Name: Seafood Lasagna Recipe
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Seafood
Ingredients: 12 lasagna noodles; 1 pound shrimp; 1 pound crab meat or imitation crab; 12 ounces quartered scallops; 2 cups mozzarella cheese; 2 cups parmesan cheese; 18 ounces canned clam chowder; 1 cup heavy whipping cream; 3 tablespoons lemon juice; ½ cup parmesan cheese; 1 teaspoon salt; ½ teaspoon pepper; 16 ounces ricotta cheese; 1 egg; 2 teaspoons minced garlic; ½ cup fresh chopped parsley; ½ teaspoon salt

If you’re ready to wow your dinner guests or shake up your weeknight dinner routine, Seafood Lasagna is the dish you absolutely need on your table. Creamy and packed with succulent shrimp, crab, and scallops, every bite is a symphony of flavors and textures layered with a luscious chowder sauce and melting cheeses. It’s comfort food with a refreshing twist, and trust me, your kitchen will never smell better!

Ingredients You’ll Need

This Seafood Lasagna may look impressive, but the ingredient list is full of staples and simple seafood finds. Each item has a delicious purpose, whether for bold flavor, creamy richness, or an irresistibly golden top.

Lasagna noodles: The classic foundation; go for regular or oven-ready, but be sure to cook until just al dente for perfect layering.
Shrimp: Plump and juicy, shrimp bring a sweet, briny note that highlights the sea-inspired theme.
Crab meat or imitation crab: Adds satisfying texture and a delicate, buttery flavor—perfect for soaking up that creamy sauce.
Quartered scallops: These give a mild, tender bite that pairs so well with both shrimp and crab.
Mozzarella cheese: Meltiness and mildness unite, creating those drool-worthy cheese pulls on top.
Parmesan cheese: Salty, nutty sharpness that balances the creaminess of the other cheeses.
Canned clam chowder: The secret shortcut for a rich, ocean-forward sauce with minimal effort.
Heavy whipping cream: Makes the sauce incredibly silky and luxurious.
Lemon juice: Cuts through the richness with a bright, tangy zip.
Salt and pepper: Just enough to enhance, never overpower, those lovely seafood flavors.
Ricotta cheese: Smooth and creamy, it creates cloud-like layers throughout the lasagna.
Egg: Helps bind the ricotta and makes for picture-perfect slices.
Minced garlic: Adds a warm, comforting aroma and depth of flavor.
Fresh chopped parsley: Not just a garnish—this fresh herb brings a pop of color and garden freshness inside.

How to Make Seafood Lasagna

Step 1: Cook the Lasagna Noodles

Start by boiling your lasagna noodles according to the package instructions, making sure to keep them just al dente so they hold up beautifully during baking. Drain and lay them flat on a towel to prevent sticking.

Step 2: Prep the Seafood Filling

In a large skillet, cook the shrimp and scallops over medium heat until the shrimp turn pink and the scallops are just opaque. Add in the crab meat (or imitation crab) and toss everything together for a minute so it’s evenly combined, then set aside to cool slightly.

Step 3: Mix the Cheeses

Toss together the mozzarella and parmesan cheeses in a bowl. Reserve some for topping, but combining them helps create evenly cheesy layers later on.

Step 4: Make the Sauce

In a mixing bowl, whisk together the canned clam chowder, heavy cream, lemon juice, extra parmesan, salt, and pepper until smooth. This shortcut sauce is what gives Seafood Lasagna its rich, savory base!

Step 5: Prepare the Ricotta Mixture

In another bowl, whisk together the ricotta, egg, minced garlic, parsley, and salt. The egg binds the mixture and the parsley infuses each bite with fresh aroma.

Step 6: Layer the Seafood Lasagna

Spread a thin layer of sauce in your greased 9×13-inch baking dish to prevent sticking. Layer noodles, then 1/3 of the ricotta mixture, 1/3 of the seafood filling, and 1/3 of the cheese blend. Repeat these layers two more times, finishing with the remaining cheese for a gloriously bubbly top.

Step 7: Bake and Cool

Cover your lasagna with foil and bake at 350°F for 30 minutes. Uncover and bake another 10 minutes for that irresistible golden finish. When done, let it rest for 10 minutes—this lets the cheese and sauce settle so your slices hold together beautifully!

How to Serve Seafood Lasagna

Garnishes

Dust the finished lasagna with a shower of fresh chopped parsley and maybe a sprinkle of extra parmesan cheese. A squeeze of lemon juice just before serving wakes everything up with a lively, zesty touch.

Side Dishes

Seafood Lasagna is rich and filling, so pair it with a light and simple side salad—think peppery arugula or crisp romaine drizzled with vinaigrette. Garlic bread or a warm, crusty baguette never hurts either, perfect for mopping up any extra sauce.

Creative Ways to Present

For parties, portion out individual squares on wide, shallow bowls with a drizzle of extra sauce around the base. Or, serve family-style straight from the baking dish at the center of your table with a lemon wedge on each plate for extra flair!

Make Ahead and Storage

Storing Leftovers

Seafood Lasagna keeps beautifully in the fridge. Wrap leftovers tightly or store in airtight containers for up to five days. The flavors deepen as it rests, and the reheated slices are still super creamy!

Freezing

You can freeze Seafood Lasagna before or after baking. Wrap either the whole dish or individual servings in layers of foil and plastic wrap. Stored this way, it’ll stay fresh for about three months—perfect for those nights when you need dinner in a pinch.

Reheating

To reheat from frozen, cover your lasagna and bake at 375°F for 30–40 minutes (add another 20–30 minutes if reheating a whole pan). For single servings, the microwave is also perfect—just heat until piping hot. Add a splash of cream or sauce if it needs a little extra moisture.

FAQs

Can I use only shrimp or just crab in this Seafood Lasagna?

Absolutely! You can mix and match your favorite seafood or just stick with one, depending on your preference or what’s fresh and available. The recipe is adaptable and still turns out delicious.

Is it okay to use pre-cooked seafood?

Yes, just make sure to add the pre-cooked seafood right before layering so it doesn’t overcook and become rubbery during baking. Keep an eye on the baking time since your filling will heat through quicker.

What kind of clam chowder is best for the sauce?

New England style (the creamy one) works best here, providing a rich and thick base that keeps the lasagna moist. Avoid Manhattan-style chowder, which is tomato-based and less creamy.

Can I make Seafood Lasagna ahead of time?

You sure can! Assemble the lasagna up to a day ahead, cover, and keep it in the fridge. Bake before serving, adding a few extra minutes to ensure it’s hot all the way through.

How do I prevent the lasagna noodles from sticking together?

After boiling, lay the noodles out in a single layer on a clean kitchen towel. If you need to stack them, brush them lightly with olive oil to keep them separate and ready for layering.

Final Thoughts

If you’re looking to add a touch of coastal magic to your dinner lineup, Seafood Lasagna is the showstopper that delivers every time. Treat yourself and your loved ones to this creamy, indulgent dish—there’s nothing quite like the blend of seafood, cheese, and savory sauce baked to bubbling perfection. Happy cooking!