🦐 Seafood Lasagna
Creamy, rich, and packed with delicate seafood flavor, this Seafood Lasagna is an indulgent twist on classic lasagna.
Tender seafood is layered with lasagna noodles and a silky garlic béchamel enriched with clam juice. The clam juice adds a savory, ocean-inspired depth to the white sauce without overpowering the seafood. Seafood lasagna recipes commonly pair this style of béchamel with shrimp, scallops, and crab. (Food)
⏱ Recipe Information
Prep Time: 25 minutes
Cook Time: 45 minutes
Resting Time: 10–15 minutes
Total Time: About 1 hour 25 minutes
Servings: 8–10
Difficulty: Intermediate
Method: Stovetop + Oven-Baked
Ingredients
Garlic Béchamel Sauce
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 6 tablespoons all-purpose flour
- ½ cup clam juice
- 3 cups whole milk
- 1 teaspoon black pepper
- 1 teaspoon salt
Seafood Filling
- 1 lb shrimp, peeled, deveined, and chopped
- ½ lb scallops, cut into bite-size pieces
- 8 oz crab meat, drained and picked over for shells
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Lasagna
- 9–12 lasagna noodles, cooked according to package directions
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, for garnish
Note: The ingredients you supplied only included the béchamel sauce, so the seafood, pasta, and cheese quantities above complete the recipe into a balanced full lasagna. Seafood lasagna commonly uses combinations such as shrimp, scallops, and crab with creamy white sauce. (Food)
Instructions
1. Prepare the Lasagna Noodles
Bring a large pot of generously salted water to a boil.
Cook the lasagna noodles according to the package directions until just al dente.
Drain and lay the noodles flat on a lightly oiled baking sheet or parchment paper so they don’t stick together.
Set aside.
2. Prepare the Seafood
Pat the shrimp and scallops dry with paper towels.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat.
Add the minced garlic and cook for approximately 30 seconds, just until fragrant.
Add the shrimp and scallops.
Season lightly with salt and black pepper.
Cook for approximately 2–4 minutes, stirring gently, until the shrimp are pink and the scallops are opaque.
Don’t overcook the seafood at this stage because it will continue cooking in the oven.
Remove from the heat.
Gently fold in the crab meat, lemon juice, and chopped parsley.
Set aside.
3. Make the Garlic Béchamel
Melt the 6 tablespoons butter in a medium heavy-bottomed saucepan over medium heat.
Add the minced garlic and cook for about 30 seconds.
Add the flour and whisk constantly for approximately 1–2 minutes.
The mixture should form a smooth, pale roux.
4. Add the Milk and Clam Juice
Slowly pour in the clam juice, whisking constantly.
Once incorporated, gradually add the whole milk.
Continue whisking to prevent lumps.
Add the salt and black pepper.
Cook over medium heat, whisking frequently, until the sauce becomes smooth and thick enough to coat the back of a spoon, approximately 5–8 minutes.
Clam juice is particularly useful in seafood dishes because it contributes savory umami depth; however, it can vary in saltiness, so taste before adding additional salt. (Serious Eats)
5. Finish the Sauce
Remove the béchamel from the heat.
Taste and adjust the seasoning.
The sauce should be creamy and pourable rather than extremely thick. It will continue to thicken slightly as it cools.
6. Prepare the Baking Dish
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spread approximately ½ cup of béchamel sauce across the bottom of the dish.
This prevents the noodles from sticking and gives the first layer plenty of moisture.
7. Build the First Layer
Place 3–4 lasagna noodles over the sauce.
Spread approximately ⅓ of the seafood mixture evenly over the noodles.
Spoon some béchamel over the seafood.
Sprinkle with a portion of the mozzarella and Parmesan.
8. Build the Remaining Layers
Repeat the layers:
Noodles → seafood → béchamel → mozzarella
Continue until all the seafood and noodles have been used.
Finish with a final layer of noodles.
Pour the remaining béchamel evenly over the top.
Sprinkle generously with the remaining mozzarella and Parmesan.
9. Cover and Bake
Cover the baking dish tightly with aluminum foil.
Bake for approximately 30 minutes.
For easier cleanup and to prevent the cheese from sticking, lightly grease the side of the foil that will face the lasagna.
10. Brown the Cheese
Remove the foil.
Return the lasagna to the oven and bake for another 10–15 minutes, or until the cheese is melted, bubbling, and lightly golden.
Seafood lasagna recipes commonly use a covered baking period followed by uncovered baking to brown the cheese and finish cooking the layers. (Food Network)
For a more deeply golden top, switch to the broiler for the final 1–2 minutes, watching carefully.
11. Rest Before Slicing
Remove the lasagna from the oven.
Let it rest for 10–15 minutes before cutting.
This allows the creamy sauce to settle so the slices hold together rather than spreading across the plate.
12. Garnish and Serve
Sprinkle the top with freshly chopped parsley.
Slice into portions and serve warm.
👨🍳 Chef’s Tips
Don’t Overcook the Seafood
Shrimp and scallops cook quickly. Keep their initial cooking time short because they’ll continue cooking while the lasagna bakes.
Pat Seafood Dry
Excess moisture can make the lasagna watery.
Make a Smooth Béchamel
Add the milk gradually while whisking. This prevents lumps and produces a silky sauce.
Taste Before Adding More Salt
Clam juice can already contain a significant amount of salt, so season the sauce gradually.
Let It Rest
The 10–15 minute resting period is important for clean, restaurant-style slices.
Use Freshly Grated Cheese
Freshly grated Parmesan and mozzarella melt more smoothly than many pre-shredded varieties.
🧀 Delicious Variations
Extra-Cheesy Seafood Lasagna
Add ½ cup ricotta to each seafood layer for a richer, creamier filling.
Spinach Seafood Lasagna
Add 2 cups cooked, well-drained spinach to the seafood mixture.
Garlic Parmesan Version
Increase the Parmesan to ¾ cup and add an extra clove of garlic to the béchamel.
Lobster Seafood Lasagna
Replace some of the shrimp or crab with cooked lobster meat.
Salmon & Shrimp Lasagna
Add cooked flaked salmon alongside the shrimp for a richer seafood combination.
Spicy Seafood Lasagna
Add ¼–½ teaspoon red pepper flakes to the béchamel or seafood mixture.
🍋 Serving Suggestions
Serve this rich lasagna with something fresh and light, such as:
- Simple green salad
- Garlic bread
- Roasted asparagus
- Steamed broccoli
- Lemon-dressed arugula
- Sautéed green beans
A squeeze of fresh lemon over each serving cuts through the richness beautifully.
Make-Ahead Instructions
You can assemble the lasagna several hours ahead.
Cover tightly and refrigerate until ready to bake.
If baking directly from the refrigerator, allow approximately 10–15 additional minutes of baking time.
For the best texture, don’t leave assembled uncooked seafood lasagna refrigerated for more than about a day.
Storage
Transfer leftovers to an airtight container or cover the baking dish tightly.
Refrigerator: 3–4 days.
Reheat individual portions in the microwave or reheat larger portions covered in a 325°F (165°C) oven until heated through.
Freezing
For best quality, freeze the assembled lasagna before baking.
Wrap tightly with plastic wrap followed by aluminum foil.
Freezer: Up to 2 months.
Thaw overnight in the refrigerator before baking.
🍽️ Recipe Summary
This Seafood Lasagna combines tender shrimp, scallops, and crab with layers of pasta, mozzarella, Parmesan, and a luxurious garlic-clam béchamel.
It’s creamy without being overly heavy, packed with savory seafood flavor, and impressive enough for a special dinner while still being comforting enough for a family meal.
Tender seafood + silky clam béchamel + bubbling cheese + perfectly layered pasta = an unforgettable seafood lasagna.