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Creamy Seafood Lasagna

Featured in Saucy pasta that hits the spot.

This dish gives lasagna a new spin by adding seafood, velvety béchamel, and blended Italian cheeses. A classy family meal blending tradition with a modern touch.
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alicia in the kitchen
Updated on Wed, 19 Mar 2025 15:23:47 GMT
A plate of seafood lasagna with a golden crust, topped with fresh herbs. Pin it
A plate of seafood lasagna with a golden crust, topped with fresh herbs. | tasteofsavor.com

I created my seafood lasagna during a rainy Sunday when I was craving something both comforting and fancy. The silky white sauce gently wraps around seafood between layers of fresh pasta, making this dish my top pick for family meals. It's my own take on an Italian classic that I flavor with my little kitchen tricks.

A Stunning Dinner Creation

This lasagna is my upscale spin on the classic dish. I love how the smoothness of the white sauce blends with seafood and melty cheese. It takes some time to make but always pays off. My guests can't help but smile when I bring it to the dinner table.

Shopping List

  • For the white sauce: Sweet butter, fresh flour, whole milk, grated parmesan and a touch of salt
  • The cheese filling: Smooth ricotta, mozzarella, one egg, fresh parsley and salt
  • The seafood mix: A nice combo of shrimp, scallops and squid with olive oil, parsley, salt and pepper
  • The pasta: Good quality fresh lasagna sheets
  • For the topping: Shredded mozzarella and freshly grated parmesan

Simple Cooking Steps

Making the smooth sauce
I start with my white sauce, my kitchen pride and joy. I melt the butter, mix in flour, then slowly add milk while stirring. Once it thickens, I drop in my parmesan.
The rich filling
In my large bowl I mix ricotta, mozzarella, my egg and herbs. This is why my lasagna turns out so creamy.
Cooking the seafood
I quickly cook my seafood on high heat with a drizzle of olive oil, parsley, salt and pepper. Just three minutes keeps everything nice and tender.
Building layers
I begin with a layer of white sauce, then switch between pasta, cheese filling, seafood and more sauce. I finish with lots of grated cheese on top.
Baking it right
Into the oven at 180°C for 35 minutes, watching the color. If the top browns too fast, I cover it with foil.

Storage Tips

I keep leftovers in the fridge in an airtight container for up to 2 days. Extra portions go straight to the freezer in small containers for up to 6 months. I always warm it up in the oven at 175°C to bring back that crispy top.

Lasagna topped with shrimp, cheese and herbs, shown on a plate. Pin it
Lasagna topped with shrimp, cheese and herbs, shown on a plate. | tasteofsavor.com

Perfect Side Dishes

I like to serve my lasagna with a peppery arugula salad or whatever seasonal grilled veggies I have. My homemade garlic bread works great for soaking up all that tasty sauce.

Frequently Asked Questions

→ Can dry lasagna sheets work?
Yes, just make sure to cook them according to the packet instructions. Fresh sheets are better since they soak up flavors and stay tender.
→ What seafood mix works best?
A combo of shrimp, mussels, squid, and white fish is great. Make sure everything is well-drained to avoid watery lasagna.
→ How do you make smooth béchamel?
Add milk slowly while whisking nonstop. Also, let the butter-flour mix cook fully before pouring the milk.
→ Can this be prepped ahead?
Absolutely! Assembling it the night before is fine. If chilled, bake it for 10-15 minutes longer to heat through.
→ Tips for layering evenly?
Spread ingredients evenly and generously. Make sure the top layer of pasta is fully covered with sauce to keep it moist.

Seafood Lasagna

A seafood-packed twist on classic lasagna, layered with creamy béchamel and three Italian cheeses. A rich, oven-baked meal bursting with ocean flavors.

Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes
By: Alicia

Category: Pasta

Difficulty: Intermediate

Cuisine: Fusion

Yield: 8 Servings (1 dish)

Dietary: ~

Ingredients

01 2 tablespoons of butter.
02 2 tablespoons of flour.
03 2 cups of milk.
04 1/2 cup of grated parmesan cheese.
05 280g of ricotta.
06 1 cup of shredded mozzarella.
07 1 beaten egg.
08 2 teaspoons of dried parsley.
09 1 teaspoon of olive oil.
10 450g of mixed seafood.
11 225g of fresh lasagna sheets.
12 Salt.
13 Pepper.

Instructions

Step 01

Set your oven to 350°F (180°C) and let it warm up. Coat a 9x13-inch baking dish with a little grease and set it aside for later.

Step 02

Melt the butter over medium heat in a pot. Stir in the flour and let it cook for a minute. Slowly add the milk, stirring often until the mix thickens. Toss in the parmesan, a pinch of salt, and take it off the heat.

Step 03

Combine the ricotta, mozzarella, egg, parsley, and a bit of salt in a bowl. Mix it up well and leave it to one side.

Step 04

Heat up the olive oil in a frying pan. Add the seafood mix, sprinkle with salt, pepper, and parsley, and cook for around 3 minutes.

Step 05

Start by spreading some sauce in the baking dish. Lay down a few lasagna sheets. Add a third of the cheese mixture, a third of the seafood, then a third of the sauce. Repeat the layering and top with shredded mozzarella at the end.

Step 06

Pop it in the oven for about 35 minutes. If the top starts getting too dark, just cover it with foil while it finishes cooking.

Notes

  1. Let it rest for a bit before cutting—it makes serving easier.

Tools You'll Need

  • Baking dish.
  • Pot.
  • Frying pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish.
  • Dairy.
  • Gluten.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 28 g