If you’ve ever wished comfort food could taste like a decadent seafood feast, this Seafood Lover’s Lasagna is truly your dream come true. Creamy, cheesy, and overflowing with juicy shrimp, tender scallops, and sweet crab, every bite takes on a lush, almost luxurious flavor without any fuss. Best of all, it’s a surprisingly simple recipe that comes together with less effort than you’d expect. Whether you need a crowd-pleaser for a special occasion or just want to bring a little ocean magic to a weekday dinner, this is the no-stress showstopper you don’t want to miss.

Why You’ll Love This Recipe

  • Weeknight Friendly: Despite its elegant appearance, this lasagna is straightforward to assemble and mostly hands-off once it’s in the oven. No fancy techniques or obscure ingredients required.
  • Unbeatable Flavor: The sauce is deeply savory, creamy, and layered with the delicate sweetness of shellfish—not to mention all those cheesy bubbles on top.
  • Perfect for Entertaining: It feeds a crowd, presents beautifully, and always wins rave reviews around the table.
  • Versatile: The mix of seafood can be tailored to what you have on hand or what’s fresh at the market.

Ingredients You’ll Need

Think of these as the building blocks to your spectacular seafood lasagna. Each one brings something essential to the party:

  • Lasagna noodles: For that classic, cozy layered structure. Pre-cook them for the perfect texture.
  • Green onion: Delivers a mild, fresh sharpness that enhances the seafood.
  • Butter: Adds richness and helps smooth out the sauce.
  • Canola oil: Prevents burning and keeps things light.
  • Clam juice: A game-changer for ocean flavor without the work of steaming clams.
  • Chicken broth: Balances the seafood with extra depth.
  • Shrimp: The star protein—look for peeled, deveined, and tails-off for ease.
  • Bay scallops: Tender and sweet, cooks quickly.
  • Imitation crab meat: Convenient and subtly sweet, but real crab can be used if desired.
  • All-purpose flour: Thickens the luscious sauce.
  • Milk: Makes the sauce silky and light.
  • White pepper: A gentler heat than black pepper, ideal for seafood-heavy dishes.
  • Salt: Essential for brightening up all those subtle flavors.
  • Shredded parmesan cheese: For that nutty, cheesy golden crown on top.
  • Heavy whipping cream: The final touch of luxury—makes everything dreamy.

Tip: Don’t stress about exact seafood amounts! Use what’s available and what you love.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Seafood lasagna is all about flexibility. Try these delicious twists:

  • Go All-In on Seafood: Swap the imitation crab for real lump crab meat or add chunks of cooked lobster.
  • Lighter Version: Use half-and-half instead of heavy cream and part-skim mozzarella for a lighter finish.
  • Veggie Boost: Layer in sautéed spinach, thin-sliced zucchini, or roasted mushrooms for extra flavor and nutrients.
  • Spicy Touch: Add a little red pepper flake or a dash of hot sauce to the sauce for gentle heat.
  • Cheese Swap: Mix in shredded mozzarella or Gruyère for a creamier, gooey layer.

How to Make Seafood Lover’s Lasagna

You’ll be amazed at just how smoothly this comes together, step by step.

Step 1: Prep and Sauté

Begin by getting your oven preheating to 350°F and cooking your lasagna noodles until just al dente. Meanwhile, melt a little butter and canola oil in a saucepan, sauté green onions briefly, then add clam juice and chicken broth.

Step 2: Cook the Seafood

Add shrimp, scallops, imitation crab, and a sprinkle of white pepper. Simmer gently until the seafood is opaque and just cooked (shrimp will turn that irresistible pink!). Drain, but save every drop of the cooking liquid—it’s liquid gold for your sauce.

Step 3: Whip Up the White Sauce

In the same pan, melt more butter, then stir in flour for a quick roux—think smooth, not browned. Gradually whisk in milk and your reserved seafood broth. Let it simmer until rich and thick, then finish with salt, white pepper, and a swirl of heavy whipping cream plus a shower of parmesan cheese.

Step 4: Mix and Layer

Toss about ¾ cup of the sauce with your cooked seafood, keeping it juicy and flavorful. To build your lasagna, start with a base of sauce in a greased 9×13 pan. Lay in a row of noodles, half the seafood mixture, and another generous layer of your incredible cream sauce. Repeat the layers once more. Finish on top with the last noodles, all remaining sauce, and the final sprinkle of parmesan for that signature golden crust.

Step 5: Bake and Serve

Bake uncovered for about 40 minutes, or until everything is bubbling and the top is lightly golden. Let the lasagna rest for 15 minutes for clean slices and maximum flavor. Dig in while it’s still warm—the creamy sauce and tender seafood are at their absolute best.

Pro Tips for Making the Recipe

  • Don’t Overcook Seafood: Shrimp and scallops only need a few minutes. Overcooking can make them tough.
  • Reserve the Cooking Liquid: This is your ticket to a sauce with true depth! Don’t let it go down the drain.
  • Layer Evenly: Spread sauce and seafood all the way to the edges for no dry corners.
  • Rest Before Slicing: That 15-minute pause after baking keeps layers tidy and flavors settled.
  • Use Fresh Parmesan: Pre-grated works, but freshly shredded parmesan melts more beautifully and has far better flavor.

How to Serve

This seafood lasagna is the star of any table. I love serving it with:

  • Simple Green Salad: Lemon vinaigrette is a refreshing counter to the rich, creamy lasagna.
  • Garlic Bread: For sopping up every last bit of sauce. Don’t skip it!
  • Crisp White Wine: Think Sauvignon Blanc, Pinot Grigio, or a light Chardonnay—anything citrusy and bright.
  • Fresh Parsley or Dill: Sprinkle on top for a flash of color and freshness.

Make Ahead and Storage

Storing Leftovers

This lasagna is a keeper! Once cooled, cover and refrigerate any leftovers. They keep beautifully for up to 3 days.

Freezing

Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge for gentle reheating.

Reheating

Reheat individual slices in the microwave (covered, on medium power) or warm up a whole pan in the oven at 325°F until heated through. Add a splash of milk or cream if needed to loosen up the sauce.

FAQs

  1. Can I use pre-cooked seafood or frozen seafood mix?

    Absolutely. Pre-cooked seafood or a frozen seafood blend can be used—just thaw and drain well, then add to the sauce as directed and reduce the cook time during the seafood step.

  2. Is it possible to make this lasagna in advance?

    Yes! Assemble the lasagna, cover it tightly, and refrigerate overnight. Simply bake as directed when ready, adding an extra 10 minutes to the baking time if going straight from the fridge.

  3. Can I substitute dairy for a lighter version?

    You can swap in reduced-fat milk and half-and-half for a lighter sauce, and use part-skim cheese. The lasagna will be a little less rich but still creamy and delicious.

  4. What seafood works best in this recipe?

    Shrimp, scallops, and crab are classics, but chunks of cooked white fish, lobster meat, or even mussels can be wonderful. Just use a mix that you love and that cooks in a similar amount of time.

Final Thoughts

There’s something undeniably special about this Seafood Lover’s Lasagna—it’s cozy, elegant, and totally fuss-free. The combination of sweet seafood, creamy sauce, and bubbling cheese makes for a crowd-pleaser that’s just as perfect for a weeknight treat as for impressing guests. With its flexible ingredients and simple method, there’s every reason to give it a shot. Dive in, enjoy every bite, and don’t forget to make it your own!

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Seafood Lover’s Lasagna Recipe

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  • Author: Jaden Christner
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: American
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Description

Seafood Lover’s Lasagna is a luxurious and creamy seafood lasagna layered with tender shrimp, bay scallops, and imitation crab meat, combined with a rich clam juice sauce and three cheeses. This dish is perfect for special occasions or any family dinner where you want to impress seafood fans with a unique, flavorful main-course.

Ingredients

Units Scale

Pasta

  • 9 Lasagna noodles, cooked and drained

Seafood Filling

  • 1 Green onion, chopped
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. canola oil
  • 8 oz. bottle clam juice
  • 1/2 cup chicken broth
  • 1 lb. shrimp, peeled, deveined, tails off
  • 1 lb. bay scallops
  • 8 oz. imitation crab meat, chopped
  • 1/8 tsp. white pepper

Sauce

  • 1/3 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • Reserved seafood cooking liquid
  • 1/8 tsp. white pepper
  • 1/2 tsp. salt
  • 1 cup heavy whipping cream
  • 1/2 cup shredded parmesan cheese (divided, half for sauce, half for topping)

Instructions

  1. Prep the Oven and Noodles: Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to the package instructions, then drain and set aside.
  2. Saute Aromatics: In a medium saucepan over medium-high heat, add 2 tablespoons of unsalted butter and 2 tablespoons of canola oil. Sauté the chopped green onion for about 1 minute until fragrant.
  3. Cook the Seafood: Pour in the clam juice and chicken broth. Add the shrimp, scallops, imitation crab, and 1/8 teaspoon of white pepper. Bring the mixture to a low boil, then reduce the heat and simmer until the shrimp turns pink and the seafood is cooked through, about 3-5 minutes. Drain the seafood, reserving the cooking liquid for the sauce.
  4. Prepare the Sauce Base: In the same saucepan, add 1/3 cup unsalted butter and 1/2 cup flour. Stir continuously over medium heat until the mixture is smooth and the butter is melted, forming a roux.
  5. Finish the Cream Sauce: Gradually whisk the milk and the reserved seafood cooking liquid into the roux. Add the remaining 1/8 tsp white pepper and the 1/2 tsp salt. Bring to a boil, then reduce to a simmer, whisking often, until the sauce thickens.
  6. Add Cream and Cheese: Remove the saucepan from the heat and stir in the heavy whipping cream and half the parmesan cheese. Mix until the cheese is melted and well combined.
  7. Combine Sauce and Seafood: Place 3/4 cup of the prepared sauce in a bowl with the cooked seafood and gently toss to combine.
  8. Assemble the Lasagna: Grease a 9×13-inch baking dish. Spread 1/2 cup sauce in the bottom. Lay three cooked noodles over the sauce, add half of the seafood mixture, and top with about 1 1/2 cups of sauce. Repeat with another layer of noodles, remaining seafood mixture, and more sauce. Finish with a final layer of noodles, the rest of the sauce, and sprinkle over the remaining parmesan cheese.
  9. Bake: Bake uncovered for about 40 minutes, until the top is lightly browned and the lasagna is bubbly.
  10. Rest and Serve: Let the lasagna sit for about 15 minutes before cutting into slices and serving, allowing it to set for clean pieces.

Notes

  • You can use all real crabmeat if preferred, or substitute other seafood like lobster.
  • Ensure seafood is just cooked through to avoid rubbery texture.
  • Letting the lasagna rest before slicing helps it set and hold layers.
  • Make ahead: Assemble up to a day in advance, refrigerate, and bake when ready to serve.
  • For a lighter version, substitute half-and-half or light cream instead of heavy whipping cream.

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 520
  • Sugar: 4g
  • Sodium: 940mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 34g
  • Cholesterol: 196mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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