Seafood Lasagna is an indulgent pasta masterpiece that layers tender shrimp, succulent crab, and rich lobster within creamy, garlicky béchamel, delivering a luxurious flavor that will make any dinner special. This sumptuous dish features a velvety cream sauce made from clam juice, milk, and butter, perfectly complementing layers of ricotta, Parmesan, lobster, crab, and mozzarella nestled between sheets of lasagna noodles. It’s the ultimate comfort food with an elegant twist—perfect for family dinners, date nights, or special celebrations. In just a few steps, you’ll create a visually stunning—and addictingly delicious—lasagna that will impress anyone who tastes it.
Why You’ll Love This Seafood Lasagna
- Rich, layered flavors: The creamy béchamel with clam juice gives a subtle oceanic essence that marries beautifully with the rich seafood mix.
- Richly indulgent: The trio of lobster, crab, and shrimp delivers a gourmet-level dish, replicating the elegance of a fine dining experience right in your kitchen.
- Perfectly creamy and cheesy: Ricotta, Parmesan, and plenty of mozzarella create the ideal cheesy texture without overwhelming.
- Crowd-pleasing elegance: This lasagna looks as impressive as it tastes—ideal for sharing with friends, family, or that special someone.
- Make-ahead friendly: Assemble ahead, refrigerate or even freeze, then bake when you’re ready—simple and time-saving.
Ingredients
For the Cream Sauce (Béchamel):
- 4 Tbsp unsalted butter
- ¼ cup all‑purpose flour
- 8 oz (one bottle) clam juice
- 3 cups whole milk
- 1½ tsp kosher salt (adjust to taste)
- ¼ tsp freshly ground black pepper, with more to taste if desired
For the Lasagna Layers:
- 1 lb dried lasagna noodles
- Olive oil (for coating the noodles)
- 4 Tbsp unsalted butter (for sautéing seafood)
- 4 garlic cloves, finely chopped
- ½ cup dry white wine (like Sauvignon Blanc)
- 1 lb small raw shrimp (cleaned and peeled; 70–90 count)
- ½ bunch of fresh parsley, finely chopped (set aside 1 tablespoon for garnish)
- Juice of ½ medium lemon (≈ 1 Tbsp)
- 1¼ tsp kosher salt, divided (plus more for pasta water)
- 3 cups part‑skim ricotta cheese
- 1½ ounces Parmesan cheese, finely grated (about ¾ cup; use a scant ½ cup if using pre-grated cheese)
- ¼ tsp freshly ground black pepper (plus more as needed)
- 8 oz lump crab meat
- 8 oz cooked chopped lobster meat
- 1 lb low‑moisture mozzarella, shredded (≈ 4 cups)
- Cooking spray (for foil)
Step-by-Step: How to Make Seafood Lasagna
- Preheat & Prepare: Heat your oven to 350 °F (175 °C).
- Make the Cream Sauce
- In a saucepan over medium heat, melt 4 Tbsp butter. Add flour, stirring for ~2 minutes until lightly toasted.
- Whisk in the clam juice, then milk. Add 1½ teaspoons of salt and ¼ teaspoon of black pepper for seasoning.
- Bring the mixture to a boil, then lower the heat and simmer for 8 to 10 minutes, or until it thickens.
- Cook Noodles
- Cook the lasagna noodles in a large pot of salted water until they reach an al dente texture.
- Spread noodles on a baking sheet, brush lightly with olive oil to prevent sticking.
- Sauté Seafood
- Melt 4 tablespoons of butter in a large skillet set over medium heat. Add garlic, cook until golden (~3 mins).
- Pour in wine, boil until nearly evaporated (~3 mins).
- Add shrimp, cooking until pink and just done (~4 mins).
- Remove heat, stir in ¼ cup chopped parsley, lemon juice, and ¼ tsp salt. Adjust seasoning to taste.
- Prepare Ricotta Mixture
- Combine ricotta, Parmesan, remaining 1 tsp salt, and ¼ tsp pepper in a bowl. Mix well; season further if desired.
- Assemble Layers
- Coat the bottom of a 9×13-inch baking dish with ½ cup of the prepared cream sauce.
- Add a layer of one-third of the noodles, followed by half of the ricotta mixture, half the shrimp, lobster, and crab, and 1 cup of shredded mozzarella.
- Repeat the layering process using half of the remaining noodles, the rest of the ricotta mixture, remaining seafood, 1 cup mozzarella, and top with 1 cup of the cream sauce.
- Finish by layering the remaining noodles, covering with the last of the cream sauce, and sprinkling over the final 2 cups of mozzarella.
- Bake
- Cover with foil sprayed side down, bake for 30 minutes. Uncover, continue baking 20–25 minutes until bubbly and golden.
- Allow the lasagna to rest for a minimum of 15 minutes before slicing and serving. Garnish with remaining parsley.
Helpful Tips
- Prevent sogginess: Don’t over-boil the noodles and ensure sauce consistency is thick enough—not watery.
- Even seafood distribution: Mix crab and lobster lightly to spread flavor across layers.
- Cheese melting: Low-moisture mozzarella melts best and avoids excess moisture.
- Resting time matters: Letting it cool helps the layers set, making serving cleaner and neater.
Substitutions And Variations
- Seafood swaps: Use scallops or smoked salmon in place of crab or lobster.
- Sauce variation: Substitute clam juice with seafood stock or mushroom stock for a vegetarian twist (skip seafood layers).
- Cheese options: Swap half the ricotta for mascarpone for ultra‑silky richness, or use Fontina for deeper flavor.
- For a lighter version: Substitute with part-skim milk or a blend of whole milk and half-and-half to cut down on fat.
- To make it gluten-free: Use certified gluten-free lasagna noodles and swap the flour in the cream sauce with a gluten-free alternative.
Storage Instructions
- Refrigerator: After cooling, cover and refrigerate for up to 3–4 days. Reheat in oven at 350 °F for ~20 minutes, covered.
- Freezer: Assemble in a freezer‑safe dish, freeze (uncooked) for up to 2 months. Bake from frozen—increase the initial covered baking time by approximately 15 minutes at 350°F.
- Individual portions: Store in small airtight containers; reheat gently in oven or microwave until just warmed through.
Nutritional Information
(Approximate per serving; based on 12 servings)
- Calories: ~450–550 kcal
- Total Fat: ~25 g (saturated fat ~12 g)
- Cholesterol: ~140 mg
- Sodium: ~800–900 mg (varies with seasoning & cheese)
- Carbohydrates: ~35 g
- Protein: ~30 g (thanks to seafood and cheeses)
Serving Suggestions
- Light accompaniments: Pair with a crisp arugula or mixed greens salad with lemon‑vinaigrette to balance richness.
- Bread pairing: Serve with garlic‑butter crostini or crusty French bread to soak up yummy sauce.
- Pair with a crisp, chilled Sauvignon Blanc or a dry Chardonnay to perfectly balance the creamy richness of the seafood.
- Lemon accent: Offer lemon wedges for those who’d enjoy a fresh citrus kick.
Frequently Asked Questions About Seafood Lasagna
Is seafood lasagna easy to make for beginners?
Absolutely! While it involves several components, the steps are straightforward—make the sauce, cook noodles, sauté seafood, mix cheeses, layer, and bake. Nothing too complex.
Can I prepare this dish ahead of time?
Yes! You can assemble it a day ahead, refrigerate, then bake just before serving. For longer storage, freeze the assembled lasagna (uncooked) for up to 2 months. Just bake from frozen, adding extra time to the first baking stage.
Can I reduce sodium?
Certainly—use reduced‑sodium clam juice/stock and cheeses, cut added salt, and taste as you go. The natural flavors from seafood and herbs still shine through.
What’s the best way to reheat leftovers?
Reheat in the oven at 350 °F, covered to prevent drying, until warmed—about 15–20 minutes for refrigerated, a bit longer if frozen. Microwaving works too, but oven gives better texture.
What if I don’t have clam juice?
Substitute with seafood or vegetable broth, or even water plus a splash of white wine. The flavor will shift slightly, but still delicious.
Conclusion
Thank you so much for reading—your interest in Seafood Lasagna truly warms my culinary heart! I hope making this dish brings you as much joy as tasting it will. With its creamy sauce, tender layers of shrimp, crab, and lobster, and melting ribbons of mozzarella, it’s easy to fall in love with each flavorful bite. Whether you’re crafting this for a cozy night in or a special gathering, it’s a comforting yet elegant crowd‑pleaser. Wishing you delightful cooking and delicious results—enjoy every layer of this indulgent seafood lasagna, and thanks for being part of the food-loving community!
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Seafood Lasagna
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
This creamy seafood lasagna is packed with shrimp, crab, and lobster, layered between tender noodles, rich ricotta, and a clam-juice béchamel. Perfect for a special occasion or a weeknight splurge.
Ingredients
Cream Sauce:
4 Tbsp unsalted butter
¼ cup all-purpose flour
8 oz clam juice
3 cups whole milk
1½ tsp kosher salt
¼ tsp black pepper, or to taste
Lasagna:
1 lb lasagna noodles
Olive oil
4 Tbsp unsalted butter
4 garlic cloves, finely chopped
½ cup dry white wine
1 lb raw shrimp, peeled and cleaned
½ bunch fresh parsley, chopped (1 Tbsp reserved for garnish)
Juice of ½ lemon
1¼ tsp kosher salt, divided
3 cups part-skim ricotta cheese
1½ oz Parmesan cheese, finely grated
¼ tsp black pepper
8 oz lump crab meat
8 oz cooked lobster meat, chopped
1 lb shredded mozzarella
Cooking spray
Instructions
- Preheat & Prepare: Heat your oven to 350 °F (175 °C).
- Make the Cream Sauce
- In a saucepan over medium heat, melt 4 Tbsp butter. Add flour, stirring for ~2 minutes until lightly toasted.
- Whisk in the clam juice, then milk. Add 1½ teaspoons of salt and ¼ teaspoon of black pepper for seasoning.
- Bring the mixture to a boil, then lower the heat and simmer for 8 to 10 minutes, or until it thickens.
- Cook Noodles
- Cook the lasagna noodles in a large pot of salted water until they reach an al dente texture.
- Spread noodles on a baking sheet, brush lightly with olive oil to prevent sticking.
- Sauté Seafood
- Melt 4 tablespoons of butter in a large skillet set over medium heat. Add garlic, cook until golden (~3 mins).
- Pour in wine, boil until nearly evaporated (~3 mins).
- Add shrimp, cooking until pink and just done (~4 mins).
- Remove heat, stir in ¼ cup chopped parsley, lemon juice, and ¼ tsp salt. Adjust seasoning to taste.
- Prepare Ricotta Mixture
- Combine ricotta, Parmesan, remaining 1 tsp salt, and ¼ tsp pepper in a bowl. Mix well; season further if desired.
- Assemble Layers
- Coat the bottom of a 9×13-inch baking dish with ½ cup of the prepared cream sauce.
- Add a layer of one-third of the noodles, followed by half of the ricotta mixture, half the shrimp, lobster, and crab, and 1 cup of shredded mozzarella.
- Repeat the layering process using half of the remaining noodles, the rest of the ricotta mixture, remaining seafood, 1 cup mozzarella, and top with 1 cup of the cream sauce.
- Finish by layering the remaining noodles, covering with the last of the cream sauce, and sprinkling over the final 2 cups of mozzarella.
- Bake
- Cover with foil sprayed side down, bake for 30 minutes. Uncover, continue baking 20–25 minutes until bubbly and golden.
- Allow the lasagna to rest for a minimum of 15 minutes before slicing and serving. Garnish with remaining parsley.
Notes
Substitute clam juice with seafood broth or white wine if preferred.
Use gluten-free noodles and flour for a GF version.
Make ahead and refrigerate or freeze before baking.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Carbohydrates: 35g
- Protein: 30g