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The Best Seafood Lasagna Recipe on a white plate with golden-brown cheesy top, creamy layers of shrimp and crab in alfredo sauce, garnished with parsley.

Seafood Lasagna

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A creamy, decadent twist on the classic comfort food. This seafood lasagna layers tender shrimp, sweet crab, and scallops in a rich alfredo sauce with ricotta and spinach. Fancy enough for guests, easy enough for weeknights.
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Prep Time 25 minutes
Cook Time 1 hour
Make-Ahead Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: dinner
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Seafood Base
  • 1 lb Large shrimp - Peeled, deveined, cut bite-sized
  • 8 oz Lump crab meat - Picked over for shells
  • 6 oz Bay scallops - Fresh or frozen
  • 1 teaspoon Old Bay seasoning - Or cajun spice for variation
  • ½ teaspoon Salt - To taste
Creamy Alfredo Sauce
  • 4 tablespoon Butter - Unsalted preferred
  • 4 cloves Garlic - Minced
  • 3 tablespoon All-purpose flour - For thickening
  • 2 cups Heavy cream - Or half-and-half
  • ½ cup White wine - Or chicken/seafood stock
  • 1 cup Parmesan cheese - Grated, divided
  • ½ teaspoon White pepper - Black pepper works too
  • ⅛ teaspoon Nutmeg - Freshly grated if possible
  • 1 tablespoon Lemon juice - Fresh squeezed
Lasagna Layers
  • 12 Lasagna noodles - No-boil or cooked
  • 2 cups Ricotta cheese - Or cottage cheese, drained
  • 2 cups Fresh spinach - Chopped (or 1 cup frozen, drained)
  • 2 cups Mozzarella cheese - Shredded
  • 2 tablespoon Fresh herbs - Parsley or basil, chopped

Equipment

  • 1 Large skillet or saucepan (For making the alfredo and cooking seafood)
  • 1 9x13 inch baking dish (To assemble and bake the lasagna)
  • 1 Sharp knife (For prepping shrimp, crab, and veggies)
  • 1 Cutting board (For seafood and spinach prep)
  • 1 Whisk (To make smooth alfredo sauce)
  • 1 Large mixing bowl (For ricotta-spinach mixture)

Method
 

  1. Pat shrimp and crab dry, cut shrimp into bite-sized pieces, and check crab for shells. Season all seafood with Old Bay and salt.
  2. Melt butter, sauté garlic 1 min, whisk in flour 2 min. Gradually add cream and wine; simmer until thickened. Add shrimp until pink, then fold in crab and scallops. Stir in half the parmesan, lemon juice, nutmeg, and white pepper.
    Stainless steel pan with creamy homemade alfredo sauce for seafood lasagna, sprinkled with black pepper and nutmeg on a white marble counter.
  3. In a bowl, combine ricotta, chopped spinach, and fresh herbs.
    Glass bowl of creamy seafood mixture with shrimp in alfredo sauce, topped with fresh parsley, on a white marble counter.
  4. Grease 9x13 dish. Layer: seafood sauce → noodles → ricotta mixture → seafood sauce. Repeat. Finish with noodles and remaining sauce.
  5. Top with mozzarella and remaining parmesan. Cover and bake at 375°F for 45 min, uncover for 15 min until golden.
    Homemade seafood lasagna in a green ceramic dish, layered with creamy white sauce and pasta, topped with shredded mozzarella and parmesan, sitting on a marble countertop before baking.

Nutrition

Serving: 280gCalories: 480kcalCarbohydrates: 32gProtein: 35gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 185mgSodium: 890mgPotassium: 510mgFiber: 2gSugar: 3gVitamin A: 3200IUVitamin C: 9mgCalcium: 290mgIron: 2.7mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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