This Creamy Seafood Lasagna is layered with tender shrimp, sweet crab meat, and a rich homemade white sauce — all tucked between sheets of lasagna noodles and blanketed with bubbly, golden mozzarella cheese. It is an absolutely stunning dinner that is way easier to pull together than it looks!
A Showstopper Seafood Pasta Dish
I know what you might be thinking — “Seafood lasagna? That sounds complicated.” But I promise you, this is one of those recipes that looks incredibly impressive but is actually very manageable, even on a weeknight if you plan ahead a little! I have made this for family gatherings, holiday dinners, and even just a regular Friday night when I wanted something a little special. Every single time, people go back for seconds.
The creamy white sauce is the real star here. It is rich, it is flavorful, and it pulls every single layer together beautifully. Pair this with some Garlic Bread and a simple green salad and you have a complete meal that feels totally restaurant-worthy right at your own kitchen table!
“I made this for our anniversary dinner and my husband could not stop raving about it. I was nervous to try a seafood lasagna but your step-by-step instructions made it so easy. This is absolutely going into our regular rotation!” – Sandra
Frequently Asked Questions
Can I use different seafood in this recipe?
Absolutely! This recipe is very easy to customize. You can swap in bay scallops, chopped lobster meat, or even use all shrimp if you prefer. Just make sure any seafood you add is cut into similar-sized pieces so it cooks evenly. Canned crab meat works perfectly here and keeps things budget friendly.
Can I make this ahead of time?
Yes! Like most baked pasta dishes, you can assemble the entire lasagna the night before, cover it tightly with foil, and keep it in the refrigerator. When you are ready to bake, just pull it out and add about 10-15 extra minutes to the baking time since you are starting from a cold state.
Can I freeze Creamy Seafood Lasagna?
Yes, this freezes really well! Assemble the lasagna, let it cool completely, then cover tightly with plastic wrap and then a layer of aluminum foil to protect against freezer burn. It will keep for up to 3 months in the freezer. Thaw it overnight in the refrigerator before baking.
Can I use no-boil lasagna noodles?
You can, but I personally prefer the regular lasagna noodles here. The extra moisture from a creamy white sauce can make no-boil noodles a little uneven. If you do use them, make sure your sauce is slightly thinner so the noodles have enough liquid to absorb during baking.
What if I don’t like ricotta cheese?
No problem at all! You can substitute with an equal amount of cottage cheese (drained well) or even softened cream cheese for an extra-rich layer. Both work great here.
Can I make my own white sauce from scratch?
Absolutely! This recipe already includes a simple homemade bechamel-style white sauce. It only takes a few minutes to put together and it is so much better than anything from a jar. You can also add a pinch of Old Bay seasoning right into the sauce for an extra pop of seafood flavor.
How do I store leftover Seafood Lasagna?
Allow the lasagna to cool fully, then cover the baking dish or transfer individual portions to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven at 325°F covered with foil, or reheat individual portions in the microwave.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- lasagna noodles – regular boiled noodles work best here. Cook them just to al dente since they will continue cooking in the oven.
- large shrimp – peeled, deveined, and roughly chopped. You can use fresh or thawed frozen shrimp — whatever is in your budget.
- lump crab meat – canned crab meat is perfectly fine and keeps this recipe budget friendly. Drain it really well before using.
- salted butter – used to build the creamy white sauce. You can use unsalted butter and just add a pinch of extra salt.
- all-purpose flour – this is what thickens up the sauce along with the butter to create that gorgeous creamy base.
- whole milk – whole milk gives the sauce a beautiful richness. You could use 2% but the sauce will be slightly thinner.
- chicken broth – if you want to keep the sodium down, just use a low or no sodium broth. You can always add salt in but you can’t take it out!
- cream cheese – this is a bit of a secret ingredient! It adds an incredible creaminess and a little tang to the white sauce that takes it completely over the top.
- ricotta cheese – this creates that classic lasagna layer. Full-fat ricotta is going to give you the best texture and flavor.
- shredded mozzarella cheese – shred your own if you can! Pre-shredded cheese has anti-caking agents that can prevent it from melting as smoothly.
- Parmesan cheese – this adds a salty, nutty depth of flavor to both the filling and the topping. Do not skip it!
- egg – this binds the ricotta mixture so it holds its shape nicely when you slice the lasagna.
- garlic – freshly minced or jarred garlic both work great here. Use whichever is easiest for you.
- Old Bay seasoning – just a little bit goes a long way and it really amplifies that seafood flavor throughout the entire dish.
- fresh parsley – stirred right into the ricotta mixture and also sprinkled on top for a little freshness and color.
How to Make Creamy Seafood Lasagna
Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Cook lasagna noodles according to package directions until just al dente. Drain well and lay flat on a lightly oiled sheet of aluminum foil to prevent sticking.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped shrimp and cook for just 2-3 minutes, stirring, until pink and just cooked through. Season with a pinch of Old Bay seasoning. Remove from heat and set aside. Do not overcook the shrimp here — they will continue to cook in the oven and you do not want them rubbery.
In a medium saucepan over medium heat, melt the remaining butter. Add garlic and cook for about 30 seconds until fragrant. Whisk in the flour and let it cook for 1 minute — you are just cooking out that raw flour taste. Slowly whisk in the chicken broth and then the milk, a little at a time, whisking constantly until the mixture is smooth. Bring it up to a gentle bubble and let it thicken for about 3-4 minutes. Add the cream cheese and whisk until completely melted and smooth. Season with Old Bay, salt, and pepper. Remove from heat.
In a large bowl, stir together the ricotta cheese, 1 cup of the shredded mozzarella, Parmesan cheese, egg, fresh parsley, a pinch of Old Bay, salt, and pepper. Gently fold in the cooked shrimp and the drained crab meat until everything is evenly distributed.
Now let’s layer it all together. Spread a thin layer of the white sauce on the bottom of your prepared baking dish — just enough to coat the bottom so your noodles don’t stick. Lay 3-4 lasagna noodles across the bottom, slightly overlapping. Spread half of the ricotta and seafood mixture over the noodles. Spoon about one-third of the remaining white sauce over the top and spread it out evenly. Repeat the layers — noodles, remaining ricotta and seafood mixture, another third of the white sauce. Finish with a final layer of noodles and pour the rest of the white sauce over the top, spreading it all the way to the edges.
Sprinkle the remaining shredded mozzarella and a good handful of Parmesan cheese generously over the top. Cover tightly with aluminum foil — I like to spray the inside of the foil with nonstick spray so the cheese doesn’t stick to it! Bake for 30 minutes covered, then remove the foil and bake for another 15-20 minutes until the cheese is melted, golden, and bubbly. Let the lasagna rest for at least 10 minutes before slicing. This step is so important — it helps everything firm up so you get beautiful, clean slices. Sprinkle with fresh parsley before serving!
Pro Tips for the Best Seafood Lasagna
- Do not overcook the shrimp. You only want to cook the shrimp until just pink before adding them to the filling. They will finish cooking in the oven and if you overcook them now, you will end up with tough, rubbery shrimp. A quick 2-3 minutes in a hot pan is all they need.
- Drain your noodles well. Excess water clinging to your noodles can make the lasagna watery. After draining, lay them flat and pat gently with a paper towel if needed.
- Shred your own cheese. I know it’s an extra step, but freshly shredded mozzarella melts so much better than the store-bought pre-shredded kind. It makes a real difference in that final cheesy, bubbly topping.
- Let it rest before slicing. I know it is so hard to wait when it smells this good, but giving the lasagna a full 10 minutes to rest means your slices will hold together instead of sliding apart on the plate.
- Taste your white sauce before assembling. Give the sauce a taste and make sure it is seasoned the way you like it before you start layering. This is your chance to add a little more Old Bay, salt, or pepper. Once the lasagna is assembled and baked, it’s hard to add more flavor!
Creamy Seafood Lasagna
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Cook lasagna noodles according to package directions until just al dente. Drain well and lay flat on a lightly oiled sheet of foil to prevent sticking.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add chopped shrimp and season with ½ teaspoon Old Bay seasoning. Cook for 2-3 minutes, stirring, until just pink. Remove from heat and set aside. Do not overcook.
- In a medium saucepan over medium heat, melt the remaining 4 tablespoons of butter. Add minced garlic and cook for 30 seconds until fragrant. Whisk in ¼ cup all-purpose flour and cook for 1 minute, stirring constantly.
- Slowly whisk in 1 ½ cups chicken broth, then 2 cups whole milk, a little at a time, whisking constantly until smooth. Bring to a gentle bubble and cook for 3-4 minutes until thickened. Add the cream cheese and whisk until fully melted and smooth. Season with remaining 1 teaspoon Old Bay, ½ teaspoon salt, and ½ teaspoon black pepper. Remove from heat.
- In a large bowl, combine 2 cups ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, 1 large egg, and 2 tablespoons fresh parsley. Season with a pinch of salt and pepper. Gently fold in the cooked shrimp and drained crab meat.
- Spread a thin layer of white sauce on the bottom of the prepared baking dish. Lay 3-4 noodles across the bottom, slightly overlapping. Spread half of the ricotta and seafood mixture evenly over the noodles. Spoon about one-third of the remaining white sauce over the top.
- Repeat the layers: 3-4 noodles, remaining ricotta and seafood mixture, another third of the white sauce. Finish with a final layer of 3-4 noodles and pour the remaining white sauce over the top, spreading all the way to the edges.
- Sprinkle the remaining 2 cups of mozzarella and ½ cup of Parmesan evenly over the top. Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray so the cheese doesn’t stick.)
- Bake covered for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the cheese is melted, golden, and bubbly.
- Remove from oven and allow to rest for 10 minutes before slicing. Garnish with remaining 1 tablespoon of fresh parsley and serve warm!
