Seafood Lasagna
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My creamy seafood lasagna features layers of cheesy white sauce, ricotta cheese, pasta, and a decadent seafood mix. It’s quick to make and perfect for busy weeknight dinners.
My seafood lasagna recipe is an elegant twist on the classic
Don’t get me wrong – Traditional lasagna will always be one of my favorite comfort foods, but every now and then I like swapping the meat sauce for seafood. It feels a little more special without being any harder to make.
Like my seafood pasta, this seafood lasagna recipe proves seafood and cheese do indeed belong together. It’s one of my favorite recipes that works for an easy weeknight dinner but also for more elegant occasions. Here’s why I love to make it:
- A delicious twist on a classic. I swap the meaty red sauce for a creamy seafood one.
- A guaranteed crowd-pleaser. My lasagna is filling, satisfying, and a comforting casserole everyone will love.
- Minimal prep work. The homemade white sauce, ricotta filling, and seafood come together quickly before everything is layered and baked.
I’ll walk you through the whole process- let’s make this together now!
★★★★★ REVIEW
“All of your recipes are amazing! Your seafood lasagna is out of this world! Fresh white fish, shrimp & crab meat are the perfect combination & rather succulent together in your lasagna.” – Greta
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below:
- Mixed seafood. I usually buy a bag of frozen mixed seafood because it’s convenient and gives you a nice variety of shrimp, crab, scallops, squid, mussels, and more. Just thaw it completely and pat it dry before cooking. If you’re using fresh seafood, I recommend choosing at least 4 different types (4 ounces each) for the best flavor and texture.
- Olive oil. To sauté the mixed seafood.
- Kosher salt and black pepper. To taste.
- Fresh lasagna noodles. These are my first choice because they don’t need to be pre-boiled and bake up beautifully soft and tender. Oven-ready lasagna noodles also work well if that’s what you have.
- Mozzarella and parmesan. For the final top layer of delicious gooey, melted cheese.
- White sauce. A combination of butter, flour, milk, parmesan cheese, and salt.
For the ricotta mixture filling:
- Ricotta cheese. This is a staple in almost any lasagna recipe. Use good-quality, full-fat ricotta for a rich and divine flavor. If you want a higher-protein option, try my whipped cottage cheese.
- Mozzarella. Remember to shred the mozzarella yourself- it melts better and has a richer flavor.
- Egg. To help bind the cheese filling together and prevent it from oozing out of the lasagna when you cut into it. The egg can be omitted if you have an aversion to it, but the filling will be runnier.
- Dried parsley. For flavor and a pop of contrasting color within the white sauce.
- Salt. To taste.
How to make seafood lasagna
Step 1 – Make the white sauce (bechamel). Melt the butter in a saucepan, then add the flour and cook for 1 minute. Add the milk and stir until the sauce is smooth and slightly thickened. Finally, stir in the parmesan cheese and set aside.
Step 2 – Make the ricotta filling. Combine the ricotta, shredded mozzarella, egg, dried parsley, and salt in a bowl and stir until well combined. Set aside.
Step 3 – Cook the seafood mix. Heat a splash of olive oil in a skillet. Once hot, add the thawed seafood mix, salt, pepper, and parsley. Cook until the seafood is warmed through and fully cooked.
Step 4- Assemble. Spread some of the white sauce on the bottom of the baking dish. Cover with a layer of lasagna noodles, then spread some of the ricotta cheese filling on top. Follow with a layer of the seafood mix, then another layer of white sauce. Repeat two more times and finish it off with a final layer of white sauce, freshly grated mozzarella, and parmesan on top.
Step 5 – Bake and serve
Bake the lasagna until the sauce is bubbly and the cheese is gooey. Let it cool for 10 to 15 minutes out of the oven, then slice and serve!
Arman’s recipe tips
- Pat the seafood dry. If you’re using frozen seafood, thaw it completely and pat it dry with paper towels before cooking. It helps prevent the lasagna from becoming watery.
- Let the noodles cool. If you’re using noodles that need to be boiled first, let them cool before assembling the lasagna. Hot noodles can melt the ricotta filling, making the layers harder to keep together.
- Don’t rush the layers. I like spreading everything right to the edges so every slice has plenty of seafood, sauce, and cheese (mandatory for this). It only takes an extra minute and makes a big difference.
- Let the lasagna rest. As tempting as it is to dig in straight away, I recommend giving it 10 minutes before slicing. It sits up beautifully and is honestly much easier to cut and serve.
Storage instructions
To store. Transfer any leftovers to an airtight container and refrigerate for up to 2 days.
To freeze. It’s best to freeze the individual portions of leftover seafood lasagna in airtight containers for easy reheating. Keep them in the freezer for up to 6 months.
To reheat. For the best texture, I recommend reheating the slices of lasagna in a 350ºF oven in an aluminum foil-covered baking dish until warmed through.
Frequently asked questions
Yes, you can assemble the lasagna up to 24 hours in advance, cover it tightly, and refrigerate it until you’re ready to bake. If you’re making the components separately, the white sauce and ricotta filling can also be prepared up to 2 days ahead and kept in separate containers in the fridge.
For sure! All you need to do is use your favorite gluten-free lasagna noodles. As for the sauce, you can use my cottage cheese alfredo, as it is made without flour.
Seafood Lasagna
Video
Ingredients
Bechamel white sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup parmesan cheese freshly grated
- 1/2 teaspoon salt
Cheese sauce filling
- 10 oz ricotta cheese
- 1/2 cup mozzarella cheese shredded
- 1 large egg whisked
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
Lasagna
- 1 pound seafood mix
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley
- 1/2 lb lasagna noodles fresh
- 1/2 cup mozzarella cheese shredded
Instructions
- Preheat oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
- Prepare the bechamel sauce. Melt butter in a saucepot, over medium heat. Add flour and cook for one minute. Add milk and stir regularly, until the sauce is gently thickened. Stir in parmesan cheese then remove from the heat.
- Prepare the cheese filling; combine the filling ingredients in a bowl and stir until well combined. Set aside.
- Add the olive oil to a skillet. Once hot, add seafood mix, salt, pepper, and parsley, and cook for 3 minutes.
- Assemble the lasagna. Place some of the bechamel sauce on the bottom of your baking dish. Add lasagna sheets over the sauce. Spread 1/3 of the ricotta cheese mixture over the lasagna sheets, followed by 1/3 of the seafood mix, and 1/3 of the sauce. Repeat layers, and finish with grated mozzarella and freshly grated parmesan.
- Bake the lasagna for 35 minutes. If the tops are browning too quickly, add some tin foil and bake until the cheese is melted.
- Remove the lasagna from the oven and let it cool for several minutes, before slicing and serving.
Notes
Nutrition
More unique lasagna recipes
Originally published March 2023
You reference a 9×13 in pan for 4 servings that seems a bit large, what is the actual servings for that size pan? 8 maybe?
They do make large servings, Dorie. If you’d like them smaller, you can definitely cut it into 6 servings. 8 might be a little too small.
I’m going to try this recipe!! Can you use Alfredo Sauce instead?
That should be fine Mary! Let us know how you go 🙂
02.13.25
This is an ideal, qualified Special recipe to cook, for: Valentine’s Day, 2025. I shall enjoy for days ahead as well.
Happy Valentines Day, 2025.
Aw, Jean. Happy Valentines day. This seafood lasagna is what I made last year and it was so good (not this year though- I’m doing a sirloin tip roast). I hope you take care of yourself!
How far in advance can you assemble this?
Hi Jill- I mention it in my FAQS, but the sauce and cheese filling can be prepped up to two days in advance. Seafood can go off quickly, so it’s best to assemble that part the day of. You can bake it and then reheat it, and the flavor isn’t impacted too much!
Do you cook the lasagna noodles or use them uncooked? Thanks!!
Hi Kel- I typically use fresh lasagna noodles, but we did test it with instant (no boil) lasagna noodles, so use whichever you like 🙂
I wanted to make an extra special meal for my birthday and this was it. I think it will be different every time because of what seafood I have, but this time I had a generous mix of king prawns, shrimps, squid rings, mussels and white crab meat and cod fillet. My only fault was it could have been a little more saucey so will make more or add a hefty dollop of mascarpone to my white sauce next time. A proper birthday treat though
Oh hope it was a lovely birthday, Andrea! Thanks for the feedback- I’ll make a note of that in the recipe card 🙂
This is amazing.
In only one restaurant in my life I tried seafood lasagna and was delicious!
I love seafood lasagna. I have made it this way in the past, but have also made it with a Newburgh sauce, which is just as delicious.
So different meal. Lasagne with seafoods should be amazing!
Never made lasagna before. This can the my new lasagna first time ever! So excited!
All of your recipes are amazing! Your seafood lasagna is out of this world! Fresh white fish, shrimp & crab meat are the perfect combination & rather succulent together in your lasagna.
Aw, Greta- this means so much. My team and I worked so hard to replicate a lasagna I ate in Florence, so I’m so glad you enjoyed it. I made it the other week and used fresh crab and my word… I could have polished off the whole thing!