If you’ve ever wondered whether pasta, cheese, and seafood really belong together, this creamy seafood lasagna will convince you they absolutely do. Layers of tender lasagna noodles, a velvety white sauce, juicy shrimp, sweet crab, and buttery lobster come together under a blanket of gooey cheese. The result? Comfort food at its most luxurious.
This isn’t your average weeknight lasagna—though it’s easier to put together than you might think. It’s a recipe made for when you want to impress: Christmas Eve, an anniversary dinner, or any night when you’re craving something indulgent. Don’t be intimidated by the ingredient list. If you break the recipe into parts (sauce, pasta, seafood, cheese), assembling it is simple. And the best part? It feeds a crowd and reheats beautifully.
Why You’ll Love This Seafood Lasagna
- White sauce over red sauce. The creamy béchamel pairs perfectly with shellfish, letting their delicate flavor shine.
- Three kinds of seafood. Shrimp, crab, and lobster make every bite taste special.
- Crowd-pleasing. It’s rich, hearty, and makes enough to serve a full table.
- Make-ahead friendly. Prep it a day before, then bake when you’re ready.
- Showstopper factor. It looks as good as it tastes—golden, bubbling, and irresistible.
One reader said after testing this recipe: “I made it for New Year’s Eve and couldn’t believe how quickly it disappeared. Even my brother, who swore he didn’t like seafood with cheese, went back for seconds.” ★★★★★
The Story Behind the Recipe
I grew up eating traditional lasagna with red sauce and lots of ricotta, so the idea of pairing seafood with cheese felt a little risky at first. But when I tried a white-sauce version at a seaside restaurant years ago, I was hooked. It was rich yet not heavy, with a subtle sweetness from the seafood balanced by the creaminess of the sauce.
So I decided to create my own version—something a little decadent but still simple enough for home cooks. After testing with different combinations (salmon didn’t hold up well, and scallops got a bit lost), I settled on shrimp, crab, and lobster. Together, they make this dish feel luxurious but still familiar.
Key Ingredients (and Why They Matter)
- Clam juice & milk: This duo forms the base of the cream sauce. The clam juice gives a subtle briny depth that plain milk can’t achieve.
- Butter & flour: A classic roux to thicken the sauce. Whisk patiently to avoid lumps.
- Shrimp: Choose small raw shrimp, peeled and deveined. They cook quickly and stay tender.
- Lump crab meat: Sweet and delicate—don’t skimp on quality here.
- Cooked lobster: Adds richness and a “special occasion” feel. If lobster isn’t available, double the crab.
- Ricotta, mozzarella, Parmesan: Creamy, melty, and salty cheeses that balance the seafood.
- Garlic, parsley, lemon juice, white wine: Bright flavors that cut through the richness.
Step-by-Step: How to Make Seafood Lasagna
1. Make the cream sauce.
Melt butter, whisk in flour, then slowly pour in clam juice and milk. Simmer until thickened and velvety. Season with salt and pepper.
2. Cook the pasta.
Boil the lasagna noodles until just al dente. Drain, rinse under cool water, and toss lightly with olive oil so they don’t stick.
3. Prepare the seafood.
In a skillet, melt butter, sauté garlic until golden, then splash in some dry white wine. Add shrimp and cook just until pink. Off the heat, stir in lemon juice and parsley.
4. Mix the cheese filling.
Combine ricotta, Parmesan, salt, and pepper. Taste and adjust—you want it flavorful since it anchors the layers.
5. Assemble the lasagna.
In a 9×13-inch dish, spread a thin layer of cream sauce. Add noodles, ricotta mixture, seafood, mozzarella, and more sauce. Repeat layers, finishing with noodles, sauce, and a thick topping of mozzarella.
6. Bake.
Cover loosely with greased foil and bake at 350°F (177°C) for 30 minutes. Uncover and bake another 20–25 minutes until golden and bubbling. Let rest at least 15 minutes before slicing.
Variations & Substitutions
- No lobster? Use extra crab or shrimp.
- Make it spicy. Add red pepper flakes to the garlic and wine mixture.
- Gluten-free option. Swap in gluten-free lasagna noodles and use a gluten-free flour blend for the sauce.
- Lighter version. Replace half the ricotta with cottage cheese and use part-skim mozzarella.
Serving Suggestions
This lasagna is rich, so keep the sides light. A simple green salad with lemon vinaigrette or roasted asparagus works perfectly. Garlic bread on the side never hurts either.
And if you’re serving this for a holiday meal, a crisp white wine (like Sauvignon Blanc or Pinot Grigio) pairs beautifully.
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently in the oven.
- Freezer: Bake, cool completely, then wrap tightly and freeze for up to 2 months. Reheat covered until warmed through.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
Creamy Seafood Lasagna
Serves 12 | Prep: 15 mins | Cook: 1 hr 5 mins | Total: ~1 hr 30 mins
Ingredients
For the cream sauce:
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 (8 oz) bottle clam juice
- 3 cups whole milk
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the lasagna:
- 1 lb lasagna noodles
- Olive oil (for noodles)
- 1/2 bunch fresh parsley (chopped)
- 1/2 medium lemon (juiced)
- 4 cloves garlic (minced)
- 4 Tbsp unsalted butter
- 1/2 cup dry white wine
- 1 lb raw shrimp (peeled, deveined)
- 8 oz lump crab meat
- 8 oz cooked lobster (chopped)
- 3 cups ricotta cheese
- 3/4 cup Parmesan cheese (grated)
- 1 lb mozzarella cheese (shredded, about 4 cups)
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F (177°C).
- Make the cream sauce: melt butter, whisk in flour, then gradually add clam juice and milk. Simmer until thickened. Season.
- Cook pasta according to package until al dente. Drain, rinse, and toss with olive oil.
- Sauté garlic in butter, add wine, then shrimp. Cook until pink. Stir in lemon juice and parsley.
- Mix ricotta, Parmesan, salt, and pepper in a bowl.
- Layer sauce, noodles, ricotta mixture, seafood, mozzarella, and sauce in a 9×13-inch dish. Repeat twice. Finish with noodles, sauce, and mozzarella.
- Cover with greased foil. Bake 30 minutes. Uncover and bake 20–25 minutes more until golden.
- Rest 15 minutes before slicing. Garnish with parsley.
This creamy seafood lasagna is rich, cozy, and a little bit fancy—all the things a special-occasion meal should be.
