Introduction
Seafood Lasagna is a luxurious and flavorful variation of the classic Italian dish, offering a unique blend of rich seafood, creamy cheese, and savory sauce. This recipe is perfect for seafood lovers or anyone looking to try something a little different for dinner. Combining shrimp and crab with ricotta, mozzarella, and Parmesan cheese layered between tender lasagna noodles, this dish delivers indulgent comfort in every bite.
One of the best things about this recipe is its simplicity and speed. In just 30 minutes of active prep time, you can serve a restaurant-quality lasagna perfect for weeknight dinners, romantic evenings, or special gatherings with friends and family. It’s a wonderful make-ahead dish too, giving you flexibility without compromising flavor.
This version uses marinara sauce for a bright tomato flavor, but there are also endless ways to personalize it. Let’s walk through how to make this savory Seafood Lasagna, explore some customizations, and share useful tips to ensure every bite is satisfying and delicious.
Ingredients
To prepare a satisfying and creamy Seafood Lasagna, gather the following ingredients:
- 9 lasagna noodles
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat (fresh, canned, or imitation)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Optional Add-ins
- 1 cup chopped spinach (fresh or thawed from frozen)
- ½ cup diced tomatoes
- 1 tablespoon chopped parsley or basil (for garnish)
Using fresh seafood will give the best flavor, but frozen (thawed and well-drained) works well in a pinch.
Preparation Steps
Preheat and Prepare Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
Cook the Lasagna Noodles
Boil the lasagna noodles according to the package directions until al dente. Drain and lay them flat on a clean surface or lightly oiled parchment paper to prevent sticking.
Cook the Seafood
In a skillet over medium heat, sauté the minced garlic until fragrant, about 1 minute. Add the shrimp and crab meat. Cook for 4–5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove from heat and set aside.
Mix the Cheese Filling
In a mixing bowl, combine ricotta cheese, half of the mozzarella, half of the Parmesan, oregano, salt, and pepper. For an extra boost, stir in chopped spinach or diced tomatoes.
Assemble the Lasagna
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Lay down three noodles.
- Spread half of the seafood mixture over the noodles.
- Dollop and spread half of the cheese mixture over the seafood.
- Add another layer of noodles and repeat with sauce, seafood, and cheese.
- Top with the final layer of noodles, remaining marinara, and sprinkle with the remaining mozzarella and Parmesan.
Bake
Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly with golden edges.
Rest and Serve
Let the lasagna rest for 5–10 minutes before slicing. This helps it set and makes serving cleaner and easier.
Customizations and Variations
Cheese Options
- Fontina or Gruyère can be used in place of mozzarella for a nutty, buttery richness.
- Cream cheese adds extra creaminess when mixed into the ricotta layer.
Seafood Substitutes
- Add scallops or lobster chunks for an upscale version.
- Use salmon or white fish flakes instead of shrimp.
Sauce Swap
- Use Alfredo sauce or a béchamel for a creamy, rich base instead of marinara.
- Add white wine or lemon zest to the seafood while cooking for a hint of acidity.
Vegetable Additions
- Incorporate zucchini slices, mushrooms, or artichoke hearts for extra nutrition and depth.
- A layer of wilted kale or chard pairs beautifully with seafood and cheese.
Serving Suggestions
Seafood Lasagna is a complete meal on its own but pairs well with light, fresh sides:
- Garlic bread or focaccia for soaking up the sauce
- Mixed green salad with lemon vinaigrette
- Steamed asparagus or roasted broccoli for a touch of green
- A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the richness
For a special dinner, garnish each plate with a sprinkle of fresh parsley or basil and a twist of lemon zest for brightness.
Storage and Leftovers
Seafood Lasagna stores well and can be prepared in advance:
- Make-ahead: Assemble and refrigerate for up to 24 hours before baking.
- Leftovers: Store in an airtight container for up to 3 days in the refrigerator.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Label with date.
- Reheating: Bake covered at 350°F until heated through or microwave individual slices until hot.
Tips for Perfect Seafood Lasagna
- Drain seafood well: Excess moisture can make the lasagna soggy. Drain cooked seafood before layering.
- Use no-boil noodles for a time-saving shortcut. Just ensure your sauce is slightly more liquid to hydrate them.
- Let it rest: Resting the lasagna after baking allows the layers to firm up for easier slicing.
- Don’t overcook seafood: Shrimp and crab cook quickly; avoid rubbery texture by removing them from heat as soon as they turn opaque.
- Season thoughtfully: Seafood is delicate, so avoid overseasoning. Taste as you go, and balance with herbs or citrus.
FAQs
Can I use frozen seafood for this recipe?
Yes, frozen seafood works fine as long as it’s fully thawed and drained. Remove excess water to avoid a watery lasagna.
Can I make this ahead of time?
Absolutely! You can assemble the entire lasagna the night before and refrigerate it. Bake when ready to serve.
Can I freeze this dish?
Yes, both baked and unbaked versions freeze well. Wrap it securely to avoid freezer burn and use within 2 months.
How long do leftovers last?
Leftover seafood lasagna should be eaten within 2–3 days. Store in a sealed container in the fridge.
What’s the best cheese for this recipe?
Mozzarella and Parmesan are classics, but feel free to include creamy cheeses like ricotta or adventurous options like Gruyère for extra richness.
Can I use Alfredo sauce instead of marinara?
Definitely. Alfredo or any white cream sauce creates a decadent alternative to tomato-based marinara and pairs beautifully with seafood.
Final Thoughts
This Seafood Lasagna recipe is a fantastic blend of creamy, cheesy comfort and ocean-fresh flavor. Perfectly layered with tender noodles, juicy shrimp, sweet crab, and melty cheese, this dish is a satisfying meal that feels both special and approachable.
Whether you’re preparing it for a weeknight treat, a festive gathering, or freezing it for future dinners, this lasagna offers flavor, flexibility, and flair. By following the steps and tips above, you’ll create a dish that looks impressive and tastes even better.