If you’re going to make seafood lasagna, it has to be creamy, cheesy, and layered with actual flavor, not just noodles and vibes. I’ve been making creamy seafood pasta and sharing my recipes for a decade, so layering it into lasagna is just me taking it to the next level. The sauce is seasoned properly (no bland white sauce over here), the seafood cooks gently so it doesn’t go rubbery, and the cheese gives you that rich, melty pull I know you're looking for.
Seafood Lasagna Ingredients
- Lasagna Pasta: You can use no-boil, oven-ready or standard boiled noodles.
- Butter
- Garlic
- Heavy Whipping Cream
- Milk
- Parmesan Reggiano Cheese
- White Cheddar Cheese
- Mozzarella Cheese
- Ricotta Cheese
- Shrimp, Lobster, and Crab (whatever seafood you like)
- Old Bay Seasoning, Salt, and Pepper
- Dry White Wine (optional)
How to Make Seafood Lasagna
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Boil the noodles in accordance with the package instructions.
- Slice the shrimp and lobster into large chunks.
- Heat a large pan on medium-high heat. Spray with cooking oil.
- Season and saute the shrimp and lobster for 2-3 minutes until pink.
- Add in the crab meat and stir. Remove and set aside.
- Add butter and garlic to the pan. Saute.
- Add in whipping cream, almond milk, dry white wine, Parmesan cheese and cream cheese. Stir.
- Add the cooked seafood back to the pan and stir.
- Layer a 9x13 baking dish with noodles. Add sauce, ricotta, and shredded cheese.
- Create another layer of sauce and cheese.
- Top with noodles and then shredded cheese.
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Creamy Seafood Lasagna Recipe
Ingredients
- ¾ pound lasagna noodles I used boiled noodles. You can use oven ready if you prefer.
Cream Sauce
- 1 tablespoon butter
- 2-3 garlic cloves, minced
- ½ cup heavy whipping cream
- ½ cup milk You can use any milk you like.
- ½ cup shredded Parmesan Reggiano Cheese
- 4 oz cream cheese Cut into small chunks.
- ¼ cup dry white wine Optional for flavor. Omit if preferred. I used Pinot Grigio.
Lasagna Filling
- cooking oil spray
- 1 pound raw shrimp Peeled, deveined and tails removed, sliced in half or into chunks
- 1-2 fresh lobster tails Peeled and removed from the shell. Cut into large chunks.
- 1 teaspoon Old Bay Seasoning
- salt and pepper to taste
- 8 oz lump crab meat I use jumbo lump crab
- ½ cup ricotta cheese
- 1 cup grated white cheddar cheese
- 1 cup grated Mozzarella cheese
- foil
Instructions
- Preheat oven to 350 degrees.
- Boil the noodles in accordance with the package instructions.
- Spray a skillet with cooking oil spray on medium-high heat and add the shrimp and lobster chunks. Season with Old Bay seasoning, salt, and pepper to taste.
- Cook the lobster and shrimp for 3-4 minutes, flip halfway, and until the seafood is no longer pink.
- Add in the lump crab and stir. Allow all of the seafood to cook for an additional minute.
- Remove the seafood and set aside.
- Add the butter to the skillet on medium-high heat. When the butter has melted, add the garlic.
- Saute for 1-2 minutes and then add the cream cheese, heavy cream, milk, Parmesan Reggiano Cheese, and white wine.
- Lower the heat to medium. Stir until the cheese has fully melted.
- Add the cooked seafood back to the skillet. Stir until the mixture is fully coated.
- Remove the pan from the heat.
- Spray an 9 x 13 pan with cooking oil spray.
- Add a layer of lasagna to the bottom of the pan. Top with a layer of ½ of the seafood sauce mixture and then the ½ cup of the ricotta cheese. Spread the ricotta throughout.
- Sprinkle in ⅓rd of the white cheddar cheese and ⅓rd of the shredded Mozzarella.
- Add another layer of lasagna. Top the layer with the last of the seafood sauce mixture. Sprinkle in ⅓rd of the white cheddar cheese and ⅓rd of the shredded Mozzarella.
- Add a final layer of lasagna and top with the remaining shredded cheese. Cover the lasagna with foil.
- Bake for 30-35 minutes (covered with foil) or until these cheese is mostly melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes or until golden brown.
- Allow the lasagna to cool for at least 15 minutes prior to slicing. The filling will need to settle. If you slice into the lasagna too soon, you will end up with a soupy inside.
Video
Notes
- You can use cottage cheese instead of ricotta if you are looking for a substitute. Strain the cottage cheese if you want the consistency to be closer to ricotta.
- Modify my recipe to suit your needs. Use whatever type of seafood you want. If you want more cheese, add more cheese. If you want more layers of lasagna, add more pasta.
- If you use less seafood, you may have excess cream sauce that you will need to reserve.
- You can use any type of milk you prefer. You can also use half and half. Heavy whipping cream provides the best taste.
- I do not recommend sweet wine in this recipe.
Nutrition (displayed with net carbs)
Frequently Asked Questions and Recipe Pro Tips
Shrimp, crab, and scallops are the winning trio. Shrimp gives you texture, crab gives you sweetness, and scallops give you that buttery, melt-in-your-mouth bite. You can also sub in lobster if you’re showing off, like me! HA.
Yes, but barely. Seafood cooks fast, so you just want to kiss it with heat, sauté for a couple of minutes or cook it halfway. It finishes baking in the oven and stays tender instead of rubbery.
Lasagna works best when it has 2-3 main layers of filling. You want to have enough seafood in every bite and it needs structure so it doesn't collapse.
Both work, it just depends on the texture, flavor, and vibe you’re going for. Ricotta gives you richer flavor, a thicker, creamier filling, and more “traditional Italian” energy. Cottage cheese is a sleeper hit, though! And it's packed with protein. It's a lighter option.
Covering traps steam and helps melt and set the layers evenly, keep moisture in, prevent the top from drying out, and keep noodles from getting hard on the edges.
Yes, you can prepare it up to 24 hours in advance and then refrigerate. Bring the lasagna to room temperature before baking.
Cover and store it in the refrigerator for 3-4 days.
When freezing, ensure the dish is tightly covered and sealed. To reheat from frozen, place the lasagna in the fridge to thaw overnight.
Seafood has a lot of natural moisture. That water has to go somewhere. The fix: sauté the seafood first, simmer the sauce to thicken, and don’t add wet veggies. Also let the lasagna rest before cutting, it sets like cheesecake.
At least 15–20 minutes. This is not optional. Creamy lasagna slices like soup if you cut it straight out of the oven. Resting sets the structure and keeps the layers from sliding around.
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Anik says
This is absolutely fire!!! I used the low carb noodle option and I am stunned! This was soooooo good!!
staysnatched says
I love to hear it! Glad you enjoyed it!
Jan gedda says
The dish looks fantastic..I only hope it gets to me..
staysnatched says
I hope you get the noodles!
Keri says
Whew! I have been meaning to make this for weeks and just never got around to it. Tonight I did and THIS IS SO GOOD! My first time cooking with palmini noodles and I love them! They have no identifiable taste and I will use them always now! This was very easy to put together and it came out exactly how I hoped it would! I also have leftovers for days that will be frozen for meal prep. 10/10! Highly recommend!
staysnatched says
It works wonderfully for meal prep!
Adrie says
All I can say is whooooooo chilleeee! As a preface note that my dad’s family is Italian so making bechamel without flour is taboo, so is making lasagna without pasta. I made this for Sunday dinner and it was absolutely to die for! We don’t add ricotta to our cream based dishes so I omitted it. This dish made my whole day. Sunday dinner approved! Ladies if you want to impress your man, make him this. Mamaaa Mia!
staysnatched says
Glad you enjoyed it!
Lauren says
You put your entire foot in this recipe!!! I’ve been using your recipes for a couple of years. I rarely post photos of food on the innanets and have never left a review on your site. But this dish here could not go un-praised!! Kudos!! I will be making this again and I used the Pamini lasagna.
staysnatched says
I'm glad you enjoyed it!
Lee E Ellis says
My husband has been on a no/'low carb eating style for months now & it's been challenging changing the way I prepare meals - not to mention that I am a CPE (Certified Picky Eater)..:o) I made the low carb version with the Palmini noodles and it was over the top delicious!
Both of us dug in and enjoyed it even more the next day, as the flavors really had a chance to hang out & get to know one another.
Will make this again for sure and am going to try the "traditional" lasagna with a meat sauce next!
staysnatched says
Awesome! So glad to hear!
Felicia says
This was delicious! I definitely got the soupy consistency. I think I went wrong by pouring the juices in when I added the seafood to the sauce. I did wait 30 minutes before cutting. Either way it was delicious. I’m hoping it’ll setup more in the fridge tonight.
staysnatched says
I'm glad you enjoyed it!
Darla Ellis says
This recipe is easy to make and use substitutions if necessary. The cream sauce is divine, and my family didn’t complain at all about the low carb Palmini “pasta”. My sister ate an entire small pan of it all by herself! It also freezes really well. Way to go on this one Brandi, I can’t wait to try more of your recipes.
staysnatched says
I'm so glad the family enjoyed it!
Lainie says
Wow Wow Wow Wow Wow. Such a treat! After dreaming abt this recipe all week, I gathered my ingredients and went for it tonight. Lived up to my expectations and more. I am a bit intimidated by cream sauce, but this recipe was so easy. it was just delicious, Cannot wait to try a crawfish version!
staysnatched says
A crawfish version would be so good!
Maryam says
I can’t stop with your recipes! Made this for my boyfriend and a group of friends and everyone’s been raving about how good it is! Currently on my last bite and don’t want it to end.. so savory and hits the spot. Thanks for the recipe!
staysnatched says
You're welcome! I'm glad everyone enjoyed it!
Alyssia says
This recipe is simply delicious!!! This lasagna is so flavorful!! My husband is a happy man! Lol. Thank you so much for sharing your recipes!
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Judy P says
Would zucchini sliced on a mandoline work instead of the pasta?
staysnatched says
I haven’t tried it. Probably.
Sharan A says
Everyone needs to make this! I used the low carb noodles, and didn't feel like I was missing anything because the dish is packed with flavour. I sent leftovers home with my bf, and he loved it so much that he had them for breakfast! Didn't even wanna wait for lunch or dinner 😂
staysnatched says
haha! I love to hear that.
Anonymous says
This was DELICIOUS! I used no boil lasagna noodles, all heavy cream instead of milk and cream- lobster tails and shrimp- everyone loved it- it’s a definite keeper!
staysnatched says
I'm glad everyone loved it!
Carol says
I just popped this baby in the oven and I cannot wait for it to get done. I used cut da carb flatbreads as my noodles. One flatbread makes three perfect layers in a loaf pan. I tasted the cream sauce and it is phenomenal. Will definitely be using this recipe often
staysnatched says
So glad to hear it!