Seafood Lasagna layers tender pasta with a creamy Old Bay Alfredo sauce, shrimp, scallops, and calamari, a cheesy ricotta filling, and plenty of mozzarella. It's a good fit for holidays, family dinners, or Friday nights during Lent.
I still remember the first time I saw a seafood lasagna recipe. It just seemed wrong. Cheese and seafood in a lasagna? But once I tasted Shrimp Alfredo, it all made sense. That inspired me to bring the same creamy, cheesy flavors into this layered pasta dish.
Quick Summary:
- Assemble it ahead and freeze it, unbaked, for up to 3 months.
- Makes 8 servings in a 9x9 pan.
- Use your favorite seafood and cheese to make it your own.
- Old Bay gives the creamy Alfredo sauce a little kick.
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Key Ingredients for Seafood Lasagna
Seafood Blend: I buy the seafood blend from Trader Joe's in the freezer section. It has shrimp, scallops, and calamari.
Ghee: I cook the seafood in ghee because it won't burn.
Ricotta Cheese: The classic lasagna filling.
Mozzarella Cheese: It goes into the sauce, the ricotta filling, and between the layers, holding everything together.
Old Bay Seasoning: This seafood spice blend adds a little zip and a lot of flavor.
Alfredo Sauce: A homemade white sauce made with 2% milk. I use Fairlife, which is ultra filtered and higher in protein.
No-Boil Lasagna Noodles: No need to boil them ahead of time. I buy mine from Trader Joe's.
How I Make Seafood Lasagna
Start by cooking the seafood in ghee with a little Old Bay until it's no longer translucent, then set it aside. Make the Alfredo sauce in the same skillet, then stir the seafood back in.
Mix up the ricotta filling, then layer the sauce, noodles ricotta, and mozzarella in a 9x9 pan until everything is used up.
Bake it for an hour, until the sauce is bubbly and the cheese has melted, then let it rest before slicing.
Ingredient Substitutions
Seafood: use pre-cooked shrimp or crabmeat to save prep time.
Cheese: try Gouda, Havarti, or Monterey Jack instead of mozzarella.
Noodles: swap in cooked traditional lasagna noodles, or try a low carb alternative like thinly sliced zucchini or Palmini noodles.
Recipe Variations
Add sautéed spinach or mushrooms for extra texture and flavor.
Use lobster meat and Gruyere cheese for a fancier version.
Layer in some roasted red peppers for color and a touch of sweetness.
Tips for Making Seafood Lasagna
- Don't overcook the seafood before layering. It will continue to cook in the oven.
- Let the lasagna rest 15 minutes after baking so it slices cleanly.
- Use freshly shredded cheese for best melting and texture.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze baked portions in an airtight container for up to 3 months.
To reheat: Bake covered at 350°F until hot.
Serve with...
Serve this creamy lasagna with a crisp green salad, warm Cheesy Pull Apart Bread, or homemade Wheat Dinner Rolls. For a lighter option, pair it with Air Fryer Asparagus or Zucchini and Mushrooms.
You May Be Wondering
Yes. Assemble it, but don't bake it, and freeze it for up to 3 months. When you're ready to serve it, thaw it in the fridge overnight and bake it as directed.
More Casserole Recipes to Try
If you like a good casserole, here are a few more to try.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Seafood Lasagna
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Ingredients
FOR THE SEAFOOD
- 1 pound seafood blend
- 2 tablespoons ghee
- 1 teaspoon old bay seasoning
FOR THE SAUCE
- 3 tablespoons butter
- ½ cup green onions sliced, using both white and green parts
- 2 cloves garlic minced
- 3 tablespoons flour
- 1 teaspoon old bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup 2% milk
- 1 cup half and half
- ½ cup seafood broth
- 1 cup shredded mozzarella
FOR THE CHEESE FILLING
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 1 large egg
- ¼ cup dried parsley
TO ASSEMBLE THE LASAGNA
- 9 No Boil Lasagna Noodles
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, melt the ghee until hot. Add the seafood, sprinkle with old bay seasoning, and cook for 5 minutes, until seafood is no longer translucent, stirring occasionally. Remove from the skillet and set aside. Wipe skillet clean and use the same skillet to make the sauce.
- Heat the skillet over medium heat. Add butter and heat until butter is melted and bubbly. Add the green onions and garlic. Cook and stir for 2 minutes.
- Whisk the flour, salt, pepper, and old bay seasoning together. Stir the flour mixture into the butter mixture in the skillet, until well incorporated. Cook, whisking constantly for one minute.
- Gradually add the milk, half and half, and seafood broth to the flour mixture. Whisking constantly, until thoroughly combined. Bring to a boil, then reduce heat and simmer until the sauce has thickened.
- Stir in the 1 cup of shredded mozzarella cheese until combined.
- Transfer the cooked seafood to the sauce mixture and stir to coat. Remove from heat.
- Make the ricotta mixture by stirring together the ricotta, mozzarella, parmesan, egg, and parsley. Set aside.
- Assemble the lasagna in a 9x9 baking dish. Start with a layer of the sauce, 3 lasagna noodles, ⅓ of the ricotta mixture, and ⅓ cup of mozzarella cheese. Repeat layers until assembled.
- Bake the seafood lasagna in the oven for 1 hour, or until sauce is bubbly and cheese has melted.
- Remove from oven and cool for 15 minutes before serving.
Jane says
What a delightful recipe Shelby, definitely a winner!! Thanks for the link to my recipe, it is one of my favorites!
Leora Gibbons says
Can this recipe be made ahead and frozen?
Shelby Law Ruttan says
Hi Leora, Yes, it can be assembled and frozen (without baking) up to 3 months. When ready to serve, remove it from the freezer overnight, and bake it in the oven as directed. You can also freeze baked portions up to 3 months.