This Creamy White Seafood Lasagna recipe is easy to whip up and is loaded with jumbo shrimp, lump crab, and lobster. The cheesy alfredo cream sauce is the best. This dish comes with a healthy variation, too! You won’t need to dine out at Olive Garden for this one!
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I’m always looking for seafood dinner ideas. As a lover of shrimp, crab, and just about all of it….why not make a casserole from scratch and load it with all of my favorites?!
The white cream sauce in this recipe is rich and decadent. If you are familiar with my other recipes using white sauce, this is the same….with a little kick from an additional ingredient.
What Type of Noodles to Use
For regular lasagna, you can use no-boil, oven-ready or standard boiled noodles.
Low Carb Lasagna Noodles
I recommend and love Palimini Lasagna Sheets. They are made with hearts of palm. It’s a vegetable harvested from the inner core and growing bud of certain palm trees. And it tastes darn good when made into pasta!
I’ve been a lover of zucchini noodles FOR YEARS. I was totally shocked to find that when I tried the linguine, it blew my normal zucchini noodles out of the water.
What Type of Seafood to Use
I use wild-caught seafood. Studies have shown that farm-raised typically has more contaminants. The following are used in this recipe:
- Lobster Tails
- Real Lump Crab Meat
You can also use:
- Imitation Crab
- Any cooked and chopped fish
How to Make Seafood Lasagna
- 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 9×13 baking dish with noodles. Add sauce, ricotta, and shredded cheese.
- Create another layer of sauce and cheese.
- Top with noodles and then shredded cheese.
How Many Layers Should it Have?
Lasagna needs a minimum of 2 layers to maintain the definition of a lasagna. There needs to be a sauce and noodle layer and at least 1 inner layer of filling, typically sauce + cheese as a minimum and then a top noodle layer on top of which is sauce + cheese and/or just cheese.
Is Lasagna Better with Ricotta or Cottage Cheese?
You can use cottage cheese instead of ricotta if you are looking to lower the fat and calories in the dish. Strain or blend the cottage cheese if you want the consistency to be closer to ricotta.
Why Do You Cover it With Foil?
Covering it with foil will prevent the lasagna from drying out.
Can You Make it Ahead of Time?
Yes, you can make it up to 24 hours in advance and then refrigerate. Bring the casserole to room temperature before baking.
How Long Will it Last in the Fridge
Cover and store it in the refrigerator for 3-5 days.
How to Freeze the Lasagna
When freezing, ensure the dish is tightly covered and sealed. To reheat from frozen, place the lasagna in the fridge to thaw overnight.
More Seafood Recipes
Smoked Lobster Tail
Keto Shrimp Alfredo
Air Fryer Catfish
Air Fryer Fish Sticks
Air Fryer Shrimp
Seafood Shrimp Pho Soup
Grilled Cedar Plank Shrimp
Lobster Mac and Cheese
Seafood Stuffed Pasta Shells
Shrimp Crab Quiche
Seafood Pot Pie
More Pasta Recipes
Popular Casserole Recipes
Creamy White Seafood Lasagna
- 3/4 pound lasagna noodles I used boiled noodles. You can use oven ready if you prefer.
or Keto Low Carb Lasagna
- 1 1/2 cans Palmini Lasagna
- 1 tablespoon butter
- 2-3 garlic cloves, minced
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened almond milk You can use any milk you like.
- 1/2 cup shredded Parmesan Reggiano Cheese
- 4 oz cream cheese Cut into small chunks.
- 1/4 cup dry white wine I used Pinot Grigio
- 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 seafood seasoning See notes for how to make your own seafood seasoning.
- salt and pepper to taste
- 8 oz lump crab meat I use jumbo lump crab
- 1/2 cup ricotta cheese
- 1 cup shredded white cheddar cheese
- 1 cup shredded Mozzarella cheese
- Preheat oven to 350 degrees.
- If using standard lasagna noodles, boil the noodles in accordance with the package instructions.
- If using Palmini Lasagna Sheets, you have the option as noted on the package to boil them for softer noodles. It's optional and is not required. Boiling does result in really soft noodles. Rinse the lasagna sheets before you use them and pat dry.
- Spray a skillet with cooking oil spray on medium-high heat and add the shrimp and lobster chunks. Season with seafood 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, almond 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 1/2 of the seafood sauce mixture and then the 1/2 cup of the ricotta cheese. Spread the ricotta throughout.
- Sprinkle in 1/3rd of the white cheddar cheese and 1/3rd of the shredded Mozzarella.
- Add another layer of lasagna. Top the layer with the last of the seafood sauce mixture. Sprinkle in 1/3rd of the white cheddar cheese and 1/3rd 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) 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.
- Macros noted below are for the Low Carb Lasagna. Here are the macros if standard lasagna pasta noodles are used: Cals: 734 Fat: 34G Net Carbs: 43G Protein: 51G
- To make your own seafood seasoning combine 1/4 teaspoon of onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon crystalized lemon, and 1/4 teaspoon of dried chives. You can also use something like Old Bay.
- You can use cottage cheese instead of ricotta if you are looking to lower the fat and calories in the dish. 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.
- If using the Palmini Lasagna Sheets, you can expect some moisture, water from the noodles after baking. This is normal when using vegetable pasta. The longer the lasagna sits after baking, the less of a watery mess you will have.
- Leftover palmini can be stored in a refrigerator for up to three days and no longer than a week
- You can use any type of milk you prefer. You can also use half and half. Heavy whipping cream provides the best taste.
- Do not use sweet wine in this recipe.