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!
Seafood Lasagna Recipe
Seafood Lasagna is one of the best easy seafood recipes I’ve found in a long time. This Seafood Lasagna recipe is the ultimate creative comfort food when you’re in the mood for something a little different.
This recipe for CHEESY SEAFOOD LASAGNA has had me so excited for weeks! It’s the ultimate comfort food and one recipe that actually stopped Pat in his tracks. HE LOVES IT and I hope you do too! It reminds me a lot of my favorite White Chicken Lasagna, but even cheesier, creamier, and tastier.
If you’re in the mood for a creative and delicious seafood feast, this is it! It’s a cold weather must and SO crave worthy. I mean, just look at that hot slice of Heaven! Does it get any better than this cheesy lasagna recipe?
This Seafood Lasagna recipe is one one of the best seafood recipes for maximum flavor and comfort!
Cheesy Seafood Recipe
Seafood Lasagna is unique and delicious and sure to please. Yes, Cheese and Seafood can mix!
My friend Susie posted on facebook about an amazing Cheesy Seafood Lasagna recipe she made earlier this year and I knew we had to try it. THANK YOU SUSIE! Mom helped me figure out the recipe, and we were in business. We used real crab instead of imitation and added some cheese (duh). We also made it in a smaller dish in order to make high layers of all the goodness. THE MORE THE BETTER!
If you’re worried about cheese + seafood, don’t be! It somehow just WORKS in this delicious recipe. It’s a creative spin on a classic recipe that everyone is sure to love. Aren’t easy seafood recipes the best?!
How to Make Seafood Lasagna
This cheesy lasagna recipe is filled with crab, shrimp, scallops, cheese, and so much more. I love how easy it is to combine everything into one easy dish that is just perfect for weeknight dinners.
- Saute green onions and garlic in a skillet, then stir in the broth and clam juice and bring everything to a boil.
- Add in the shrimp, scallops, and crab, and let everything simmer, stirring occasionally.
- Drain and reserve the liquid, and place the seafood mixture in a bowl to set aside.
- Melt butter in the same skillet, then whisk in flour, a mixture of half & half and the reserved liquid, and salt & pepper. Bring this mixture to a boil, and cook until it thickens.
- Remove from heat, then stir in half & half, wine, red pepper flakes, and Parmesan cheese to make the white sauce.
- Stir in 3/4 of the white sauce into the seafood mixture.
- To assemble the seafood lasagna: pour 1/2 the white sauce into the bottom of the baking dish, layer on the uncooked lasagna noodles, 1/4 of the seafood mixture, 1/4 of the white sauce, and sprinkle with cheese. Repeat this 3 times to finish the lasagna.
- Bake for 40-45 minutes at 350°F, and let it rest for 10-15 minutes before serving.
Check the recipe card below for the FULL detailed instructions.
Easy Seafood Recipe for a Crowd
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. 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!
Cheesy Lasagna Recipe
I hope you give this a try. Pat gives it his biggest 5 star thumbs up review.
Pat loves seafood so I knew this Seafood Lasagna Recipe would be right up his alley. He was so disappointed when the leftovers ran out. Don’t worry Pat, I’ll be making this Cheesy Lasagna Recipe again and again! He is my toughest critic so his praise is always very important and valued!
If this recipe isn’t quite right for you, don’t worry! We’ve got plenty of delicious lasagna recipes for you.
- Dutch Oven Lasagna
- Weight Watchers Lasagna
- Ravioli Lasagna Bake
- Caprese Chicken Lasagna
- Skinny Chicken Mexican Lasagna
I hope you love this Seafood Lasagna Recipe as much as we do! It’s a family favorite for sure. Pair it with our Oatmeal Molasses Rolls and some Oreo Poke Cake for dessert (it won’t be a low cal day and that’s okay!).
Watch the video and see the recipe card below for full details on How to Make Seafood Lasagna. Enjoy!
Try these other delicious seafood recipes:
- Parmesan Crusted Tilapia Recipe
- Easy Garlic Shrimp Recipe
- Seafood Salad
- Grilled Salmon with Avocado Salsa,
- Seafood Gumbo
- Bang Bang Shrimp Recipe
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons plus ½ cup unsalted butter divided
- 2 green onions thinly sliced
- 2 garlic cloves minced
- ½ cup chicken broth
- 1 8 oz bottle clam juice (or Chicken Broth)
- 12 oz. bay scallops; cut in half if desired
- 1 lb. small shrimp peeled and deveined
- 1 8 oz package crabmeat, chopped
- ½ teaspoon freshly ground black pepper divided
- ½ cup all-purpose flour
- 2½ cups cup half ‘n half divided into one 1½ cup portion and one 1 cup portion
- ¼ cup white wine; a semi-dry wine works well do NOT use a sweet wine
- ½ teaspoon salt
- 1/8 teaspoon red pepper flakes
- ½ cup Parmesan cheese shredded, divided into two ¼ cup portions
- 9 Oven-Ready lasagna noodles
- 1 cup shredded Italian cheese blend
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350 degrees F. Spray a 9x9 inch casserole dish with non-stick cooking spray.
- In a large skillet over medium-high heat, heat the oil and 2 tablespoons butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.
- Add the broth and clam juice, stir and bring to a boil.
- Add scallops, shrimp, crab and ¼ teaspoon pepper and bring mixture to a boil. Reduce heat; simmer uncovered, for 5 minutes or until shrimp is pink and 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.
- In the same large skillet, melt the remaining ½ cup butter; stir in flour and whisk until smooth. Combine 1½ cups half ‘n half and 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.
- Remove flour mixture from the heat and stir in remaining 1 cup half ‘n half, wine, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.
- Stir ¾ cup of the white sauce into the seafood mixture.
- !To make a 4-layer lasagna:
- 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.
- Bake at 350F for 40-45 minutes or until golden brown. Allow the lasagna to set 10-15 minutes before cutting.
- To serve: Garnish with chopped, fresh parsley.
- Enjoy!
Wow that sounds delicious!! I’m so happy you all loved it!
This recipe is amazing ! Instead of chicken broth , I used seafood stock & clam juice. As we like more of a “saucy” type lasagna , I altered the white sauce to make more by adding more wine, half n half and a good bit more Parmesan to melt into it. Also added a tsp of rosemary & teaspoon of thyme at end. Followed recipe to a “T “ besides that! Thank you ! Very happy family of Men with this one !! :)
You can always leave it out, it may slightly alter the taste, but not by much!
Do you have to use white wine in this recipe or can it be left out? Thanks in advance!!
I’m so happy you enjoyed them!
Delisioso! Very easy to make.
Yay! That makes me so happy to hear!
I am making this again this Christmas. Back by popular demand!
Thank you so much, Nancy! That’s a great tip! I’m glad you’re enjoying the recipes!
An absolute 5 star recipe. I’ve made this several times with great success and always a recipe request. Be sure to go through the crab very carefully for shells even if it’s been done for you. I used barely half the amount of cheese and it is wonderfully rich and creamy enough. I also double it every time with no problems. It also freezes very well. Looking forward to more recipes from this site!
Made it and loved it. I only used shrimp (they were decent sized shrimp) and the shrimp seemed rubbery to me. Can I add the shrimp raw and have them cook while the lasagna cooks? Thanks
Love the substitutions! I’ll have to try that!
Made this recipe twice this week! I cheated and used cooked shrimp and double lump crabmeat, no scallops. Added a teaspoon of Old Bay seasoning. Taste was amazing! Going to make this on a regular basis!
Here you go! https://youtu.be/Vl_yuxZSFuY
Hey Mz. Becky, do you think or hv you thght of doing a video of this seafood lasagna
I haven’t made this receipe yet, but it sounds great! But what can I substitute for the shrimp? Family members are allergic…
My daughter made this dish for me for Mother’s Day! It was delicious!
Question on the dry white wine, is Marsala wine a dry wine? I have never cooked with wine before and some one gave me a bottle of this. Thank you.
If you read the entire article she says that she used an 8 x 8 pan because she wanted the lasagne to be deeper. If your using a 9 x 13 pan, you could probably follow the same recipe but it would have fewer layers. I don’t have an 8 x 8 pan so plan to use an 9 x 13. Hope this helps.
HOORAY! Makes my day to hear that :)
Becky this recipe is amazing. I made this dish for a dinner party and it was such a hit! I doubled the recipe and used crab, shrimp, lobster and scallops…just outstanding. Thank you so much ????
Did you try doubling this recipe? I am making it now and want to do the same thing to put in a 9×13 pan for 10 people. Just wondering how it turned out if you did.
This looks amazing! I need it to feed at least 12 people though. Anyone have thoughts as to how to increase the proportions? Thanks.
YAY! SO happy to hear that :)
OMG! I made this two nights ago, refrigerated it overnight and put it in the oven after work the next day for my sons birthday dinner, for 14 people. What a hit! So delicious! Not too rich! Perfect. Everyone loved it. I used shrimp, scallops, and Maine lobster. I had doubled the recipe so it took longer than the 45 minutes to heat it up, a little more than an hour which I expected. I will for sure make this again, and I have no doubts it will be requested by my family. What a treat!!
Awesome! Hope you love it. Thanks for saying hi :)
Hi BECKY
My family loves seafood, they are delicious. I will add this dish to the menu of the whole family
I’m so glad you loved it!
Made this for dinner two nights ago. My son and i are allergic to shrimp, so i used more scallops and crab. My lasagna noodles were all broken in the package, so i used some jumbo shells i had. Delicious recipe!
Hope you love it!
I look forward to making this! It looks delicious!
That makes me SO happy! Thank you for letting us know! I’ll update the recipe to add the pepper flakes, you were right. THANK YOU and happy holidays!!! <3
I made this on Christmas Eve. It was fabulous and will grace our Christmas eve table again next year. The wine added a more sophisticated flavor which everyone enjoyed. The ingredients listed red pepper flakes but I couldn’t find this referenced in the instructions so I added to the white sauce. I think you could add even more red pepper flakes. I made this in a regular sized casserole pan and adjusted the layers. It worked well. I am wondering if it could be made ahead and frozen?
YAY!!!!!! So very happy to hear that :) :) :)
A MUST DO!!!!! DON’T Scroll past this one!!!! Its RESTAURANT good!!! my new “Secret Recipe” !!!
Thanks for sharing this great blog. Very inspiring and helpful too. Hope you continue to share more of your ideas.
Would it still be as good if I left out the wine altogether?
Oh wow this sounds amazing. Will make it today. Just a bit confused about this “2½ cups cup half ‘n half, divided into one 1½ cup portion and one 1 cup portion”. What is half ‘n half?” Thank you!
The crushed red pepper flakes were never added
When was the wine added in the recipe…i missed that part?
Wonderful recipe. Used a slightly over a kilo of good quality marinara seafood mix. Worked well. Delicious. Thank you.
I read in another recipe where someone suggested chicken broth as a substitution for clam juice.
Do you recommend a substitute for the clam juice- really don’t like clams so not sure if I could taste it in the lasagna.
Hi…I’m excited to make this! I do have a question. The recipe calls for 8 noodles, from the look of preparation, it looks like 9??? 3 per layer?? Is that right?
I also wondered if it could be ‘doubled ‘and made in a 9×13 pan….would love to know your thoughts!! ????
You can! We have always found the depth of flavor in real wine is really nice in cooking, but you can use whatever your preference is. The alcohol content cooks out, so no worries there.
Can you substitute cooking wine for real wine? I’m not accustomed to cooking with real wine.
That makes me so happy to hear!
This looks amazing. I’m making my grocery list now!
You don’t have to! You could just use more of one of the other types of seafood or leave it out completely. Enjoy!
Do you have to use scallops? Or could you substitute something else? If so, what would sub good in this?
Thank you!
Well this looks amazing!!
We used real crab meat. It’s a little pricey but I do think it makes a nice difference. You can use either, whichever you prefer. Hope you and your boyfriend both love it!
This sounds amazing! Definitely a recipe to try, and I’m sure the boyfriend would love it as well. One questions though, is the package of crabmeat real crabmeat, or imitation? Thanks!
Thanks!!
Thanks Annie!!! xoxo
Seafood always makes for the best meal! This lasagna sounds PERFECT!
I definitely think you could make it the night before and refrigerate overnight. You could potentially freeze as well but I haven’t made it that way so I can’t say for sure exactly how that would work. But the night before shouldn’t be any issue. Hope you enjoy it!
Do you think you could make this ahead the night before? Or, up to what step do you think it could be made ahead of time?