Seafood Lasagna

Seafood lasagna is a decadent, creamy layered casserole perfect for a crowd. It’s made with scallops, shrimp, and crab meat topped with cream sauce and a blend of cheese for the ultimate decadence.

Why this recipe works

Unlike classic Italian lasagna, seafood lasagna sits on a creamy base and is loaded with scallops, shrimp, and crab meat in place of ground beef or sausage. The sauce is thick and creamy, truly a rich accompaniment to tender lasagna noodles and flavorful seafood. If you’ve yet to give it a try and enjoy seafood, you’re going to love this one!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SEAFOOD – This dish would work well with just crab meat, scallops, or shrimp. But the three of them together make a delicious trio, especially when you’re making a dish centered around seafood.

CHEESE – We are using Colby Jack and mozzarella cheese. Feel free to mix and match the cheese to suit your taste. Other great options include Gruyere, Fontina cheese, or Monterey Jack. I highly recommend shredding your own cheese from the block. Pre-shredded cheeses contain anti-caking agents such as cellulose which prevent the cheese from melting as well and can also make your sauce grainy in texture.

How to Make Seafood Lasagna

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F.
   
   EXPERT TIP – We use more than one 13×9 dish in this process. One to soak the noodles, and one to bake the lasagna.
   
   
2. Fill a 13×9 dish with hot tap water. Place lasagna noodles in the water and allow to soak while you prepare the seafood and sauce. You may want to occasionally turn and move the noodles to ensure they are all getting soaked. You will not be cooking the noodles.
3. Place a colander over a large bowl or pan.
4. To a large skillet add green onion, garlic, shrimp, scallops, crab meat, chicken stock, clam juice, and seafood stock. Bring to a boil over medium-high heat. Cook for 3-4 minutes then drain seafood mixture into bowl or pan. Set the drained stock aside for later use*
5. Place drained seafood onto a baking sheet to cool.
6. To the skillet add butter, garlic salt, Old Bay seasoning, and flour. Stir to combine then add some of the reserved stock from the seafood. You need enough to create a roux, stir adding some stock slowly. You will not use it all. The consistency should have a paste consistency.
7. Pour half and half into the pan and whisk until smooth and slightly thickened, no chunks should remain. Remove the sauce to a cool pan or baking dish. The mixture will thicken as it cools.
8. In a 13×9 baking dish, add thickened sauce, enough to cover the bottom of the pan.
9. Add a layer of soaked lasagna noodles, we used 4.
10. Spread a layer of sauce over the noodles.
11. Spread a layer of seafood over the sauce.
12. Sprinkle with Colby Jack and Mozzarella.
13. Add a layer of soaked lasagna noodles. Repeat with sauce, seafood, and cheese. Repeat layers one more time, topping with cheese.
14. Cover with foil. Bake in preheated oven for 25 minutes. Remove foil and cook 20 minutes more. Sauce should be bubbly and cheese should be melted.

Frequently Asked Questions & Expert Tips

Though this dish is best served right away, you can store any leftovers in an air-tight container kept in the refrigerator for up to 2 days.

Serving Suggestions

Serve seafood lasagna with crusty bread or a crisp dinner salad. Enjoy warm from the oven.

More Seafood Recipes

• Crab Cakes
• Lobster Bisque
• Shrimp Pasta
• Pan Seared Scallops
• Lobster Mac and Cheese

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