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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 seafood pasta, 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
Storage: Wrap and refrigerate lasagna for up to 5 days, or freeze before or after baking for up to 3 months. Reheat from frozen at 375°F for 30–40 minutes or use the microwave for single servings; if baking from frozen, add 20–30 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!
I made this tonight and it was fabulous! It did take me a while to prep and do all the dishes, but well worth it. I found the recipe instructions very easy to follow, unlike some others. It’s simply layering ingredients. I think the use of clam chowder is brilliant. I did cut this in half and bake it in a 8×8 pan. I also added my favorite secret ingredient that makes seafood all that much more amazing- tarragon. So decadent and delicious!
Very delicious! At the end, I put it under the broiler for just a few minutes. I stayed right there with it to keep an eye on it. It came out great! I will make it again!
I used oven ready noodles, had to cook a little longer but it worked out great. Clam chowder not readily available here, but I made stock with the shrimp shells and my family loved this dish. Definitely will make again
How do you prepare the scallops and shrimp
I can only get clam chowder with potatoes.Do you leave the potatoes in the clam chowder
Yes, you can leave them in.
One question before I make this . Sometimes when I make regular lasagna, I mix the ricotta cheese with cottage cheese…can I do it with this ? Or would you not recommend it. ?
You can do that!
I’m going to make this for sure . It sounds wonderful. I think the clam chowder soup is a great idea. Thank you for this great recipe.
I like that you can make the day before. How long and what temperature would be good to reheat from the fridge?
To reheat the baked lasagna, place in the oven at 375 degrees Fahrenheit. It will take about 15-20 minutes to heat through.
Can I cook this seafood lasagna in a slow cooker
This works best when it’s cooked in the oven.
Do u cook the shrimp, scallops and crab before?
Yes, they should all be cooked before assembling them into the lasagna.
Doesn’t clam chowder soup have potatoes in it??
Did you use bay scallops or sea scallops?
You can use either. Bay scallops will bring in a sweeter taste.
I love this recipe. So easy and so flavorful. The only thing I added was a tablespoon of Old Bay seasoning in the sauce!
This recipe was poorly edited. What on earth happened to the rest of the sauce???
Hello! This recipe tells you how to assemble the lasagna and where to use all of the sauce in steps 1 and 2 of how to assemble. Let me know if you have any questions!
Do you add the seafood mixture to the sauce before assembling the lasagna.
No, the sauce is used as its own layer. It explains it in step one of the assembly part of the recipe. Let me know if you have any more questions!
I’m glad that I’m not the only one confused here.
Please clarify what goes between each layer of pasta.
Sauce plus ricotta plus seafood mix plus grated cheese?
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 ½ cup of the shredded cheese mixture. Repeat the process another two times, finishing the lasagna with the remaining sprinkled cheese on top.
This sounds great! Can “no-cook” lasagna noodles be used here?
I haven’t tried those before in this recipe but I think they will work ok.
I am trying it today will let all know how it comes out
Clam chowder? Do you mean the canned soup?
Thank you.
Yes!