Seafood Lasagna

Elevate your holiday meals with a lasagna like no other! This Seafood Lasagna combines layers of pasta, seafood, and a decadent sauce for a unique twist on a classic favorite. Packed with flavor and easy to customize with your favorite seafood, this recipe will quickly become a new family favorite.

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. 

Why You’ll Love This Recipe

There are many reasons to love this recipe. 

• It’s a showstopper that feels like a celebration. From the layers of seafood to the creamy, rich sauce, this dish has that “special occasion” vibe. It’s the kind of meal that turns an ordinary dinner into a memorable feast, especially since it’s often enjoyed around the holidays in our family.
• Packed with rich, comforting flavors. Every layer brings something delicious to the table – a blend of seafood, delicate béchamel, and perfectly melted cheese. Together, these elements create a symphony of savory flavors that feels both comforting and indulgent.
• Easily adaptable to suit your taste. Whether you’re a fan of shrimp, scallops, or another favorite seafood, you can easily adjust the mix to make it your own. This flexibility means you can customize it with the seafood that’s fresh, on hand, or simply what you love most.
• Perfect for making memories around the table. There’s something truly heartwarming about sharing a special meal, and this Seafood Lasagna is no exception. It’s a recipe that gathers everyone together, giving you a chance to relax and savor the moments with family and friends.

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. 

Ingredients

• Seafood (Boneless Flounder Fillets, Shrimp, and Scallops) – This combination of tender white fish, succulent shrimp, and buttery scallops creates a delightful mix of flavors and textures that makes each bite special and satisfying.
• Unsalted Butter – Used to create the smooth, creamy base for the béchamel sauce and to cook the seafood, adding a delicate richness to the dish.
• All-Purpose Flour – Essential for thickening the béchamel sauce, helping it achieve that velvety texture.
• Milk – Adds a creamy, mild flavor to the béchamel, giving it just the right consistency to layer with the seafood.
• Salt and Freshly Ground Pepper – Brings out the flavors in the seafood and sauce, enhancing each ingredient without overpowering them.
• Onion – Finely chopped to add a touch of savory sweetness and depth to the seafood filling.
• Garlic – A small yet mighty addition, bringing a fragrant warmth to the seafood and sauce.
• Dry White Wine – Adds brightness to the seafood, enhancing its flavors with a subtle acidity.
• Thinly Sliced Mushrooms – A savory, earthy addition that pairs well with the creamy sauce and seafood.
• Crushed Canned Tomatoes – Adds a hint of tanginess and balances the richness with a fresh note.
• Heavy Cream – Enriches the sauce, making each layer creamy, smooth, and indulgent.
• Red Pepper Flakes – A pinch of heat that adds just enough spice to complement the richness of the sauce.
• Herbs (Fresh Parsley, Dried Oregano, and Dried Basil) – A blend of parsley, oregano, and basil that brings bright, earthy, and slightly peppery notes, enhancing the overall depth and aroma of the lasagna.
• Lasagna Noodles – The sturdy, layered foundation of the dish, creating structure while absorbing all those amazing flavors.
• Swiss Cheese – A mild, creamy cheese that melts perfectly, adding a nutty richness to each layer.
• Parmesan Cheese – Adds a sharp, salty edge, bringing depth and a bit of tang to the top layers.

What Kind of Seafood Goes into Seafood Lasagna?

For this recipe I use the following seafood:

• Scallops – Buttery and tender, these bring a delightful texture and a hint of sweetness to each bite.
• Shrimp – Adds a succulent, slightly sweet taste that stands out beautifully against the creamy layers.
• Flounder – A tender, mild fish that’s easy to cook and adds a delicate layer of flavor to the lasagna.

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

How to Make

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.

4. Layer the seafood, lasagna noodles, sauce, and cheeses in a buttered 9×13 casserole dish.
5. Preheat oven to 375 degrees F.
6. Bake for 40 to 50 minutes, or until hot and bubbly.

Serve and enjoy! 

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.

• Winter Brussels Sprouts Salad
• White Wine Sangria
• Broccolini Salad
• Shaved Brussels Sprouts Salad

Frequently Asked Questions

Can I prepare this seafood lasagna ahead of time?

Yes, you can! This lasagna is a perfect make-ahead dish. Assemble it as directed, cover it tightly, and refrigerate for up to 24 hours before baking. When you’re ready to serve, bake as instructed, adding a few extra minutes if it’s coming directly from the fridge. This way, you can focus on enjoying your guests without the last-minute kitchen rush.

Can I use different types of seafood?

Absolutely. This recipe is flexible, allowing you to use your favorite seafood or what’s freshest. If flounder isn’t available, try using cod or another mild white fish. You can also substitute or add crab meat, clams, or even lobster for a unique twist. Just aim for a similar total amount of seafood for the best results.

What’s the best way to reheat leftovers?

To keep the lasagna creamy and prevent it from drying out, cover it with foil and reheat in a 350°F oven until warmed through. Microwaving is also an option but may alter the texture of the sauce. Adding a splash of cream or milk before reheating can help keep the lasagna from drying out.

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. If you do, please stop back and leave a comment and a 5-star rating below. 

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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!

4.72 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Italian

Keyword: lasagna, scallops, seafood, shrimp

Prep Time: 13 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 3 minutes minutes

Servings: 12

Calories: 348kcal

Ingredients

Béchamel Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• salt and freshly ground pepper

Lasagna:

• 1 tablespoon unsalted butter
• 1 tablespoon finely chopped onion
• 1 garlic clove minced
• 3/4 lb boneless flounder fillets cut into bite-sized pieces
• 1 pound raw shrimp* peeled and deveined
• 1 pound scallops*
• salt and freshly ground pepper
• ½ cup dry white wine
• 2 cups thinly sliced mushrooms
• 1 cup crushed canned tomatoes
• 3/4 cup heavy cream
• ¼ teaspoon red pepper flakes
• 3 tablespoons finely chopped fresh parsley
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• 9 lasagna noodles cooked according to package directions
• 1 cup grated swiss cheese
• 1/2 cup shredded parmesan cheese.

Instructions

• 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.

Notes

*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.

Nutrition

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