If you have a passion for the ocean’s freshest flavors and the comforting charm of Italian cooking, this Seafood Lasagna Recipe is an absolute must-try. It masterfully layers succulent shrimp, tender scallops, and delicate crabmeat with a creamy, cheesy white sauce that transforms traditional lasagna into a luxurious seafood feast. Each bite bursts with rich textures and a harmonious balance of subtle spices and fresh ingredients, making it the perfect centerpiece for family dinners or special gatherings. Prepare to wow your guests and treat yourself to a dish that’s as impressive as it is irresistibly delicious!
Ingredients You’ll Need
This recipe uses straightforward, essential ingredients that come together to build layers of unforgettable taste and texture. From the buttery white sauce to fresh seafood and melting cheeses, each component plays a crucial role in creating the perfect seafood lasagna.
- Canola oil: Provides a light base for sautéing without overpowering other flavors.
- Unsalted butter: Used in two parts to create richness in both the seafood sauté and the white sauce.
- Green onions: Adds a mild onion flavor and a touch of freshness.
- Garlic: Infuses the dish with aromatic depth.
- Low-sodium chicken broth: Forms the foundation of savory liquid for cooking seafood and sauce.
- Clam juice: Intensifies the oceanic flavor, making the seafood notes sing.
- Bay scallops: Delicate and sweet, cut in half for even cooking.
- Shrimp: Peeled and deveined, bringing juicy texture and a slight sweetness.
- Crabmeat: Chopped to distribute that luscious seafood essence throughout.
- Freshly ground black pepper: Adds subtle heat and depth, perfectly balanced across the recipe.
- All-purpose flour: Creates the thick, creamy roux for the velvety white sauce.
- Half-and-half: Used in stages to enrich the sauce’s creaminess without being too heavy.
- Semi-dry white wine: Adds a touch of acidity and complexity, enhancing the seafood flavors.
- Kosher salt: Essential for seasoning to elevate every layer.
- Crushed red pepper flakes: Introduce a gentle heat that wakes up the palate.
- Parmesan cheese: Freshly shredded for nutty, salty brightness.
- Oven-ready lasagna noodles: No boiling required, saving time and making assembly simple.
- Italian cheese blend: Provides gooey, melty goodness.
- Mozzarella cheese: Adds stretch and moisture to every bite.
How to Make Seafood Lasagna Recipe
Step 1: Prepare Your Baking Dish and Preheat
Start by preheating your oven to 350°F and prepare a 9×9-inch casserole dish with a nonstick spray. This small prep step ensures your beautiful layers won’t stick, making serving much easier and keeping your presentation flawless.
Step 2: Sauté Aromatics
Heat oil and a portion of the butter in a large skillet over medium-high heat. Gently sauté the thinly sliced green onions until they’re tender and fragrant, then toss in the minced garlic for a brief 15 seconds. This quick step releases the lovely aromas that will infuse the entire dish.
Step 3: Build the Broth Base
Pour in the chicken broth and clam juice, stirring as you bring this flavorful liquid to a boil. This mixture will be the cooking bath that imparts deep seafood essence to your shellfish, which is key to the overall richness of this Seafood Lasagna Recipe.
Step 4: Cook the Seafood
Add scallops, shrimp, crabmeat, and half of the black pepper to the boiling broth. Let everything simmer uncovered for about five minutes. You’ll notice the shrimp turn pink and scallops become opaque—signs they’re perfectly cooked. Gently stir during this step to keep everything evenly cooked and to preserve the delicate texture of your seafood.
Step 5: Separate Seafood and Reserve Liquid
Drain the seafood carefully, keeping that flavorful liquid aside. Transfer the seafood mixture into a bowl and set it aside while you work on the creamy sauce – this layering of flavors will make all the difference.
Step 6: Make the Roux
In the same skillet, melt the remaining butter and whisk in the flour until smooth. This roux will thicken your sauce into a luscious base that holds all the cheesy and wine-infused goodness.
Step 7: Create the White Sauce
Gradually whisk in a combination of half-and-half and the reserved seafood liquid into the roux, adding salt and more black pepper. Cook this until it boils and thickens, about two minutes, ensuring a velvety sauce that’s bursting with flavor.
Step 8: Finalize the Sauce
Remove from heat and stir in the rest of the half-and-half, white wine, salt, red pepper flakes, and some Parmesan cheese. This final mix produces a complex white sauce that perfectly complements the sweet seafood, balancing creaminess with a subtle kick.
Step 9: Combine Sauce and Seafood
Stir most of the white sauce into the seafood bowl—this step marries the tender seafood with flavor, so every bite feels cohesive and indulgent.
Step 10: Layer the Lasagna
Start by spreading some white sauce in your casserole dish. Layer uncooked lasagna noodles, followed by a quarter of the seafood mixture, white sauce, and a blend of Italian cheeses. Repeat this layering three more times, topping everything with the last of the sauce and cheeses. This layering technique creates a beautiful contrast of flavors and textures in every slice.
Step 11: Bake to Golden Perfection
Bake the assembled lasagna for 40 to 45 minutes until the top is golden brown and bubbly. Allow it to cool for 10 to 15 minutes before cutting to let the layers settle, which makes serving easier and keeps the layers intact.
Step 12: Garnish and Enjoy
For a fresh pop of color and flavor, garnish with chopped fresh parsley. This finishing touch brings brightness, making your Seafood Lasagna Recipe as beautiful as it is scrumptious.
How to Serve Seafood Lasagna Recipe
Garnishes
Chopped fresh parsley or a sprinkle of extra Parmesan make fantastic garnishes, adding a burst of color and a hint of brightness that cut through the creamy richness. A light lemon zest on top also works wonderfully to lift the seafood flavors.
Side Dishes
This seafood lasagna pairs perfectly with light, refreshing sides like a crisp arugula salad with lemon vinaigrette or steamed asparagus. Garlic bread or crusty baguette rounds out the meal with crunchy contrast, perfect for mopping up that delicious sauce.
Creative Ways to Present
Consider serving the lasagna in individual ramekins for an elegant, personalized presentation at dinner parties. Or layer the seafood and sauce in a glass baking dish to show off the beautiful strata of noodles, seafood, and cheeses for a stunning visual effect that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Seafood lasagna leftovers keep well in the refrigerator for up to three days. Store tightly covered with plastic wrap or in an airtight container to maintain moisture and prevent it from absorbing other odors.
Freezing
You can freeze this dish before baking by wrapping it securely and freezing for up to two months. When ready to enjoy, thaw overnight in the fridge for best results, then bake as directed, adding extra time if still partially frozen.
Reheating
Reheat individual portions gently in the microwave or wrapped in foil in a 350°F oven until warmed through. To keep it moist, cover with foil and add a splash of milk or broth before reheating to refresh the creamy texture.
FAQs
Can I use frozen seafood for the seafood lasagna recipe?
Absolutely! Just be sure to thaw the seafood completely and pat dry before cooking to avoid excess moisture, which can affect the dish’s texture.
Is it necessary to use white wine in the recipe?
White wine adds acidity and depth, but if you prefer not to use alcohol, you can substitute with additional chicken broth or a splash of lemon juice for a similar brightness.
Can I make this recipe gluten-free?
Yes! Use gluten-free flour for the roux and substitute the lasagna noodles with gluten-free or even thinly sliced zucchini strips for a delicious twist.
How long does it take to prepare this seafood lasagna recipe?
The total time is about an hour, including 20 minutes of prep and 35 to 45 minutes of baking, making it an excellent recipe for weekend dinners or entertaining guests.
What cheeses work best in this seafood lasagna recipe?
The classic Italian cheese blend and mozzarella provide meltiness, while Parmesan adds salty depth. Feel free to experiment with ricotta or fontina for creamier layers.
Final Thoughts
This Seafood Lasagna Recipe is a dazzling way to bring the flavors of the sea to your dinner table, combining creamy sauce, layers of cheese, and fresh, tender seafood into a dish that feels both luxurious and comforting. It’s a crowd-pleaser that will quickly become a favorite in your recipe collection—don’t hesitate to give it a whirl and savor every decadent bite!
Print
Seafood Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This decadent Seafood Lasagna combines tender scallops, shrimp, and crabmeat layered with creamy white sauce and three cheeses, baked to golden perfection. A delightful twist on classic lasagna that brings rich flavors from the sea, perfect for entertaining or a special family dinner.
Ingredients
Seafood and Broth
- 2 tablespoons canola oil
- 10 tablespoons unsalted butter (divided: ½ cup + 2 tablespoons)
- 2 green onions (thinly sliced)
- 2 cloves garlic (minced)
- ½ cup low-sodium chicken broth
- 8 ounces clam juice (1 bottle, or substitute with more chicken broth)
- 12 ounces bay scallops (cut in half)
- 1 pound small shrimp (peeled and deveined)
- 8 ounces crabmeat (chopped, 1 package)
- ½ teaspoon freshly ground black pepper (divided)
White Sauce and Seasoning
- ½ cup all-purpose flour
- 2½ cups half-and-half (divided)
- ¼ cup semi-dry white wine (do not use sweet wine)
- ½ teaspoon kosher salt
- â…› teaspoon crushed red pepper flakes
- ½ cup freshly shredded Parmesan cheese (divided)
Lasagna and Cheese
- 9 oven-ready lasagna noodles
- 1 cup shredded Italian cheese blend
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Lightly spray a 9×9 inch casserole dish with nonstick cooking spray and set aside to prepare for assembling the lasagna.
- Sauté Aromatics: In a large skillet over medium-high heat, heat the canola oil and 2 tablespoons of butter. Add the thinly sliced green onions and sauté until tender. Then add the minced garlic and sauté for an additional 15 seconds to release its fragrance.
- Add Liquids and Boil: Pour in the low-sodium chicken broth and the clam juice. Stir to combine and bring the mixture to a boil to start building the seafood base.
- Cook Seafood: Add the bay scallops, shrimp, crabmeat, and ¼ teaspoon of freshly ground black pepper to the skillet. Bring it back to a boil, then reduce the heat to a simmer and cook uncovered for 5 minutes, or until the shrimp turn pink and the scallops are firm and opaque. Stir gently while cooking to avoid breaking the seafood.
- Drain and Reserve: Drain the seafood mixture in a colander, reserving the cooking liquid for the sauce. Transfer the seafood to a medium bowl and set aside until needed.
- Make Roux: In the same skillet, melt the remaining ½ cup of butter over medium heat. Stir in the flour and whisk continuously until the mixture is smooth, creating a roux which will thicken the sauce.
- Prepare White Sauce Base: Gradually whisk in 1½ cups of half-and-half along with the reserved seafood cooking liquid, maintaining smoothness. Add kosher salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil, stirring constantly, and cook for 2 minutes until it thickens.
- Finish White Sauce: Remove the skillet from heat. Stir in the remaining 1 cup of half-and-half, white wine, crushed red pepper flakes, and ¼ cup of shredded Parmesan cheese to enrich the sauce.
- Combine Sauce with Seafood: Stir ¾ cup of this white sauce into the seafood mixture, blending the flavors thoroughly.
- Assemble Lasagna Layers: Spread ½ cup of white sauce on the bottom of the prepared casserole dish. Layer 3 oven-ready lasagna noodles on top, followed by ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ of the shredded Italian cheese blend, ¼ of the mozzarella, and a little grated Parmesan. Repeat the layering process three more times, topping the final layer with remaining white sauce and cheeses.
- Bake: Place the assembled lasagna in the preheated oven and bake for 40-45 minutes until the top is golden brown and bubbly.
- Rest and Garnish: Let the lasagna rest for 10-15 minutes after baking to set and make slicing easier. Optionally garnish with fresh chopped parsley before serving.
Notes
- If clam juice is unavailable, substitute with additional low-sodium chicken broth for a milder flavor.
- Use semi-dry white wine like Pinot Grigio or Sauvignon Blanc to balance the seafood richness; avoid sweet wines.
- Ensure seafood is cooked just until opaque to prevent toughness.
- For easier slicing, allow the lasagna to rest before cutting.
- Oven-ready noodles save time – no boiling required.
