Seafood Lasagna with Spinach is a luxurious and hearty variation of the traditional lasagna, featuring a rich combination of seafood, creamy béchamel sauce, and fresh spinach layered between sheets of pasta. This indulgent dish is perfect for special occasions or whenever you want to elevate your usual lasagna recipe with the delicate flavors of shrimp, scallops, or other seafood, balanced by the freshness of spinach and the creaminess of the sauce.
The base of this lasagna is a creamy béchamel sauce made with butter, flour, milk, and a touch of nutmeg. The béchamel adds a silky, velvety texture that perfectly binds the layers together. For added richness, Parmesan cheese is mixed into the sauce, providing a sharp contrast to the sweetness of the seafood.
The seafood filling, made from a mix of shrimp, scallops, and other shellfish, is sautéed until just cooked, ensuring it stays tender and flavorful. The seafood is then combined with spinach, which adds a fresh, slightly earthy flavor that complements the delicate sweetness of the seafood. The spinach is wilted, allowing it to blend seamlessly into the dish without releasing excess moisture.
The layers of lasagna are built by alternating sheets of pasta, the seafood and spinach mixture, and the creamy béchamel sauce, creating a comforting, indulgent dish that’s rich in flavor but not overly heavy. The lasagna is topped with a blend of mozzarella and Parmesan cheeses, which melt beautifully into a golden, bubbly crust as the dish bakes.
Once baked, the lasagna is a masterpiece of layers: the pasta is tender and slightly chewy, the seafood and spinach mixture is flavorful and succulent, and the sauce binds it all together in a rich, creamy embrace. A sprinkle of fresh herbs, such as parsley or basil, on top adds a bright, fragrant finish.
Seafood Lasagna is perfect for anyone who loves seafood and wants to try something different with their lasagna. It’s a perfect dish for a dinner party, holiday gathering, or a cozy family meal that feels special yet comforting.
In summary, this lasagna takes the classic lasagna and elevates it with the delicate flavors of seafood and the freshness of spinach, all wrapped in a creamy béchamel sauce. It’s a rich, indulgent dish that’s perfect for any occasion, offering a flavorful and luxurious twist on a traditional favorite.
Ingredients
- 9 lasagna noodles
- 1/4 cup butter
- 1 onion chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 2 cups milk
- 1 1/2 cup chicken broth
- 4 cups shredded mozzarella cheese divided
- 1 cup parmesan cheese divided, grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme dried
- 1/2 tsp dried parsley
- 1/2 tsp tarragon dried
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 pound shrimp peeled and deveined, cooked
- 1 pound cooked crabmeat
- 1 package spinach 10 ounce, thawed and drained, frozen, chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
- In a large saucepan, melt butter over medium heat. Cook onion and garlic in butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly. Mix in the milk and chicken broth, a little at a time, stirring constantly. Bring to a boil and cook for 2 minutes. Remove from heat and stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with basil, oregano, thyme, parsley, tarragon, paprika, and cayenne pepper.
- Layer 1/3 of the lasagna noodles, 1/2 of the shrimp and 1/2 of the crabmeat, 1/2 of the spinach, and 1/3 of the sauce mixture in an 11x7 inch baking dish. Repeat layers, and top with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Bake uncovered for 40 minutes. Let stand 10 minutes before serving.
Nutrition
Isn’t lasagna supposed to have ground meat? This recipe is weird. 1 star for that.
This is the best lasagna I’ve ever made! The seafood combo is just delicious. Five stars!
I was skeptical about seafood in lasagna, but this turned out surprisingly good! I was worried the flavors would clash, but they didn’t. Will make again! 😊
My kids loved it, but not sure I wanna tell them it’s seafood. They think all pasta should be cheese or meat. LOL!
Absolutely delicious! This seafood lasagna is a hit at our dinner parties. So cheesy and packed with flavor! 😍
Seafood and dairy? Sounds like a recipe for disaster to me. Not gonna risk it.
Took longer than I thought. But it turned out yummy! Will make again, just have to be prepared.
Looks fancy but actually quite easy! Highly recommend!
Delicious! Just what I needed. Will make again for sure!
Seems like a lot of work for a dish… but I’m willing to try it! Fingers crossed!
I can’t even pronounce half of these spices! Do I really need tarragon? Anyway, I’ll try it without.
You don’t really need tarragon! I leave it out too, it still tastes great! Good luck!
Do I really need to boil the noodles? Can’t I just layer them dry?
YOU GUYS!!! This is like heaven on a plate! So rich and creamy! I added more garlic. YUM!
Yuck! My family didn’t like this at all. The fish tasted off. Maybe fresh seafood would be better? 1 star for effort.
I totally get you! My first try was a flop too. Maybe next time fresh seafood will help! 🤔
This lasagna was a hit at our family dinner! So creamy and delicious!
So easy to make! I added some scallops for an extra kick.
The sauce was a bit too salty for me. Maybe less salt next time?
Yeah, I found it salty too! I used less salt and it turned out great.
This recipe is a seafood lover’s dream! My family devoured it!
Looks tasty, but I have my doubts about seafood in lasagna. Just sounds weird to me.
I’m so glad to hear your family loved it! Seafood lasagna is one of my favorites too!
Love this dish! Made it last weekend and everyone loved it! Spinach adds a nice touch. 👍🏻
OMG! I can’t believe how good this is! I was skeptical about seafood in lasagna but this changed my mind! <3
I had the same reaction! Seafood lasagna is surprisingly amazing! I usually stick to meat but this is a game changer! 🔥
Lasagna no strong, put in on plate should taste good
Hmm, not sure about shrimp and crab in lasagna. Sounds strange. I think I’ll stick to the traditional meat version.
Yum! My husband can be picky but he loved it. Will make again!
Glad he liked it! But… seafood in lasagna? I dunno, seems a bit weird to me. Does it really taste good?
That’s awesome! It’s always nice when a picky eater enjoys something. What did you serve it with?
Um, I didn’t have all the ingredients, so I just used whatever was in the pantry… it still turned out ok, but not as good.
Was super confused about the herbs. Can I just throw in whatever? It needs a instruction for dummies.
Instructions for dummies? Come on, it’s not that hard. Just follow the steps! 🤷♂️
I feel you! Just pick some herbs you like, it’ll probably still taste good. 👌
Eh, it was okay. A bit too fishy for my taste. Might skip the seafood next time.
I was skeptical about seafood in lasagna, but it actually worked! Just remember to season well.
I’m so glad you enjoyed it! I didn’t think seafood lasagna would work either, but it was surprisingly good when I made it too. Just like you said, seasoning is key!
Seafood in lasagna? Really? That’s kinda weird. I prefer it the classic way. But if you say it’s good, maybe I’ll try it! 🤔
Made this for my family and they loved it! Super easy to follow and full of flavor.
I don’t see how this could be good. Lasagna is for meat, not shrimp and crab. Sounds weird to me. 🤔
I don’t know, sounds kinda weird to put seafood in lasagna…
I agree! Seafood in lasagna is very unusual. I would much rather stick to the classic meat version.
Love the spinach! Great way to get my greens in. Also, cheese is life!
Totally agree! Spinach and cheese make everything better. Can’t wait to make this!
I dunno about all that. Spinach in lasagna? Seems weird to me. I prefer the classic.
I ain’t got time for all these layers and stuff. Threw everything in a pot, and it was fine!
A little too spicy for me, but I can see how others might love it. Not my fave.
I thought lasagna was supposed to be beefy! WHY seafood? Seems weird but I tried it for my seafood-loving friend.
It looked fancy but took way too long to make. I got frustrated halfway. Maybe I’m just not cut out for this.
I get it! Some recipes are way too complicated. Maybe try simpler ones until you feel more confident? Cooking should be fun, not a headache!
No way this is good, seafood with pasta? Yuck. I’ll stick to the classic meat one.
This lasagna was amazing! So cheesy and flavorful. Definitely a hit at our family dinner.
I’m so glad you enjoyed it! The cheese really makes it special, doesn’t it? I’m definitely going to make this for my next family gathering!
Sounds fancy, but seafood in lasagna? Really? I think I’ll stick to my mom’s classic beef version. But glad it worked for you!
Tried this without the shrimp (allergic) and it still came out good! Used extra crab and some spinach.
I tried making this but ended up forgetting the thyme. It tasted fine, but I think it would be even better with all the spices.
Delicious! Who knew seafood could be a lasagna filling? I used crab sticks instead of crabmeat and it still tasted great!
Seafood in lasagna? What a strange combo! But it surprisingly worked. I’m a fan now!
Great recipe! Made it for my family dinner and everyone loved it. Just the right amount of spice.
Thanks for sharing! I’ll definitely try this for my next family gathering.
It was too rich for me. I think I prefer traditional meat lasagna. But that’s just my opinion!
Yum. More sea food on my plate is always a good sign. Will definitely make again!
This lasagna is seriously amazing! I added some extra cheese and it turned out perfect. Highly recommend!
Yum! Will make again soon! 😋
Fish in lasagna sounds gross! Not sure why anyone would wanna eat that.
Eww! Fish and lasagna don’t go together! Stick to meat or veggies, that’s real lasagna.
I actually think it sounds unique! Seafood brings a different flavor to lasagna, and I love shrimp. Can’t wait to try it!
The recipe was okay, but it felt like too much cheese. Like, maybe cut back a bit next time? Too rich.
This lasagna is to die for! I never thought seafood could work in lasagna, but it’s amazing!
Not sure if I did it right. My noodles were a bit mushy and the sauce seemed more like a soup. Could use better instructions!
Sounds like you may have overcooked the noodles! Follow the times indicated and maybe let the sauce simmer a bit longer to thicken. But hey, it still probably tasted good!
I had the same issue! My noodles turned out mushy too. Maybe try cooking them for a shorter time? The sauce was pretty soupy for me as well. I think I may have messed it up somehow.
BEST SEAFOOD LASAGNA EVER!!! Totally impressed my family, and now they want it every week 🙂
This was a disaster in my kitchen… I burned the sauce and my cheese didn’t melt well. Ugh.
Did anyone else have trouble with the noodles sticking together? I think maybe I did something wrong.
I’m skeptical about mixing seafood and pasta. Just sounds weird to me. Has anyone tried changing it up with chicken?
Seafood lasagna? That sounds gross! Chicken would probably be better but pasta and seafood is like mixing oil and water, just… no.
I totally get your skepticism! Mixing seafood with pasta can be a bit of a reach for some. I’ve tried with chicken, and honestly, it’s a game changer! You should give it a shot!
So good! The shrimp and crab were just perfect together! Overall a great dish for special occasions.
Loved the blend of flavors! I added some extra cheese, too. So cheesy! 🧀
Shrimp and crab together is a lot of money for one meal 😅 but it was worth it. I used fresh crab (from a friend’s stash) and it tasted restaurant-level.
Tried making this last night but it turned out kind of mushy. Maybe I overcooked the noodles? 🤷♀️
I don’t get why you boil noodles only 8-10 min then rinse cold—felt like they were a little firm. Maybe my water wasn’t really boiling?
Yeah, if they felt firm, your water may not have been a real rolling boil. For lasagna noodles I usually do closer to 10 min and keep the water at a steady boil the whole time.
I followed the recipe, but it was a bit salty for my taste. Maybe less salt next time?
I think you might be right about the salt! I usually reduce it too, especially with shrimp. It’s so salty already!
Seafood in lasagna? Sounds weird. I’m not sure if I’ll try this… but maybe? 🤔
I followed it exactly and my sauce kind of clumped when I added the milk, even though I stirred constantly. Could’ve been my pan or I didn’t whisk enough. Ended up salvaging it, but I can see someone getting frustrated with this step.
Maybe your milk was too cold or added too quickly? I usually whisk like crazy while drizzling, then it turns smooth. I could see a thicker pan doing that too.
Ugh, I feel you. I’ve had the same “milk clumps” thing happen with roux-based sauces when the liquid hits too fast. Glad you saved it though—how did you fix it?
Like pasta. Like seafood. Why not mix them? This is good.
Solid recipe, but 40 minutes felt a bit short for my dish size. I baked closer to 50 and it was perfect. Also, letting it stand 10 min really helps it set.
What kind of noodles are these? I used spaghetti by mistake 😅 Still tasted good, tho!
I followed everything except I used half-and-half instead of milk. It tasted good, but the sauce got slightly thicker than expected. Still okay though—just watch your simmer time.
I did this once with half-and-half too and it turned into more like a cheese sauce than a lasagna sauce. Tasted fine but it set up more. Agree with the simmer warning.
Good call on the half-and-half! That tracks—more fat/protein can make the sauce thicken faster. I’m glad it still tasted great though—next time I’ll reduce simmer time a bit.
This was actually pretty easy for a “fancy” dish. The hardest part was draining the spinach without it flooding everything. I let it stand 10 min like the recipe says and it held together well.
This lasagna was incredible! I couldn’t believe how good it tasted with seafood. Definitely a keeper! 💖
Meh… it was okay. Too much dairy for me? also mine got bland at first until I added extra salt and pepper. Still not bad.
I was skeptical about the tarragon with seafood, but it works. The herbs feel balanced, not overpowering. Next time I’ll toast the onion a minute longer.
The sauce step is money. I used a bit more garlic than it calls for (because why not) and it still set up great after standing 10 minutes.
Agree! The sauce is the whole win here. I always end up tasting it before assembling because it’s that good. Glad it still set up with extra garlic—sounds perfect.
I’m impressed you got it to set after 10 min—mine sometimes stays kinda loose unless I let it cool longer. But the spice combo sounds on point. Gonna try it again.
Recipe sounds fancy, but it’s actually pretty easy. I think anyone can make it. 👍
Made this for my family and they all loved it! Even my picky eater son! 🤩
Seafood in lasagna? Seems weird, but if it worked for your picky son, maybe I’ll give it a shot. 👀
That’s awesome to hear! I hope my family loves it too. How did you get your son to try it? 🤔
Not a fan of seafood, but my wife loves it. Just made it for her, and she said it was the best lasagna she ever had. So… mixed feelings. 😬
I followed it pretty closely but mine turned out a little too thick—like gravy that forgot it was lasagna. Next time I’ll warm the milk/broth a bit more or add a splash of extra milk.
This seafood lasagna was amazing! The flavors were so rich, and everyone loved it at dinner!!!
Yuck, this was a flop. The seafood didn’t mesh well with the cheese sauce, threw it out.
Made this for my family and it smelled amazing. The sauce is super creamy and the herbs give it that “restaurant” vibe. I used more shrimp than called for and it still worked!
I think 9 lasagna noodles is too many for 11×7—mine almost overflowed. Ended up cutting some. Still tasted good, just a little messy.
Delicious! I added some extra garlic and it turned out perfect! My family devoured it!
Shrimp and crab together sound great, but 40 minutes uncovered felt short to me. Top was melty but inside was kinda soft. Maybe my oven runs cold.
Totally agree—uncovered for 40 mins can be weirdly fast for lasagna. I usually cover with foil for the first ~25-30 so it heats through, then uncover to brown.
I followed it exactly, and it came out almost like restaurant lasagna. The cheese blend is perfect—melted and browned nicely.
I’m tempted to try this, but I’m skeptical about cooking the shrimp first—mine always gets rubbery. Did you cook it just until done, or fully finished before baking?
Nice! That “restaurant” comparison is the best compliment. I love when the cheese actually browns instead of just melting.
Made it last weekend and it turned out creamy and flavorful. I used a bit more cheese because, you know, lasagna law. The 10-minute rest really helps it set.
For the price of shrimp + crab, I expected it to be more impressive. Also 11×7 is a weird size—ended up with extra filling in my case. Flavor was fine though.
Flavor was “fine” but not impressive? That’s disappointing, especially with shrimp + crab. Did you use cooked shrimp/crab like the recipe says? Undercooked/overcooked seafood can kill the texture.
Yeah I get what you mean—seafood lasagna can be pricey and should really wow. Your notes about the 11×7 pan size make total sense too; I’d try a bigger dish next time or just plan for overflow.
I ain’t never made lasagna before but this was easy enough even for me! Would recommend! 👍
Wow. This tastes fancy. My family asked me to make it again. I did add a little extra cheese because I’m not stingy 😅
Right?! The flavors in that sauce are so legit. Extra cheese is never a bad decision 😄
I made this last weekend and it really does taste fancy. I also went heavy on the mozzarella—life’s too short for skimpy cheese.
Honestly the spice blend is the star here. Cayenne + tarragon is a great combo for seafood. Only tweak I’d suggest: maybe bake 5-10 minutes longer if your seafood is colder.
Seafood and lasagna? Not sure that’s a good mix. Tried it but wouldn’t make again.
I actually loved it! The seafood adds a nice twist. You might just not be a fan, that’s okay!
No way 40 minutes is enough for lasagna noodles cooked 8–10 minutes first. Mine was still a little chewy in the middle, and I had to bake longer. Otherwise, the seasoning combo is solid.
Followed it pretty closely, but my sauce got a tad lumpy when I added the milk “a little at a time.” Maybe my whisk was bad? Still tasted good, just not as silky.
That’s super common—lumps usually happen when the milk isn’t fully incorporated into the roux. Next time try whisking like crazy the whole time and add a slow steady stream instead of small pours.
I think you nailed the cause: sauce + flour + milk = roux drama if the whisk/temperature isn’t right. If the pan got a little too hot or the mixture sat, it can seize and lump.
I made this for dinner last night and it was honestly such a cozy, fancy-feeling lasagna. The sauce came out really smooth, and the spice level is spot on for seafood (not too hot). Next time I might add a squeeze of lemon just to brighten it up—otherwise perfect.
That “cozy, fancy” description is spot on 😄 I’ve made this style before and the smooth sauce is key. Lemon at the end is such a good idea for brightness—going to try that next time!
Seafood lasagna? Hmm… I mean I like shrimp, but crabmeat in lasagna feels weird to me.
Pretty solid recipe, but 9 noodles feels weirdly specific. I ended up needing to break a couple to fit my pan. Not a big deal, just note it.
Made this last night—so rich and comforting. The sauce came out super smooth, and the spice blend is *chef’s kiss*. I only swapped in smoked paprika and it still rocked.
The flavors are amazing—especially the garlic and herbs. I’d totally make this again, but I’d add a little lemon zest to brighten it up.
I liked the sauce, but mine was slightly thick—maybe because my milk was skim and I didn’t add it “a little at a time.” Next time I’ll thin with extra broth. Still tasty though!
Glad it still tasted good! Skim milk can definitely make the sauce a bit thicker—adding the milk gradually is key for that smooth roux consistency. Extra broth next time sounds like the perfect fix.
I totally agree about adding milk slowly. I rush it sometimes and the sauce turns paste-y. Your “thin with broth” idea makes sense—probably you just needed a little more liquid at the boil stage.
Not gonna lie, it turned out kinda watery for me. I think my spinach wasn’t drained enough. Next time I’ll squeeze it harder.
Made this for dinner and it was a hit—so creamy and the seafood flavor really comes through. I did swap in smoked paprika and it tasted extra cozy.
Oh yum—smoked paprika sounds like the perfect cozy twist. I love when the seafood flavor doesn’t get drowned out by the sauce.
Pretty good, but it felt a little heavy for my taste. Also, 1/4 cup butter with that much sauce—maybe it’s right, but I thought it was slightly greasy after baking. I’d cut the butter or add more milk/broth next time.
The herb list is wild (tarragon? thyme? parsley?) but it came out balanced. I was worried it’d taste like potpourri, lol. It didn’t.