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One of the most delicious seafood recipes, seafood lasagna is creamy, comforting and full of rich flavor from shrimp, scallops and lump crab. The layers of noodles, sauce and cheese come together to make an impressive meal that feels restaurant quality without being complicated. Every bite delivers buttery seafood, smooth sauce and melted cheese in perfect balance for a dinner that always stands out.
This creamy seafood lasagna combines shrimp, scallops and crab with tender noodles, a rich cream sauce and melted cheese, for a seafood lover’s meal.
You might also like to try shrimp tempura, Italian seafood salad, fritto misto, lasagna al forno, cioppino and seafood pasta salad.
Why You’ll Love It
Rich seafood flavor: Shrimp, scallops and crab create depth and sweetness.
Creamy sauce: A smooth Parmesan cream ties the whole dish together.
Cheesy layers: Mozzarella and Italian blend cheese melt to golden perfection.
A versatile dish: This is a crowd-pleasing dish and it’s elegant enough for a dinner party or special occasion.
Seafood Lasagna Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Butter: Adds buttery flavor and helps the sauce turn smooth.
Green onions: Bring mild sharpness and color to the mix.
Garlic: Adds warmth and savory depth.
Chicken broth: Lightens the sauce and balances the richness.
Bay scallops and shrimp: Tender seafood that cooks fast and stays juicy.
Lump crab meat: Sweet flavor that pairs beautifully with the cream sauce.
Flour: Thickens the white sauce for proper layering.
Heavy cream and white wine: To create a velvety, restaurant-style texture.
Crushed red pepper flakes: Add subtle heat.
Parmesan cheese: Melts into the sauce for a smooth finish.
Oven-ready lasagna noodles: These provide structure and absorb the creamy sauce. (I used these!)
Italian blend and mozzarella cheese: Cheese melts into golden layers that hold everything together.
How to Make Seafood Lasagna
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the oven: Preheat and grease a baking dish or casserole dish with nonstick cooking spray.
Sauté aromatics: Melt butter in a large skillet, then cook green onions and garlic until fragrant.
Cook seafood: Add chicken broth and bring to a simmer, then stir in scallops and shrimp until just opaque. Mix in crab meat, kosher salt and pepper, then remove seafood with a slotted spoon.
Make the sauce: Whisk flour into the pan juices, then slowly add heavy cream and wine until the sauce thickens. Stir in red pepper flakes and Parmesan cheese until smooth.
Assemble layers: Spread a thin layer of sauce in the baking dish, add noodles, seafood mixture, sauce and cheeses. Repeat the layers and finish with sauce and cheese on top.
Bake: Cover with foil, then uncover partway through baking so the top becomes golden brown and bubbly.
Rest and serve: Allow the lasagna to set before slicing, garnishing it with green onion if liked.
Substitutions and Variations
Seafood swap: Try lobster, clams or mussels for variety.
No wine: Replace with chicken broth for a milder sauce.
Cheese blend: Use provolone, asiago or fontina instead of Italian blend.
Spice level: Adjust red pepper flakes or leave them out for a gentle flavor.
Garnish: Sliced green onions are a nice garnish but chopped parsley would work too.
Gluten-free: Use gluten-free noodles and flour to thicken the sauce.
Serving Suggestions
Appetizer: Serve crispy arancini to start.
Side dishes: Pair your seafood lasagna with a chopped Italian salad or burrata Caprese salad for a contrast, and perhaps some air fryer garlic bread too.
Desserts: End your meal with tartufo or spumoni to keep the Italian theme going.
How to Store Lasagna with Seafood
Store: Keep leftover seafood lasagna in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can store leftovers in an airtight container in the freezer for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in the oven or microwave until hot through.
Top Tips
Don’t overcook seafood: It finishes in the oven, so keep it slightly underdone in the skillet.
Use fresh Parmesan: It melts better and gives stronger flavor.
Let it rest: The layers firm up and slice cleanly after cooling.
Creamy Seafood Lasagna FAQs
Sure, use imitation crab instead of real crab and/or swap the scallops for a budget-friendly alternative.
Yes, just follow package directions for al dente cooking and drain well.
Yes, assemble the lasagna and refrigerate up to 24 hours before baking.
Easy Seafood Lasagna Recipe
Seafood Lasagna
Equipment
- Skillet Large
- Baking Dish 9 x 13-Inch
Ingredients
- 4 Tablespoons butter
- 4 green onions, finely chopped
- 4 Cloves garlic, minced
- 1 ½ Cups chicken broth
- ¾ Pound bay scallops
- ¾ Pound shrimp, small, peeled and deveined with tails removed
- 1 Cup lump crabmeat
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 4 Tablespoons all-purpose flour
- 2 Cups heavy cream
- ¾ Cup dry white wine
- ½ Teaspoon red pepper flakes, crushed
- ¾ Cup Parmesan cheese, freshly grated
- 9 to 12 lasagna noodles, oven-ready
- 1 ½ Cups Italian blend cheese, shredded
- 1 ½ Cups mozzarella cheese, shredded
- nonstick cooking spray, as needed
Instructions
- Preheat your oven to 375°F and grease a 9 x 13-inch baking dish. Set aside.
Prepare the Seafood Mixture
- In a large skillet, melt the butter over medium heat.
- Add the green onions and garlic, cooking for 1 or 2 minutes until fragrant.
- Stir in the chicken broth and bring to a simmer.
- Add the scallops and shrimp, cooking for 2 or 3 minutes until just opaque.
- Stir in the crabmeat, salt, and black pepper.
- Remove the seafood mixture from the skillet with a slotted spoon and set aside, leaving the liquid in the pan.
Make the Sauce
- Reduce the heat to medium-low.
- Whisk the flour into the remaining liquid in the skillet and cook for 1 minute.
- Gradually whisk in the heavy cream and white wine, stirring constantly until the sauce thickens, 3 or 4 minutes.
- Add the crushed red pepper flakes and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
- Remove from heat.
Assemble the Seafood Lasagna
- Spread a thin layer of the sauce on the bottom of the prepared baking dish.
- Place 3 or 4 lasagna noodles over the sauce, overlapping slightly if needed.
- Layer with a third of the seafood mixture, followed by a quarter of the sauce, and a quarter of the shredded Italian blend and mozzarella cheeses.
- Repeat the layers: noodles, seafood, sauce and cheeses, until you have 3 full layers.
- Finish with a final layer of noodles, the remaining sauce and the remaining shredded cheeses.
Bake, Serve and Enjoy
- Cover the dish with aluminum foil and bake for 30 minutes.
- Discard the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna rest for 10 to 15 minutes before slicing and serving.
- Garnish with additional sliced green onion if liked, and serve.
Notes
Use fresh Parmesan: It melts better and gives stronger flavor.
Let it rest: The layers firm up and slice cleanly after cooling.
Nutrition
Seafood lasagna brings together layers of tender shrimp, scallops and crab with creamy sauce and melted cheese in every bite. The balance of rich seafood and smooth Parmesan cream makes it a showstopper that fits any occasion from family dinners to weekend gatherings. Once it rests, the layers slice neatly and hold their shape while staying moist and flavorful. Serve this hearty casserole with garlic bread or a fresh green salad to complete a satisfying meal that always earns compliments. It’s a great recipe and perfect for seafood lovers.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
