Jump to:
Seafood Lasagna Recipe – Seafood Lasagna Layers
Seafood lasagna layers create the most luxurious comfort food experience you’ll ever taste. This indulgent dish combines tender shrimp, succulent lobster, and sweet crab meat nestled between perfectly cooked pasta sheets and creamy cheese layers. Each bite delivers an explosion of ocean flavors that will transport your taste buds straight to coastal paradise.
Why You'll Love This Recipe
- Three types of premium seafood create an incredibly rich and complex flavor profile that’s restaurant-quality
- The creamy clam juice-based sauce adds authentic ocean taste without being overpowering or fishy
- Perfect make-ahead dish that actually tastes better the next day as flavors meld together beautifully
- Impressive presentation makes it ideal for special occasions, holidays, or when you want to wow guests
- Generous portions serve 12 people, making it economical for feeding large groups or meal prepping
Why This Seafood Lasagna Layers Recipe Works
This recipe succeeds because it balances delicate seafood with rich, creamy elements. The clam juice-based sauce provides authentic ocean flavor without masking the natural sweetness of the seafood. Each layer serves a specific purpose – the ricotta mixture adds creaminess, while the mozzarella creates those perfect cheese pulls.
The cooking technique ensures the seafood doesn’t become rubbery. By briefly sautéing the shrimp and using pre-cooked lobster and crab, you maintain tender textures throughout. The resting period after baking allows the layers to set properly, making clean slicing possible.
What You’ll Need for Perfect Seafood Lasagna Layers
Ingredients
| Ingredient | Quantity (approx) | Purpose / Notes |
|---|---|---|
| Unsalted butter | 8 tablespoons | Creates roux base and sautés garlic |
| All-purpose flour | 1/4 cup | Thickens cream sauce |
| Clam juice | 8 ounces | Provides oceanic flavor base |
| Whole milk | 3 cups | Creates creamy sauce foundation |
| Kosher salt | 2 3/4 teaspoons | Seasons all components |
| Black pepper | 1/2 teaspoon | Adds subtle heat |
| Dried lasagna noodles | 1 pound | Forms pasta layers |
| Olive oil | As needed | Prevents noodle sticking |
| Fresh parsley | 1/2 bunch | Brightens seafood mixture |
| Lemon | 1/2 medium | Adds acidic brightness |
| Garlic | 4 cloves | Aromatics for seafood |
| Grape juice | 1/2 cup | Deglazes pan, adds depth |
| Raw tiny shrimp | 1 pound | Primary seafood protein |
| Part-skim ricotta | 3 cups | Creamy cheese layer |
| Parmesan cheese | 1 1/2 ounces | Sharp flavor accent |
| Lump crab meat | 8 ounces | Sweet seafood texture |
| Cooked lobster meat | 8 ounces | Luxurious seafood element |
| Mozzarella cheese | 1 pound | Melty top layer |
Tools
| Tool | Purpose |
|---|---|
| Medium saucepan | Makes cream sauce base |
| Large pot | Cooks lasagna noodles |
| Large skillet | Sautés seafood mixture |
| 9×13-inch baking dish | Assembles and bakes lasagna |
| Large baking sheet | Holds cooked noodles |
| Whisk | Prevents sauce lumps |
| Aluminum foil | Covers during initial baking |
How to Make Seafood Lasagna Layers
| Step | Instructions |
|---|---|
| 1. Make Cream Sauce | Melt butter in saucepan, whisk in flour for 2 minutes. Slowly add clam juice and milk while whisking. Season and simmer until thickened, 8-10 minutes. |
| 2. Cook Noodles | Boil lasagna noodles until al dente. Drain, rinse with cool water, and arrange on oiled baking sheet. |
| 3. Prep Aromatics | Chop parsley (reserve 1 tablespoon for garnish), juice lemon, and mince garlic. |
| 4. Cook Seafood | Melt butter in skillet, cook garlic until golden. Add grape juice, reduce. Add shrimp, cook until pink. Stir in parsley, lemon juice, and salt. |
| 5. Make Ricotta Mixture | Combine ricotta, Parmesan, salt, and pepper in bowl. Mix well and taste for seasoning. |
| 6. First Layer | Spread 1/2 cup cream sauce in baking dish. Add 1/3 noodles, half ricotta mixture, half seafood, and 1 cup mozzarella. |
| 7. Second Layer | Add 1 cup cream sauce, half remaining noodles, remaining ricotta, remaining seafood, and 1 cup mozzarella. |
| 8. Final Layer | Top with remaining noodles, cream sauce, and 2 cups mozzarella. |
| 9. Bake | Cover with foil and bake 30 minutes at 375°F. Uncover, bake 20-25 minutes until golden. Rest 15 minutes before serving. |
Chef's Helpful Tips
- Don’t overcook the shrimp during sautéing – they’ll continue cooking in the oven and become tough if overdone
- Use day-old ricotta for better texture and less moisture that could make your lasagna watery
- Let the cream sauce cool slightly before assembling to prevent the cheese from melting prematurely
- Cover edges with foil strips if they brown too quickly during the final uncovered baking phase
- Check crab meat carefully for shell pieces before adding to ensure the best eating experience
Serving and Storage Tips for Seafood Lasagna Layers
Serving Tips
Serve this seafood lasagna with a crisp green salad and garlic bread. The rich flavors pair beautifully with a light arugula salad dressed in lemon vinaigrette. Allow the lasagna to rest for 15 minutes after baking for clean slicing.
For storage, refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven. You can also freeze assembled unbaked lasagna for up to 3 months. Similar to our ultimate chicken casserole, this dish reheats beautifully.
Mistakes to Avoid while making Seafood Lasagna Layers
Don’t skip the resting period after baking. Cutting immediately results in a messy, runny presentation. The layers need time to set and firm up properly.
Avoid using frozen seafood without proper thawing. Excess moisture will make your lasagna watery and dilute the flavors. Pat all seafood completely dry before cooking.
Don’t overcook the initial cream sauce. It should coat the back of a spoon but remain pourable. Remember, it will thicken more during baking. Check out this alternative seafood lasagna approach for comparison techniques.
You Must Know
- Always use fresh seafood when possible – frozen seafood releases more moisture and can make the lasagna watery
- The lasagna actually tastes better the next day as all the flavors have time to meld together perfectly
- You can substitute the grape juice with additional clam juice if you prefer a more pronounced seafood flavor
- This recipe serves 12 generous portions, making it perfect for meal prep or feeding large gatherings
Suggestions for Seafood Lasagna Layers
Customize your seafood selection based on availability and preference. Scallops make an excellent addition, while salmon adds richness. For a more budget-friendly version, use more shrimp and less lobster.
Consider adding sautéed spinach between layers for extra nutrition and color. Fresh herbs like dill or chives complement the seafood beautifully. For those who enjoy our creamy garlic shrimp pasta, this lasagna offers similar flavors in a more substantial format.
Make individual portions in ramekins for elegant presentation. This works particularly well for dinner parties or special occasions. Reduce baking time to 25-30 minutes for smaller portions.
FAQs:
Yes, you can assemble the entire lasagna up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add an extra 10-15 minutes to the covered baking time when cooking from cold.
Pat all seafood completely dry before cooking, don’t overcook the cream sauce, and let the lasagna rest for at least 15 minutes after baking. Using day-old ricotta also helps reduce excess moisture.
Absolutely! Scallops, salmon, or even white fish work well. Just ensure all seafood is cooked to proper doneness and maintain the same total weight for best results.
The top should be golden brown and bubbly, and a knife inserted in the center should come out hot. The internal temperature should reach 165°F for food safety.
Yes, you can freeze the assembled unbaked lasagna for up to 3 months. Thaw completely in the refrigerator before baking, and add 15-20 minutes to the cooking time.
Conclusion
This seafood lasagna layers recipe transforms ordinary dinner into an extraordinary culinary experience. The combination of three premium seafood types, creamy sauce, and perfectly melted cheese creates restaurant-quality results in your home kitchen. Whether you’re celebrating a special occasion or simply treating yourself, this dish delivers impressive flavors that will have everyone asking for seconds.
The beauty of this recipe lies in its make-ahead convenience and spectacular presentation. Like our keto cloud cake, it’s perfect for entertaining. Try this seafood lasagna variation for different flavor profiles. Master these seafood lasagna layers, and you’ll have a showstopping dish that brings the taste of the ocean to your dining table.
More Easy Recipes Recipes:
- 30-Minute Low Carb Pizza Bowls Without the Crust
- Old-Fashioned Rhubarb Pie
- Cheesy Sloppy Joe Toast – Easy 30-Minute Comfort Recipe
- Blackstone Steak Cheese Quesadillas – Easy 30-Minute Recipe
Recommended
📖 Recipe Card
Seafood Lasagna Layers Recipe
Ingredients
- 4tablespoonsunsalted butter
- 1/4cupall-purpose flour
- 1(8-ounce) bottleclam juice
- 3cupswhole milk
- 1 1/2teaspoonskosher salt
- 1/4teaspoonfreshly ground black pepper
- 1pounddried lasagna noodles
- Olive oil
- 1/2bunchfresh parsley
- 1/2medium lemon
- 4clovesgarlic
- 1/2cupdry white wine, such as Sauvignon Blanc
- 1poundtiny raw, peeled, and cleaned shrimp (70 to 90 per pound)
- 1 1/4teaspoonskosher salt, divided, plus more for the pasta
- 3cupspart-skim ricotta cheese
- 1 1/2ouncesParmesan cheese, finely grated (about 3/4 cup or scant 1/2 cup store-bought grated)
- 1/4teaspoonfreshly ground black pepper, plus more as needed
- 8ounceslump crab meat
- 8ouncescooked and chopped lobster meat
- 1poundlow-moisture mozzarella cheese, shredded (about 4 cups)
- Cooking spray
Instructions
- Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/4 cup all-purpose flour and cook, stirring, until very lightly toasted, about 2 minutes. While whisking, slowly pour in 1 (8-ounce) bottle clam juice, then 3 cups whole milk. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and simmer until thickened, 8 to 10 minutes more. Taste and season with more kosher salt and black pepper as needed.
- Meanwhile, cook 1 pound dried lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cool water until cool, and drain well again. Arrange the noodles in an even layer on a large baking sheet, coating them with olive oil and overlapping them slightly if needed.
- Pick the leaves from 1/2 bunch fresh parsley and finely chop until you have 1/4 cup for the sauce and 1 tablespoon more for garnish. Juice 1/2 medium lemon until you have 1 tablespoon juice. Finely chop 4 garlic cloves.
- Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the garlic and cook, stirring, until golden brown, about 3 minutes. Add 1/2 cup dry white wine and boil until the wine is almost evaporated, about 3 minutes. Add 1 pound raw tiny shrimp and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes.
- Remove the skillet from the heat. Add the 1/4 cup parsley, the lemon juice, and 1/4 teaspoon of the kosher salt, and stir to combine. Taste and season with more kosher salt as needed.
- Place 3 cups ricotta cheese, 3/4 cup finely grated Parmesan cheese, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and stir to combine. Taste and season with more kosher salt and black pepper as needed.
- Spread 1/2 cup of the cream sauce in the bottom of a 9×13-inch inch baking dish. Arrange 1/3 of the noodles over the cream sauce, overlapping them as needed. Spread half the ricotta mixture over the noodles. Evenly arrange half the shrimp mixture, half the lobster, and half the crab over the ricotta. Sprinkle with 1 cup of the mozzarella.
- Dollop and spread 1 cup of the cream sauce over the cheese. Repeat layering half the remaining noodles, the remaining ricotta mixture, and the remaining shrimp mixture, lobster, and crab. Sprinkle with 1 cup of the mozzarella cheese. Dollop and spread 1 cup of the cream sauce over the cheese. Top with the remaining lasagna noodles, spread with the remaining cream sauce, and sprinkle with the remaining 2 cups mozzarella.
- Coat a large sheet of aluminum foil with cooking spray. Loosely cover the baking dish the foil spray-side down. Bake for 30 minutes. Uncover and bake until golden-brown and bubbly, 20 to 25 minutes more. Let cool for at least 15 minutes before slicing. Garnish with the reserved parsley before serving.
Notes
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300 calories
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
