Seafood lasagna is a luxurious take on the traditional Italian classic, swapping out the typical ground beef and tomato sauce for a creamy, savory combination of fresh seafood, rich cheeses, and delicate pasta. This dish is a true crowd-pleaser, offering a blend of sweet, tender seafood and rich, creamy layers that melt in your mouth. Whether you’re a seafood lover or simply looking to try something new, seafood lasagna provides a delightful twist on the comfort food you know and love.
The star of seafood lasagna is, of course, the seafood. A mixture of shrimp, scallops, and crab provides a variety of textures and flavors, with each type of seafood bringing its own unique sweetness and depth. The seafood is typically sautéed with garlic and onions in butter or olive oil, then folded into a creamy white sauce made with heavy cream, Parmesan, and ricotta cheese. The richness of the cheese contrasts beautifully with the delicate seafood, creating a dish that’s both luxurious and comforting.
The pasta sheets used in seafood lasagna are similar to traditional lasagna noodles but are often pre-cooked for a softer, more tender texture. The layers of pasta alternate with the seafood mixture and a smooth béchamel sauce, which acts as the creamy binding agent, holding everything together. The layers are built up in a baking dish, with generous portions of seafood filling between each layer, ensuring that every bite is packed with flavor.
For added flavor and texture, you can sprinkle some mozzarella cheese on top of the lasagna before baking, allowing it to melt into a golden, bubbly crust. Fresh herbs, such as basil or parsley, are a great addition, adding brightness and a pop of color to the dish. A dash of lemon zest or a squeeze of fresh lemon juice right before serving can also provide a refreshing contrast to the richness of the seafood and cream.
Seafood lasagna is perfect for special occasions, such as holiday dinners or dinner parties, but it can also make for an indulgent weeknight meal. The dish is rich and satisfying, yet the freshness of the seafood keeps it from feeling overly heavy. The layers of creamy seafood, cheese, and pasta are a guaranteed hit for anyone who enjoys the flavors of the sea, combined with the comforting warmth of a traditional lasagna.
Ingredients
- 250 grams lasagna noodles uncooked
- 200 grams shrimp peeled and deveined
- 200 grams scallops halved
- 1 cup ricotta cheese full-fat
- 2 cups mozzarella cheese shredded
- 1 cup parmesan cheese grated
- 3 cups bechamel sauce homemade or store-bought
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup fresh parsley chopped
Instructions
- Preheat oven to 180°C (350°F).
- In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp and scallops to the pan, season with salt and black pepper, and cook until just opaque, about 2-3 minutes. Remove from heat.
- Spread a thin layer of bechamel sauce over the bottom of a 9×13 inch baking dish.
- Layer uncooked lasagna noodles over the sauce, followed by half of the seafood mixture, half of the ricotta cheese, and a third of the mozzarella and parmesan cheeses.
- Repeat with another layer of noodles, remaining seafood mixture, ricotta, and another third of the mozzarella and parmesan.
- Top with a final layer of noodles and spread remaining bechamel sauce over the top. Sprinkle the remaining mozzarella and parmesan cheeses.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
- Garnish with chopped parsley before serving.
Seafood in lasagna? Sounds weird! But I actually really liked it. A bit different.
This lasagna is amazing! Super cheesy and satisfying. I loved it!
I didn’t like it as much. The seafood and cheese combo was kinda weird for me. Maybe if it was just classic meat lasagna? 🤔
I tried making it but the seafood got overcooked. Wasn’t as good as I expected.
This is perfect for impressing guests! I added some lemon zest for a fresh twist.
Yum yum! Just made this for dinner and my family loved it. Will be my special recipe now.
So glad to hear your family loved it! It’s one of my favorites too. 😍
Seafood and cheese? That’s a weird combo, but surprisingly it works! I liked it!
How do you even say that sauce? Is it bechamel or something? 🤔 But it was ok.
I don’t know about that sauce. I just use store-bought alfredo… way easier.
Haha, it’s called bechamel! Don’t worry, it tastes great! 😄
I don’t like bechamel sauce though… so it was not my favorite.
I get it, bechamel isn’t for everyone. You could try a different sauce next time. Any ideas?
I don’t know, seafood in lasagna? Sounds strange to me. I prefer the classic meat version.
I don’t know, seems kinda complicated for lasagna. Why not just stick to regular stuff? Not for me.
This seafood lasagna is amazing! The flavors are so rich and delicious. Definitely making it again.
This is the perfect comfort food for any party! Everyone loved it! 🥳
I tried this and it tasted weird. Maybe I did something wrong?
This lasagna was AMAZING! Best recipe I’ve tried in ages! 😍
Seafood lasagna is a travesty! A disgrace to lasagna traditions!
Not a fan of seafood, but I think it’s cool to mix things up! Just not how I prefer my lasagna.
I totally disagree! Seafood lasagna is gourmet! It’s so creamy and delicious, a must-try! 🍤
This turned out super comforting and the bechamel made it feel super “restaurant-y.” I used store-bought sauce in a pinch and it was still great. My seafood cooked perfectly—2–3 minutes was the sweet spot for me.
Not bad, but I found it a bit rich (like, way too much cheese rich). I might cut mozzarella by 1 cup or add more bechamel to loosen the layers. Flavor is good, just heavy.
Used crab instead of shrimp and it turned out great! Very creamy and indulgent. Love it!
Crab?! That’s a unique twist! I never thought of that. I’ll have to try it! Thanks for sharing!
Sounds too creamy for my taste. I prefer my lasagna with more veggies. Shrimp is way better anyway.
I forgot to buy ricotta, so I used cottage cheese instead. It was an epic fail. Never doing that again.
This looks insanely comforting. I love that you’re using bechamel instead of just tomato—feels a lot more “restaurant” to me.