Seafood Lasagna
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
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!
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.
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.
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
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.
- Begin by preparing your béchamel sauce.
- Precook your seafood with butter, onion, and garlic.
- Create a sauce with the cooking juices, sliced mushrooms, your prepared béchamel sauce, tomatoes, cream, red pepper flakes, and spices.
- Layer the seafood, lasagna noodles, sauce, and cheeses in a buttered 9×13 casserole dish.
- Preheat oven to 375 degrees F.
- 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.
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.
Enjoy!
Season of Home Family Favorites:
Want more favorite holiday dishes? Be sure to check out what my blogger friends have prepared below.
Delicious Spiced Nuts by Ella Claire & Co. | Candied Sweet Potatoes by Zevy Joy | The Best Christmas Jello Salad by Handmade Farmhouse
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
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.
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.
I made this over the holidays and it instantly has become a new family favorite. Sooooo good!
I’m so glad you enjoyed it, Maria!
xo Michael
I’ve always wanted to try to make a seafood lasagna but just imagined it to be so hard. I’m so glad I read through your recipe. I’m going to try it!!
I use to make seafood lasagna every Christmas. Than I lost the recipe. This recipe is a little different than mine but I can’t wait to try this one.