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If there’s one thing that instantly says “treat yourself” in my kitchen, it’s something rich, layered, and unapologetically decadent. Forget the basic meat stuff; when I want true comfort food, I go straight to the coast. That’s why I’m sharing my absolute best recipe for seafood lasagna. It sounds fancy, right? Like something you’d only order at a fancy Italian place, but trust me, I’ve spent years adapting these types of indulgent meals so they actually fit into our busy lives. This version, packed with shrimp and crab, features a creamy, velvety sauce that makes every single layer worth it. You deserve this special dish, and I promise my method makes getting this impressive bake on the table manageable. If you’re looking for ways to fit amazing food into your schedule, remember to check out my tips for weeknight dinners, even when we decide to go gourmet!
- Why This Creamy Seafood Lasagna Is Your New Favorite Comfort Food Seafood
- Gathering Ingredients for Your Indulgent Seafood Dinner Recipe
- How to Make Seafood Lasagna with Rich Creamy Lasagna Sauce
- Tips for Success When Making a Gourmet Seafood Layered Pasta
- Storage and Make-Ahead Options for Freezer Friendly Seafood Lasagna
- Serving Suggestions for This Baked Seafood Pasta Dish
- Frequently Asked Questions About Making Seafood Lasagna
- Estimated Nutritional Data for Seafood Lasagna
- Share Your Experience Making This Seafood Lasagna
Why This Creamy Seafood Lasagna Is Your New Favorite Comfort Food Seafood
When I talk about comfort food, I mean something that hugs you from the inside, and nothing does that quite like a rich, flavorful pasta bake. This isn’t just any lasagna; this seafood lasagna hits all the right notes for a truly special meal. You don’t have to save decadence for special occasions, though this certainly feels worthy of one!
Key Benefits for Your Seafood Lover’s Lasagna
- The sauce is key! We go for a velvety, homemade béchamel that coats every bite without feeling heavy.
- It’s packed with texture thanks to the sweet shrimp and delicate crab meat—just the best combo!
- Even though it looks super impressive when it comes out of the oven, the steps are totally streamlined. I never share a recipe that keeps you tethered to the stove for hours cooking on a weeknight unless it’s absolutely essential.
If you’ve been looking for that perfect, creamy Italian casserole, you’ll find it right here. We think this recipe stands up even against my famous homemade white pizza recipe!
Gathering Ingredients for Your Indulgent Seafood Dinner Recipe
Okay, let’s talk about what you need to pull off this incredible seafood lasagna. Because this is an indulgent dinner recipe, we want quality here, especially with the seafood! I tried to keep it manageable, though, grouping things so you aren’t hunting all over the kitchen. Don’t skip the nutmeg in the sauce; it seems weird, but it’s my little secret for making that white sauce taste amazing!
If you are anything like me and forget one crucial item, remember you can always run out for supplies before you bake. For now, gather these lovely things:
The Structure & Seafood:
- 12 lasagna noodles (cook these first, remember al dente!)
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled and deveined
- 1 pound lump crab meat, drained super well
- 1 cup frozen scallops, thawed
The Rich Creamy Lasagna Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed (Must be warm, trust me on this!)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
The Cheese Layer & Topping:
- 15 ounces of ricotta cheese
- 1 large egg (just to bind that ricotta layer!)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, for topping
Once everything is gathered, the layering process goes surprisingly fast. You can even make the cheese mix while your noodles boil! If you’ve mastered making my chicken salad chick grape salad, you’ve got the gentle mixing skill needed for that ricotta layer!
How to Make Seafood Lasagna with Rich Creamy Lasagna Sauce
This is where the magic happens! Don’t let all those steps scare you; once you get rolling, this seafood lasagna comes together faster than you think. Think of this as three mini-projects: the pasta, the seafood tenderizing, and the incredible sauce. Remember to preheat that oven to 375°F (190°C) right away so it’s ready when we are!
Preparing the Pasta and Seafood Base
First things first: get that pasta cooking! You want your lasagna noodles cooked until they are just ‘al dente’—a little bite left in them because they’ll cook more in the oven. Drain them and lay them out so they don’t glue themselves together. Now for the seafood! Use a large skillet with just a touch of olive oil. Shrimp cooks incredibly fast—about 2 or 3 minutes until they turn pink. Add your crab and scallops and give them maybe one minute more, just to warm through. We seriously don’t want to overcook these little guys! This is important: drain your cooked seafood really well onto paper towels before you set it aside. If you leave excess liquid, your beautiful lasagna will turn into soup, and we worked too hard for that!
Creating the Signature Lasagna with White Sauce (Béchamel)
This béchamel is the real hero of this Creamy Seafood Lasagna. Back in my kitchen, I use the same pan where I cooked the seafood so we capture all those wonderful little brown bits. Melt that butter, toss in your garlic for just 30 seconds—don’t let it burn! Then whisk in the flour to make a little roux. Now, sip your coffee, because you must whisk in the warm milk slowly, little by little. If you dump it all at once, you get lumps, and we need that perfect, Rich Creamy Lasagna Sauce. Whisk until it coats the back of a spoon beautifully. That’s when you add your salt, pepper, and that tiny pinch of nutmeg for depth!
Assembling Your Perfect Seafood Lasagna Layers
Time to build! Start by coating the bottom of your 9×13 dish with a thin layer of that white sauce—it keeps the noodles from sticking. Then, we layer. It goes: four noodles, half the ricotta mix spread gently, half of your seafood mix, and then sprinkle on half a cup of mozzarella. Spoon over about a third of the remaining béchamel. Repeat that whole sequence once more (noodles, remaining ricotta, remaining seafood, cheese, and sauce). For the grand finale, top with your last four noodles, pour over the remaining sauce, and blanket the whole thing with the rest of your mozzarella and that final sprinkle of Parmesan cheese. Pop it in that 375°F oven for about 30 to 35 minutes. Just make sure it’s bubbly and golden brown on top. IMPORTANT: Let it rest for 10 minutes when it comes out. Seriously, step away! This lets the layers settle so you get clean slices.
If you need a quick boost for your sauce flavor sometime, check out my recipe for quick creamy garlic sauce, but honestly, for this luxurious dish, take the time for the full béchamel technique. It’s similar to how I build up flavor in my chicken Alfredo recipe!
Tips for Success When Making a Gourmet Seafood Layered Pasta
You’ve got the recipe down, but if you want to turn this already amazing seafood lasagna into something truly restaurant-worthy—something that screams “special occasion”—I have a few of my favorite tricks up my sleeve. These little adjustments really elevate the dish from a great home meal to an impressive dinner party centerpiece. It’s all about maximizing flavor without adding hours to your prep time, which is totally in line with my cooking philosophy!
Ingredient Swaps for Your Seafood Lasagna
Want to try a different spin on the seafood mix? Go for it! This recipe is wonderfully forgiving, which is why I love it so much. People often ask about making a proper Lobster Lasagna Recipe variation, and the answer is yes! Simply swap out half the shrimp and crab for fresh or frozen lobster meat—it blends beautifully into that creamy béchamel.
You can also switch up the cheese game. If you want something tangier than just mozzarella, try mixing in some Fontina cheese with your mozzarella topping. And for the ricotta layer? Stir in a tablespoon of lemon zest before mixing in the egg. That bright, citrusy note cuts through the richness of the white sauce perfectly and makes the seafood just sing!
If you find yourself really stuck on making this ahead of time, skip chilling the assembled lasagna overnight and use my suggestion in the next section instead. That way, you’re ready to bake without adding extra time!
Storage and Make-Ahead Options for Freezer Friendly Seafood Lasagna
I totally get that an Indulgent Seafood Dinner Recipe like this isn’t always something you can whip up start-to-finish on a busy Tuesday. That’s why I love that this recipe plays nice with meal planning! Having a delicious, impressive backup in the freezer makes me feel so much less stressed when company drops by unannounced.
The good news is this layered pasta dish handles make-ahead time like a champion. If you want to prep it the day before—say, while you’re watching TV or finally sitting down after a long day—just assemble the whole thing, cover it tightly with foil, and tuck it into the fridge. My notes suggest you’ll need about 10 to 15 extra minutes of baking time if you bake it cold, so just keep an eye on it. Don’t try to rush that resting time either; it needs those few minutes!
Now, for the true lifesaver: freezing! You can absolutely make this Freezer Friendly Seafood Lasagna. Assemble it right in your baking dish, wrap it aggressively—I mean really wrap it with plastic wrap followed by heavy-duty foil—and pop it in the freezer for up to three months. When the craving strikes, just transfer it from the freezer to the fridge the day before you want to bake it, or add a good 20 minutes to your baking time if you’re going straight from rock solid. It’s basically like having a restaurant-quality surprise waiting for you! It’s one of those rich comfort food meals that tastes even better the next day, or the next month!
If you’re interested in other ways to use your freezer space for big meals, you should definitely check out my guide on the Instant Pot Turkey Breast—great for pulled turkey sandwiches after the big holiday!
Serving Suggestions for This Baked Seafood Pasta Dish
Honestly, when you pull a gorgeous, bubbly seafood lasagna out of the oven, it deserves to be the absolute dazzling star of the plate. This dish is rich, creamy, and loaded with flavor, so we need sides that complement it without fighting it. We aren’t going for heavy sides here; we want brightness and something crunchy to give your mouth a little break from all that incredible cheese sauce!
My table almost always features one of two things alongside this lasagna. First, you simply must have crusty bread. It’s non-negotiable. You need something sturdy to soak up every last drop of that wonderful sauce left on your plate—don’t let a single bit go to waste! I usually whip up my buttery garlic bread, but even just a fresh baguette sliced and toasted works perfectly.
For greens, keep it light and sharp. The best pairing, in my opinion, is a really crisp green salad with a vibrant vinaigrette dressing. If you want something classic, you can’t go wrong with a crisp Caesar. I’ll make my creamy Caesar salad, but I use just a little less dressing than normal so it stays bright and zingy.
If you’re looking for a vegetable that’s cooked, something lightly steamed or roasted—like asparagus or green beans tossed with a little fresh lemon juice and salt—is wonderful. It adds color to the plate and keeps the whole meal feeling balanced. This way, the Baked Seafood Pasta Dish really gets to shine as the main event!
Frequently Asked Questions About Making Seafood Lasagna
It’s normal to have questions when you’re tackling a showstopper meal like this! I’ve gathered up the real-life questions I get all the time from home cooks trying out this recipe for the first time. My goal is always to make you feel confident when you pull that dish out of the oven, no matter what seafood combination you choose!
Can I substitute the béchamel sauce in this recipe?
That’s a great question about the sauce base! Yes, you totally *could* use a thick jarred Alfredo sauce in a pinch if you’re trying to make a super quick lasagna soup recipe alternative, but I highly recommend sticking to the béchamel for this specific Creamy Seafood Lasagna. Alfredo sauce is made with cream and Parmesan right at the beginning, making it much richer and heavier. The béchamel, which is a simple milk and roux base, lets the delicate flavor of the shrimp and crab really shine through. It creates that perfect, velvety mouthfeel without weighing down the entire dish!
Is this recipe suitable for a quick weeknight meal?
Okay, let’s be honest: prep takes about 25 minutes, and baking takes 35 minutes, plus resting time. So, on a chaotic Tuesday after a long day, it might stretch the definition of “quick.” However, this dish is the absolutely perfect candidate for being a *Weeknight Seafood Lasagna Alternative* via meal prep! You chop everything, mix the layers, cover it, and stick it in the fridge overnight. Then, when you get home the next day, all you have to do is pop it in the preheated oven. It minimizes stress and still delivers that totally impressive, comforting flavor without me needing to spend two hours cooking after work.
How do I stop my seafood lasagna from being watery?
This is the number one fear when making any Italian Seafood Casserole, and it all comes down to a few little things. First (and I can’t stress this enough): drain your crab meat! Squeeze it gently between paper towels. Second, make sure your ricotta mixture is thick; the egg you add helps bind it so it doesn’t run everywhere. Finally, when you cook your pasta, make sure it is truly al dente, not soft. If the pasta is already gummy before it goes in the oven, it’ll just turn mushy when it absorbs the sauce. Firm pasta keeps that structure!
Can I use just one type of seafood instead of three?
Absolutely! While I love the complexity of shrimp, crab, *and* scallops when going for an Impressive Dinner Idea, if you only have access to one or if you have a strong preference, go for it. If you use only shrimp, consider seasoning them a bit more heavily, maybe by adding a teaspoon of Old Bay seasoning when you sauté them. If you go with just crab, make sure you use lump crab for the best texture.
Can I use cottage cheese instead of ricotta cheese?
You *can* substitute cottage cheese, but you’re going to change the entire texture of that middle layer, which is a shame for this indulgent dish. Ricotta is creamy and spreadable. Cottage cheese is granular and will release more liquid when it bakes, making your layers a bit sloppy. If you absolutely must substitute cottage cheese, try to find the small-curd, dry-packed variety, and look for a great Seafood Lover’s Lasagna recipe that specifically calls for it. For this one, stick to ricotta for the best results!
Estimated Nutritional Data for Seafood Lasagna
I always like to give you guys a rough idea of what we’re working with when we make something this rich. Now, remember, I’m not a registered dietitian—I’m just a home cook who measures things precisely! These numbers are just estimates based on dividing the entire recipe by 8 servings, which is a pretty hearty slice of this seafood lasagna.
Because this is such a luxurious and creamy dish, it definitely leans toward the decadent side, but wow, is it worth it for a special night!
Here’s the breakdown:
- Serving Size: 1 slice
- Calories: 550
- Fat: 28g (with 15g Saturated Fat)
- Carbohydrates: 45g
- Protein: 35g
It does have a good bit of sodium (around 650mg) because of the cheese and the seafood, so if you are watching salt intake, you might want to cut back a tiny bit on the salt added when making the béchamel. If you are looking for something lighter to pair it with, ditch the bread and serve it alongside my cheesy cauliflower rice instead. It’s a great way to bulk up the veggie content without adding heavy carbs to this already satisfying Baked Seafood Pasta Dish.
Share Your Experience Making This Seafood Lasagna
Now that you have all the secrets to mastering this incredible seafood lasagna, I am just dying to hear about it! I always say that cooking is a conversation, and I love seeing how you all bring these recipes into your own kitchens. Did you use lobster instead of crab? Did you sneak in extra garlic in that béchamel? I want to know all the details!
When you finish up baking this gorgeous, bubbly dish, please do me a huge favor and come right back here to the recipe card. Leave a rating—a simple 5-star rating truly helps other home cooks looking for a reliable recipe find this amazing dish.
And if you snapped a picture of that golden-brown, cheesy top, tag me on social media! I absolutely cherish seeing your creations and watching you serve up these impressive dishes to your families. It makes all the recipe testing and perfecting totally worth it.
Don’t forget to check out my main landing page for more ideas for bringing joyful, soulful food back to your everyday table. Happy cooking, and I can’t wait to see your layered masterpieces!
PrintCreamy Shrimp and Crab Seafood Lasagna
Make this rich, layered seafood lasagna featuring shrimp and crab in a velvety white sauce. This recipe provides simple steps for an impressive, comforting dinner.
- Prep Time: 25 min
- Cook Time: 35 min
- Total Time: 60 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled and deveined
- 1 pound lump crab meat, drained
- 1 cup frozen scallops, thawed
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, for topping
Instructions
- Cook lasagna noodles according to package directions until al dente. Drain and set aside. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes. Add crab meat and scallops. Cook gently for 1 minute, stirring carefully. Remove seafood mixture and set aside.
- Prepare the béchamel sauce: In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg. Remove from heat.
- In a medium bowl, mix the ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley. This is your cheese layer.
- Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
- Arrange four lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles. Top with half of the cooked seafood mixture. Sprinkle with 1/2 cup of mozzarella cheese.
- Spoon one-third of the remaining béchamel sauce over the cheese layer.
- Repeat the layers: noodles, remaining ricotta, remaining seafood, 1/2 cup mozzarella, and another third of the béchamel sauce.
- Top with the final layer of noodles. Pour the remaining béchamel sauce over the top layer and sprinkle evenly with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
- Bake for 30 to 35 minutes, or until the top is golden brown and the sauce is bubbly. Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- For a make-ahead option, assemble the entire lasagna, cover tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
- If you are looking for simple recipes for everyday meals, this dish is worth the effort for a special occasion.
- If you want to avoid complex steps, consider this recipe as a great alternative to standard meal planning when you need something impressive.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 180