What the heck is this?
Okay, so regular lasagna is great and all, but have you ever had seafood lasagna? Like, the kind that makes you close your eyes and do that little happy food dance? This isn’t your typical red-sauce-and-ground-beef situation. We’re talking layers of tender pasta, a rich and creamy white sauce loaded with chunks of succulent seafood, and enough melted cheese to make you question every life choice that led you away from this moment. It’s fancy enough for date night, impressive enough for dinner parties, but honestly? You’ll want to make it on a random Tuesday just because you deserve nice things. Fair warning: once you make this, regular lasagna might feel like settling.
Why You’ll Love This Recipe
- Restaurant-quality at home without the restaurant prices
- Impressive AF – your dinner guests will think you’re a culinary wizard
- Surprisingly doable – looks way harder than it actually is
- Make-ahead friendly – perfect for entertaining without stress
- Comfort food meets fancy – the best of both worlds
- Reheats beautifully – if you manage to have leftovers
The Good Stuff You’ll Need
For the Pasta Foundation:
- 12 lasagna noodles (the no-boil kind saves your sanity)
- 2 tbsp olive oil
- Salt for pasta water
For the Seafood Stars:
- 1 lb mixed seafood (shrimp, crab, scallops – whatever floats your boat)
- 1/2 lb white fish fillets (cod or halibut), flaked
- 2 cloves garlic, minced
- 1/4 cup white wine (optional but recommended)
- Salt and pepper to taste
For the Creamy Dream Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (don’t go low-fat here, trust me)
- 1 cup heavy cream
- 1/2 cup white wine (or more broth)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp nutmeg (secret weapon)
- Salt and white pepper to taste
For the Cheese Situation:
- 2 cups ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella, divided
- 1 cup grated Parmesan, divided
- 1/4 cup fresh parsley, chopped
- 2 green onions, finely chopped
Let’s Do This
Step 1: Pasta Prep
Cook lasagna noodles according to package directions until just al dente (they’ll finish cooking in the oven).
Drain and lay them out on a clean kitchen towel to prevent sticking. Pro tip: add a drizzle of olive oil to the water to prevent clumping.
Step 2: Seafood Magic
In a large skillet, heat olive oil over medium-high heat.
Sauté your seafood with garlic until just cooked through (don’t overcook – it’ll finish in the oven).
Add white wine if using, let it bubble for a minute, then season with salt and pepper. Set aside to cool.
Step 3: The Cream Sauce (This is Where the Magic Happens)
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 2 minutes (this removes the raw flour taste).
Gradually whisk in milk and cream – go slow to avoid lumps.
Add wine, herbs, and nutmeg. Simmer until thickened, about 10 minutes.
Season with salt and white pepper. The sauce should coat the back of a spoon.
Step 4: Ricotta Mixture
Mix ricotta, egg, half the mozzarella, half the Parmesan, parsley, and green onions in a bowl.
This is your creamy, herby layer that makes everything cohesive.
Step 5: Assembly Time (The Fun Part)
Preheat oven to 375°F.
Spread a thin layer of cream sauce in a 9×13 baking dish.
Layer 1: 4 noodles, 1/3 of ricotta mixture, 1/3 of seafood, 1 cup cream sauce.
Layer 2: 4 noodles, 1/3 ricotta mixture, 1/3 seafood, 1 cup cream sauce.
Layer 3: 4 noodles, remaining ricotta, remaining seafood, remaining sauce.
Top with remaining mozzarella and Parmesan.
Step 6: The Bake
Cover with foil and bake for 45 minutes.
Remove foil, bake another 15 minutes until golden and bubbly.
Let it rest for 15 minutes before cutting (this is crucial – don’t skip it!).
Serving Suggestions
Serve with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Crusty garlic bread is mandatory for soaking up any extra sauce.
A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly.
Switch It Up
Crab Lover’s Dream: Use all crab meat and add some Old Bay seasoning to the cream sauce.
Lobster Luxury: Splurge on lobster meat for the ultimate special occasion version.
Spinach Addition: Layer in some sautéed spinach for extra nutrition and color.
Lighter Version: Use part-skim ricotta and reduce the heavy cream (but don’t eliminate it entirely).
Spicy Kick: Add a pinch of red pepper flakes to the cream sauce.
Mushroom Magic: Sauté some mushrooms with the seafood for extra umami.
Make-Ahead Magic
This actually improves overnight! Assemble completely, cover, and refrigerate up to 24 hours before baking.
You can also freeze it unbaked for up to 3 months – just thaw overnight before baking.
Bake from cold – just add an extra 15-20 minutes to the cooking time.
Questions People Actually Ask
Q: Can I use frozen seafood? A: Absolutely! Just thaw completely and pat dry before cooking. Frozen seafood often works better than “fresh” that’s been sitting around.
Q: What if my sauce is too thick? A: Whisk in a little more milk or cream. If it’s too thin, simmer it longer or mix a tablespoon of cornstarch with cold milk and whisk it in.
Q: Can I make this without wine? A: Yes! Use chicken or seafood broth instead. The wine adds depth, but it’s not essential.
Q: Why is my lasagna watery? A: Either the seafood wasn’t drained well enough, or you didn’t let it rest after baking. That 15-minute rest is crucial for setting up.
Q: What’s the best seafood combination? A: Shrimp and crab are classics, but scallops add a sweet richness. Avoid oily fish like salmon – stick to mild white fish and shellfish.
Q: Can I use cottage cheese instead of ricotta? A: You can, but ricotta has a smoother texture and milder flavor that works better here. If you use cottage cheese, drain it really well.
Print
Seafood Lasagna Creamy Cheese: The Fancy Dinner That’ll Make You Look Like a Kitchen Genius
- Total Time: 1 hour 45 minutes
- Yield: 8–10 1x
Description
Okay, so regular lasagna is great and all, but have you ever had seafood lasagna? Like, the kind that makes you close your eyes and do that little happy food dance? This isn’t your typical red-sauce-and-ground-beef situation. We’re talking layers of tender pasta, a rich and creamy white sauce loaded with chunks of succulent seafood, and enough melted cheese to make you question every life choice that led you away from this moment. It’s fancy enough for date night, impressive enough for dinner parties, but honestly? You’ll want to make it on a random Tuesday just because you deserve nice things. Fair warning: once you make this, regular lasagna might feel like settling.
Ingredients
For the Pasta Foundation:
- 12 lasagna noodles (the no-boil kind saves your sanity)
- 2 tbsp olive oil
- Salt for pasta water
For the Seafood Stars:
- 1 lb mixed seafood (shrimp, crab, scallops – whatever floats your boat)
- 1/2 lb white fish fillets (cod or halibut), flaked
- 2 cloves garlic, minced
- 1/4 cup white wine (optional but recommended)
- Salt and pepper to taste
For the Creamy Dream Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (don’t go low-fat here, trust me)
- 1 cup heavy cream
- 1/2 cup white wine (or more broth)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp nutmeg (secret weapon)
- Salt and white pepper to taste
For the Cheese Situation:
- 2 cups ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella, divided
- 1 cup grated Parmesan, divided
- 1/4 cup fresh parsley, chopped
- 2 green onions, finely chopped
Instructions
Cook lasagna noodles according to package directions until just al dente (they’ll finish cooking in the oven).
Drain and lay them out on a clean kitchen towel to prevent sticking. Pro tip: add a drizzle of olive oil to the water to prevent clumping.
In a large skillet, heat olive oil over medium-high heat.
Sauté your seafood with garlic until just cooked through (don’t overcook – it’ll finish in the oven).
Add white wine if using, let it bubble for a minute, then season with salt and pepper. Set aside to cool.
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 2 minutes (this removes the raw flour taste).
Gradually whisk in milk and cream – go slow to avoid lumps.
Add wine, herbs, and nutmeg. Simmer until thickened, about 10 minutes.
Season with salt and white pepper. The sauce should coat the back of a spoon.
Mix ricotta, egg, half the mozzarella, half the Parmesan, parsley, and green onions in a bowl.
This is your creamy, herby layer that makes everything cohesive.
Preheat oven to 375°F.
Spread a thin layer of cream sauce in a 9×13 baking dish.
Layer 1: 4 noodles, 1/3 of ricotta mixture, 1/3 of seafood, 1 cup cream sauce.
Layer 2: 4 noodles, 1/3 ricotta mixture, 1/3 seafood, 1 cup cream sauce.
Layer 3: 4 noodles, remaining ricotta, remaining seafood, remaining sauce.
Top with remaining mozzarella and Parmesan.
Cover with foil and bake for 45 minutes.
Remove foil, bake another 15 minutes until golden and bubbly.
Let it rest for 15 minutes before cutting (this is crucial – don’t skip it!).
Notes
Serve with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Crusty garlic bread is mandatory for soaking up any extra sauce.
A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly.
- Prep Time: 45 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~35g
- Protein: ~32g