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If you’re a seafood lover, you’ll be obsessed with this Seafood Lasagna. I’m talking crab, scallops, and shrimp in creamy, cheesy layers, baked to bubbly perfection. It’s my go-to dinner when I’m cooking for seafood fans!
A Reader’s Review
Amazing dish. Tastes like a high end restaurant lasagna. My wife couldn’t believe I made this myself. First thing I thought of this morning waking up. Can’t wait to make this again. Thanks Alyssa.
– Dan
Why You’ll Want This Recipe In Your Life ASAP
- Make-Ahead Friendly: Prep it earlier in the day, pop it in the oven when you’re ready. Minimal effort, maximum payoff.
- Not Your Average Lasagna: This cozy Italian favorite gets a seafood twist. It’s fun, flavorful, and seriously hard to resist.
- Fancy But Simple: Impressive enough to wow any guest, but simple enough to throw together on a weeknight.
Ingredients Needed
- Thaw First: Make sure frozen scallops and shrimp are thawed and drained before using.
- Size Matters: Cut large shrimp in half so they layer easily and cook evenly.
- Noodle Tip: Oven-ready noodles work great, just add ½ cup extra cream to keep things saucy.
- Switch Up the Seafood: Use any combination of seafood you would like. Leave out or double any of the seafood options. Salmon would be delicious because it gives a rich, buttery flavor.
- Sauce Swap: Skip the cream sauce and use marinara if you prefer a red sauce version.
- Add Veggies: Spinach, mushrooms, or artichokes make delicious add-ins.
How to Make Seafood Lasagna
If you’re nervous about cooking seafood, this no-fail lasagna recipe is easy to follow and totally worth the bit of prep. Once everything is prepped, it comes together fast, and the flavor is absolutely divine.
Noodles, Seafood, and Cheese
- Cook the Noodles: Cook the lasagna noodles according to the package instructions. Preheat the oven to 350 degrees Fahrenheit and spray a casserole dish with non-stick cooking spray.
- Cook and Combine the Seafood: In a large pan, cook the shrimp and scallops until the shrimp is pink. Mix the crabmeat in and set aside.
- Combine the Cheeses: In another bowl, mix the mozzarella and parmesan cheese.
Sauce & Ricotta Mixture
- Prepare the Sauce: In a separate bowl, combine the clam chowder, heavy cream, lemon juice, parmesan cheese, salt, and pepper. Whisk together well.
- Combine the Ricotta Mixture: In another bowl, stir together the ricotta cheese, chopped parsley, egg, garlic, and salt. Set aside.
How to Assemble Seafood Lasagna
- Layer: To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then 1/2 cup of the shredded cheese mixture.
- Repeat: Repeat the process another two times, finishing the lasagna by topping with the remaining shredded cheese.
- Bake: Cover and bake in the oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.
- Cool and Enjoy: Remove from oven and allow to cool for about 10 minutes before serving.
How Do I Prevent Watery Lasagna
To prevent your seafood lasagna from getting watery, be sure to drain the seafood well before adding it to the recipe. I also recommend baking it uncovered for the last 10–15 minutes to cook off any excess moisture.
Leftover Seafood Lasagna
- In the Refrigerator: Keep in an airtight container and store in the fridge for up to 5 days.
- In the Freezer: Freeze before or after baking—it works great either way. Double the batch and stash one for later! If freezing after baking, let it cool completely first, then wrap well or portion into freezer safe containers. Keeps for up to 3 months.
- To Reheat: From frozen, bake at 375°F for 30–40 minutes. For single servings, the microwave works just fine.
- To Bake From Frozen: Toss the unbaked frozen lasagna straight in the oven at 375°F and add 20–30 extra minutes to the bake time.
More Seafood Recipes to Try
If you love seafood, you will LOVE this seafood lasagna! Some of my other go-to seafood recipes are my lobster tail, this lemony shrimp pasta, and my favorite poke bowls. Here are a few more ideas for you to try.
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Seafood Lasagna
This creamy, seafood-stuffed lasagna is a dinner party fave that’s still easy enough for a Tuesday night.
Ingredients
Seafood, Lasagna, and Cheese
- 12 lasagna noodles
- 1 pound shrimp
- 1 pound crab meat or imitation crab
- 12 ounces quartered scallops
- 2 cups mozzarella cheese
- 2 cups parmesan cheese
Sauce
- 18 ounces canned clam chowder
- 1 cup heavy whipping cream
- 3 tablespoons lemon juice
- ½ cup parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Cheese Mixture
- 16 ounces ricotta cheese
- 1 egg
- 2 teaspoons minced garlic
- ½ cup fresh chopped parsley
- ½ teaspoon salt
Instructions
Seafood, Lasagna, and Cheese
- Cook the 12 lasagna noodles according to the package instructions. Drain and set aside.
- Preheat the oven to 350 degrees Fahrenheit, and prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray.
- In a large skillet, cook the 1 pound shrimp and 12 ounces quartered scallops until the shrimp is pink. Mix the 1 pound crab meat in and set aside
- In another bowl, mix the 2 cups mozzarella cheese and 2 cups parmesan cheese.
Sauce
- In a separate bowl, combine the 18 ounces canned clam chowder, 1 cup heavy whipping cream, 3 tablespoons lemon juice, ½ cup parmesan cheese, 1 teaspoon salt, and ½ teaspoon pepper. Whisk together well.
Ricotta Cheese Mixture
- In a medium bowl, add the 16 ounces ricotta cheese, 1 egg, 2 teaspoons minced garlic, ½ cup fresh chopped parsley, and ½ teaspoon salt. Whisk to combine.
To Assemble
- To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then ⅓ of the shredded cheeses.
- Repeat the process with sauce, noodles, ricotta, seafood, and cheese twice more, finishing with the cheese mixture on top.
- Cover and bake in the preheated oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.
- Remove from oven and allow to cool for about 10 minutes before serving.
Notes
Updated May 17, 2025
Leftover Instructions
- In the Refrigerator: Like most lasagna, this gets even better the next day. Wrap it tightly and store in the fridge for up to 5 days.
- In the Freezer: Freeze before or after baking—it works great either way. Double the batch and stash one for later! If freezing after baking, let it cool completely first, then wrap well or portion into freezer-safe containers. Keeps for up to 3 months.
- To Reheat: From frozen, bake at 375°F for 30–40 minutes. For single servings, the microwave works just fine.
- To Bake From Frozen: Toss the unbaked frozen lasagna straight in the oven at 375°F and add 20–30 extra minutes to the bake time.
Nutrition
Serving: 1servingCalories: 475kcalCarbohydrates: 29gProtein: 32gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 146mgSodium: 1490mgPotassium: 321mgFiber: 1gSugar: 2gVitamin A: 1128IUVitamin C: 6mgCalcium: 478mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Amazing dish. Tastes like a high end restaurant lasagna. My wife couldn’t believe I made this myself. First thing I thought of this morning waking up. Can’t wait to make this again. Thanks Alyssa.
So glad you liked it!
If you’re using a thick cream based chowder for the sauce, is it necessary to mix in heavy cream? Thanks
Hi Robert, you can omit the heavy cream, but use some milk or half and half in its place to thin out the sauce. Let me know how it turns out!
This recipe is delicious … I would like it a bit more saucy can I just add more clam chowder soup ? And do you think I would have to thicken it ?
Yes, you can add another can of clam chowder!