Introduction

Seafood lasagna is a delightful twist on the classic Italian favorite, combining tender shrimp, scallops, and white fish in a rich, creamy sauce. This comforting dish is perfect for seafood lovers looking for a luscious, layered meal that’s both elegant and satisfying.

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

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
Step 2: Cook the noodles al dente according to package directions. Drain well and set aside.
Step 3: To make the sauce, melt the butter in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the flour and cook for 1-2 minutes more.
Step 4: Combine clam juice and milk and gradually add it to the flour, whisking after each addition. Bring to a boil over medium heat until thickened.
Step 5: Once thickened, add the cream cheese and continue whisking until smooth. Whisk in Old Bay, onion powder, dill, salt, pepper, and thyme.
Step 6: Taste, and season with additional salt and pepper if desired. Remove 1½ cups of sauce and set aside for the top and bottom layers.
Step 7: Add the shrimp, scallops, and cod to the skillet with the remaining sauce and cook over medium-low heat for 5-6 minutes, or just until seafood begins to turn opaque. Note: The seafood doesn’t have to be cooked through as it will continue cooking in the oven. Remove from heat and stir in the Parmesan cheese.
Step 8: Combine the mozzarella and Gruyere cheese. Set aside.
Step 9: To assemble the lasagna, spread ½ cup of reserved sauce on the bottom of the prepared pan. Top with 3 lasagna noodles, half of the seafood sauce, and ¾ cup of the cheese mixture. Repeat the layers. Finish with the last 3 noodles, remaining 1 cup of reserved sauce, and remaining cheese.
Step 10: Bake uncovered for 45-55 minutes or until bubbly and golden.
Step 11: Let rest for 30 minutes before cutting and serving.

Tips & Variations

Use fresh seafood whenever possible for the best flavor, but thawed frozen seafood works well too.
Substitute the cod with other firm white fish like halibut or haddock if desired.
For extra richness, stir a splash of white wine into the sauce during cooking.
If you like a bit of heat, add a pinch of red pepper flakes to the sauce.

Storage

Store leftover seafood lasagna covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or in a 350°F oven until warmed through. This dish does not freeze well due to the delicate seafood and creamy sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood in this lasagna?

Yes, feel free to swap or add seafood like crab, lobster, or mussels depending on availability and preference.

Do I need to cook the seafood fully before baking?

No, the seafood only needs to start turning opaque in the sauce since it will finish cooking in the oven, keeping it tender and preventing overcooking.

Seafood Lasagna Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

This rich and flavorful Seafood Lasagna combines tender shrimp, scallops, and cod simmered in a creamy, herb-infused white sauce, layered between al dente lasagna noodles and a blend of mozzarella and Gruyere cheeses. Baked to golden, bubbly perfection, this dish is a luxurious seafood twist on the classic Italian favorite, perfect for special dinners or a comforting treat.

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

Ingredients

Scale

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

Sauce

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

Other

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

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain well and set aside to cool.
Make the Sauce Base: In a large nonstick skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux, which will thicken your sauce.
Add Liquids and Thicken: Gradually whisk in the clam juice and whole milk, adding them slowly to avoid lumps. Bring the mixture to a boil over medium heat, whisking continuously until the sauce thickens.
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 seasoning to taste.
Reserve Sauce for Layers: Remove 1½ cups of this sauce and set it aside for layering on top and bottom of the lasagna.
Cook Seafood in Sauce: Add the shrimp, scallops, and cod pieces to the remaining sauce in the skillet. Cook over medium-low heat for 5-6 minutes until the seafood begins to turn opaque but is not fully cooked through. Remove from heat and stir in the grated Parmesan cheese.
Prepare Cheese Mixture: Combine the shredded mozzarella and Gruyere (or sharp white cheddar) cheeses in a bowl and set aside.
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 the layering one more time (noodles, seafood sauce, cheese). Finally, top with the remaining 3 noodles, pour the remaining 1 cup of reserved sauce over the top layer, and sprinkle on the remaining cheese mixture.
Bake: Bake the assembled lasagna uncovered for 45-55 minutes or until the top is bubbly and golden brown.
Rest and Serve: Allow the lasagna to rest for 30 minutes after baking before cutting into it; this helps the layers set and makes it easier to serve.

Notes

Seafood only needs to be partially cooked in the skillet; it will finish cooking in the oven.
Use clam juice or seafood stock to enhance the seafood flavor of the sauce.
Be sure to let the lasagna rest after baking for clean, even slices.
You can substitute Gruyere with sharp white cheddar if preferred.
Adjust seasoning to taste, especially salt and pepper at the end of sauce preparation.
Use fresh seafood for optimal flavor and texture.

Keywords: seafood lasagna, shrimp scallop cod lasagna, creamy seafood pasta bake, Italian seafood casserole, baked seafood lasagna