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If you’re a seafood lover, you’ll be obsessed with this Seafood Lasagna. I’m talking crab, scallops, and shrimp in creamy, cheesy layers, baked to bubbly perfection. It’s my go-to dinner when I’m cooking for seafood fans!
A Reader’s Review
Amazing dish. Tastes like a high end restaurant lasagna. My wife couldn’t believe I made this myself. First thing I thought of this morning waking up. Can’t wait to make this again. Thanks Alyssa.
– Dan
Why You’ll Want This Recipe In Your Life ASAP
- Make-Ahead Friendly: Prep it earlier in the day, pop it in the oven when you’re ready. Minimal effort, maximum payoff.
- Not Your Average Lasagna: This cozy Italian favorite gets a seafood twist. It’s fun, flavorful, and seriously hard to resist.
- Fancy But Simple: Impressive enough to wow any guest, but simple enough to throw together on a weeknight.
How to Make Seafood Lasagna
If you’re nervous about cooking seafood, this no-fail lasagna recipe is easy to follow and totally worth the bit of prep. Once everything is prepped, it comes together fast, and the flavor is absolutely divine.
Noodles, Seafood, and Cheese
- Cook the Noodles: Cook the lasagna noodles according to the package instructions. Preheat the oven to 350 degrees Fahrenheit and spray a casserole dish with non-stick cooking spray.
- Cook and Combine the Seafood: In a large pan, cook the shrimp and scallops until the shrimp is pink. Mix the crabmeat in and set aside.
- Combine the Cheeses: In another bowl, mix the mozzarella and parmesan cheese.
Sauce & Ricotta Mixture
- Prepare the Sauce: In a separate bowl, combine the clam chowder, heavy cream, lemon juice, parmesan cheese, salt, and pepper. Whisk together well.
- Combine the Ricotta Mixture: In another bowl, stir together the ricotta cheese, chopped parsley, egg, garlic, and salt. Set aside.
How to Assemble Seafood Lasagna
- Layer: To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then 1/2 cup of the shredded cheese mixture.
- Repeat: Repeat the process another two times, finishing the lasagna by topping with the remaining shredded cheese.
- Bake: Cover and bake in the oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.
- Cool and Enjoy: Remove from oven and allow to cool for about 10 minutes before serving.
How Do I Prevent Watery Lasagna
To prevent your seafood lasagna from getting watery, be sure to drain the seafood well before adding it to the recipe. I also recommend baking it uncovered for the last 10–15 minutes to cook off any excess moisture.
Leftover Seafood Lasagna
- In the Refrigerator: Keep in an airtight container and store in the fridge for up to 5 days.
- In the Freezer: Freeze before or after baking—it works great either way. Double the batch and stash one for later! If freezing after baking, let it cool completely first, then wrap well or portion into freezer safe containers. Keeps for up to 3 months.
- To Reheat: From frozen, bake at 375°F for 30–40 minutes. For single servings, the microwave works just fine.
- To Bake From Frozen: Toss the unbaked frozen lasagna straight in the oven at 375°F and add 20–30 extra minutes to the bake time.
More Seafood Recipes to Try
If you love seafood, you will LOVE this seafood lasagna! Some of my other go-to seafood recipes are my seafood pasta, this lemony shrimp pasta, and my favorite poke bowls. Here are a few more ideas for you to try.
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