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A close-up slice of creamy baked seafood lasagna on a white plate, with visible layers of pasta, shrimp, white sauce, and melted cheese, topped with chopped parsley.

seafood lasagna

A creamy, layered seafood lasagna with mixed seafood, light cream sauce, and cheeses—impressive enough for guests, easy enough for a busy weeknight
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American, Seafood
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 sheets Lasagna noodles - Cook until just shy of tender
  • 1 lb Medium shrimp - Peeled and deveined
  • 1 lb Lump crabmeat - Flaked cartilage removed
  • 1 lb Bay scallops - Small size
  • 1 lb White fish fillets - Cod haddock, or similar
  • 4 tablespoon Butter - For sauce
  • ¼ cup All-purpose flour - For sauce thickening
  • 2 cups Whole milk - For sauce
  • 1 cup Heavy cream - For sauce
  • ½ cup White wine - Optional adds depth
  • 2 cloves Garlic - Minced
  • ¼ cup Fresh parsley - Chopped
  • To taste Salt & white pepper - For seasoning
  • 1 cup Ricotta cheese - Mix with eggs & parmesan
  • 2 large Eggs - For ricotta mixture
  • ½ cup Parmesan cheese - Half for ricotta half for top
  • 2 cups Mozzarella cheese - Shredded

Equipment

  • 1 Large pot (For cooking pasta)
  • 1 Heavy saucepan (For cream sauce)
  • 1 9x13 inch baking dish (Glass or ceramic preferred)
  • 1 Whisk (For smooth sauce)
  • 1 Large mixing bowls (For ricotta mixture and seafood)
  • 1 Sharp knife (For cutting seafood)

Method
 

  1. Cook noodles slightly under al dente, dice seafood into bite-sized pieces.
    Creamy garlic cheese sauce being whisked in a saucepan, sprinkled with fresh chopped herbs.
  2. Melt butter, whisk flour, then stir in milk, cream, garlic, wine and seasonings.
    Unbaked white seafood lasagna in a square black baking dish, layered with cooked shrimp, lasagna noodles, shredded cheese, and a creamy sauce with herbs.
  3. Sauté fish and scallops first, followed by shrimp, then gently fold in crab.
    Sautéed shrimp and scallops in a skillet with garlic butter sauce and chopped parsley, seared to a golden brown.
  4. Alternate layers of sauce, noodles, ricotta, seafood mixture, finishing with cheese top.
    Unbaked seafood lasagna in a white casserole dish, layered with shrimp, ricotta cheese, red sauce, and topped generously with shredded mozzarella cheese.
  5. Bake covered then uncovered until bubbly, rest ten minutes, slice and serve.
    Freshly baked seafood lasagna in a foil-lined baking dish, topped with melted golden cheese and sprinkled herbs, just taken out of the oven.

Nutrition

Serving: 250gCalories: 420kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 140mgSodium: 520mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 3mgCalcium: 220mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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