Seafood Lasagna Recipe

Introduction

Seafood lasagna is a delightful twist on the classic Italian favorite, combining tender shrimp, scallops, and cod with a creamy, savory sauce. This rich and comforting dish is perfect for special occasions or cozy family dinners.

Ingredients

• 6 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 6 tablespoons all-purpose flour
• 8 ounces clam juice (or seafood stock)
• 2 ½ cups whole milk
• 4 ounces cream cheese (softened)
• 1 teaspoon Old Bay seasoning
• 1 teaspoon onion powder
• ½ teaspoon dried dill
• ½ teaspoon dried thyme leaves
• ½ teaspoon salt (more to taste)
• ½ teaspoon pepper (more to taste)
• ½ cup grated Parmesan cheese
• 12 ounces small shrimp (peeled and tails removed)
• 12 ounces bay scallops
• 8 ounces cod fillets (or other white fish, deboned and cut into bite-sized pieces)
• 9 lasagna noodles (cooked and cooled)
• 2 cups shredded mozzarella cheese
• ½ cup shredded gruyere cheese (or sharp white cheddar)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Step 2: Cook the lasagna noodles al dente according to package directions. Drain well and set aside.
3. Step 3: In a large nonstick skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 to 2 minutes to form a roux.
4. Step 4: Gradually whisk in the clam juice and milk, stirring continuously. Bring the mixture to a boil over medium heat until it thickens.
5. Step 5: Remove from heat and whisk in the softened cream cheese until smooth. Add Old Bay seasoning, onion powder, dill, thyme, salt, and pepper. Adjust seasoning as needed.
6. Step 6: Set aside 1½ cups of the sauce for the top and bottom layers of the lasagna.
7. Step 7: Add the shrimp, scallops, and cod to the remaining sauce in the skillet. Cook over medium-low heat for 5 to 6 minutes, just until the seafood begins to turn opaque. Stir in the Parmesan cheese, then remove from heat.
8. Step 8: In a bowl, combine the shredded mozzarella and Gruyere cheeses. Set aside.
9. Step 9: To assemble, spread ½ cup of the reserved sauce in the bottom of the prepared baking dish. Layer with 3 noodles, half of the seafood sauce mixture, and ¾ cup of the cheese blend. Repeat the layers once more.
10. Step 10: Top with the last 3 noodles, the remaining reserved 1 cup of sauce, and the remaining cheese blend.
11. Step 11: Bake uncovered for 45 to 55 minutes, or until the lasagna is bubbly and golden on top.
12. Step 12: Allow the lasagna to rest for 30 minutes before slicing and serving. This helps it set for clean cuts.

Tips & Variations

• Use fresh seafood for the best flavor, but frozen works well if thawed properly.
• Substitute cream cheese with mascarpone for a richer sauce.
• For extra herbs, add fresh parsley or basil to the sauce before baking.
• Try swapping Gruyere for sharp white cheddar for a different cheesy note.
• Serve with a crisp green salad and crusty bread to balance the richness.

Storage

Store leftover seafood lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or wrapped in foil in a 350°F oven until warmed through. For longer storage, freeze the lasagna before baking in an airtight container for up to 2 months; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood for this lasagna?

Yes, you can substitute or add seafood like crab meat, lobster, or firm white fish depending on your preference and availability. Just adjust cooking times accordingly.

Do I have to cook the seafood completely before baking?

No, the seafood is partially cooked in the sauce and will finish cooking while baking, which helps prevent it from becoming tough or rubbery.

Seafood Lasagna Recipe

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4.5 from 124 reviews

A creamy and flavorful seafood lasagna featuring shrimp, scallops, and cod in a rich, seasoned cheese sauce layered with tender lasagna noodles and melted mozzarella and Gruyere cheeses. Perfectly baked to golden bubbly perfection for a comforting seafood twist on a classic Italian dish.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 6 tablespoons unsalted butter
• 3 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 8 ounces clam juice (or seafood stock)
• 2 ½ cups whole milk
• 4 ounces cream cheese, softened
• 1 teaspoon Old Bay seasoning
• 1 teaspoon onion powder
• ½ teaspoon dried dill
• ½ teaspoon dried thyme leaves
• ½ teaspoon salt, more to taste
• ½ teaspoon pepper, more to taste
• ½ cup grated Parmesan cheese

Seafood

• 12 ounces small shrimp, peeled and tails removed
• 12 ounces bay scallops
• 8 ounces cod fillets (or other white fish), deboned and cut into bite-sized pieces

Lasagna Components

• 9 lasagna noodles, cooked al dente and cooled
• 2 cups shredded mozzarella cheese
• ½ cup shredded Gruyere cheese (or sharp white cheddar)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking during baking.
2. Cook Noodles: Boil the lasagna noodles according to the package directions until al dente. Drain thoroughly and set aside to cool.
3. Make the Roux: Melt the unsalted butter in a large nonstick skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 to 2 minutes to form a roux.
4. Add Liquids: Gradually whisk in the clam juice and whole milk mixture, stirring continuously to avoid lumps. Bring the mixture to a boil over medium heat and cook until thickened.
5. Incorporate Cream Cheese and Seasonings: Stir in the softened cream cheese until smooth. Add Old Bay seasoning, onion powder, dried dill, dried thyme, salt, and pepper. Adjust the seasoning by tasting, adding more salt and pepper if needed.
6. Reserve Sauce Portions: Remove 1½ cups of the sauce and set it aside for layering on the top and bottom of the lasagna.
7. Cook Seafood in Sauce: Add the shrimp, bay scallops, and cod pieces to the skillet with the remaining sauce. Cook over medium-low heat for 5 to 6 minutes, just until the seafood starts turning opaque. The seafood will finish cooking in the oven. Remove from heat and fold in the grated Parmesan cheese.
8. Prepare Cheese Mixture: Combine the shredded mozzarella and Gruyere cheeses in a bowl and set aside.
9. Assemble Lasagna: Spread ½ cup of the reserved sauce on the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce, then half of the seafood sauce, followed by ¾ cup of the cheese mixture. Repeat this layering process once more. Top with the final 3 noodles, the remaining reserved 1 cup of sauce, and the remaining cheese.
10. Bake: Bake the assembled lasagna uncovered for 45 to 55 minutes until the top is bubbly and golden brown.
11. Rest Before Serving: Allow the lasagna to rest for 30 minutes after baking to set up and make slicing easier before serving.

Notes

• For best results, do not fully cook the seafood in the skillet; it will finish cooking in the oven.
• Use clam juice or seafood stock for a richer seafood flavor in the sauce.
• Letting the lasagna rest after baking helps it hold together better when sliced.
• You can substitute Gruyere with sharp white cheddar if preferred.
• Adjust seasoning with salt and pepper to taste after completing the sauce.

Keywords: Seafood lasagna, shrimp lasagna, scallop lasagna, baked seafood pasta, creamy seafood lasagna, Italian seafood dish