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5 from 6 votes

Seafood Lasagna

This creamy, seafood-stuffed lasagna is a dinner party fave that’s still easy enough for a Tuesday night.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: Seafood
Keyword: lasagna recipe, seafood lasagna, seafood lasagna recipe
Servings: 12 people
Author: Alyssa Rivers

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 9x13-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: 1serving | Calories: 475kcal | Carbohydrates: 29g | Protein: 32g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 1490mg | Potassium: 321mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1128IU | Vitamin C: 6mg | Calcium: 478mg | Iron: 2mg

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