This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
Pin this now to find it later
Pin It
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 wanted to know if I could use no-bake lasagna noodles to prevent it from being as watery.
Hi!! Yes! Oven-ready lasagna noodles would work just fine and should absorb some extra liquid!
Oops, I forgot to rate it! It was so good!
This is a good seafood lasagna recipe. Everyone loved it. It’s actually a brilliant idea using the canned soup as that covers the mirepoix and the stock. (ditch the potatoes) The assembly instructions might need a little tweaking. 1. To Assemble, pour a thin layer of sauce into the bottom of the prepared dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread 1/3 of the ricotta, 1/3 of the seafood, “a thin layer of sauce” then 1/2 cup “each” of the shredded cheeses. 2. Repeat the process another two times. Period. 3. Lastly, top the “4th lasagna noodle layer with the remaining sauce and shredded cheeses. There are FOUR layers, hence 12 noodles in the ingredient list. I used fresh noodles. They’re not much more expensive and the dish is opulent anyway. Plus I did a stock with the shrimp shells, a mirepoix of shallots and garlic and a roux to make up for the soup. I didn’t want to use a canned soup as usually they have msg in them. threw in a splash of wine, too. Delicious! Round 3 tonight! Thank you for sharing this recipe. 🙂
yummy and delicious
Reading your seafood lasagna ..recipe. One of the ingredients is clam chowder…which one..Manhattan or New England ?? What do you do with the vegetables ?? Kindly respond. Thank you..
New England. Manhattan is tomato based. What vegetables? They’re aren’t any. 🙂
Can you use the oven ready lasagna and not cook it before hand?
Yes you can!
Hi! I have ready for the oven lasagna noodles. Do I still follow the same directions?
Just follow the baking directions, no need to cook your pasta beforehand. ?
Can I assemble all lasagna and bake the next day? Sounds delicious
Yes you can!
Thanks so much. Can’t wait to try it
Is there a substitute for the ricotta cheese?
Are you looking for something dairy-free?
I like to make fresh pasta. I generally don’t cook it prior to assembling lasagna. Will that work with this recipe?
If that’s how you’ve made it before and it’s turned out, I’m sure it would work great in this seafood lasagna recipe too!
Can you use something besides the canned clam chowder??
You could do homemade clam chowder, condensed cream of chicken soup, or cream of mushroom soup!
Hi I am ready to try your recipe for seafood lasagna.
Is the canned clam chowder ready to serve or where milk is added?
I will leave a review after trying
Many thanks
Michael
Yeah, let me know – – that’s a heckofa lot of sodium!
Can you freeze this seafood lasagna?
I am planning a dinner party next Thursday….Your recipe notes indicate the dish can be made ahead of time. I plan to make the dish the day before…what temperature should I use to reheat the dish? Thanks.
375 degrees Fahrenheit!
The only time you said to spread the sauce on was a thin layer on the bottom of pan, so are you not putting the sauce anywhere else? This is why everyone is so confused.
Hello! Step 2 says to repeat (step 1) 2 more times meaning that you layer the sauce, noodles, ricotta, seafood and then cheese 2 more times so that you have 3 layers of everything.
What type of Parmesan do you use. Shaved, grated???
I use shredded parmesan cheese.
What brand of clam chowder did you use