Seafood Lasagna is a rich and comforting casserole that layers tender pasta with a creamy Old Bay Alfredo sauce, succulent shrimp, scallops and calamari, plus a cheesy ricotta filling and plenty of mozzarella. It's a showstopper meal that's perfect 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.
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Why You'll Love Seafood Lasagna
It's indulgent and satisfying: Perfect for special occasions or a seafood feast.
Packed with flavor: Old Bay adds just the right kick to the creamy Alfredo sauce.
Make it your own: Use your favorite seafood and cheese to suit your taste.
Key Ingredients
Seafood Blend: I use shrimp, scallops, and calamari.
Ricotta Cheese: Classic lasagna filling that adds richness and creaminess.
Mozzarella Cheese: Melts beautifully and holds everything together.
Old Bay Seasoning: This iconic seafood spice blend adds a little zip an a lot of flavor.
Alfredo Sauce: made with cream, butter, and cheese, it creates the perfect base for the seafood layers.
No-Boil Lasagna Noodles (affiliate link): A convenient option that eliminates boiling noodles ahead of time.
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 (affiliate link).
Recipe Variations
Add sautéed spinach or mushrooms for extra texture and flavor.
Use lobster meat and Gruyere cheese for a more luxurious 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 or
Freezer: Wrap leftovers in an airtight container and freeze for up to 2 months.
To reheat: Bake covered at 350°F until hot.
Serve with...
Serve this creamy lasagna with a crisp green salad, warm Garlic Pull Apart Bread, or homemade Sweet Dinner Rolls. For a lighter option, pair it with Air Fryer Asparagus or Zucchini and Mushrooms.
More Casserole Recipes to Try
- Light and Hearty Tuna Casserole
- Buffalo Chicken Casserole
- Bubble Up Casserole
- Big Mac Casserole
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Seafood Lasagna
Equipment
- 9x13 inch Baking dish
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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
- 3 tablespoons flour
- ½ teaspoon salt
- 1 teaspoon old bay seasoning
- 1 cup almond milk
- 1 cup half and half
- ½ cup green onions sliced, using both white and green parts
- 2 cloves garlic minced
- ½ cup seafood broth
FOR THE CHEESE FILLING
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 1 large egg
TO ASSEMBLE THE LASAGNA
- 8 No Boil Lasagna Noodles
- 2 cups mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, melt the butter until bubbly. 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 almond milk, half and half, and ½ cup of the reserved 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, two lasagna noodles, ⅓ of the ricotta mixture, and⅓ 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, I would say it could be frozen once it has been completely cooled in an airtight container up to 6 months. Shelby