Seafood Lasagna Creamy Cheese is a rich and indulgent twist on traditional lasagna. Layered with a creamy white garlic sauce, tender lasagna noodles, and a luxurious blend of shrimp, crab, and lobster, it’s finished with a golden, bubbly Italian cheese topping that’s perfect for seafood lovers and comfort food enthusiasts alike.

Why You’ll Love This Recipe

Luxuriously creamy béchamel-style sauce infused with garlic and herbs
Packed with flavorful seafood like shrimp, crab, and lobster
Ideal for special occasions or when you crave something cozy and gourmet
Flexible with optional add-ins like scallops, spinach, or mushrooms
Freezer-friendly and great for make-ahead meals

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (boiled or oven-ready)
Cooked shrimp, crab meat, and lobster (or a seafood mix)
Green onions or fresh parsley
Seafood seasoning (like Old Bay)
Butter
All-purpose flour
Heavy cream or milk
Garlic (minced)
Italian seasoning
Salt and pepper
Shredded Italian cheese blend (mozzarella, Parmesan, provolone)
Optional: ricotta cheese, egg, and extra mozzarella for added layers
Optional vegetables: spinach, mushrooms, or peas

directions

Preheat oven to 350°F (175°C).
In a skillet, cook shrimp and lobster with seafood seasoning until just done. Set aside.
In a saucepan, melt butter and stir in flour to form a roux. Slowly add cream, whisking until thickened. Add garlic, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
(Optional) Mix ricotta, an egg, and a handful of mozzarella for a creamy cheese layer.
In a baking dish, spread a layer of sauce, then add noodles, half the seafood, a layer of sauce, and shredded cheese (and ricotta mix if using).
Repeat layers, ending with sauce and a generous cheese topping.
Cover with foil and bake for 30–40 minutes. Remove foil and bake 10 more minutes for a golden top.
Let rest 10–15 minutes before serving.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 40–50 minutes
Resting time: 10–15 minutes
Total time: approximately 1 hour 15 minutes

Variations

Use scallops or a frozen seafood mix for variety
Substitute béchamel with Alfredo or creamy clam chowder for ease
Add layers of sautéed spinach, mushrooms, or peas
Try a red sauce version with a seafood marinara base
Make it gluten-free with rice noodles and cornstarch-thickened sauce

storage/reheating

Refrigerate leftovers in an airtight container for 3–5 days
Freeze tightly wrapped portions for up to 3 months
Reheat in the oven at 350°F covered with foil for 20–30 minutes
Add a splash of cream when reheating to maintain a creamy texture

FAQs

Can I make this seafood lasagna in advance?

Yes, assemble it a day ahead and refrigerate. Add a few minutes to the baking time when cooking from cold.

Can I use canned seafood?

Yes, canned crab or shrimp works well, although fresh or frozen typically offers better texture and flavor.

Is it necessary to pre-cook the seafood?

Briefly sautéing seafood before layering ensures it’s fully cooked and flavorful.

Can I substitute the béchamel sauce?

You can use jarred Alfredo or even condensed clam chowder for a quicker version.

What kind of cheese works best?

A mix of mozzarella, Parmesan, and provolone offers the best balance of melt and flavor.

How do I prevent watery lasagna?

Drain seafood well and avoid over-saucing. Bake uncovered for the last 10 minutes.

Can I use gluten-free noodles?

Absolutely, just adjust cooking times as needed for your noodle type.

What vegetables go well in seafood lasagna?

Spinach, mushrooms, peas, and artichokes are great additions.

Can I freeze this lasagna?

Yes, it freezes well either baked or unbaked. Thaw overnight before reheating.

Is this lasagna good for special occasions?

Definitely—its rich flavors and elegant ingredients make it perfect for holidays and dinner parties.

Conclusion

Seafood Lasagna Creamy Cheese brings together the best of the ocean and classic comfort cuisine in one stunning dish. Whether you’re hosting a special dinner or just craving something indulgent, this creamy, cheesy seafood lasagna is sure to impress and satisfy every bite.

Seafood Lasagna Creamy Cheese

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A luscious, creamy seafood lasagna packed with shrimp, crab, and scallops, layered between tender pasta sheets and a rich cheese béchamel sauce.

Author: Beth
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Low Fat

Ingredients

Scale

12 lasagna noodles
2 cups cooked shrimp, chopped
2 cups cooked crab meat or imitation crab, shredded
1 cup cooked scallops, chopped
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups whole milk
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cloves garlic, minced
1 tsp salt
1/2 tsp white pepper
1/4 tsp ground nutmeg (optional)
2 tbsp fresh parsley, chopped
1 tbsp olive oil

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Instructions

Preheat oven to 375°F (190°C). Boil lasagna noodles until al dente, then drain and set aside.
In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
Whisk in flour and cook for another minute to form a roux. Gradually add milk while whisking until the mixture thickens.
Season the sauce with salt, white pepper, and nutmeg. Stir in Parmesan cheese until melted, then remove from heat.
In a skillet, heat olive oil and sauté shrimp, crab, and scallops just until heated through. Remove from heat.
Mix ricotta cheese with half of the chopped parsley in a bowl.
In a 9×13 inch baking dish, spread a thin layer of béchamel sauce. Layer noodles, ricotta mixture, seafood, béchamel, and mozzarella cheese. Repeat layers twice.
Top with a final layer of noodles, remaining béchamel, mozzarella, and Parmesan.
Cover with foil and bake for 25 minutes. Uncover and bake for 10-15 minutes more until golden and bubbly.
Let stand for 10 minutes. Garnish with remaining parsley before serving.

Notes

Substitute seafood with other options like lobster or clams if preferred.
Use low-fat cheese and milk to lighten the dish.
Make ahead and refrigerate for up to a day before baking.
Letting the lasagna rest before slicing helps it set for cleaner servings.

Nutrition

Serving Size: 1 piece
Calories: 480
Sugar: 6g
Sodium: 650mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 28g
Cholesterol: 145mg