Seafood Lasagna

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Layers of noodles, rich creamy sauce, cheese, scallops, shrimp, and white fish make up this flavor-packed Seafood Lasagna. This dish feels like a celebration. It will quickly become a new family favorite! 

seafood lasagna on a plate with bread.

My Favorite Seafood Lasagna:

Let’s make seafood lasagna! I got this recipe from my dad’s wife who has been making it for years. It’s a family favorite that we typically have around Christmastime. I thought I would share the recipe with you in hopes that it might become a favorite with your family too. 

Truth be told, I’m not the biggest fan of seafood dishes. I do love shellfish and some sushi but you’d never catch me cooking or ordering fish. With that being said, this seafood lasagna is one of my favorite things and I could probably eat the whole pan. Coming from a non-seafood lover, that speaks volumes. 

seafood lasagna in casserole pan.
seafood lasagna on plate with bread and wine.

Why I Love this Recipe: 

There are many reasons to love this recipe. 

  • It feels like a celebration. For some reason, this seafood lasagna always seems special and fancy to me. Maybe it’s because my family enjoys it around the holidays every year. 
  • The flavor is outstanding. This dish is layered with rich and decadent flavors. 
  • It’s customizable. Use whatever seafood you like best! 

The only negatives about this recipe are that it can be a bit pricey, so keep that in mind before you plan to make it. Also, this recipe takes a bit of time and a little skill as you’re making a béchamel sauce. If this sauce is new to you, give yourself some extra time and plan to prepare it when you don’t have any added pressure. 

seafood lasagna on plate with bread.

Sound good? Before we get into the recipe, I also wanted to mention that I’m delighted to be back with my Tastes of the Season blogger friends. This is our final recipe for the 2022 season. (You can catch up HERE if you missed any.) To wrap up our season, we’re all sharing a family-favorite recipe. I will link to all the other bloggers at the end of this post. Be sure to check them out. 

What Kind of Seafood Goes into Seafood Lasagna?

For this recipe I use the following seafood:

  • scallops
  • shrimp
  • flounder

As I mentioned above, I’m not the biggest seafood fan, so if I was making this just for me, I would remove the flounder and stick with just scallops and shrimp. 

Feel free to make this seafood lasagna your own. Here are some other fish you could use in this dish:

  • lobster
  • crab
  • salmon
  • cod
  • clams
  • tilapia
seafood lasagna in casserole pan.
seafood lasagna on plate with bread.

How to Make Seafood Lasagna:

I’m going to give you a quick rundown of how to make this seafood lasagna. For the full recipe and ingredient list, please refer to the printable recipe card at the end of this post. 

  1. Begin by preparing your béchamel sauce.
  2. Precook your seafood with butter, onion, and garlic.
  3. Create a sauce with the cooking juices, sliced mushrooms, your prepared béchamel sauce, tomatoes, cream, red pepper flakes, and spices.
sauce for seafood lasagna in pan.
layering seafood lasagna in casserole dish.
  1. Layer the seafood, lasagna noodles, sauce, and cheeses in a buttered 9×13 casserole dish.
  2. Preheat oven to 375 degrees F.
  3. Bake for 40 to 50 minutes, or until hot and bubbly.

Serve and enjoy! 

seafood lasagna on plate with bread and fork.

Recipe Tips:

You can assemble the lasagna in advance and bake it at a later time; just cover it with foil and refrigerate. You will need to increase the baking time (about 10-15 additional minutes) if you’re baking it straight out of the refrigerator. 

Depending on the size of your shrimp and scallops, I recommend cutting them into bite-sized pieces if necessary. 

What to serve with this recipe:

Here are a few recipes that would compliment this seafood lasagna wonderfully.

seafood lasagna on plate with bread and wine.

Get Into the Kitchen!

And that’s a wrap on this amazing Seafood Lasagna. I hope you’ll give this recipe a try and enjoy it as much as we do. 


seafood lasagna on plate with bread.

Season of Home Family Favorites:

Want more favorite holiday dishes? Be sure to check out what my blogger friends have prepared below. 

Tastes of the Season Family Favorites

Delicious Spiced Nuts by Ella Claire & Co. | Candied Sweet Potatoes by Zevy Joy | The Best Christmas Jello Salad by Handmade Farmhouse

Tastes of the Season Family Favorites

Seafood Lasagna by Inspired by Charm | Vegetarian Spaghetti Squash Baked Lasagne by French Country Cottage

Enjoy this recipe and want more?

Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my process. There’s even more inspiration on Facebook and Pinterest

Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.

seafood lasagna on a plate with bread.

Seafood Lasagna

Layers of noodles, rich creamy sauce, cheese, scallops, shrimp, and white fish make up this flavor-packed Seafood Lasagna. This dish feels like a celebration. It will quickly become a new family favorite!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: lasagna, scallops, seafood, shrimp
Prep Time: 13 minutes
Cook Time: 50 minutes
Total Time: 1 hour 3 minutes
Servings: 12
Calories: 348kcal


Béchamel Sauce:



  • Begin by preparing your béchamel sauce.
  • Add the butter to a medium saucepan and melt. Then, while stirring with a whisk, add in the flour. Whisk until blended. Slowly add the milk while whisking. Add salt and pepper to taste. Lower the heat and stir until thick and smooth: about five to seven minutes. Remove from the heat and set aside.
  • In a large skillet, melt 1 tablespoon of butter. Add in the onions and garlic and cook for about one minute. Then, add in the shrimp, scallops, and flounder. Sprinkle with salt and pepper.
  • When the shrimp begins to turn pink, add the wine. Cook just until the wine comes to a boil, then turn off the heat.
  • Transfer the seafood to a bowl using a slotted spoon leaving any liquid in the skillet.
  • Bring the leftover liquid to a simmer, then add in the sliced mushrooms and cook for about five minutes.
  • Add in the béchamel sauce and stir to combine.
  • Add tomatoes, then simmer for about five to six minutes.
  • Add in the cream, red pepper flakes, parsley, oregano, basil, and salt and pepper to taste. Stir to combine.
  • Finally, to the sauce, pour in any liquid that may have accumulated in the bowl of your reserved seafood. Stir to combine and then remove from the heat.
  • Preheat oven to 375 degrees F.
  • Butter the bottom and sides of a 9×13 casserole dish.
  • Spoon a layer of sauce over the bottom, then add about one-third of the seafood mixture. Cover with more sauce, then layer with three cooked lasagna strips.
  • Add another layer of seafood, then top with a thin layer of sauce. Sprinkle with one-fourth cup swiss cheese and one-fourth cup parmesan cheese. Cover with three more lasagna noodles.
  • Scatter the remaining seafood on top, then add another light layer of sauce. Cover with the remaining three lasagna noodles. Then spoon the remaining sauce over the top.
  • Sprinkle the top with the remaining swiss and parmesan cheeses.
  • Bake for 40 to 50 minutes, or until hot and bubbly.


*If you’re shrimp and scallops are large, cut them into bite-sized pieces.
Once fully assembled, you can refrigerate the seafood lasagna until you’re ready to bake it. If refrigerated, you will need to adjust the baking time by an additional 10-15 minutes.


Calories: 348kcal | Carbohydrates: 24g | Protein: 24g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 513mg | Potassium: 479mg | Fiber: 1g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 4mg | Calcium: 234mg | Iron: 1mg

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Recipe Rating


  1. Had this tonight and it was great! I love shellfish but not fish. Unfortunately, lol, my husband does so I added tilapia and didn’t think it was bad. As I don’t cook with fish, I’m not sure if leftovers can be frozen? Any thoughts?

  2. This was sooooo good and not too “fishy” at all. If you like seafood you will like this. Pretty enough to serve to company! Which I did the 2nd time I made it! All loved it, also.