Creamy Seafood Lasagna

published Aug 17, 2021
Seafood Lasagna

The perfect make-ahead meal for when you're craving seafood and lasagna.


Prep15 minutes

Cook1 hour 5 minutes

Jump to Recipe
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Seafood Lasagna in a pan with green garnish on top, with a piece being lifted out.
Credit: Laura Rege

This lasagna combines many of life’s greatest pleasures — creamy cheese, perfectly al dente pasta, and decadent seafood — into an upscale lasagna. With a homemade white sauce and lots of lobster, crab, and shrimp, it hits the spot in a major way — and it will make you forget about the bad rap that the combination of cheese and seafood often gets.

While lasagna might seem to be a bit of a tedious project, it’s quite easy to make if you approach the recipe in steps (which is also a great tip for any layered dish). Plus, at the end of it, you’ll have enough lasagna to serve the whole neighborhood. Assembling this dish starts with the prep: Gather your ingredients and then focus on one section at a time. Once you have each element prepared, set aside each one in bowls in the order you are going to use them, then layer it all up. Don’t worry about messing up any of the layers. We guarantee it will still look and taste great: The most important step is just getting everything into the pan!

Should I Use Red or White Sauce?

Some of the most popular lasagna recipes we’ve tried call for red sauce. But for this recipe we decided a creamy white sauce was best, to pair well with the seafood ingredients.

What’s the Best Type of Seafood to Use in Seafood Lasagna?

Seafood that can hold up to a little time in the oven and won’t overpower the flavor of the entire dish work best. Shellfish is ideal, while fish fillets should be avoided.

Credit: Laura Rege

What Cheese Pairs Best with Seafood?

While some Italian grandmas (speaking of mine in particular) might tell you that no seafood pairs well with cheese, the truth is that seafood tastes delicious with a variety of cheese. Below are some favorites.

  • Parmesan
  • Pecorino Romano
  • Mozzarella
  • Cheddar
  • Fontina

Seafood Lasagna

The perfect make-ahead meal for when you're craving seafood and lasagna.

Prep time 15 minutes

Cook time 1 hour 5 minutes

Serves 12

Nutritional Info


For the cream sauce:

  • 4 tablespoons

    unsalted butter

  • 1/4 cup

    all-purpose flour

  • 1 (8-ounce) bottle

    clam juice

  • 3 cups

    whole milk

  • 1 1/2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

For the lasagna:

  • 1 pound

    dried lasagna noodles

  • Olive oil

  • 1/2 bunch

    fresh parsley

  • 1/2

    medium lemon

  • 4 cloves


  • 4 tablespoons

    unsalted butter

  • 1/2 cup

    dry white wine, such as Sauvignon Blanc

  • 1 pound

    tiny raw, peeled, and cleaned shrimp (70 to 90 per pound)

  • 1 1/4 teaspoons

    kosher salt, divided, plus more for the pasta

  • 3 cups

    part-skim ricotta cheese

  • 1 1/2 ounces

    Parmesan cheese, finely grated (about 3/4 cup or scant 1/2 cup store-bought grated)

  • 1/4 teaspoon

    freshly ground black pepper, plus more as needed

  • 8 ounces

    lump crab meat

  • 8 ounces

    cooked and chopped lobster meat

  • 1 pound

    low-moisture mozzarella cheese, shredded (about 4 cups)

  • Cooking spray


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F.

Make the cream sauce:

  1. Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/4 cup all-purpose flour and cook, stirring, until very lightly toasted, about 2 minutes. While whisking, slowly pour in 1 (8-ounce) bottle clam juice, then 3 cups whole milk. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and simmer until thickened, 8 to 10 minutes more. Taste and season with more kosher salt and black pepper as needed.

  2. Meanwhile, cook 1 pound dried lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cool water until cool, and drain well again. Arrange the noodles in an even layer on a large baking sheet, coating them with olive oil and overlapping them slightly if needed.

  3. Pick the leaves from 1/2 bunch fresh parsley and finely chop until you have 1/4 cup for the sauce and 1 tablespoon more for garnish. Juice 1/2 medium lemon until you have 1 tablespoon juice. Finely chop 4 garlic cloves.

  4. Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the garlic and cook, stirring, until golden brown, about 3 minutes. Add 1/2 cup dry white wine and boil until the wine is almost evaporated, about 3 minutes. Add 1 pound raw tiny shrimp and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes.

  5. Remove the skillet from the heat. Add the 1/4 cup parsley, the lemon juice, and 1/4 teaspoon of the kosher salt, and stir to combine. Taste and season with more kosher salt as needed.

  6. Place 3 cups ricotta cheese, 3/4 cup finely grated Parmesan cheese, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and stir to combine. Taste and season with more kosher salt and black pepper as needed.

Assemble the lasagna:

  1. Spread 1/2 cup of the cream sauce in the bottom of a 9x13-inch inch baking dish. Arrange 1/3 of the noodles over the cream sauce, overlapping them as needed. Spread half the ricotta mixture over the noodles. Evenly arrange half the shrimp mixture, half the lobster, and half the crab over the ricotta. Sprinkle with 1 cup of the mozzarella.

  2. Dollop and spread 1 cup of the cream sauce over the cheese. Repeat layering half the remaining noodles, the remaining ricotta mixture, and the remaining shrimp mixture, lobster, and crab. Sprinkle with 1 cup of the mozzarella cheese. Dollop and spread 1 cup of the cream sauce over the cheese. Top with the remaining lasagna noodles, spread with the remaining cream sauce, and sprinkle with the remaining 2 cups mozzarella.

  3. Coat a large sheet of aluminum foil with cooking spray. Loosely cover the baking dish the foil spray-side down. Bake for 30 minutes. Uncover and bake until golden-brown and bubbly, 20 to 25 minutes more. Let cool for at least 15 minutes before slicing. Garnish with the reserved parsley before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.