Seafood Lasagna was a total hit in our house. Full of flavor, beautiful, and fool-proof. Layers of noodles, cheese, crab, shrimp, and more! So delicious! You might think seafood and cheese don’t mix, but I hope you give this easy seafood recipe a try! This Seafood Lasagna Recipe is a must-make for any seafood lover. It’s a total winner that our entire family loves!
What’s in this Seafood Lasagna Recipe?
This is the kind of meal you pay top dollar for at your favorite seafood grill. Layers of crab, shrimp, and scallops, oh my! Its just too good to be true.
- Canola Oil: Helps the veggies sear without burning. Any neutral oil works.
- Unsalted Butter: Adds rich, creamy flavor to the sauce.
- Green Onions: Lighter in flavor than traditional onions, these complement shellfish super well!
- Garlic: Adds a bit of earthiness.
- Chicken Broth: Forms the base of the sauce and helps the seafood cook gently.
- Clam Juice: Adds a distinctive seafood flavor. You can sub with more chicken broth if you prefer.
- Seafood: A combination of bay scallops, shrimp, and crabmeat makes this lasagna hearty and delicious!
- Black Pepper: Adds a touch of spice.
- All-Purpose Flour: Helps thicken the sauce.
- Half-and-Half: Makes the sauce creamy.
- White Wine: Cuts the creaminess of the sauce and enhances the seafood flavors. You’ll want to use a semi-dry to dry white wine, not a sweet one!
- Kosher Salt: Enhances the flavors of the dish.
- Crushed Red Pepper Flakes: Adds a slight kick!
- Cheese: Parmesan, Italian blend, and mozzarella cheese are light enough in flavor to complement the seafood without overpowering it.
- Lasagna Noodles: You’ll need oven-ready, no-boil noodles to separate the layers.
Pro Tip: The quality of the seafood you use will impact the overall taste of the dish. Fresh or high-quality frozen seafood will give the lasagna a better flavor.
Variations on Seafood Lasagne
This seafood lasagna is absolutely delicious as is, but here are a few ways to change it up just a bit!
- Substitute the crab meat in the recipe with slightly sweeter lobster meat.
- Add spinach and ricotta cheese to the layers of the seafood lasagna for an even creamier lasagna with healthy greens!
- Use salmon in place of the crab meat or shrimp. This gives the lasagna a rich and buttery flavor.
- Try making this lasagna with Alfredo sauce. It’s similar to the bechamel here, but it has a slightly cheesier flavor.
- Add artichoke hearts to the layers of the lasagna. The tanginess of the artichokes complements the sweetness of the crab.
Absolutely! Just make sure to thaw it completely and remove any excess water before using it in the recipe.
Seafood lasagna can be made ahead of time and refrigerated or frozen. Just make sure to cover it tightly with foil or plastic wrap before storing it in the fridge or freezer.
Yes, you can substitute the type of seafood used in the recipe to your preference. Just make sure to adjust the cooking time for the seafood accordingly.
Yes, you can make seafood lasagna without cheese if you have dietary restrictions or prefer not to use cheese.
To prevent your seafood lasagna from being too watery, make sure to drain excess liquid from the seafood before adding it to the recipe. You can also use less sauce and bake the lasagna uncovered for the last 10-15 minutes of baking time to allow the excess liquid to evaporate.
How to Store and Reheat
Store leftover lasagna wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 3 days.
Reheat in a 350°F oven covered with foil for 20-30 minutes, or until warmed through. Remove the foil and bake for an additional 5-10 minutes to brown the cheese on top, if desired.
How to Freeze
Freeze seafood lasagna tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Pair this seafood lasagna recipe with some amazing white wine and you’ll really be in business. If your dinner guests love seafood, this is a great recipe to serve a crowd. It always impresses! I love it with a side of garlic bread and a light and fresh salad or roasted veggies!
Seafood Lasagna Recipe
Ingredients
- 2 tablespoons canola oil
- 10 tablespoons unsalted butter divided (½ cup + 2 tablespoons)
- 2 green onions thinly sliced
- 2 cloves garlic minced
- ½ cup low-sodium chicken broth
- 8 ounces clam juice (1 bottle) – or sub with more chicken broth
- 12 ounces bay scallops cut in half
- 1 pound small shrimp peeled and deveined
- 8 ounces crabmeat chopped (1 package)
- ½ teaspoon freshly ground black pepper divided
- ½ cup all-purpose flour
- 2½ cups half-and-half divided
- ¼ cup semi-dry white wine do not use sweet wine
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- ½ cup freshly shredded Parmesan cheese divided
- 9 Oven-Ready lasagna noodles
- 1 cup shredded Italian cheese blend
- 1 cup shredded Mozzarella cheese
Recommended Equipment
Instructions
- Preheat oven to 350°F. Spray a 9×9 inch casserole dish with nonstick cooking spray. Set aside.
- In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.2 tablespoons canola oil, 10 tablespoons unsalted butter, 2 green onions, 2 cloves garlic
- Add the broth and clam juice, stir and bring to a boil.½ cup low-sodium chicken broth, 8 ounces clam juice
- Add scallops, shrimp, crab, and ¼ teaspoon pepper, and bring the mixture to a boil. Reduce the heat and simmer uncovered, for 5 minutes, or until the shrimp is pink and the scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. Drain, reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.12 ounces bay scallops, 1 pound small shrimp, 8 ounces crabmeat, ½ teaspoon freshly ground black pepper
- In the same large skillet, melt the remaining ½ cup butter. Stir in the flour and whisk until smooth.½ cup all-purpose flour
- Combine 1½ cups half-and-half and the reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.2½ cups half-and-half
- Remove the flour mixture from the heat and stir in the remaining 1 cup half-and-half, wine, salt, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.¼ cup semi-dry white wine, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes, ½ cup freshly shredded Parmesan cheese
- Stir ¾ cup of the white sauce into the seafood mixture.
- Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian cheese blend, ¼ mozzarella, and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.9 Oven-Ready lasagna noodles, 1 cup shredded Italian cheese blend, 1 cup shredded Mozzarella cheese
- Bake at 350°F for 40-45 minutes, or until golden brown. Allow the lasagna to set for 10-15 minutes before cutting.
- Garnish with chopped fresh parsley if desired.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The quality of the seafood you use will impact the overall taste of the dish. Fresh or high-quality frozen seafood will give the lasagna a better flavor.
- It’s important to pre-cook the seafood before adding it to the lasagna. This will ensure that it’s cooked properly and doesn’t become overcooked and rubbery in the oven.
- Season the seafood and sauce: Seafood can be delicate in flavor, so be sure to season it well to allow the flavor to shine through.
- Once the lasagna is done baking, let it rest for at least 10-15 minutes before slicing it. This will allow the layers to set and the lasagna to hold together better when sliced and served.
Nutrition Information
OMG!!!!! This seafood lasagna was absolutely delicious!!! I will definitely be making this again!!! Thanks Becky Hardin!!!
I’m so happy to hear you loved it, Kimberly!!
Could you use canned crabmeat in this dish?
It could work!
Sooooo delicious. I didn’t have Italian Cheese Mix so I just left it out. Amazing. Thanks for sharing.
I’m glad you enjoyed it!
This the best ever recipe , so versatile! I will be making it again for our book club ! Thank you
I’m so glad you enjoyed it, Fran!
I plan on making this for a dinner party on Friday. I am concerned that cooking the seafood in the broth then baking it for 45 minutes will over cook it and make the seafood tough. Won’t the seafood cook during the baking process or does it really need to be precooked?
The seafood will cook some in the oven, but not all the way through due to the volume of food in the pan.
I think this recipe would be better suited with the use of only chicken broth, not clam juice. My family felt like it made the dish too fishy. Everything else is great.
I’m sorry this recipe wasn’t quite to your tastes, Bethany!
Heaven at its best! Don’t skip the wine as it perfects the taste! Very rich and perfect with a Caesar salad and a crusty french bread loaf!
I’m so glad you enjoyed it, Loddy!
I made this for Christmas dinner and it was a huge hit. Followed the recipe exactly as written, made it on Christmas Eve morning, and put it in the fridge after cooling (covered in foil). Pulled from the fridge a few hours before Christmas dinner and put it in a 350 oven for an hour (foil still on). It was hot and delicious and not a morsel was left. Family demands I make it again next year!
Looks delicious! Thanks so much for sharing, Julie!
Love this recipe , should I make extra sauce when cooking ahead , we like the creamy texture?
You certainly can if you like!
I am catering a large gathering and making several different lasagnas. Can I prepare in advance and freeze until the event? It sounds scrumptious.
Yes, you can freeze it. For best texture, I would recommend following the recipe up to the assembly part, but freeze it unbaked. Then defrost and bake to serve.
Can I bake this the day before, let it set up and reheat day 2 for serving? Or would that damage the seafood?
Yes, the seafood will keep fine in the lasagna! Let it cool after baking, cover it tightly and refrigerate, then it’ll be fine to reheat and serve the next day.