Creamy Seafood Lasagna

Written by Published on Updated on October 24, 2025 in
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Creamy Seafood Lasagna

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If you’ve ever wondered whether pasta, cheese, and seafood really belong together, this creamy seafood lasagna will convince you they absolutely do.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Seafood
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 350°F (177°C).
  2. Make the cream sauce: melt butter, whisk in flour, then gradually add clam juice and milk. Simmer until thickened. Season.
  3. Cook pasta according to package until al dente. Drain, rinse, and toss with olive oil.
  4. Sauté garlic in butter, add wine, then shrimp. Cook until pink. Stir in lemon juice and parsley.
  5. Mix ricotta, Parmesan, salt, and pepper in a bowl.
  6. Layer sauce, noodles, ricotta mixture, seafood, mozzarella, and sauce in a 9×13-inch dish. Repeat twice. Finish with noodles, sauce, and mozzarella.
  7. Cover with greased foil. Bake 30 minutes. Uncover and bake 20–25 minutes more until golden.
  8. Rest 15 minutes before slicing. Garnish with parsley.

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