Creamy Seafood Lasagna Recipe: An Indulgent & Easy-to-Make Crowd-Pleaser
Prepare to impress with this truly decadent and incredibly creamy seafood lasagna. Far from your everyday dish, this layered casserole is a celebration of luxurious flavors, making it absolutely perfect for feeding a crowd at holidays, dinner parties, or any special gathering. Each bite offers a harmonious blend of tender scallops, succulent shrimp, and rich crab meat, all enveloped in a luscious cream sauce and generously topped with a medley of melted, bubbly cheeses. This recipe promises an unforgettable culinary experience that will have everyone asking for seconds.
Why This Creamy Seafood Lasagna Recipe Will Be Your New Favorite
Unlike traditional Italian lasagna that often features a tomato-based sauce and ground beef or sausage, this seafood lasagna offers a refreshing and luxurious alternative. It’s built upon a velvety, thick, and creamy base that perfectly complements the delicate flavors of the ocean. Instead of meat, we load each layer with an abundant trio of tender scallops, juicy shrimp, and flaky crab meat, creating a rich and satisfying filling that stands out. The interplay of the tender lasagna noodles with this flavorful seafood and opulent cream sauce is truly sublime. If you’re a seafood enthusiast and haven’t yet ventured into making a seafood lasagna, this recipe is guaranteed to become a cherished addition to your culinary repertoire. It’s not just a meal; it’s an experience.
Key Ingredients for Your Decadent Seafood Lasagna
To embark on this delightful culinary journey, you’ll need a selection of fresh, high-quality ingredients. While the full list with precise measurements and detailed instructions is conveniently located in the printable recipe card at the end of this post, here’s a glimpse into the stars of our show and why they’re essential for achieving that perfect, unforgettable taste.
Ingredient Spotlight & Expert Substitution Tips
Crafting the perfect seafood lasagna begins with understanding your ingredients. Here’s what you need to know to ensure maximum flavor and optimal texture:
SEAFOOD: This recipe truly shines with the dynamic trio of crab meat, scallops, and shrimp. Each contributes a unique texture and flavor profile that, when combined, creates a complex and utterly delicious experience. For the shrimp, aim for raw medium-sized shrimp, peeled and deveined, with tails removed for ease of eating. For scallops, bay scallops are typically smaller and more tender, but chopped sea scallops work beautifully as well. When it comes to crab, lump or jumbo lump crab meat offers the best texture and flavor. While this dish would still be delicious with just one or two types of seafood, the three together truly elevate it to a gourmet level. If you’re looking for variations, consider adding chunks of firm white fish like cod or snapper, or even small pieces of lobster for an extra touch of luxury. Always ensure your seafood is fresh or properly thawed for the best results.
CHEESE: We’ve chosen Colby Jack and mozzarella for their excellent melting qualities and complementary flavors. Colby Jack offers a mild, buttery taste with a semi-firm texture, while mozzarella provides that classic stretch and creamy consistency. However, don’t hesitate to experiment with other cheeses to tailor the lasagna to your preference. Gruyere, with its nutty and earthy notes, adds sophistication. Fontina cheese melts beautifully and offers a milder, dairy-rich flavor. Monterey Jack is another fantastic option, known for its smooth melt and subtle tang. A crucial tip for achieving the best melt and texture is to **shred your own cheese from the block**. Pre-shredded cheeses often contain anti-caking agents like cellulose, which prevent the cheese from clumping in the bag but also inhibit it from melting smoothly. This can lead to a less creamy, sometimes grainy sauce, impacting the overall decadence of your lasagna. Investing a few extra minutes to shred your own will significantly improve the final dish.
SAUCE BASE: Our creamy sauce relies on a combination of chicken stock, clam juice, and seafood stock, along with butter, flour, and half and half. The different stocks amplify the seafood flavor without being overpowering, creating a rich, savory depth. The roux (butter and flour) provides the necessary thickening, while half and half adds a luxurious creaminess. Don’t skip the Old Bay seasoning – it’s a quintessential seafood spice blend that brings everything together beautifully.
How to Make This Dreamy Seafood Lasagna: Step-by-Step Guide
These step-by-step photos and detailed instructions are here to guide you through making this recipe. For the complete, printable version with all measurements and instructions, scroll down to the Jump to Recipe section at the bottom of this post.
- Preheat your oven to 350°F (175°C). Ensuring your oven is at the correct temperature before baking is crucial for even cooking and a beautifully golden-brown finish.
EXPERT TIP: For this recipe, you’ll find it convenient to use more than one 13×9 inch dish. One will be used for soaking the lasagna noodles, and the other for assembling and baking the lasagna. This helps streamline the process and keeps your kitchen organized.
- Prepare your lasagna noodles by filling one 13×9 inch dish with hot tap water. Carefully place the lasagna noodles into the water. Allow them to soak while you proceed with preparing the seafood and the sauce. This method pre-softens the noodles without fully cooking them, saving you a step and preventing them from becoming mushy. You may need to occasionally turn and move the noodles to ensure they are all fully submerged and evenly softened. Remember, you are *not* cooking the noodles; just softening them.
- Set up a colander over a large bowl or pan. This will be used to drain the seafood and collect the valuable cooking liquid (stock) for your sauce.
- In a large skillet, combine the green onion, minced garlic, shrimp, scallops, crab meat, chicken stock, clam juice, and seafood stock. Bring this mixture to a boil over medium-high heat. Cook for a brief 3-4 minutes – just long enough for the seafood to cook through and become slightly firm. Be careful not to overcook the seafood, as it will continue to cook in the oven. Once cooked, drain the entire seafood mixture into the colander placed over your bowl or pan. Set the drained stock aside, as this flavorful liquid will be partially used to make your rich cream sauce.
- Spread the drained seafood onto a baking sheet in a single layer to allow it to cool slightly. This stops the cooking process and makes it easier to handle when layering the lasagna.
- Now, it’s time to build your luxurious cream sauce. Using the same skillet (no need to clean it, as residual flavors are a bonus!), melt the butter over medium heat. Add garlic salt, Old Bay seasoning, and flour. Stir continuously for 1-2 minutes to create a roux, cooking out the raw flour taste. Gradually add some of the reserved seafood stock, whisking constantly until a smooth, paste-like consistency is achieved. You won’t use all the reserved stock, just enough to form a thick, cohesive roux. The consistency should resemble a thick paste or a very thick gravy base.
- Slowly pour the half and half into the pan with the roux, whisking vigorously to incorporate everything. Continue whisking until the sauce is completely smooth, lump-free, and begins to thicken slightly. Once it reaches a creamy, pourable consistency, remove the sauce from the heat and transfer it to a cool pan or baking dish to cool down. The mixture will continue to thicken as it cools, achieving the perfect consistency for layering.
- Now for the assembly! In a clean 13×9 inch baking dish, spread a generous layer of the thickened cream sauce, ensuring the bottom of the pan is fully covered. This base layer helps prevent the noodles from sticking and provides a rich foundation.
- Carefully arrange a layer of the soaked lasagna noodles over the sauce. We typically use about four noodles per layer, overlapping them slightly if necessary to cover the surface.
- Evenly spread another layer of the delicious cream sauce over the noodles.
- Next, distribute a generous layer of the cooled seafood mixture (shrimp, scallops, and crab) over the sauce. Ensure an even distribution so every bite has plenty of seafood goodness.
- Sprinkle a delightful mix of shredded Colby Jack and mozzarella cheese over the seafood layer. This forms the cheesy glue that holds everything together and provides incredible flavor.
- Repeat the layering process: Add another layer of soaked lasagna noodles, followed by sauce, seafood, and cheese. Continue this pattern one more time, ensuring your final layer is generously topped with cheese. Aim for three full layers of noodles, sauce, and seafood, with cheese crowning the top.
- Cover the baking dish tightly with aluminum foil. This helps to steam the lasagna, ensuring the noodles finish cooking perfectly and the cheese melts without burning. Bake in your preheated oven for 25 minutes. After this initial bake, carefully remove the foil and continue to cook for an additional 20 minutes, or until the sauce is bubbly around the edges and the cheese on top is beautifully melted and lightly golden brown.
Frequently Asked Questions & Expert Tips for Success
While this decadent dish is always best enjoyed fresh from the oven, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, cover and warm gently in the oven or microwave until heated through. Be cautious not to overcook, as seafood can become rubbery.
Yes, you can! You can assemble the entire lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before baking as directed, possibly adding an extra 10-15 minutes to the covered baking time.
Absolutely. If you plan to freeze it, assemble the lasagna in a freezer-safe baking dish but do not bake it. Wrap it tightly with multiple layers of plastic wrap and then aluminum foil. It can be frozen for up to 2-3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 350°F for about 1 hour and 15 minutes, then uncover and bake for an additional 20-30 minutes until bubbly and heated through.
Given its rich, creamy profile and seafood components, a crisp, dry white wine would be an excellent choice. Consider an unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc. A dry rosé could also complement the flavors beautifully.
Several factors contribute to a firm lasagna. First, ensure your seafood is properly drained after cooking. Second, allow your cream sauce to thicken sufficiently before layering. Finally, resist the urge to cut into the lasagna immediately after baking. Letting it rest for at least 15-20 minutes allows the layers to set and prevents the sauce from running when sliced.
Serving Suggestions for Your Seafood Lasagna
This rich and flavorful seafood lasagna can easily be the star of your meal. To complement its decadence without overpowering it, consider serving it with simple, fresh sides. A crisp, refreshing dinner salad with a light vinaigrette dressing offers a lovely contrast to the creamy pasta. A side of warm, crusty bread or garlic bread is perfect for soaking up any extra sauce. For a more complete meal, you could add steamed asparagus or green beans. Enjoy this delightful dish warm, directly from the oven, for the ultimate comforting experience.
Explore More Delicious Seafood Recipes
If you love seafood as much as we do, you’re in for a treat! Here are more fantastic recipes to inspire your next meal:
- Classic Crab Cakes
- Luxurious Lobster Bisque
- Quick & Easy Shrimp Pasta
- Perfectly Pan Seared Scallops
- Indulgent Lobster Mac and Cheese
I absolutely adore spending time in the kitchen, creating and perfecting recipes, and then sharing all my culinary adventures and insights with you! It can be a challenge to remember to check back daily for new recipe inspiration, which is why I offer a convenient newsletter. Every time a new recipe is posted, it lands directly in your inbox. Simply subscribe here and start receiving your free daily recipes, ensuring you never miss out on a delicious dish!
Seafood Lasagna
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 12 lasagna noodles
- 1 cup green onions sliced
- 2 Tablespoons garlic minced
- 12 ounces bay scallops or sea scallops, chopped
- 1 pound raw medium shrimp peeled, deveined, tails removed
- 8 ounces crab meat shredded
- 1 cup chicken stock
- 1 cup clam juice
- ½ cup seafood stock
- ½ cup butter
- ½ Tablespoon garlic salt
- ½ Tablespoon Old Bay seasoning
- ½ cup all purpose flour
- 2 cups half and half
- 3 cups Colby Jack cheese shredded
- 3 cups mozzarella cheese shredded
Things You’ll Need
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2 13×9 baking dish or lasagna pan
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Large heavy bottomed skillet
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Vinyl gloves
Before You Begin
- We are using Colby Jack and mozzarella cheese. Feel free to mix and match the cheese to suit your taste. Other great options include Gruyere, Fontina cheese, or Monterey Jack. I highly recommend shredding your own cheese from the block. Pre-shredded cheeses contain anti-caking agents such as cellulose which prevent the cheese from melting as well and can also make your sauce grainy in texture.
- Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.
Instructions
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Preheat oven to 350 F.
Note: We use more than one 13×9 pan in this process. One to soak the noodles, and one to bake the lasagna.
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Fill a 13×9 pan with hot tap water. Place lasagna noodles in the water and allow to soak while you prepare the seafood and sauce. You may want to occasionally turn and move the noodles to ensure they are all getting soaked. You will not be cooking the noodles.
Cooking the Seafood
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Place a colander over a large bowl or pan.
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To a large skillet add green onion, garlic, shrimp, scallops, crab meat, chicken stock, clam juice, and seafood stock. Bring to a boil over medium-high heat. Cook for 3-4 minutes then drain seafood mixture into bowl or pan. Set the drained stock aside for later use*
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Place drained seafood onto a baking sheet to cool.
Making the Sauce
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To the skillet add butter, garlic salt, Old Bay seasoning, and flour. Stir to combine then add some of the reserved stock from the seafood. You need enough to create a roux, stir adding some stock slowly. You will not use it all. The consistency should have a paste consistency.
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Pour half and half into the pan and whisk until smooth and slightly thickened, no chunks should remain. Remove sauce to a cool pan or baking dish. Mixture will thicken as it cools.
Layering the Lasagna
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In a 13×9 baking dish, add thickened sauce, enough to cover the bottom of the pan.
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Add a layer of soaked lasagna noodles, we used 4.
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Spread a layer of sauce over the noodles.
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Spread a layer of seafood over the sauce.
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Sprinkle with Colby Jack and Mozzarella.
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Add a layer of soaked lasagna noodles. Repeat with sauce, seafood, and cheese. Repeat layers one more time, topping with cheese.
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Cover with foil. Bake in preheated oven for 25 minutes. Remove foil and cook 20 minutes more. Sauce should be bubbly and cheese should be melted.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.