Name: Seafood Lasagna Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 2 cups milk; Salt and freshly ground pepper, to taste; 1 tablespoon unsalted butter; 1 tablespoon finely chopped onion; 1 garlic clove, minced; 3/4 lb boneless flounder fillets, cut into bite-sized pieces; 1 pound raw shrimp, peeled and deveined; 1 pound scallops; Salt and freshly ground pepper, to taste; 1/2 cup dry white wine; 2 cups thinly sliced mushrooms; 1 cup crushed canned tomatoes; 3/4 cup heavy cream; 1/4 teaspoon red pepper flakes; 3 tablespoons finely chopped fresh parsley; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 9 lasagna noodles, cooked according to package directions; 1 cup grated Swiss cheese; 1/2 cup shredded Parmesan cheese

Jump to Recipe

If you’re ready to wow everyone at your table, this Seafood Lasagna is going to be your new secret weapon. Imagine layers of tender shrimp, sweet scallops, and delicate flounder, nestled between sheets of pasta and smothered in a creamy, flavorful béchamel sauce, all topped with golden, melty cheese. It’s a dish that takes classic comfort and gives it an irresistible coastal twist. Whether you’re serving this for a special holiday, a Sunday family dinner, or when you simply want to treat yourself to something spectacular, Seafood Lasagna always delivers a little bit of magic with every bite.

Ingredients You’ll Need

Let’s talk ingredients! The beauty of this recipe is how each element brings something essential—juicy seafood for sweetness, cheeses for richness, bright herbs for freshness, and that luscious béchamel to tie everything together. Here’s what you’ll need and why each part truly matters.

Unsalted butter (5 tablespoons): Gives the sauce its velvet-smooth base and a subtly rich flavor.
All-purpose flour (4 tablespoons): Thickens the béchamel, making every layer creamy and comforting.
Milk (2 cups): The main liquid in the béchamel, making it light yet luxurious.
Salt and freshly ground pepper: For seasoning all the way through, so every bite is perfectly balanced.
Finely chopped onion (1 tablespoon): Adds savory depth to the seafood mixture.
Garlic clove (minced): Infuses the sauce with irresistible garlicky aroma.
Boneless flounder fillets (3/4 lb, cut into bite-sized pieces): Mild and flaky, they melt right into the layers.
Raw shrimp (1 pound, peeled and deveined): For that sweet, briny burst in every forkful.
Scallops (1 pound): These add a delicate texture that’s perfect in this lasagna.
Dry white wine (½ cup): Brightens up all the flavors—choose something you’d like to drink!
Sliced mushrooms (2 cups): Bring earthiness and a satisfying bite to the sauce.
Crushed canned tomatoes (1 cup): Add a gentle acidity and beautiful color.
Heavy cream (¾ cup): Takes the sauce to the next level of richness.
Red pepper flakes (¼ teaspoon): For a gentle, warming kick.
Fresh parsley (3 tablespoons, finely chopped): Lifts everything with herby brightness.
Dried oregano (¼ teaspoon): Classic Mediterranean flavor, just a touch for extra fragrance.
Dried basil (¼ teaspoon): Adds an aromatic sweetness that pairs beautifully with seafood.
Lasagna noodles (9, cooked): The structure that holds all the deliciousness together.
Grated Swiss cheese (1 cup): Nutty, melty, and absolutely delicious in the crusty top.
Shredded Parmesan cheese (½ cup): For irresistible salty-crisp edges and that signature lasagna finish.

How to Make Seafood Lasagna

Step 1: Prepare the Béchamel Sauce

Start by melting 4 tablespoons of butter in a medium saucepan over medium heat. Once it’s bubbling, sprinkle in the flour, and keep whisking until you’ve got a smooth, pale roux. Gradually pour in the milk, whisking constantly, and let the sauce cook until it thickens up and turns silky—about five to seven minutes. Season with salt and freshly ground pepper, then take it off the heat and set aside. This béchamel is the creamy foundation that turns this into a Seafood Lasagna worth dreaming about!

Step 2: Sauté the Seafood

Next, in a large skillet, melt that last tablespoon of butter. Toss in the chopped onions and minced garlic, and sauté for about a minute until fragrant. Now, add your shrimp, scallops, and flounder. Hit them with some salt and pepper. When the shrimp start blushing pink, pour in the white wine and let everything sizzle just until the wine boils. This quick method keeps your seafood juicy and tender—nothing overcooked here.

Step 3: Separate Seafood and Reduce Liquid

Use a slotted spoon to transfer the seafood to a bowl, leaving those succulent pan juices behind. This separation helps us layer flavors without watery lasagna layers later.

Step 4: Cook the Mushrooms

Bring the reserved cooking liquid in your skillet to a simmer. Add the mushrooms and let them soak up all the flavor, cooking for about five minutes. They’ll become beautifully tender and taste as if they’ve been cooked in a rich, seafood elixir.

Step 5: Build the Sauce

Return your béchamel sauce to the pan with the mushrooms and stir to combine, creating a creamy base flecked with earthy mushroom goodness. Stir in the crushed tomatoes and let it all simmer gently for five to six minutes—just enough for the flavors to meld perfectly.

Step 6: Season and Finish the Sauce

Add the heavy cream, red pepper flakes, chopped parsley, oregano, basil, and a bit more salt and pepper. Pour in any liquids that have collected in your seafood bowl. The sauce transforms into a swirling, flavor-packed ocean of deliciousness. Let it come together, then take it off the heat.

Step 7: Assemble the Seafood Lasagna

Heat your oven to 375 degrees F and butter the bottom and sides of a 9×13-inch casserole dish. Spoon a layer of sauce over the bottom, add about a third of the seafood, then another layer of sauce, and top with three lasagna noodles. Repeat with the next third of seafood, a little more sauce, a generous sprinkle of Swiss and Parmesan, and three more noodles. Finish with the last of the seafood, another thin layer of sauce, and your final noodles. Spoon every last bit of sauce over the top, then blanket it all with the rest of the cheeses.

Step 8: Bake to Perfection

Bake your Seafood Lasagna in the preheated oven for 40 to 50 minutes, until it’s bubbling around the edges and gloriously golden on top. Let it rest for 10 minutes before slicing—this helps every layer set so you get picture-perfect squares.

How to Serve Seafood Lasagna

Garnishes

Fresh chopped parsley or basil scattered on top adds a pop of color and fresh flavor. A drizzle of high-quality olive oil or a twist of lemon zest is a secret touch that brightens up this Seafood Lasagna just before serving and makes it feel restaurant-worthy.

Side Dishes

Since Seafood Lasagna is rich and filling, I love to pair it with a crisp, simple green salad tossed in a lemony vinaigrette, plus some crusty bread to soak up every bit of sauce. Roasted asparagus or a medley of steamed vegetables are perfect for rounding out the meal with freshness and crunch.

Creative Ways to Present

If you want to elevate your Seafood Lasagna, try baking and serving portions in individual ramekins for a special dinner party flair. Or, slice the lasagna into thick squares, use a large spatula for clean layers, and arrange each piece on a pool of extra sauce with a sprig of fresh herbs for a gourmet bistro presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Seafood Lasagna should be cooled completely, then covered tightly with plastic wrap or foil and stored in the refrigerator. It keeps well for up to two days, so you can enjoy the flavors even after your main gathering.

Freezing

To freeze, wrap individual portions or the entire dish tightly in both plastic wrap and foil before placing in the freezer. Seafood Lasagna can be frozen for up to one month. Thaw overnight in the fridge to preserve the delicate seafood texture.

Reheating

For best results, reheat Seafood Lasagna in a 350 degree F oven, covered with foil, until warmed through—about 20 to 25 minutes. This gentle reheating keeps the seafood tender and the cheese perfectly melty, so every bite is as good as fresh.

FAQs

Can I use other types of seafood in my Seafood Lasagna?

Absolutely! Feel free to swap in lump crab, lobster, or even cooked clams—just make sure they’re bite-sized and adjusted for cooking times so nothing ends up rubbery.

Is it possible to make Seafood Lasagna gluten-free?

Yes! Just use your favorite gluten-free lasagna noodles and a 1:1 gluten-free flour blend for the béchamel. The texture and taste will still be delicious!

Can I assemble Seafood Lasagna in advance?

You sure can. The whole dish can be assembled up to a day ahead. Cover tightly and refrigerate, then bake when you’re ready. Just add an extra 10 minutes to the baking time if it’s coming straight from the fridge.

How do I avoid watery lasagna?

The key is to cook off excess liquid from the seafood and sauce before assembling. Letting your lasagna rest after baking also helps it set and stay beautifully sliceable.

What wine pairs best with Seafood Lasagna?

A crisp, citrusy white like Sauvignon Blanc or Pinot Grigio complements the richness of the dish without overwhelming the delicate seafood flavors.

Final Thoughts

There’s truly nothing quite like sharing a bubbling, creamy Seafood Lasagna with loved ones. Every forkful is a celebration of ocean flavors and Italian comfort. Don’t wait for a special occasion—give this one a try soon, and watch it become a star at your table!

Seafood Lasagna Recipe

★★★★★

5.2 from 21 reviews

Author: lina
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Gluten Free

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Description

Indulge in a luxurious Seafood Lasagna that combines layers of tender flounder, succulent shrimp, and delicate scallops with a creamy béchamel sauce, all nestled between lasagna noodles and gooey cheeses. This dish is a special treat for seafood lovers!

Instructions

Béchamel Sauce: Begin by preparing the béchamel sauce. In a medium saucepan, melt butter, whisk in flour until blended, slowly add milk while whisking, season with salt and pepper, and cook until thick and smooth. Set aside.
Seafood Mixture: In a large skillet, melt butter, sauté onion and garlic, add shrimp, scallops, flounder, salt, and pepper. Add wine, simmer until boiling, then remove seafood and reserve liquid. In the skillet, cook mushrooms in reserved liquid, then add béchamel sauce, tomatoes, cream, herbs, and seasonings. Combine seafood with sauce.
Preheat oven to 375°F. Butter a 9×13 casserole dish.
Layer sauce, seafood mixture, lasagna noodles, cheese, and repeat layers.
Bake for 40-50 minutes until hot and bubbly.

Notes

For a twist, you can add a layer of spinach or crab meat to the lasagna.
This dish pairs well with a crisp green salad and a glass of chilled white wine.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian