Name: Creamy Seafood Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles (no-boil or regular); 1/2 lb cooked shrimp, peeled and deveined; 1/2 lb scallops (cut in half if large); 1/2 lb lump crab meat (or imitation crab); 4 tbsp butter; 3 tbsp all-purpose flour; 3 garlic cloves, minced; 1/2 cup onion, finely chopped; 2 cups whole milk or half-and-half; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1 1/2 cups ricotta cheese; 1 egg; 1 tsp salt (plus more to taste); 1/2 tsp black pepper; Fresh parsley or chives, chopped (for garnish)

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Creamy Seafood Lasagna is a rich, indulgent twist on a classic Italian favorite. Tender layers of lasagna noodles are filled with a luscious white sauce, succulent shrimp, scallops, and crab, all baked to bubbly perfection with a creamy cheese topping. I love making this dish when I want something elegant and comforting—especially for special occasions or weekend dinners.

Creamy Seafood Lasagna

Why You’ll Love This Recipe

I love this recipe because it’s different from the usual red-sauce lasagna—it’s lighter in flavor but still wonderfully rich. The creamy béchamel-style sauce blends beautifully with the delicate seafood, and each bite feels luxurious without being heavy. I also appreciate how well this dish reheats, making it great for leftovers or meal prep. It’s definitely a showstopper whenever I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (no-boil or regular)
Cooked shrimp (peeled and deveined)
Scallops (cut in half if large)
Lump crab meat (or imitation crab, if preferred)
Butter
All-purpose flour
Garlic (minced)
Onion (finely chopped)
Whole milk or half-and-half
Heavy cream
Parmesan cheese (grated)
Mozzarella cheese (shredded)
Ricotta cheese
Egg
Salt
Black pepper
Fresh parsley or chives (for garnish)

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
If I’m using regular noodles, I cook them until just al dente, then drain and set aside.
In a saucepan, I melt butter and sauté the onion and garlic until soft. I whisk in the flour to make a roux, cooking it for about 1 minute.
I slowly pour in the milk and cream, whisking until smooth. I let it simmer until it thickens, then stir in Parmesan cheese, salt, and pepper.
In a bowl, I mix the ricotta cheese with the egg and a pinch of salt.
I lightly cook the seafood (just a quick sauté to partially cook the shrimp and scallops) and set it aside.
To assemble, I spread a thin layer of cream sauce in the bottom of the dish, then layer noodles, ricotta mixture, seafood, mozzarella, and more sauce. I repeat the layers, finishing with sauce and a generous sprinkle of mozzarella and Parmesan on top.
I cover the dish with foil and bake for 30 minutes, then uncover and bake for another 15–20 minutes, until the top is bubbly and golden.
I let it rest for 10–15 minutes before slicing, and garnish with fresh herbs before serving.

Servings and timing

This recipe serves 8 people. It takes about 30 minutes to prep and 45–55 minutes to bake, with 10–15 minutes of resting time before serving.

Variations

I sometimes add spinach or sautéed mushrooms between the layers for more depth. If I want a slightly tangier sauce, I stir in a splash of white wine or a squeeze of lemon juice. For a spicy kick, I sprinkle in a pinch of crushed red pepper flakes. And if I don’t have scallops, I double up on shrimp or crab instead.

storage/reheating

I store leftovers tightly covered in the fridge for up to 3 days. To reheat, I cover the portion with foil and bake at 350°F (175°C) until heated through, or microwave individual slices in short intervals. This lasagna also freezes well—I wrap portions tightly and freeze for up to 2 months. When ready to enjoy, I thaw it overnight and reheat as needed.

FAQs

Can I use frozen seafood?

Yes, I use frozen shrimp and scallops often—just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture.

Do I need to pre-cook the seafood?

I like to lightly sauté it before layering. It helps release extra moisture and ensures it cooks evenly in the lasagna.

Can I use a different type of cheese?

Yes, I sometimes swap in Gruyère or Fontina for a richer flavor. I keep the mozzarella for melting, but the rest is flexible.

How do I keep the lasagna from being watery?

I drain all seafood well, sauté it briefly, and let the sauce thicken enough before assembling. I also let the lasagna rest after baking to firm up the layers.

Can I make this ahead of time?

Yes, I assemble it up to a day in advance and refrigerate it until ready to bake. I just add a few extra minutes to the baking time if it’s cold from the fridge.

Conclusion

Creamy Seafood Lasagna is a luxurious, comforting dish that brings together tender pasta, velvety sauce, and fresh seafood in the most delicious way. I love how special it feels without being overly complicated. Whether I’m making it for a family gathering or a cozy dinner for two, it always delivers rich, elegant flavor in every bite.