Seafood Lasagna wasn’t something I grew up eating. In my family, lasagna was all about ground beef, thick marinara, and bubbling mozzarella — the classic. But everything changed one summer when we visited the coast of Maine. Nestled between a clam shack and a lighthouse was a tiny bistro with just five tables. Their special that night? A creamy, dreamy seafood lasagna packed with shrimp, crab, and scallops.

One bite and I was hooked.

The way the clam chowder-based sauce blended into the creamy ricotta, the brightness of lemon balancing every bite, and the perfectly tender seafood—never chewy—made that first plate of seafood lasagna absolutely unforgettable. I knew right then I had to recreate it in my own kitchen. After testing, tweaking, and plenty of taste-testing with family, this seafood lasagna recipe was born. It’s now our go-to “surprise” dish—fancy enough to impress dinner guests, but easy enough to pull off on a cozy Tuesday night.

What makes this version special is its perfect balance: layers of pasta, a luscious white sauce infused with citrus and chowder, and three kinds of seafood all tied together with creamy ricotta and loads of cheese. Whether you’re looking to elevate your weeknight dinner or wow a holiday crowd, this creamy seafood lasagna recipe will deliver every time.

Ready to dive in? Let’s build this layered masterpiece from sea to skillet.

Choosing the Best Seafood for Seafood Lasagna

Picking the Right Seafood Combo for Rich Flavor

The foundation of a truly unforgettable Seafood Lasagna lies in your protein selection. This recipe uses a trio of shrimp, scallops, and crab meat to build a symphony of textures and ocean flavor. Each type of seafood plays its role:

• Shrimp: These cook quickly and retain a firm, juicy bite. When chopped into chunks, they hold up perfectly between soft lasagna noodles.
• Scallops: Quartered scallops melt slightly when baked, creating a creamy texture that blends beautifully with the sauce.
• Crab Meat or Imitation Crab: Adds a sweet and slightly briny flavor, giving the lasagna its signature seafood depth.

You can use fresh or frozen seafood, but if using frozen, thaw completely and pat dry to avoid adding excess moisture to your layers.

Cooking Seafood the Right Way Before Assembly

It’s important not to overcook seafood — especially since the lasagna will bake for an additional 40 minutes. Here’s how to prep each type of seafood to lock in flavor and avoid rubbery textures:

• Shrimp & Scallops: Sauté both in a skillet over medium heat until shrimp turn pink and scallops are lightly golden (about 4–5 minutes total).
• Crab Meat: No need to cook it separately. Just fold it into the shrimp and scallop mixture once they’re done to warm through.

Once your seafood is prepped and seasoned with a bit of salt and pepper, you’re ready to move to the cheese and sauce layer — the creamy magic that holds it all together.

Seafood Lasagna: Irresistibly Creamy, Rich, and Perfect for Special Nights

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• Author: MARY
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

📋 Description

 

This Seafood Lasagna recipe is the ultimate comfort food with a luxurious twist — tender shrimp, sweet crab meat, and buttery scallops layered between pasta sheets with a rich clam chowder-based white sauce, herbed ricotta, and loads of melty cheese. Whether you’re serving guests or prepping a make-ahead family dinner, this dish delivers gourmet flavor in a surprisingly easy format. Perfect for holidays, special dinners, or weeknight indulgence.

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Ingredients

Scale 1x2x3x

🧂 Ingredients

Seafood Layer

• 1 lb shrimp (peeled, deveined, chopped)

• 1 lb crab meat or imitation crab (flaked)

• 12 oz scallops (quartered)

• Salt & black pepper to taste

• 1 tbsp olive oil (for sautéing)

Ricotta Cheese Mixture

• 16 oz ricotta cheese

• 1 large egg

• 2 tsp minced garlic

• ½ cup fresh parsley (chopped)

• ½ tsp salt

• ¼ tsp ground black pepper

White Clam Chowder Sauce

• 18 oz canned clam chowder

• 1 cup heavy cream

• 3 tbsp lemon juice (freshly squeezed)

• ½ cup grated parmesan cheese

• 1 tsp salt

• ½ tsp black pepper

• 1 pinch nutmeg (optional)

Pasta and Cheese

• 12 lasagna noodles (cooked or oven-ready)

• 2 cups shredded mozzarella cheese

• 1½ cups shredded parmesan cheese (divided)

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Instructions

👩‍🍳 Instructions

Step 1: Prepare Seafood

1. Heat olive oil in a skillet over medium heat.

2. Add shrimp and scallops. Sauté for 4–5 minutes until shrimp turn pink and scallops begin to brown.

3. Gently fold in crab meat and cook for 1 minute to warm through. Season with salt and pepper. Set aside.

Step 2: Mix Ricotta Layer

1. In a mixing bowl, combine ricotta, egg, garlic, parsley, salt, and pepper.

2. Stir until smooth and well mixed.

Step 3: Make White Sauce

1. In a medium bowl, whisk together clam chowder, heavy cream, lemon juice, parmesan, salt, pepper, and nutmeg (if using).

2. Taste and adjust seasoning if needed.

Step 4: Assemble the Lasagna

1. Grease a 9×13” baking dish.

2. Spread a thin layer of white sauce on the bottom.

3. Add a layer of lasagna noodles.

4. Top with ⅓ of the ricotta mixture, ⅓ of the seafood, and a mix of mozzarella and parmesan.

5. Repeat this layer structure two more times.

6. Finish with noodles, remaining sauce, and a final layer of mozzarella and parmesan on top.

Step 5: Bake

1. Cover tightly with foil and bake at 350°F (175°C) for 30 minutes.

2. Uncover and bake for 10–15 minutes more until bubbly and golden brown.

3. Let rest for 10–15 minutes before slicing to serve.

Notes

💡 Notes

• Seafood substitutions: You can swap scallops for cooked lobster or use all shrimp for a simplified version.

• Vegetable additions: Add sautéed spinach or mushrooms between layers for extra flavor and nutrition.

• Make-ahead tip: Assemble lasagna the night before and refrigerate. Add 5–10 minutes to bake time if chilled.

• Freezing: Freeze before baking for best results. Thaw overnight in fridge before baking as usual.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Cuisine: American, Italian-Inspired, Seafood

Nutrition

• Calories: 610 kcal
• Sugar: 3 g
• Fat: 35 g
• Saturated Fat: 19 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 220 mg

Ingredients and How to Make Seafood Lasagna

The Ultimate Ingredient List for a Creamy Seafood Lasagna

This Seafood Lasagna isn’t your typical red-sauce pasta dish. It’s a white-sauce, seafood-loaded comfort food that blends familiar textures with rich, briny flavor. Here’s everything you’ll need:

Lasagna Noodles

• 12 lasagna noodles (standard, oven-ready, or fresh sheets)

Seafood

• 1 pound shrimp (peeled and deveined)
• 1 pound crab meat or imitation crab
• 12 ounces scallops (quartered)

Cheese Blend

• 2 cups mozzarella cheese (shredded)
• 2 cups parmesan cheese (shredded)

Clam Chowder Cream Sauce

• 18 ounces canned clam chowder
• 1 cup heavy whipping cream
• 3 tablespoons lemon juice (fresh-squeezed)
• ½ cup parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper

Ricotta Cheese Mixture

• 16 ounces ricotta cheese
• 1 egg
• 2 teaspoons minced garlic
• ½ cup chopped fresh parsley
• ½ teaspoon salt

How to Prepare Each Layer Like a Pro

Let’s break the process into four easy steps that anyone can follow — even on a weeknight.

Step 1: Prep the Pasta and Seafood

Start by boiling the lasagna noodles according to package instructions. Drain and set aside on a baking sheet so they don’t stick.

In a skillet over medium heat, cook:

• 1 lb shrimp and 12 oz quartered scallops for about 4–5 minutes (shrimp should be pink).
• Add 1 lb crab meat, toss, and remove from heat.

Set this seafood trio mixture aside.

Step 2: Make the Cheesy Ricotta Filling

In a bowl, mix together:

• 16 oz ricotta
• 1 egg
• 2 tsp minced garlic
• ½ cup chopped parsley
• ½ tsp salt

This forms the creamy middle layer that binds all the seafood flavor.

Step 3: Whip Up the White Chowder Sauce

In a medium bowl, whisk together:

• 18 oz canned clam chowder
• 1 cup heavy cream
• 3 tbsp lemon juice
• ½ cup parmesan
• 1 tsp salt
• ½ tsp black pepper

The lemon adds brightness to balance the rich dairy and seafood flavors.

Step 4: Assemble the Lasagna Like a Chef

Grab a greased 9×13-inch baking dish and layer as follows:

Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake 10 minutes more to brown the cheese.

Let rest 10 minutes before slicing.

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How to Balance Flavors in Seafood Lasagna

Creamy, Bright, and Rich: Getting the Flavor Profile Just Right

What makes seafood lasagna truly memorable is the harmony between richness and brightness. You want a dish that feels indulgent without being heavy — and that’s all about balancing flavors.

Here’s how each component plays a key role in that balance:

• Clam Chowder & Cream: These create a luscious base that soaks into the noodles while staying light enough to let the seafood shine.
• Lemon Juice: A few tablespoons of fresh lemon juice cuts through the richness and brings a citrusy lift that’s essential in any seafood pasta.
• Garlic & Parsley: These simple additions to the ricotta mixture add fresh, earthy depth.
• Parmesan & Mozzarella: Use both. Parmesan adds saltiness and umami; mozzarella brings the melty, stringy comfort everyone loves.

Even with heavy hitters like cream and cheese, this dish never feels overwhelming — that’s the magic of using lemon and fresh herbs.

Taste-Test Tips: How to Know If It’s Balanced

Before you assemble your layers, taste the sauce. Ask yourself:

• Is it flavorful enough to stand on its own?
• Does the lemon peek through?
• Is there enough salt and pepper to wake up the cream?

If it feels bland, don’t be afraid to add more salt, a dash of Old Bay, or even crushed red pepper for a kick.

Assembling and Baking Seafood Lasagna Like a Pro

Step-by-Step Lasagna Assembly for Perfect Layers

The secret to a beautiful, sliceable seafood lasagna is in how you layer it. The order matters just as much as the ingredients themselves. Here’s the ideal assembly method for even layers, maximum flavor, and a golden cheesy top.

Step 1: Sauce First

• Spread a thin layer of the clam chowder sauce over the bottom of your greased 9×13-inch baking dish. This prevents sticking and adds moisture from the first bite.

Step 2: Noodle Layer

• Add 3–4 cooked lasagna noodles (depending on their width) to cover the bottom.

Step 3: Ricotta Mixture

• Spread ⅓ of the seasoned ricotta evenly over the noodles using a spatula or spoon.

Step 4: Seafood Layer

• Spoon ⅓ of the sautéed seafood mixture on top of the ricotta.

Step 5: Cheese Blend

• Sprinkle a mixture of mozzarella and parmesan across the seafood layer.

Repeat Layers:

• Build two more identical layers: noodles, ricotta, seafood, cheese.

Top Layer:

• Finish with noodles, a final layer of sauce, and a generous sprinkle of shredded cheese.

Baking Tips for a Creamy, Golden Finish

Step 1: Cover and Bake

• Cover the baking dish with foil and bake at 350°F for 30 minutes. This allows the flavors to meld and the seafood to stay tender.

Step 2: Uncover and Crisp

• Remove the foil and bake an additional 10 minutes until the top is bubbly and lightly golden.

Step 3: Rest Before Slicing

• Let the lasagna sit for 10–15 minutes before cutting. This helps it firm up so each piece comes out clean and layered.

What to Serve with Seafood Lasagna

Best Side Dishes to Complement Seafood Lasagna

Seafood Lasagna is rich, creamy, and satisfying on its own — but pairing it with the right sides makes it feel like a full, elevated meal. Here are a few sides that balance the dish without stealing the spotlight:

1. Garlic Roasted Asparagus
The crisp texture and earthy flavor of roasted asparagus contrast beautifully with the soft, rich layers of seafood lasagna. Drizzle with lemon for a flavor echo from the main dish.

2. Fresh Arugula Salad
Peppery arugula tossed with a light vinaigrette, shaved parmesan, and cherry tomatoes cuts through the lasagna’s creaminess and refreshes your palate.

3. Garlic Bread or Crostini
Classic, crispy, and perfect for sopping up every bit of creamy chowder sauce. Opt for a crusty baguette brushed with butter and garlic, toasted until golden.

4. Steamed Broccolini or Green Beans
For a lighter touch, steamed greens tossed with olive oil and sea salt add freshness to the plate.

Perfect Wine and Beverage Pairings

Whether you’re serving seafood lasagna for a casual dinner or a special event, the right drink enhances the dish’s ocean-forward flavors.

1. White Wine: Sauvignon Blanc or Chardonnay
A citrusy Sauvignon Blanc brightens every bite, while a buttery Chardonnay complements the creamy sauce.

2. Sparkling Wine: Prosecco or Champagne
Effervescent and festive, sparkling wines lift the heaviness of the dish and add celebration to your table.

3. Light Cocktails: Lemon Spritz or Cucumber Gin Fizz
Refreshing, citrusy cocktails match the brightness of the lemon in the lasagna and help balance the seafood richness.

4. Non-Alcoholic: Citrus Sparkling Water or Cucumber Mint Lemonade
Fresh and fizzy beverages are a great option for non-drinkers and keep the meal light.

Make-Ahead, Freezing, and Reheating Tips for Seafood Lasagna

How to Make Seafood Lasagna Ahead of Time

One of the best things about seafood lasagna is that it holds up beautifully when made in advance. Whether you’re prepping for a dinner party or trying to simplify your weeknight, here’s how to get ahead:

1. Prepare and Assemble in Advance
You can completely assemble your seafood lasagna — including all the layers of seafood, ricotta, sauce, and cheese — up to 24 hours ahead of baking. Cover tightly with foil and refrigerate.

2. Bring to Room Temperature Before Baking
When you’re ready to bake, take it out of the fridge about 30 minutes beforehand to avoid uneven cooking. Bake as directed, adding 5–10 extra minutes if it’s still cold.

3. Store Sauce and Ricotta Separately (Optional)
Want maximum freshness? You can prep your chowder sauce and ricotta filling a day or two in advance and store them separately in airtight containers. Assemble the day of baking for peak flavor.

How to Freeze Seafood Lasagna Without Compromising Flavor

Freezing creamy dishes like seafood lasagna can be tricky — but with the right method, it freezes like a dream.

1. Freeze Before Baking (Best Method)

• Assemble the lasagna in a foil-lined or freezer-safe baking dish.
• Cover tightly with plastic wrap and then foil.
• Label with the date and freeze for up to 2 months.

2. Freeze After Baking (Still Works!)

• Cool the lasagna completely.
• Wrap tightly in layers and freeze.
• Reheat from frozen using the method below.

Reheating Tips for Creamy, Fresh-Tasting Results

Reheating seafood lasagna properly means avoiding rubbery seafood or broken sauce. Follow these tips:

Pro Tip: Add a drizzle of lemon juice or a sprinkle of fresh parsley just before serving to bring the brightness back after freezing.

Common Seafood Lasagna Mistakes to Avoid

Mistake #1: Using Wet or Uncooked Seafood

Why it’s a problem:
Raw or overly moist seafood releases liquid during baking, which can result in a soggy, watery lasagna.

How to fix it:
Always pat seafood dry with paper towels. Sauté shrimp and scallops until just cooked through and fold in crab meat at the end to warm — don’t skip this prep step.

Pro Tip: Allow seafood to cool slightly before layering to prevent steam from loosening the sauce.

Mistake #2: Skipping the Lemon or Acid

Why it’s a problem:
Seafood lasagna is rich — without a brightening element like lemon juice, the flavors can fall flat and feel too heavy.

How to fix it:
Use fresh lemon juice in the chowder sauce (at least 2–3 tablespoons) and add a squeeze just before serving to refresh the entire dish.

Mistake #3: Uneven Layering

Why it’s a problem:
Messy or inconsistent layering leads to bland bites, poor texture, and a sloppy presentation.

How to fix it:
Use a spatula to spread each layer evenly. Stick to the structure: sauce, noodles, ricotta, seafood, cheese — then repeat. End with cheese on top for a golden crust.

Mistake #4: Not Letting It Rest Before Cutting

Why it’s a problem:
Cutting too early means your seafood lasagna might collapse or run.

How to fix it:
Let it rest for 10–15 minutes after baking. This helps the layers firm up and gives you clean slices.

Mistake #5: Overbaking

Why it’s a problem:
Overbaked seafood becomes tough and rubbery, and the cheese can dry out or burn.

How to fix it:
Cover the lasagna for the first 30 minutes of baking, then uncover for the last 10 to brown the top. Use foil if the cheese starts to darken too quickly.

Don’t miss our creamy pasta tips for perfect results every time:
Check out How to Master White Sauce Pasta with Seafood

Frequently Asked Questions About Seafood Lasagna

Final Thoughts on Making the Best Seafood Lasagna

There’s no denying it — Seafood Lasagna is the ultimate coastal comfort food. From the briny richness of crab and scallops to the creamy chowder-based sauce and bright hits of lemon, this dish delivers luxury in every bite. Whether you’re hosting a dinner party, treating your family, or simply want to switch up your pasta night, this recipe is an impressive but approachable way to bring the ocean to your table.

The key to success? Quality seafood, balanced flavor, and confident layering. Let the ricotta mixture add richness, the chowder sauce bind every bite, and the cheese top it all off with a melty finish.

You’ve now got everything you need — from ingredient tips to freezing hacks — to make your own unforgettable seafood lasagna.

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