheese
The Ricotta Layer:
- 15 oz ricotta cheese
- 1 large egg
- 1 teaspoon dried basil
- ½ teaspoon salt
For Assembling the Lasagna:
- 9 lasagna noodles, cooked
- 2 cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Fresh parsley or basil, for garnish
Ingredient Substitutions & Additions
- No crab? Use all shrimp or add lobster meat for extra indulgence.
- Gluten-free? Use gluten-free lasagna noodles and flour.
- Want extra veggies? Add sautéed spinach or mushrooms.
- Prefer a tomato-based sauce? Swap the béchamel for a light marinara.
Kitchen Tools You’ll Need
- Large skillet for cooking seafood
- Saucepan for béchamel sauce
- Mixing bowls
- 9×13-inch baking dish
- Whisk & spatula
How to Make Seafood Lasagna – Step by Step
1. Cook the Seafood Mixture
In a large skillet, melt 2 tablespoons of butter over medium heat. Add garlic, shrimp, crab, and scallops. Season with Old Bay, salt, and red pepper flakes. Cook for 3-4 minutes until the seafood is just cooked through. Remove from heat and set aside.
2. Make the Creamy White Sauce (Béchamel)
In a saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Slowly whisk in milk, stirring constantly until smooth. Add salt, pepper, garlic powder, and nutmeg. Stir in Parmesan cheese and let it melt. Remove from heat.
3. Prepare the Ricotta Mixture
In a bowl, mix ricotta cheese, egg, dried basil, and salt until smooth. Set aside.
4. Assemble the Seafood Lasagna
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Layer 1: Spread a thin layer of béchamel sauce on the bottom.
- Layer 2: Arrange 3 lasagna noodles over the sauce.
- Layer 3: Spread ½ of the ricotta mixture over the noodles.
- Layer 4: Add half of the seafood mixture and drizzle with béchamel sauce.
- Layer 5: Sprinkle mozzarella cheese on top.
- Repeat Layers, finishing with béchamel sauce and shredded Parmesan.
5. Bake Until Golden & Bubbly
Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 10 minutes until the top is golden and bubbling.
6. Let It Rest & Serve
Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh parsley or basil, then serve hot!
What to Serve with Seafood Lasagna
This creamy seafood pasta bake pairs well with:
- Garlic bread or cheesy breadsticks 🥖
- A fresh green salad 🥗
- Roasted asparagus or steamed broccoli
- A glass of white wine 🍷 (Chardonnay or Sauvignon Blanc)
Tips for the Best Cheesy Seafood Lasagna
- Use fresh seafood for the best flavor and texture.
- Don’t overcook the seafood—it will finish cooking in the oven.
- Let the lasagna rest for at least 10 minutes before slicing to keep layers intact.
- Use high-quality Parmesan cheese for the best cheesy flavor.
- Make it ahead! Prepare up to 24 hours in advance and refrigerate before baking.
How to Store & Reheat Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap individual portions tightly and freeze for up to 3 months.
- Reheat: Bake at 350°F (175°C) for 15 minutes or microwave in 30-second intervals.
Frequently Asked Questions
Can I use frozen seafood?
Yes! Just thaw and drain before cooking to remove excess moisture.
Can I make seafood lasagna ahead of time?
Yes! Assemble it, cover, and refrigerate up to 24 hours before baking.
Can I use Alfredo sauce instead of béchamel?
Absolutely! A jar of Alfredo sauce is a great shortcut.
What type of crab meat should I use?
Lump crab meat is best for texture, but imitation crab works too for a budget-friendly option.
Try This Creamy Seafood Lasagna Today!
This cheesy, creamy seafood lasagna is the ultimate comfort food for seafood lovers! Whether you’re making it for a special occasion or a cozy family dinner, this dish is guaranteed to impress.
If you try this recipe, let me know in the comments! And don’t forget to pin this recipe on Pinterest so you can make it again. Happy cooking! 🦐🦀🍽️