Ultimate Seafood Lasagna with Lobster and Shrimp

Seafood Lasagna is the ultimate comfort dish for seafood lovers, combining layers of creamy sauce, tender pasta, and rich seafood flavors. With a mixture of shrimp, scallops, and crab, this lasagna delivers indulgence in every bite. The creamy béchamel sauce perfectly complements the delicate taste of the seafood, making Seafood Lasagna a standout dish for special dinners or holidays. Whether you’re cooking for a crowd or a cozy family meal, Seafood Lasagna is the perfect way to elevate classic lasagna with a coastal twist. Why You’ll Love This Recipe: This Seafood Lasagna is the ultimate comfort dish, bringing together the rich flavors of the ocean in a creamy, cheesy lasagna format. It’s perfect for seafood lovers and makes a great centerpiece for a family dinner or festive gathering. The combination of shrimp, scallops, and crab with a delicate white sauce makes for a decadent meal that feels fancy without being overly complicated. Use your ← → (arrow) keys to browse Ingredients You’ll Need: Lasagna noodles: 9 sheets, cooked according to package directions. Shrimp: 1 lb, peeled and deveined. Scallops: ½ lb, small-sized. Crab meat: 1 cup (fresh or canned). Ricotta cheese: 1 ½ cups. Parmesan cheese: 1 cup, grated. Mozzarella cheese: 2 cups, shredded. Garlic: 3 cloves, minced. Butter: 4 tablespoons. Flour: 3 tablespoons (for roux). Milk: 2 cups (or half-and-half for extra creaminess). White wine: ½ cup (optional, adds depth). Fresh parsley: 2 tablespoons, chopped. Lemon juice: From 1 lemon. Salt and pepper: To taste. How to Make Seafood Lasagna: Step-by-Step Instructions: Cook the Seafood: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and scallops, cooking until just opaque, about 2-3 minutes per side. Add the crab meat, cooking for an additional 1-2 minutes. Squeeze lemon juice over the seafood and set aside. Make the Béchamel Sauce: In a separate pot, melt the remaining butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until slightly golden. Slowly whisk in the milk and white wine (if using), bringing the mixture to a gentle simmer until thickened. Season with salt and pepper. Stir in half of the Parmesan cheese and set aside. Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce. Layer 3 lasagna noodles, followed by half of the seafood mixture, a layer of ricotta, and some mozzarella. Repeat the layers, finishing with a final layer of noodles and topping with béchamel sauce, remaining mozzarella, and Parmesan. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly. Garnish and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve with a green salad or garlic bread for a complete meal. Use your ← → (arrow) keys to browse Cooking Tips: Don’t overcook the seafood: Shrimp and scallops cook quickly, so be sure to remove them as soon as they’re opaque to prevent rubbery texture. Make-ahead option: You can assemble the lasagna ahead of time and refrigerate it for up to a day before baking. Helpful Tips: Lighter version: Substitute part of the ricotta with cottage cheese or use low-fat cheese options to lighten up the dish. Add vegetables: Spinach or sautéed mushrooms can be added between the layers for extra texture and nutrition. Details: Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Yield: Serves 6-8 Category: Main Course Method: Baking Cuisine: Italian-Inspired Notes: This dish pairs well with a crisp white wine like Pinot Grigio or Chardonnay. If you prefer, you can use frozen seafood—just be sure to thaw and drain thoroughly before cooking. Nutritional Information (per serving): Calories: ~600 kcal Carbohydrates: 45g Protein: 30g Fat: 35g Frequently Asked Questions: Can I freeze seafood lasagna? Yes, seafood lasagna can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. Use your ← → (arrow) keys to browse Can I use different seafood? Absolutely! Feel free to swap in lobster, clams, or even a white fish like cod to customize the lasagna to your taste. Storage Instructions: Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze: Wrap well and freeze for up to 3 months. Reheat gently to avoid overcooking the seafood. Conclusion: This Seafood Lasagna is a decadent, flavorful dish that brings together the best of creamy, cheesy pasta and succulent seafood. Perfect for special occasions, it’s a show-stopper that’s sure to impress your guests. With layers of rich béchamel sauce, tender shrimp, scallops, and crab, it’s a luxurious meal that will transport you to the coast with every bite! Use your ← → (arrow) keys to browse Seafood Lasagna Seafood Lasagna is the ultimate comfort dish for seafood lovers, combining layers of creamy sauce, tender pasta, and rich seafood flavors. With a mixture of shrimp, scallops, and crab, this lasagna delivers indulgence in every bite. Ingredients Lasagna noodles: 9 sheets, cooked according to package directions. Shrimp: 1 lb, peeled and deveined. Scallops: ½ lb, small-sized. Crab meat: 1 cup (fresh or canned). Ricotta cheese: 1 ½ cups. Parmesan cheese: 1 cup, grated. Mozzarella cheese: 2 cups, shredded. Garlic: 3 cloves, minced. Butter: 4 tablespoons. Flour: 3 tablespoons (for roux). Milk: 2 cups (or half-and-half for extra creaminess). White wine: ½ cup (optional, adds depth). Fresh parsley: 2 tablespoons, chopped. Lemon juice: From 1 lemon. Salt and pepper: To taste. Instructions Cook the Seafood: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and scallops, cooking until just opaque, about 2-3 minutes per side. Add the crab meat, cooking for an additional 1-2 minutes. Squeeze lemon juice over the seafood and set aside. Make the Béchamel Sauce: In a separate pot, melt the remaining butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until slightly golden. Slowly whisk in the milk and white wine (if using), bringing the mixture to a gentle simmer until thickened. Season with salt and pepper. Stir in half of the Parmesan cheese and set aside. Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce. Layer 3 lasagna noodles, followed by half of the seafood mixture, a layer of ricotta, and some mozzarella. Repeat the layers, finishing with a final layer of noodles and topping with béchamel sauce, remaining mozzarella, and Parmesan. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly. Garnish and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve with a green salad or garlic bread for a complete meal. Use your ← → (arrow) keys to browse Notes This dish pairs well with a crisp white wine like Pinot Grigio or Chardonnay. If you prefer, you can use frozen seafood—just be sure to thaw and drain thoroughly before cooking.