Seafood Lasagna

Seafood Lasagna combines the rich flavors of ocean-fresh shrimp, crab, and lobster with a creamy, luscious sauce layered between tender pasta sheets. This crowd-pleasing dish makes every bite a delightful escape to the sea, perfect for special family dinners or entertaining guests.

Creating this seafood masterpiece at home allows you to savor the luxurious textures and fresh aromas of the sea intermixed with the comforting essence of a classic lasagna. The layers of delicate seafood, creamy ricotta, and melted mozzarella come together in perfect harmony with a hint of lemon and garlic that brightens every mouthful.

Ingredients

• Unsalted butter (8 tablespoons): Essential for creating the smooth roux and sautéing garlic, contributing a rich, creamy base flavor.
• All-purpose flour (1/4 cup): Used to thicken the clam cream sauce, providing a velvety texture and body.
• Clam juice (8-ounce bottle): Adds oceanic depth and enhances the seafood essence in the creamy sauce.
• Whole milk (3 cups): Creates a rich, creamy component in the sauce for luscious layers.
• Kosher salt (2 3/4 teaspoons): Balances and enhances the flavors throughout the sauce and seafood.
• Freshly ground black pepper (1/2 teaspoon): Adds subtle heat and seasoning to brighten the overall flavor.
• Dried lasagna noodles (1 pound): The tender, brushed-with-olive-oil pasta sheets form the perfect structure to hold layers.
• Fresh parsley (1/2 bunch): Chopped for freshness and garnish, adding a pop of herbal brightness to balance richness.
• Lemon (1/2 medium): The juice adds a fresh and zesty undertone to cut through creamy seafood layers.
• Garlic cloves (4): Finely chopped and sautéed to infuse aromatic and savory notes into the seafood.
• Dry white wine (1/2 cup): Used to deglaze the pan and enhance layers with subtle acidity and depth.
• Tiny raw shrimp (1 pound, peeled and cleaned): The sweet and tender seafood centerpiece cooked gently to maintain delicate texture.
• Ricotta cheese (3 cups, part-skim): Provides creamy, mild flavor and moisture, balancing the seafood richness.
• Parmesan cheese (1 1/2 ounces, finely grated): Adds nutty, savory sharpness, enriching the cheese layers.
• Lump crab meat (8 ounces): Sweet, tender crab enhances both texture and flavor complexity.
• Cooked lobster meat (8 ounces, chopped): Adds a luxurious and succulent element to the filling.
• Low-moisture mozzarella cheese (1 pound, shredded): Melts beautifully for gooey, cheesy layers that bind all ingredients.
• Olive oil: Lightly coats pasta to prevent sticking and adds subtle flavor.
• Cooking spray: Prevents sticking of foil when covering the baking dish during baking.

Instructions

Preheat the Oven and Prepare Rack

Set your oven rack in the center position and heat the oven to 350°F. This ensures even cooking and browning of the lasagna for perfect texture.

Make the Cream Sauce

Melt butter in a medium saucepan over medium heat. Stir in flour and cook until lightly toasted for about 2 minutes, creating a flavorful roux. Slowly whisk in clam juice and whole milk, seasoning with salt and pepper. Bring to a boil, then reduce to simmer until thickened, stirring frequently to avoid lumps and develop a velvety consistency.

Cook the Lasagna Noodles

Boil lasagna noodles in salted water according to package directions until just al dente. Drain and rinse with cool water to stop cooking, then toss lightly with olive oil on a baking sheet to keep them from sticking and prepare for layering.

Prepare Herbs and Aromatics

Finely chop parsley leaves carefully to measure out portions for the sauce and garnish. Juice half a lemon to add brightness, and finely chop garlic cloves, which will be gently sautéed to infuse flavor into the seafood filling.

Sauté Garlic and Shrimp

Melt butter in a large skillet over medium heat and cook garlic until golden and fragrant, about 3 minutes. Add white wine and cook until nearly evaporated to concentrate flavor. Add shrimp and cook until just pink and tender, preserving their delicate texture while infusing them with garlic and wine nuances.

Season and Combine Shrimp Mixture

Remove skillet from heat and stir in parsley, lemon juice, and salt to brighten and season the shrimp mixture perfectly. Taste and adjust seasoning to balance the flavors harmoniously.

Mix the Ricotta Cheese Filling

In a bowl, combine ricotta, grated Parmesan, salt, and pepper. This mixture adds creamy tang and a savory layer that supports the seafood, ensuring each bite is rich and satisfying.

Assemble the First Layer

Spoon half a cup of the cream sauce into the bottom of a 9×13-inch baking dish. Layer one-third of noodles evenly atop the sauce, slightly overlapping. Spread half the ricotta mixture, then layer half the shrimp, lobster, and crab meat evenly. Top with one cup mozzarella to melt and bind this delicate seafood layer.

Add Sauce and Repeat Layers

Dollop and spread one cup of cream sauce over the mozzarella to infuse moisture. Repeat layering with half of remaining noodles, remaining ricotta mixture, and the rest of seafood. Sprinkle with one cup mozzarella and cover again with cream sauce for consistent creaminess and structure.

Top and Bake the Lasagna

Finish with the last portion of noodles and cover with the remaining cream sauce, sprinkling the last two cups of mozzarella cheese evenly. Spray a large piece of foil to prevent sticking and cover loaf dish loosely. Bake covered for 30 minutes, then uncover and bake an additional 20-25 minutes until the top is bubbly and golden brown.

Cool and Garnish

Remove from the oven and let the lasagna rest for 15 minutes before slicing to allow the layers to set properly. Garnish with reserved fresh parsley for a fresh, green finish that adds aroma and color.

Storage Tips

Store leftover seafood lasagna tightly covered in the refrigerator for up to 3 days. It can be reheated in the oven or microwave, covered to maintain moisture and prevent drying out.

Serving Suggestions

Serve the seafood lasagna with a crisp green salad dressed with lemon vinaigrette and crusty garlic bread. A chilled glass of white wine complements the creamy, savory flavors perfectly.

FAQs

Can I substitute fresh seafood with frozen?

Yes, but thaw frozen seafood completely and pat dry to avoid excess moisture that may affect lasagna texture.

Is it possible to make this recipe ahead of time?

Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.

What can I use instead of clam juice?

Seafood stock or vegetable broth with a splash of lemon can be a good substitute in the cream sauce.

Can I freeze the leftovers?

Yes, this lasagna freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How do I prevent the lasagna from becoming watery?

Use low-moisture cheeses and ensure seafood is well-drained. Avoid over-boiling noodles to prevent excess liquid.

What wine pairs best with this seafood lasagna?

A dry Sauvignon Blanc or a light Chardonnay complements the creamy and seafood flavors beautifully.

Can I make this gluten-free?

Use gluten-free lasagna noodles and substitute flour in the sauce with a gluten-free thickener such as cornstarch.

Seafood Lasagna

Delicious seafood lasagna layered with creamy clam sauce, tender noodles, shrimp, crab, and lobster, topped with melted mozzarella cheese for a rich and flavorful main dish.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course, seafood

Cuisine Italian

Servings 12 people

Calories 550 kcal

Equipment

• 1 9x13-inch baking dish for assembling and baking the lasagna
• 1 medium saucepan for cream sauce
• 1 large pot for boiling noodles
• 1 large skillet for cooking shrimp mixture
• 1 baking sheet to lay out cooked noodles
• 1 aluminum foil to cover the dish while baking

Ingredients

  

• 4 tablespoons unsalted butter divided
• 1/4 cup all-purpose flour
• 1 8-ounce bottle clam juice
• 3 cups whole milk
• 1 1/2 teaspoons kosher salt divided
• 1/4 teaspoon freshly ground black pepper plus more as needed
• 1 pound dried lasagna noodles
• Olive oil for coating noodles
• 1/2 bunch fresh parsley
• 1/2 medium lemon juiced, about 1 tablespoon
• 4 cloves garlic finely chopped
• 1/2 cup dry white wine such as Sauvignon Blanc
• 1 pound small raw shrimp peeled and cleaned
• 3 cups part-skim ricotta cheese
• 1 1/2 ounces finely grated Parmesan cheese about 3/4 cup
• 8 ounces lump crab meat
• 8 ounces cooked and chopped lobster meat
• 1 pound low-moisture mozzarella cheese shredded (about 4 cups)
• Cooking spray

Instructions

 

• Preheat oven to 350°F and position a rack in the center.
• Make the cream sauce by melting 4 tablespoons butter over medium heat in a medium saucepan. Whisk in the flour and cook for about 2 minutes until lightly toasted.
• Slowly add the clam juice and milk, whisking constantly. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer until thickened, about 8-10 minutes. Adjust seasoning as needed.
• Cook lasagna noodles in salted boiling water per package instructions until al dente. Drain and rinse under cool water, then drain again.
• Lay noodles in a single layer on a baking sheet. Lightly coat with olive oil and overlap slightly if necessary.
• Chop parsley leaves until you have 1/4 cup for the sauce and reserve 1 tablespoon for garnish. Juice the lemon to yield 1 tablespoon juice. Finely chop garlic.
• In a large skillet, melt 4 tablespoons butter over medium heat. Add garlic and cook until golden, about 3 minutes.
• Add white wine and boil until almost evaporated, about 3 minutes. Stir in shrimp and cook until pink and just cooked through, about 4 minutes.
• Remove skillet from heat. Stir in 1/4 cup parsley, lemon juice, and 1/4 teaspoon kosher salt. Adjust seasoning as needed.
• In a medium bowl, combine ricotta cheese, Parmesan, remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Adjust seasoning as needed.
• Assemble the lasagna: Spread 1/2 cup cream sauce in the bottom of the baking dish. Layer 1/3 of the noodles over the sauce.
• Spread half the ricotta mixture over noodles, then evenly layer half the shrimp mixture, half the lobster, and half the crab meat. Sprinkle with 1 cup mozzarella.
• Dollop and spread 1 cup cream sauce over cheese. Repeat layering with half of remaining noodles, remaining ricotta mixture, remaining shrimp mixture, lobster, crab, and mozzarella.
• Top with remaining noodles, spread remaining cream sauce, and sprinkle with remaining 2 cups mozzarella.
• Coat a sheet of aluminum foil with cooking spray and loosely cover the baking dish spray side down.
• Bake covered for 30 minutes. Remove foil and bake uncovered for 20-25 minutes until golden and bubbly.
• Let cool at least 15 minutes before slicing. Garnish with reserved parsley and serve.

Notes

• Use fresh seafood for best flavor.
• Lasagna can be made a day ahead and refrigerated.
• Letting it rest before slicing helps it hold together better.
• Swap lobster for scallops or additional crab if preferred.