Seafood Lasagna

Rich, creamy, and brimming with succulent seafood, this lasagna is a playful twist on the classic Italian favorite that will have your taste buds dancing. Soft layers of pasta cradle a velvety sauce made from cream and Parmesan, while juicy shrimp and tender scallops peek through each bite. Each forkful delivers a mosaic of flavors—briny sweetness from the shellfish, nutty tang from the cheese, and just the right kiss of garlic and wine. It’s a dish that feels both comforting and elegant, perfect for those nights when you want to impress without fussing for hours in the kitchen.

I still remember the first time I served this at a small family gathering. Watching everyone dig in, the cheese stretching in gooey ribbons and the seafood glistening in the golden light of the oven, I felt like a culinary magician. Conversations paused mid-sentence, eyes lit up, and plates came back for seconds. This Seafood Lasagna isn’t just dinner; it’s a conversation starter, a celebration on a plate, and a delightful way to bring people together around good food. Whether you’re cozying up with a loved one or hosting a festive dinner party, these layers of flavor will make your table the talk of the evening. So grab your apron, crank up your favorite playlist, and let’s dive into this irresistible, creamy masterpiece!

KEY INGREDIENTS IN SEAFOOD LASAGNA

Before diving into the cooking process, it’s helpful to get acquainted with the stars of our dish. Each component plays a crucial role, whether it’s building layers of creamy richness, adding briny sweetness, or providing the perfect structure to hold everything together. Here’s a closer look at what you’ll need:

• Lasagna noodles

These flat pasta sheets form the backbone of the dish, creating structured layers that soak up sauce and hold the seafood mixture in place. Opt for no-boil noodles for a one-step assembly or classic noodles for that tender, toothsome bite.

• Olive oil

A staple of Italian cooking, olive oil provides a silky base for sautéing onions and garlic. Its fruity, peppery notes infuse the sauce with depth and prevent ingredients from sticking during the initial cooking stages.

• Onion

Finely chopped onion adds subtle sweetness and aromatic depth. When sautéed until translucent, it creates a fragrant foundation that complements both shellfish and dairy.

• Garlic

Minced garlic delivers a punch of savory warmth. It melds beautifully with the onions and enhances the overall flavor profile, cutting through the creaminess with its robust aroma.

• Shrimp

Peeled and deveined shrimp bring a tender, sweet bite to every layer. They cook quickly, so they’re added early in the skillet to ensure they remain juicy and perfectly opaque.

• Scallops

Their delicate, almost buttery texture elevates the dish, offering a subtle oceanic flavor that pairs harmoniously with the shrimp and creamy sauce.

• White wine

A splash of white wine cuts through the richness with bright acidity. As it simmers and reduces, it concentrates its fruity, floral notes and scrapes up those flavorful browned bits from the skillet.

• Heavy cream

This luxurious component thickens into a dreamy sauce, spooning smoothly between pasta layers. Its rich mouthfeel is what makes this lasagna feel indulgent.

• Parmesan cheese

Grated Parmesan melts into the cream, adding a nutty, salty complexity. It also helps the sauce thicken and cling to both pasta and seafood.

• Mozzarella cheese

Shredded mozzarella provides that irresistible, stretchy cheese pull on top. Its mild, milky flavor balances the sharper Parmesan and blends everything together.

• Ricotta cheese

Creamy and mild, ricotta creates a luscious layer that contrasts the denser mozzarella. When mixed with parsley (and spinach, if you like), it adds freshness and color.

• Fresh parsley

Chopped parsley brings a burst of herbaceous brightness. It elevates the ricotta filling with a hint of green, ensuring each bite feels light.

• Salt and pepper

Simple seasoning is key. Salt enhances all the flavors, while freshly ground pepper adds a gentle heat and aromatic kick.

• Spinach (optional)

Chopped spinach can be stirred into the ricotta mixture for added color, nutrients, and a mild, earthy undertone.

HOW TO MAKE SEAFOOD LASAGNA

Now that we’ve met our ingredients, let’s roll up our sleeves and transform them into layered perfection. Follow these detailed steps to build, bake, and unveil a Seafood Lasagna that’s creamy, bubbling, and ready to wow your crowd.

1. Preheat your oven to 375°F (190°C). Ensuring the oven is fully heated guarantees an even bake and that the cheese melts into a golden, bubbly topping.

2. Cook the lasagna noodles according to the package instructions. Drain them well and lay them flat on a clean surface or baking sheet to prevent sticking.

3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, then sauté until the onion is translucent and fragrant—about 3–4 minutes—being careful not to let the garlic brown.

4. Add the shrimp and scallops to the skillet. Cook them just until the shrimp turn pink and the scallops are opaque, about 5 minutes, stirring gently to avoid overcooking.

5. Remove the seafood from the skillet with a slotted spoon and set aside on a plate, leaving any flavorful juices in the pan.

6. Pour the white wine into the same skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer until reduced by half, concentrating the wine’s bright acidity.

7. Add the heavy cream to the skillet and bring it to a gentle simmer. Cook until the sauce thickens slightly, stirring occasionally to prevent sticking.

8. Stir in the grated Parmesan cheese until melted and the sauce is exquisitely smooth. Season generously with salt and pepper to taste.

9. In a mixing bowl, combine the ricotta cheese, chopped parsley, and spinach (if using). Mix until the mixture is creamy and the herbs are evenly distributed.

10. To assemble the lasagna, spread a thin layer of sauce in a 9×13-inch (23×33 cm) baking dish to prevent sticking. Place a single layer of cooked noodles on top.

11. Spread half of the ricotta mixture evenly over the noodles, followed by half of the cooked seafood and one-third of the mozzarella cheese.

12. Pour one-third of the remaining sauce over the seafood layer, ensuring every corner is coated.

13. Repeat the layering process—noodles, ricotta filling, seafood, mozzarella, and sauce—finishing with a final layer of noodles, the rest of the sauce, and a generous topping of mozzarella.

14. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and cheese to melt.

15. Remove the foil and bake for an additional 15 minutes, or until the cheese on top turns golden and bubbly, forming that irresistible crust.

16. Let the lasagna rest for about 10 minutes before slicing. This rest time helps the layers set so each serving holds together beautifully.

SERVING SUGGESTIONS FOR SEAFOOD LASAGNA

Once your Seafood Lasagna emerges from the oven, the real fun begins—deciding how to present and pair it to elevate the entire meal experience. From garnishes that add a pop of color to side dishes that complement the creamy richness, these tips will help you turn a great dish into an unforgettable feast.

• Fresh Herb Garnish

Sprinkle chopped fresh parsley or basil right before serving. The bright green flecks not only add visual appeal but also introduce a zesty, herbal contrast to the creamy layers below.

• Crisp Side Salad

Offer a simple green salad tossed with a light vinaigrette—think lemon juice, olive oil, and a hint of Dijon mustard. The acid cuts through the richness, cleansing the palate between decadent bites.

• Garlic Bread

Serve slices of crispy garlic bread or cheesy garlic knots alongside the lasagna. The crunchy exterior and garlicky aroma are perfect for soaking up any leftover sauce on your plate.

• Wine Pairing

Pour a chilled Sauvignon Blanc or Pinot Grigio to accompany your meal. These wines have enough acidity to balance the creaminess and accentuate the seafood’s natural sweetness.

HOW TO STORE SEAFOOD LASAGNA

After all that deliciousness, you’ll likely have leftovers worth savoring. Proper storage ensures your lasagna stays just as flavorful and creamy when reheated. Whether you plan to tuck it away in the fridge for a night or freeze it for busy weeknights, these methods will keep your dish at its best.

• Refrigerate in an Airtight Container

Once the lasagna has cooled to room temperature, transfer individual slices or the entire dish into airtight glass or plastic containers. This prevents moisture loss and keeps unwanted odors at bay. Consume within 3–4 days for optimal freshness.

• Freeze for Long-Term Storage

To freeze, wrap the lasagna (or individual portions) tightly in plastic wrap, then again in aluminum foil. Label each package with the date and store in the coldest part of your freezer for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

• Store Sauce Separately

If you know you won’t finish the entire dish, consider storing leftover sauce in a separate, smaller container. This way, both the pasta and sauce retain their intended textures, and you can reassemble for a freshly baked feel when you’re ready to enjoy again.

• Reheat Gently

When it’s time to reheat, cover the lasagna with foil and bake at 350°F (175°C) until warmed through—about 20–25 minutes for a full dish, or 10–15 minutes for single slices. Removing the foil in the last 5 minutes brings back that gooey top layer.

CONCLUSION

From the first silky bite of sauce-laden noodles to the last forkful of tender shrimp and scallops, this Seafood Lasagna offers a symphony of flavors and textures that’s hard to resist. We’ve walked through every step—from choosing the freshest ingredients and layering the cheeses to achieving that perfect golden top—so that you can confidently recreate this dish at home. With a total preparation time of about 30 minutes, a 40-minute bake, and a quick 10-minute rest, you can go from countertop to table in under 90 minutes. Rich cream, bright white wine, and the briny sweetness of shellfish come together to make a dinner-worthy centerpiece for any occasion. Plus, with about 600 calories per serving, you know exactly what you’re getting into—no surprises.

Feel free to print out this article and tuck it in your recipe binder for safekeeping or future family gatherings. Below, you’ll find a handy FAQ section to troubleshoot any lingering questions you might have. I’d love to hear how your Seafood Lasagna turns out—drop a comment, share your tweaks, or let me know if you need a hand with any of the steps. Your feedback and stories are what make cooking so rewarding, and I can’t wait to hear about your own cheesy, seafood-filled success!

Print Recipe

Seafood Lasagna

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 20 mins

Calories: 600

Description

Rich and creamy with a medley of shrimp and scallops, this seafood lasagna delivers a delightful combination of textures and flavors, perfect for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound (450g) lasagna noodles

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 pound (450g) shrimp, peeled and deveined

• 1 pound (450g) scallops

• 1 cup (240ml) white wine

• 2 cups (480ml) heavy cream

• 1 cup (90g) grated Parmesan cheese

• 2 cups (200g) shredded mozzarella cheese

• 2 cups (200g) ricotta cheese

• 2 tablespoons chopped fresh parsley

• Salt and pepper to taste

• 1 cup (100g) spinach, chopped (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
4. Add the shrimp and scallops to the skillet. Cook until the shrimp turn pink and the scallops are opaque, about 5 minutes.
5. Remove the seafood from the skillet with a slotted spoon and set aside.
6. Pour the white wine into the same skillet, scraping up any browned bits from the bottom, and let it simmer until reduced by half.
7. Add the heavy cream to the skillet and bring to a simmer. Cook until the sauce thickens slightly.
8. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
9. In a mixing bowl, combine the ricotta cheese, parsley, and spinach if using. Mix well.
10. To assemble the lasagna, spread a thin layer of sauce in a 9x13 inch (23x33 cm) baking dish. Place a layer of cooked noodles on top.
11. Spread half of the ricotta mixture over the noodles, followed by half of the seafood and a third of the mozzarella cheese.
12. Pour a third of the sauce over the seafood layer.
13. Repeat the layers, finishing with a final layer of noodles, remaining sauce, and mozzarella cheese on top.
14. Cover with aluminum foil and bake in the preheated oven for 25 minutes.
15. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
16. Let the lasagna cool for about 10 minutes before serving.

Note

• For extra flavor, consider adding a pinch of red pepper flakes to the sauce.
• You can substitute the seafood with your favorite mix, like crab meat or lobster.
• If you prefer a non-alcoholic version, replace the wine with fish stock or chicken broth.
• Serve with a side salad and garlic bread for a complete meal.
• This dish pairs well with a crisp white wine like Sauvignon Blanc.

Keywords: seafood lasagna, creamy layers, shrimp recipe, scallop dish, Italian cuisine, dinner recipe