Seafood Lasagna

For a different twist on an old favorite, make this decadent Seafood Lasagna! It’s made with layers of pasta, cheese, shrimp, and crab and smothered in a creamy homemade bechamel sauce. This lasagna recipe is perfect for a dinner party, special occasions, holidays, Feast of the Seven Fishes, or just for a hearty, delicious weeknight dinner!

Adding this Lasagna with Seafood to your menu will add a little coastal flair to your kitchen. I love the comfort of traditional lasagna with its hearty, filling meat sauce. This version lightens it up just a little with the seafood twist, making it perfect for your holiday table, Feast of the Seven Fishes celebration or any weeknight. Pair it with a fresh green salad and some garlic bread for a meal any seafood lover will enjoy!

There’s just something about a pan of lasagna coming out of the oven, all bubbly and golden. Lasagna says “family” to me, as so many family gatherings include a hot, fresh pasta dish we can all gather around. From dinners for a new mom to funeral gatherings after the passing of a loved one, homemade lasagnas have been part of my life for years! That’s why I’m excited to share this seafood pasta with you.

Ingredients for White Seafood Lasagna

We’ll make our own creamy white sauce and cheese filling for this lasagna recipe. There is a decently long list of ingredients, but don’t be intimidated! This recipe comes together fairly quickly and easily! Here’s what you need:

For the Bechamel Sauce

Butter

Minced garlic

All-purpose flour

Clam juice

Whole milk

Ground black pepper

Salt

Ground nutmeg

Cheese Mixture

Ricotta cheese (use whole-fat ricotta to avoid a watery lasagna!)

Large egg

Parmesan cheese, grated

Chopped fresh parsley

Salt

Ground black pepper

For the Lasagna Assembly

Regular lasagna noodles

Cooked large shrimp (peeled, deveined, and tails removed)

Lump crab meat

Italian cheese blend, shredded

Grated Parmesan cheese

Chopped fresh parsley

Look for a printable recipe card with a detailed ingredient list at the end of this post!

How to Make Lasagna Seafood

First, cook noodles according to package instructions for al dente. Drain noodles and set them aside. It’s a good idea to cook a few extra lasagna noodles in case some tear or stick together during boiling. Then preheat your oven to 350°F.

Make the Bechamel Sauce

Melt butter over medium heat in a large saucepan or skillet. Add the garlic and cook for about 30 seconds, until fragrant.

Whisk in the flour and cook for another minute, stirring constantly. Pour in the clam juice, whisking constantly until smooth.

Slowly pour in the milk, whisking until smooth. Add salt, black pepper, and ground nutmeg and give it another stir.

Bring the sauce to a simmer and cook, stirring frequently, for about 2-3 minutes.

Make the Ricotta Cheese Mixture

In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until just combined.

Assemble and Bake

In a separate bowl, toss together the shrimp and crab meat until they are evenly combined.

Spread a thin layer of sauce over the bottom of a 9×13 baking dish. Arrange 3 lasagna noodles over the sauce.

Spread a third of the bechamel sauce over the noodles. Top the sauce with a third of the ricotta mixture. Scatter a third of the seafood mixture over the ricotta. Top with a portion of the Italian cheese blend. Layer noodles on top again, then repeat the layering two more times, using the rest of the ingredients.

Arrange the final layer of noodles on top. Pour the remaining white sauce over the noodles, using a spatula to spread it. Sprinkle evenly with the remaining Italian cheese blend and Parmesan cheese.

Cover the lasagna loosely with aluminum foil. Place it on a baking sheet to catch any spillage and bake for about 30 minutes. Remove the foil and continue to bake for another 15 minutes, or until the top is golden brown and bubbly.

Remove from the oven and let it rest for at least 15 minutes. This allows the layers to set, making it much easier to get clean slices. Garnish with fresh parsley just before slicing and serving.

Variations and Substitutions

If you don’t have clam juice, you can substitute it with an equal amount of seafood broth, chicken broth or more milk.

To sneak in more veggies, add a package of frozen spinach, thawed and squeezed dry, to the ricotta cheese mixture.

You can use mozzarella or provolone cheese instead of an Italian cheese blend.

FAQs

How do I store Seafood Lasagna?

Cover the baking dish tightly with plastic wrap or transfer individual portions to an airtight container. Refrigerate for up to 3 days. Reheat individual slices in the microwave or place the baking dish (covered with foil) in a 350°F oven until warmed through.

Can I freeze this lasagna?

Yes, this meal is a great freezer meal! To freeze, allow the lasagna to cool completely, then wrap individual portions or the entire dish in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use no-boil noodles with this recipe?

Yes, this recipe is perfect for no-boil noodles. The béchamel sauce provides plenty of liquid for the noodles to absorb and cook perfectly in the oven. Simply assemble the lasagna with 12-15 uncooked no-boil noodles and bake as directed.

Seafood Recipes

Love seafood? I’ve got more recipes you might enjoy, too!

Shrimp Dip

Smoked Salmon Dip

Lemon Garlic Shrimp Pasta

Air Fryer Tilapia

Steamed Tilapia

More Lasagna Recipes

If you enjoyed this Seafood Lasagna, Pin or print this recipe to make it again! In the meantime, check out some of these lasagna varieties:

Lasagna Recipe with Cottage Cheese

Ravioli Lasagna

Skillet Spinach Lasagna

Lasagna Rolls with Meat Sauce

Chicken Alfredo Lasagna

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