This creamy, layered Seafood Lasagna with tender shrimp, sweet crabmeat, and three kinds of cheese feels like a warm hug on a plate. I first made this for my mom’s birthday dinner, and the smell of that buttery cream sauce bubbling away still takes me right back to her smile when she took that first bite. It’s easier than you’d think, too, with a simple white sauce and pantry ingredients that come together into something really special.
You know that feeling when dinner needs to be impressive but not stressful? This creamy seafood lasagna recipe is that dish. The layers of pasta, rich ricotta, and sweet seafood remind me of cozy evenings that deserve something a little fancier than usual, kind of like when I made that Easy Jalapeño Peach Chicken Recipe for a backyard dinner or served Cozy Autumn Wild Rice Soup on a chilly night. If you’re looking for something fresh on the side, the Easy Spicy Cucumber Salad would be perfect alongside this.
Why You’ll Love This Easy Seafood Lasagna
Rich and creamy: The parmesan cream sauce is smooth, buttery, and coats every layer with comfort.
Packed with seafood: A full pound each of shrimp and crabmeat means every bite has that sweet, tender flavor.
Great for a crowd: This feeds eight people easily, so it’s perfect for family dinners or special occasions.
Not complicated: You don’t need to be an expert cook to pull off this baked seafood lasagna. The steps are clear and forgiving.
Make-ahead friendly: You can assemble it earlier in the day, refrigerate it, and bake it when you’re ready.
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Seafood Lasagna Ingredients
Here’s everything you need for this Seafood Lasagna.
See recipe card below this post for ingredient quantities
Lasagna noodles: Forms the foundation of the dish. You’ll want 1 pound, which is usually one box. Cook them just until tender so they don’t fall apart when you’re layering.
Butter: Adds richness to the sauce and helps create a smooth base for the flour. Use 4 tablespoons, which is half a stick.
Flour: Thickens the cream sauce into a velvety texture. You’ll need ¼ cup plus 1 tablespoon, which helps the sauce cling to the noodles without being too heavy.
Milk: The liquid base for your white sauce. Use 3 cups of whole milk if you can, since it makes the sauce creamier.
Parmesan cheese: Brings a sharp, salty depth to both the sauce and the topping. You’ll use 1 cup total, divided between the sauce and the final layer.
Salt: Balances all the flavors and keeps the dish from tasting flat. ½ tablespoon is just right for this amount of sauce and cheese.
Ground white pepper: Adds a gentle warmth without the black specks. ¼ tablespoon is all you need, and it keeps the sauce looking clean and creamy.
Ricotta cheese: Creates the soft, creamy layer that contrasts with the firm pasta and tender seafood. One 15 oz container works perfectly.
Egg: Helps bind the ricotta mixture so it stays together when you cut into the lasagna later.
Minced garlic: Adds a punch of flavor to the ricotta layer. 2 teaspoons is enough to taste it without overpowering the delicate seafood.
Mozzarella cheese: Melts beautifully and gets golden and bubbly on top. You’ll need 2 ½ cups total, divided between the ricotta mixture and the topping.
Chopped parsley: Brightens the whole dish with a fresh, herby note. ½ cup might seem like a lot, but it really lightens up all that richness.
Cooked shrimp: Provides sweet, tender bites throughout. Use 1 pound, and chop them if they’re large so every forkful has a little bit.
Crabmeat: Adds a delicate sweetness that pairs beautifully with the shrimp. 1 pound is plenty, and you can use lump or claw meat, whatever you prefer.
How To Make Seafood Lasagna
Follow these steps to build your layered seafood lasagna from scratch.
Cook the noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package directions until they’re tender but not mushy, usually about 10 to 11 minutes. Drain them in a colander and gently separate them so they don’t stick together while you work on the rest.
Make the cream sauce: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Once it’s bubbling gently, add the ¼ cup plus 1 tablespoon flour and whisk it constantly until the mixture is smooth and pale, about 1 to 2 minutes. Gradually pour in the 3 cups of milk, whisking continuously so no lumps form. Keep stirring until the sauce thickens enough to coat the back of a spoon, which takes about 5 to 6 minutes. Turn off the heat and stir in ½ cup of parmesan cheese, the salt, and the white pepper. The sauce should look silky and smell buttery.
Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, egg, minced garlic, 2 cups of mozzarella, and the chopped parsley. Stir everything together until it’s well mixed and the cheese looks fluffy.
Mix the seafood: In another bowl, gently toss together the cooked shrimp and crabmeat. You want them evenly distributed so every layer gets a good amount of both.
Assemble the lasagna: Lightly grease a 9 x 13 inch baking dish. Spread 1 cup of the cream sauce across the bottom of the pan to keep the noodles from sticking. Lay 3 lasagna noodles side by side on top of the sauce. Spread about ⅓ of the ricotta mixture over the noodles, then sprinkle ⅓ of the seafood mixture on top of that. Repeat this layering two more times: sauce, noodles, ricotta, seafood. After the third layer of seafood, pour the remaining cream sauce evenly over the top, then sprinkle with the remaining ½ cup of mozzarella and ½ cup of parmesan cheese.
Bake covered: Cover the baking dish tightly with foil and place it in a 350°F oven. Bake for 30 minutes so the flavors meld together and the cheese starts to melt.
Bake uncovered: Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and turning golden brown in spots. The edges should look set and the cheese should be melted and lightly browned.
Rest before serving: Take the lasagna out of the oven and let it sit for 15 to 20 minutes. This resting time is important because it helps the layers firm up so your slices hold together instead of sliding apart.
Substitutions and Swaps
You can adjust this Seafood Lasagna based on what you have or what your family likes.
Seafood options: Swap in scallops, lobster, or even white fish like cod if you can’t find shrimp or crab. Just make sure everything’s cooked before you add it.
Cheese variations: If you’re not a fan of ricotta, cottage cheese works as a substitute. You can also use a mix of Italian cheeses instead of just mozzarella.
Dairy-free version: Use plant-based butter, milk, and cheese substitutes. The texture won’t be exactly the same, but it’ll still be creamy and comforting.
Gluten-free noodles: Swap in gluten-free lasagna noodles and follow the package directions. The rest of the recipe stays the same.
Add veggies: Spinach, mushrooms, or thinly sliced zucchini can be layered in along with the seafood if you want to sneak in some extra nutrition.
Equipment For Seafood Lasagna
Here’s what you’ll use to make this oven baked seafood lasagna.
Large pot: For boiling the lasagna noodles. Make sure it’s big enough to hold all the noodles comfortably so they don’t stick together.
Colander: For draining the cooked noodles.
Medium saucepan: To make the cream sauce. A heavy-bottomed pan works best to prevent scorching.
Whisk: Essential for getting the sauce smooth and lump-free.
Mixing bowls: You’ll need two, one for the ricotta mixture and one for the seafood.
Spoon or spatula: For mixing and spreading the layers.
9 x 13 inch baking dish: The standard size for lasagna. Make sure it’s deep enough to hold all the layers without spilling over.
Foil: To cover the dish while it bakes.
Oven: Preheated to 350°F.
Storage Your Seafood Lasagna
This creamy white Seafood Lasagna keeps well and actually tastes even better the next day once the flavors have had time to settle in.
Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap or foil. It’ll keep for up to 3 days in the fridge.
Freezer: You can freeze this lasagna either before or after baking. Wrap individual portions tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat slices in the oven at 350°F for about 15 to 20 minutes until warmed through. You can also microwave individual portions for 2 to 3 minutes, but the texture won’t be quite as nice.
Make-ahead tip: Assemble the whole lasagna in the morning, cover it, and refrigerate. When you’re ready to eat, just pop it in the oven and bake as directed, adding an extra 5 to 10 minutes if it’s going in cold.
Expert Tips
Don’t skip the resting time: Letting the lasagna sit for 15 to 20 minutes after baking makes all the difference. The layers set up so your slices look beautiful instead of soupy.
Use fresh seafood if you can: Fresh or high-quality frozen shrimp and crab taste so much better than the canned stuff. It’s worth the extra couple of dollars.
Layer evenly: Try to spread each layer as evenly as possible so every slice has the same amount of seafood, cheese, and sauce. It makes serving easier and ensures everyone gets a fair share.
Watch the oven: Every oven is a little different, so start checking around the 8-minute mark when you’re baking uncovered. You want golden bubbles, not burnt cheese.
Adjust the seasoning: Taste your cream sauce before you start layering and add a little extra salt or pepper if needed. Cheese and seafood can vary in saltiness, so it’s good to check.
FAQ
What are common mistakes making seafood lasagna?
The biggest mistake is adding the seafood raw. Always use fully cooked shrimp and crabmeat, since the baking time isn’t long enough to cook them through safely. Another common issue is making the sauce too thin, which can lead to a watery lasagna. Make sure your cream sauce is thick enough to coat a spoon before you layer. At home, I always let my sauce sit for a minute after I take it off the heat, and if it looks runny, I put it back on low heat and whisk until it thickens up.
How do you prevent seafood lasagna from being watery?
Let the lasagna rest for at least 15 minutes after baking, which gives the layers time to firm up and absorb any extra moisture. Also, make sure your cream sauce is thick before you start assembling, and don’t add extra liquid like water or broth unless the recipe calls for it. If your seafood releases liquid while it sits, pat it dry with a paper towel before mixing it into the layers. My mom taught me that trick, and it works every time.
Does Olive Garden have a seafood lasagna?
Olive Garden doesn’t currently have a seafood lasagna on their regular menu, though they’ve had limited-time seafood pasta dishes in the past. If you’re craving that restaurant-style creamy seafood lasagna, this Seafood Lasagna version gives you all those rich, layered flavors without leaving the house.
What are the ingredients in PC seafood lasagna?
PC (President’s Choice) seafood lasagna typically includes lasagna noodles, a cream-based sauce, shrimp, crabmeat or imitation crab, mozzarella, parmesan, ricotta, and seasonings like garlic and herbs. The exact recipe varies depending on the product line, but it’s usually similar to this homemade version, just pre-assembled and frozen for convenience.
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Pairing
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Seafood Lasagna
A decadent and creamy twist on classic Seafood Lasagna with flavorful seafood!
Ingredients
Equipment
Method
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Cook the lasagna noodles according to package directions, drain, and set aside.
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In a medium saucepan over medium heat, melt the butter and whisk in the flour until smooth. Gradually add the milk, whisking constantly until the sauce thickens. Turn off the heat and stir in ½ cup of parmesan cheese, salt, and white pepper.
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In a separate bowl, combine ricotta cheese, egg, minced garlic, 2 cups of mozzarella cheese, and chopped parsley. Stir everything together until well mixed.
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In another bowl, gently mix together the cooked shrimp and crabmeat.
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Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread 1 cup of the sauce in the bottom of the dish. Arrange 3 lasagna noodles side by side over the sauce. Top with ⅓ of the ricotta mixture and then ⅓ of the seafood mixture. Repeat these layers two more times, ending with the remaining sauce. Sprinkle the top with the remaining mozzarella and parmesan cheese.
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Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
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Allow the lasagna to rest for 20 minutes before serving so it can set properly.
Nutrition
Notes
This creamy seafood lasagna is the perfect comfort food for a special family dinner. With shrimp, crab, and a rich, cheesy sauce, it will warm you up on even the coldest nights!
