What the heck is this?
So you thought lasagna was just ground beef and ricotta? Think again, friend. This Seafood Lasagna is what happens when the ocean meets Italian comfort food and they fall madly in love. We’re talking layers of tender pasta, a creamy white sauce loaded with shrimp, crab, and scallops, plus three kinds of cheese that’ll make you weep tears of joy. It’s fancy enough for date night but approachable enough for a random Tuesday when you want to feel like a culinary genius. My seafood-skeptical brother took one bite and said, “Okay, I get it now.” Yeah, it’s that good.
Why You’ll Love This Recipe
- It’s ridiculously impressive but secretly not that hard
- Three types of seafood = triple the deliciousness
- Creamy, cheesy, and rich without being heavy
- Makes your house smell like an Italian seaside restaurant
- Perfect for special occasions or when you want to show off
- Feeds a crowd and the leftovers are actually better the next day
The Good Stuff You’ll Need
For the Pasta:
- 9 lasagna noodles (go with the regular ones, no-boil are weird here)
- Salt for the pasta water (be generous)
For the Seafood Squad:
- 1 lb medium shrimp, peeled and deveined
- 1/2 lb lump crab meat (check for shells, trust me)
- 1/2 lb bay scallops (or sea scallops cut into chunks)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup white wine (or chicken broth if you’re wine-free)
- Salt and pepper to taste
- 1 tsp Old Bay seasoning (because why not)
For the Creamy Dream Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg (secret weapon)
- Salt and white pepper to taste
For the Cheese Situation:
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp dried Italian seasoning
Let’s Do This
Step 1: Get That Pasta Going
Bring a huge pot of salted water to a rolling boil. Cook lasagna noodles according to package directions until al dente. Don’t overcook them — they’ll finish cooking in the oven. Drain and lay flat on a clean kitchen towel. Try not to let them stick together like they’re plotting against you.
Step 2: Seafood Magic Time
Heat olive oil in a large skillet over medium-high heat. Season your seafood with salt, pepper, and Old Bay. Sauté the shrimp and scallops first (about 2-3 minutes per side), then gently fold in the crab meat just to warm it through. Add garlic and cook for another minute until fragrant. Splash in the wine and let it bubble away for 2 minutes. Remove from heat and set aside to cool slightly.
Step 3: The Sauce That Makes Everything Better
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes (don’t let it brown). Slowly pour in milk and cream, whisking constantly so it doesn’t get lumpy. Keep whisking until it thickens enough to coat the back of a spoon (about 5-7 minutes). Stir in Parmesan, garlic powder, nutmeg, salt, and white pepper. Taste and adjust — this is your canvas.
Step 4: Cheese Mixture Central
In a bowl, mix ricotta, egg, 1 cup of mozzarella, Parmesan, parsley, and Italian seasoning. Give it a good stir until it’s all combined and looking creamy and delicious.
Step 5: Assembly Time (The Fun Part)
Preheat your oven to 375°F. Grease a 9×13 inch baking dish.
Layer 1: Spread 1/3 of the white sauce on the bottom of the dish. Layer 2: 3 lasagna noodles, overlapping slightly. Layer 3: Half the ricotta mixture, spread evenly. Layer 4: Half the seafood mixture. Layer 5: 1/3 of the white sauce. Layer 6: 3 more noodles. Layer 7: Remaining ricotta mixture. Layer 8: Remaining seafood mixture. Layer 9: Last 3 noodles. Layer 10: Final 1/3 of white sauce and the remaining 1 cup mozzarella.
Step 6: Bake It Till You Make It
Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until bubbly and golden on top. Let it rest for 10-15 minutes before cutting (I know, the waiting is torture, but it needs to set up).
Serving Suggestions
Serve with a crisp Caesar salad and some crusty garlic bread for soaking up every last drop. A glass of Pinot Grigio or Chardonnay makes this feel like a proper Italian feast. And maybe light some candles — this dish deserves the full treatment.
Switch It Up
Go Fancy: Add some lobster meat or swap scallops for langostino tails.
Budget-Friendly: Use all shrimp or add some white fish like cod or halibut.
Spice It Up: Add a pinch of red pepper flakes to the seafood or sauce.
Herb Garden: Fresh dill, basil, or chives instead of parsley brings different vibes.
Lighter Version: Use half-and-half instead of heavy cream and part-skim cheeses.
Make-Ahead Tips
You can assemble this whole thing up to 2 days ahead — just cover and refrigerate. Add an extra 10-15 minutes to the baking time if going from cold to oven. The flavors actually get better after sitting overnight, so it’s perfect for entertaining.
Questions People Actually Ask
Q: Can I use frozen seafood? A: Totally! Just thaw it completely and pat it really dry before cooking. Frozen seafood can be watery, so give it some time to drain.
Q: What if I can’t find lump crab meat? A: Imitation crab works fine, or just use more shrimp. No judgment here — we’re all doing our best.
Q: Can I make this without wine? A: Yup! Use chicken or vegetable broth, or even just skip the liquid altogether. The garlic and seafood will still be amazing.
Q: How do I know when it’s done? A: It should be bubbling around the edges and golden on top. A knife inserted in the center should come out hot.
Q: Can I freeze leftovers? A: You can, but the texture of the seafood gets a bit weird. Better to just make friends with your neighbors and share the love.
Print
Creamy Seafood Lasagna That’ll Make You Forget About Beef
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
So you thought lasagna was just ground beef and ricotta? Think again, friend. This Seafood Lasagna is what happens when the ocean meets Italian comfort food and they fall madly in love. We’re talking layers of tender pasta, a creamy white sauce loaded with shrimp, crab, and scallops, plus three kinds of cheese that’ll make you weep tears of joy. It’s fancy enough for date night but approachable enough for a random Tuesday when you want to feel like a culinary genius. My seafood-skeptical brother took one bite and said, “Okay, I get it now.” Yeah, it’s that good.
Ingredients
For the Pasta:
- 9 lasagna noodles (go with the regular ones, no-boil are weird here)
- Salt for the pasta water (be generous)
For the Seafood Squad:
- 1 lb medium shrimp, peeled and deveined
- 1/2 lb lump crab meat (check for shells, trust me)
- 1/2 lb bay scallops (or sea scallops cut into chunks)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup white wine (or chicken broth if you’re wine-free)
- Salt and pepper to taste
- 1 tsp Old Bay seasoning (because why not)
For the Creamy Dream Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg (secret weapon)
- Salt and white pepper to taste
For the Cheese Situation:
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp dried Italian seasoning
Instructions
Bring a huge pot of salted water to a rolling boil. Cook lasagna noodles according to package directions until al dente. Don’t overcook them — they’ll finish cooking in the oven. Drain and lay flat on a clean kitchen towel. Try not to let them stick together like they’re plotting against you.
Heat olive oil in a large skillet over medium-high heat. Season your seafood with salt, pepper, and Old Bay. Sauté the shrimp and scallops first (about 2-3 minutes per side), then gently fold in the crab meat just to warm it through. Add garlic and cook for another minute until fragrant. Splash in the wine and let it bubble away for 2 minutes. Remove from heat and set aside to cool slightly.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes (don’t let it brown). Slowly pour in milk and cream, whisking constantly so it doesn’t get lumpy. Keep whisking until it thickens enough to coat the back of a spoon (about 5-7 minutes). Stir in Parmesan, garlic powder, nutmeg, salt, and white pepper. Taste and adjust — this is your canvas.
In a bowl, mix ricotta, egg, 1 cup of mozzarella, Parmesan, parsley, and Italian seasoning. Give it a good stir until it’s all combined and looking creamy and delicious.
Preheat your oven to 375°F. Grease a 9×13 inch baking dish.
Layer 1: Spread 1/3 of the white sauce on the bottom of the dish. Layer 2: 3 lasagna noodles, overlapping slightly. Layer 3: Half the ricotta mixture, spread evenly. Layer 4: Half the seafood mixture. Layer 5: 1/3 of the white sauce. Layer 6: 3 more noodles. Layer 7: Remaining ricotta mixture. Layer 8: Remaining seafood mixture. Layer 9: Last 3 noodles. Layer 10: Final 1/3 of white sauce and the remaining 1 cup mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until bubbly and golden on top. Let it rest for 10-15 minutes before cutting (I know, the waiting is torture, but it needs to set up).
Notes
Serve with a crisp Caesar salad and some crusty garlic bread for soaking up every last drop. A glass of Pinot Grigio or Chardonnay makes this feel like a proper Italian feast. And maybe light some candles — this dish deserves the full treatment.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~24g
- Protein: ~28g