This Seafood Lasagna recipe is made with shrimp, lobster, and crab drenched in a creamy white sauce, and melted bubbly cheese. This dish is seasoned with the perfect herbs and spices and is the perfect comfort food meal for seafood lovers.
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What Type of Noodles to Use
Standard lasagna pasta noodles or no-boil lasagna will work great. You will need this type because lasagna is made with flat, wide, and long pasta sheets. The noodles are made from wheat flour and eggs. The pasta sheets provide the structure for the dish, allowing the layers to hold together when sliced and served.
What Type of Seafood to Use
You can use whatever you like, any of your favorites! I use:
- Shrimp
- Jumbo Lump Crab
- Lobster Meat
You can also use:
- Imitation Crab
- Any cooked and chopped fish
- Crawfish
- Mussels
What Type of Cheese to Use
I recommend using a variety of cheese in the dish for added texture and flavor. I recommend cream cheese (for the pasta sauce), ricotta, white cheddar, mozzarella, and Parmesan Reggiano.
How to Make Seafood Lasagna
Full detailed instructions are below in the recipe card.
- Boil the noodles in accordance with the package instructions.
- Slice the shrimp and lobster into large chunks.
- Heat a large pan on medium-high heat.
- .Season and saute the shrimp and lobster.
- Add in the crab meat and stir. Remove and set aside
- Add butter and garlic to the pan. Saute
- Add in whipping cream, milk, dry white wine, Parmesan cheese, and cream cheese. Stir.
- Add the cooked seafood back to the pan and stir.
- Layer a 9×13 baking dish with noodles.
- Add sauce, ricotta, and shredded cheese.
- Create another layer of sauce and cheese.
- Top with noodles and then shredded cheese.
- Bake.
How Many Layers to Add
Lasagna needs a minimum of 2 layers to maintain it’s structure. Add a sauce and noodle layer and at least 1 inner layer of filling, typically sauce + cheese as a minimum and then a top noodle layer on top of which is sauce + cheese and/or just cheese.
Ricotta vs Cottage Cheese
You can use cottage cheese instead of ricotta if you are looking to lower the fat and calories in the dish. Strain or blend the cottage cheese if you want the consistency to be closer to ricotta.
Do You Cover it With Foil?
Foil is often used when baking lasagna to prevent the edges and top from becoming too brown or burnt while the inside cooks through. The foil also helps to trap steam, which can help to cook the lasagna more evenly and keep it moist. Covering while it bakes can also help to prevent the cheese on top from forming a hard crust.
Do Not Overbake
Overbaking can dry out the dish and make the pasta too crunchy. Make sure to check the lasagna before the end of the baking time to avoid overbaking.
Can You Prepare it Ahead of Time and Bake it Later?
Yes, you can make it up to 24 hours in advance and then refrigerate it. Bring the casserole to room temperature before baking.
How to Store Leftovers
Cover and store it in the refrigerator for 3-5 days.
Freezer Tips
When freezing, ensure the dish is tightly covered and sealed. To reheat from frozen, place the lasagna in the fridge to thaw overnight.
Pair With These Veggies
Roasted Brussels Sprouts with Garlic
Creamy Ranch Mashed Potatoes
Air Fryer Green Beans
Foil Packed Grilled Asparagus
Steakhouse Creamed Spinach
More Seafood Recipes
Seafood Mushrooms with Shrimp and Crab
Seafood Boil in a Bag with Garlic Butter
Seafood Pasta Salad with Crab and Shrimp
Nobu Miso Black Cod
Smoked Lobster Tail
Seafood Lasagna
Ingredients
- 3/4 pound lasagna noodles See notes.
- 1 tablespoon unsalted butter
- 2-3 garlic cloves minced
- 1/2 cup heavy whipping cream
- 1/2 cup milk You can use any milk you like.
- 1/2 cup shredded Parmesan Reggiano Cheese
- 4 oz cream cheese Softened and cut into 1 inch chunks.
- 1/4 cup dry white wine I used Pinot Grigio
Lasagna Filling
- cooking oil spray
- 1 pound raw shrimp Peeled, deveined and tails removed, sliced in half or into chunks
- 1-2 fresh lobster meat Peeled and removed from the shell. Cut into large chunks.
- 1 teaspoon seafood seasoning See notes for how to make your own seafood seasoning.
- salt and pepper to taste
- 8 oz lump crab meat
- 1/2 cup ricotta cheese
- 1 cup shredded white cheddar cheese
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- Boil the noodles in accordance with the package instructions.
Seafood Prep
- Spray a skillet with cooking oil spray on medium-high heat and add the shrimp and lobster chunks. Season with seafood seasoning, salt, and pepper to taste.
- Cook the lobster and shrimp for 3-4 minutes, flip halfway, and until the seafood is no longer pink.
- Add in the lump crab and stir. Allow all of the seafood to cook for an additional minute.
- Remove the seafood and set aside.
Cream Sauce
- Add the butter to the skillet on medium-high heat. When the butter has melted, add the garlic.
- Saute for 1-2 minutes and then add the cream cheese, heavy cream, milk, Parmesan Reggiano Cheese, and white wine.
- Lower the heat to medium. Stir until the cheese has fully melted.
- Add the cooked seafood back to the skillet. Stir until the mixture is fully coated. Remove the pan from the heat.
Assembly
- Spray an 9 x 13 pan with cooking oil spray.
- Add a layer of lasagna to the bottom of the pan. Top with a layer of 1/2 of the seafood sauce mixture and then the 1/2 cup of the ricotta cheese. Spread the ricotta throughout.
- Sprinkle in 1/3rd of the white cheddar cheese and 1/3rd of the shredded Mozzarella.
- Add another layer of lasagna. Top the layer with the last of the seafood sauce mixture. Sprinkle in 1/3rd of the white cheddar cheese and 1/3rd of the shredded Mozzarella.
- Add a final layer of lasagna and top with the remaining shredded cheese. Cover the lasagna with foil.
- Bake for 30-35 minutes (covered) or until these cheese is mostly melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes or until golden brown.
- Allow the lasagna to cool for at least 15 minutes prior to slicing. The filling will need to settle. If you slice into the lasagna too soon, you will end up with a soupy inside.
Notes
- You can use standard pasta or no-boil pasta.
- To make your own seafood seasoning combine 1/4 teaspoon of onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon of dried chives. You can also use something like Old Bay.
- You can use cottage cheese instead of ricotta if you are looking to lower the fat and calories in the dish. Strain the cottage cheese if you want the consistency to be closer to ricotta.
- Modify my recipe to suit your needs. Use whatever type of seafood you want. If you want more cheese, add more cheese. If you want more layers of lasagna, add more pasta
- You can use any type of milk you prefer. You can also use half and half to substitute heavy whipping cream.