Seafood Lasagna

Seafood Lasagna was a total hit in our house. Full of flavor, beautiful, and fool-proof. Layers of noodles, cheese, crab, shrimp, and more! So delicious! You might think seafood and cheese don’t mix, but I hope you give this easy seafood recipe a try! This Seafood Lasagna Recipe is a must-make for any seafood lover. It’s a total winner that our entire family loves!

What’s in this Seafood Lasagna Recipe?

This is the kind of meal you pay top dollar for at your favorite seafood grill. Layers of crab, shrimp, and scallops, oh my! Its just too good to be true.

• Canola Oil: Helps the veggies sear without burning. Any neutral oil works.
• Unsalted Butter: Adds rich, creamy flavor to the sauce.
• Green Onions: Lighter in flavor than traditional onions, these complement shellfish super well!
• Garlic: Adds a bit of earthiness.
• Chicken Broth: Forms the base of the sauce and helps the seafood cook gently.
• Clam Juice: Adds a distinctive seafood flavor. You can sub with more chicken broth if you prefer.
• Seafood: A combination of bay scallops, shrimp, and crabmeat makes this lasagna hearty and delicious!
• Black Pepper: Adds a touch of spice.
• All-Purpose Flour: Helps thicken the sauce.
• Half-and-Half: Makes the sauce creamy.
• White Wine: Cuts the creaminess of the sauce and enhances the seafood flavors. You’ll want to use a semi-dry to dry white wine, not a sweet one!
• Kosher Salt: Enhances the flavors of the dish.
• Crushed Red Pepper Flakes: Adds a slight kick!
• Cheese: Parmesan, Italian blend, and mozzarella cheese are light enough in flavor to complement the seafood without overpowering it.
• Lasagna Noodles: You’ll need oven-ready, no-boil noodles to separate the layers.

Pro Tip: The quality of the seafood you use will impact the overall taste of the dish. Fresh or high-quality frozen seafood will give the lasagna a better flavor.

Variations on Seafood Lasagne

This seafood lasagna is absolutely delicious as is, but here are a few ways to change it up just a bit!

• Substitute the crab meat in the recipe with slightly sweeter lobster meat.
• Add spinach and ricotta cheese to the layers of the seafood lasagna for an even creamier lasagna with healthy greens!
• Use salmon in place of the crab meat or shrimp. This gives the lasagna a rich and buttery flavor.
• Try making this lasagna with Alfredo sauce. It’s similar to the bechamel here, but it has a slightly cheesier flavor.
• Add artichoke hearts to the layers of the lasagna. The tanginess of the artichokes complements the sweetness of the crab.

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How to Store and Reheat

Store leftover lasagna wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 3 days.

Reheat in a 350°F oven covered with foil for 20-30 minutes, or until warmed through. Remove the foil and bake for an additional 5-10 minutes to brown the cheese on top, if desired.

How to Freeze

Freeze seafood lasagna tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Pair this seafood lasagna recipe with some amazing white wine and you’ll really be in business. If your dinner guests love seafood, this is a great recipe to serve a crowd. It always impresses! I love it with a side of garlic bread and a light and fresh salad or roasted veggies!

Recipe Card

Seafood Lasagna Recipe

4.36 from 417 votes

Prep: 20 minutes mins

Cook: 35 minutes mins

Total: 55 minutes mins

Servings: 8

Author: Becky Hardin

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Seafood Lasagna is packed with delicious flavors, beautifully layered with noodles, cheese, shrimp, crab, and other ingredients. If you're a seafood lover, this is a must-make dish that's guaranteed to be a hit. Our family can't get enough of it!

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Equipment

• 9×9-inch Baking Pan

Ingredients 

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• ▢ 2 tablespoons canola oil
• ▢ 10 tablespoons unsalted butter divided (½ cup + 2 tablespoons)
• ▢ 2 green onions thinly sliced
• ▢ 2 cloves garlic minced
• ▢ ½ cup low-sodium chicken broth
• ▢ 8 ounces clam juice (1 bottle) – or sub with more chicken broth
• ▢ 12 ounces bay scallops cut in half
• ▢ 1 pound small shrimp peeled and deveined
• ▢ 8 ounces crabmeat chopped (1 package)
• ▢ ½ teaspoon freshly ground black pepper divided
• ▢ ½ cup all-purpose flour
• ▢ 2½ cups half-and-half divided
• ▢ ¼ cup semi-dry white wine do not use sweet wine
• ▢ ½ teaspoon kosher salt
• ▢ ⅛ teaspoon crushed red pepper flakes
• ▢ ½ cup freshly shredded Parmesan cheese divided
• ▢ 9 Oven-Ready lasagna noodles
• ▢ 1 cup shredded Italian cheese blend
• ▢ 1 cup shredded Mozzarella cheese

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Instructions 

• Preheat oven to 350°F. Spray a 9×9 inch casserole dish with nonstick cooking spray. Set aside.
• In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.
  2 tablespoons canola oil, 10 tablespoons unsalted butter, 2 green onions, 2 cloves garlic
• Add the broth and clam juice, stir and bring to a boil.
  ½ cup low-sodium chicken broth, 8 ounces clam juice
• Add scallops, shrimp, crab, and ¼ teaspoon pepper, and bring the mixture to a boil. Reduce the heat and simmer uncovered, for 5 minutes, or until the shrimp is pink and the scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. Drain, reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.
  12 ounces bay scallops, 1 pound small shrimp, 8 ounces crabmeat, ½ teaspoon freshly ground black pepper
• In the same large skillet, melt the remaining ½ cup butter. Stir in the flour and whisk until smooth.
  ½ cup all-purpose flour
• Combine 1½ cups half-and-half and the reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.
  2½ cups half-and-half
• Remove the flour mixture from the heat and stir in the remaining 1 cup half-and-half, wine, salt, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.
  ¼ cup semi-dry white wine, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes, ½ cup freshly shredded Parmesan cheese
• Stir ¾ cup of the white sauce into the seafood mixture.
• Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian cheese blend, ¼ mozzarella, and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.
  9 Oven-Ready lasagna noodles, 1 cup shredded Italian cheese blend, 1 cup shredded Mozzarella cheese
• Bake at 350°F for 40-45 minutes, or until golden brown. Allow the lasagna to set for 10-15 minutes before cutting.
• Garnish with chopped fresh parsley if desired.

Video

Becky’s Tips

• The quality of the seafood you use will impact the overall taste of the dish. Fresh or high-quality frozen seafood will give the lasagna a better flavor.
• It’s important to pre-cook the seafood before adding it to the lasagna. This will ensure that it’s cooked properly and doesn’t become overcooked and rubbery in the oven.
• Season the seafood and sauce: Seafood can be delicate in flavor, so be sure to season it well to allow the flavor to shine through.
• Once the lasagna is done baking, let it rest for at least 10-15 minutes before slicing it. This will allow the layers to set and the lasagna to hold together better when sliced and served.

Storage: Store seafood lasagna in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Calories: 588kcalCarbohydrates: 32gProtein: 33gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 186mgSodium: 1250mgPotassium: 449mgFiber: 1gSugar: 5gVitamin A: 1046IUVitamin C: 5mgCalcium: 294mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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