Seafood lasagna is a luxurious alternative to traditional meat-based lasagna, combining tender seafood, creamy sauce, and layers of pasta into a dish that feels both comforting and refined. Popular for holidays, celebrations, and special family dinners, this recipe delivers restaurant-quality results while remaining achievable in a home kitchen.

Unlike tomato-heavy lasagna, seafood lasagna relies on a delicate white sauce that enhances—rather than overpowers—the natural sweetness of seafood. The result is a balanced, indulgent dish that feels special without being heavy.

What Is Seafood Lasagna?

Seafood lasagna is a layered pasta dish made with:

Lasagna noodles
Mixed seafood (shrimp, scallops, crab, or fish)
Creamy white sauce (béchamel or Alfredo-style)

Cheese (usually mozzarella, ricotta, or Parmesan)

It’s baked until bubbly and golden, producing a rich, cohesive dish with tender layers and deep flavor.

Why Seafood Lasagna Is So Popular

Seafood lasagna stands out because it:

Feels elegant and festive
Offers a lighter alternative to meat lasagna
Showcases seafood flavor beautifully

Is ideal for entertaining

It’s especially popular during holidays like Christmas, Easter, and special gatherings.

Best Seafood for Lasagna

Choosing the right seafood is essential for texture and flavor.

Best Options

Shrimp (peeled and deveined)
Scallops
Crab meat

Lobster (optional, for luxury versions)
Firm white fish (cod, haddock, halibut)

Avoid

Delicate fish that flakes too easily

Strongly flavored oily fish

A mix of seafood creates depth and balance.

Fresh vs Frozen Seafood

Fresh Seafood

Best texture

Ideal for special occasions

Frozen Seafood

Convenient and affordable
Works well if properly thawed and dried

Always pat seafood dry before cooking to avoid excess moisture.

The Sauce: Heart of Seafood Lasagna

Most seafood lasagna recipes use a white sauce, which complements seafood better than tomato sauce.

Common Sauce Options

Classic béchamel

Creamy garlic Alfredo
White wine cream sauce

The sauce should be smooth, lightly seasoned, and not overly thick.

Ingredients for Seafood Lasagna

Main Ingredients

Lasagna noodles
MixedFFCFY seafood
Butter and flour (for sauce)

Milk or cream
Garlic
Onion or shallots

Cheese

Ricotta or mascarpone
Mozzarella
Parmesan

Seasonings

Salt and pepper
Nutmeg (optional)
Fresh parsley or basil

Preparing the Seafood Properly

Thaw (if frozen)
Pat dry thoroughly
Cut into bite-sized pieces

Lightly sauté seafood just until opaque

Do not fully cook—seafood finishes cooking in the oven.

How to Make Seafood Lasagna (Step-by-Step)

Step 1: Cook the Noodles

Boil lasagna noodles until just al dente. Drain and lay flat.

Step 2: Make the White Sauce

Melt butter, whisk in flour, then gradually add milk. Cook until smooth and thickened. Season lightly.

Step 3: Cook the Seafood

Sauté garlic and onion in butter, add seafood, cook briefly, and remove from heat.

Step 4: Assemble the Lasagna

Layer sauce, noodles, seafood mixture, ricotta, and cheese. Repeat layers.

Step 5: Bake

Cover and bake at 375°F (190°C) for 35–40 minutes. Uncover and bake until golden.

Step 6: Rest and Serve

Let rest 10–15 minutes before slicing.

Layering Tips for Perfect Texture

Always start with sauce

Don’t overload seafood in one layer
Spread cheese evenly
Finish with sauce and mozzarella

Balanced layers ensure clean slices and even cooking.

Common Mistakes to Avoid

Overcooking Seafood

Leads to rubbery texture.

Watery Sauce

Use proper roux ratio and dry seafood well.

Skipping Rest Time

Lasagna needs time to set.

Seafood Lasagna Variations

Italian-Style Seafood Lasagna

Add white wine, parsley, and lemon zest.

Creamy Spinach Seafood Lasagna

Add sautéed spinach between layers.

Lobster Seafood Lasagna

Use lobster meat for special occasions.

Gluten-Free Seafood Lasagna

Use gluten-free noodles and flour blend.

What to Serve with Seafood Lasagna

Garlic bread or focaccia

Simple green salad
Roasted asparagus or broccoli
Crisp white wine

Keep sides light to balance richness.

Make-Ahead and Storage Tips

Make Ahead

Assemble up to 24 hours in advance and refrigerate.

Refrigeration

Store leftovers up to 3 days.

Freezing

Freeze baked or unbaked lasagna for up to 2 months.

Reheating Seafood Lasagna

Oven reheating is best
Cover with foil to prevent drying

Avoid microwave when possible

Add a splash of milk or sauce before reheating if needed.

Health and Nutrition Notes

Seafood lasagna offers:

High-quality protein
Omega-3 fatty acids
Calcium from dairy

Use moderate cheese and cream to keep balance.

Frequently Asked Questions

Can I use only one type of seafood?
Yes—shrimp-only or crab-only versions work well.

Can I use no-boil noodles?
Yes, ensure sauce is slightly thinner.

Is seafood lasagna very rich?
It’s creamy but lighter than meat lasagna.

Can I make it dairy-free?
Yes, with plant-based milk and cheese alternatives.

Why This Seafood Lasagna Recipe Works

Balanced sauce-to-pasta ratio

Proper seafood cooking technique
Clean layering for perfect slices
Elegant flavor without heaviness

It’s refined comfort food at its best.

Conclusion

Seafood lasagna is a show-stopping dish that combines creamy comfort with coastal elegance. Whether served for a holiday, dinner party, or indulgent family meal, it offers rich flavor, beautiful presentation, and satisfying texture. Once you master this recipe, it becomes a timeless addition to your special-occasion menu.

Seafood Lasagna: A Rich, Elegant Twist on a Classic Comfort Dish

Author: WAFA LI

Print Recipe

Ingredients

• 9 no-boil lasagna noodles (or regular, parboiled)
• 12 oz (340g) peeled shrimp, deveined & chopped
• 8 oz (225g) cooked salmon, flaked
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp lemon zest + 1 tbsp juice
• 2 cups (480g) whole-milk ricotta
• 1 large egg
• ½ cup grated Parmesan
• 3 cups low-sodium marinara (or tomato-basil sauce)
• 1½ cups shredded mozzarella
• 2 tbsp fresh parsley, chopped
• Salt, pepper, and pinch of red pepper flakes (optional)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
Sauté shrimp in olive oil over medium heat 2–3 min until pink; add garlic, lemon zest, and juice—cook 30 sec. Cool slightly. Mix with flaked salmon.

In a bowl, combine ricotta, egg, ¼ cup Parmesan, parsley, salt, pepper, and red pepper flakes (if using).
Assemble: Spread ½ cup marinara in dish. Layer: 3 noodles → ⅓ ricotta → ½ seafood mix → ¾ cup marinara. Repeat. Top with final noodle layer, remaining marinara, mozzarella, and remaining Parmesan.
Cover tightly with foil. Bake 25 min. Uncover; bake 15–20 min more until bubbly and golden. Rest 15 min before slicing (essential for clean cuts!).