This creamy seafood lasagna recipe is made with a from-scratch white garlic sauce and loaded with lobster, crab meat, and shrimp. It’s a seafood lover’s dream!
I know how much my readers LOVE seafood, but a lot of you also love lasagna. So, I decided to combine a classic lasagna dish with an amazing seafood recipe to create this to-die-for seafood lasagna recipe! This creamy seafood lasagna is loaded with your favorites—shrimp, crab, and a ton of lobster meat.
Now, maybe you’re thinking… seafood and cream sauce? Seafood and cheese?! Cousins. You’re talking to the lady who made seafood baked ziti, crab alfredo, and crawfish mac and cheese, for goodness sake! If there’s one thing Cousin Rosie can do, it’s make a bomb.com creamy seafood recipe.
What Is Seafood Lasagna with White Sauce?
This fantastic seafood lasagna recipe is the best of two worlds. It’s layered like a classic lasagna dish, but you have a creamy mix of seafood and bechamel sauce instead of a meaty red sauce. Everything is seasoned to perfection, the lasagna noodles are cooked perfectly to al dente, and it has a whole lot of cheese. The cream sauce is rich and garlicky, and the seafood mixture is seasoned with the one and only Old Bay Seasoning. If you’re a seafood lover, you can’t help but fall in love with this white seafood lasagna!
Ingredients for Creamy Seafood Lasagna
You can find my complete list of ingredients and measurements in the recipe card at the end of this post. Here are the simple ingredients you need to make a homemade seafood lasagna.
- Seafood: I use a mixture of lobster meat, crab meat, and fresh shrimp.
- Green Onion: puts a little bit of a fresh bite in the lasagna.
- Seasoning: this dish is packed with flavors from Old Bay (you can use your favorite seafood seasoning), garlic, pepper, and Italian seasoning.
- Butter, Heavy Cream, Flour: these three ingredients build the rich white sauce that makes the lasagna oh-so-creamy.
- Lasagna Noodles: cooked perfectly to al dente.
- Italian Cheese Blend: yes, I use a pre-shredded cheese blend; it’s a shortcut!
Ingredient Variations for Seafood Lasagna
Now, usually, I tell y’all to follow my recipe to a T if you want greatness, but in every great recipe, there’s a little wiggle room to do what you love. I know y’all are going to ask me about substitutions, so let me offer you some of my faves.
What other types of seafood can I use in seafood lasagna?
You can use imitation crab meat, canned shrimp or frozen shrimp instead of fresh, crawfish, scallops, or salmon! It may sound weird, but clam juice really boosts the seafood flavor if you’re into that. You can use all fresh seafood or stick with frozen—just make sure everything is well-thawed before you layer it into the lasagna. Can’t find one of the ingredients I used? Leave it out or swap it out!
Can I use no-boil lasagna sheets in seafood lasagna?
Yes, you most certainly can! Oven-ready lasagna noodles are a godsend if you’re short on time. No boiling is needed; just layer them into the lasagna like normal, bake, and they come out perfect.
If you want to omit the lasagna noodles altogether… well, now that’s straight up a different recipe. However, you can transform this into seafood pasta by using rotini or penne pasta. Going low-carb? Try layering zucchini noodles instead!
I don’t want to make a homemade bechamel sauce; what else can I use?
If you’re going for semi-homemade or don’t have time to stir together a rich cream sauce, sub it with your favorite jarred alfredo sauce. This recipe doesn’t call for ricotta cheese, but if you want to go the more traditional lasagna route, you can use a ricotta mixture for the creamy layers.
Cousin Rosie… there are no vegetables in this seafood lasagna! What vegetables can I add?
I gotchu Cousins! Peas, diced carrots, mushrooms, or onions all go great with seafood. Of course, you can’t go wrong with fresh spinach and cream sauce.
I don’t want to use pre-shredded cheese; what’s the best cheese blend in seafood lasagna?
The Italian blend I use has Parmesan cheese, mozzarella cheese, Provolone, Fontina, Romano, and fresh asiago. If you want to go with freshly shredded cheese, I’d recommend a simpler blend of Parmesan, mozzarella, and provolone.
How to Make Seafood Lasagna (+ Video Tutorial)
Alright, now let’s get into the nitty-gritty: how to make this easy seafood lasagna! Traditional lasagna is a labor of love—not this recipe! If you want to watch how I make it, I’ve got a special treat for you…
I teamed up with my friend and fellow YouTuber Daym Drops to make this recipe video tutorial for you! My guy narrates the video, and man, is he funny! You can’t help but laugh! Don’t forget to subscribe to I Heart Recipes on YouTube, and send some love to Daym Drops while you’re at it!
The Seafood Mixture
The first step is the flavorful seafood mixture. Mix everything in a large bowl—the green onions, lobster, crab, and shrimp—and season it with your favorite seafood seasoning. You can’t go wrong with classic Old Bay seasoning, but I also have my very own Rosamae Seasonings Seafood Magic seasoning that is outta-this-world delicious.
The Cream Sauce
Next, grab a large skillet to make the from-scratch béchamel sauce. What the heck is a béchamel sauce anyway? Creamy, rich GOODNESS. Melt butter in a large saucepan or skillet, then whisk in your all-purpose flour. The skillet should be over medium heat so the flour doesn’t burn. Once mixed, slowly add the heavy cream, whisking constantly to avoid lumps.
Toss in your seasoning: fresh minced garlic, salt, black pepper, and Italian seasonings. Whisk and cook the sauce until it thickens—it should only take a few minutes! Once it’s done, you’re ready to layer.
Assemble the Lasagna
Grab your casserole dish and spray it down with non-stick cooking spray. Then, spread a thin layer of sauce in the bottom of the dish. Here is the specific layer order I want you to follow:
- First Layer: Sauce, noodles, half of the seafood mixture
- Second Layer: Sauce, shredded cheese, noodles, other half of the seafood mixture
- Third Layer: Sauce, noodles, shredded cheese, parsley flakes (optional)
So, you should have used 9 lasagna noodles—bottom, middle, and top—between layers of cream sauce and lots of cheese. Imagine how GOOD this will taste when it’s hot and bubblin’, y’all!
Cover the seafood lasagna with foil and toss that baby in the oven for 1 hour and 25 minutes. If you want that cheesy top layer to get perfectly golden brown, remove the foil for the last 5-10 minutes of cooking time.
This amazing seafood lasagna recipe is perfect for special occasions, a dinner party, large family gatherings… you name it!
How to Store Leftover Seafood Lasagna
You can store leftovers in an airtight container for up to 5 days in the fridge. You can make a whole pan of this lasagna and toss it in the freezer, tightly wrapped, and it will store for up to three months. Just make sure to thaw it completely before baking to avoid watery, runny lasagna.
What to Serve with Seafood Lasagna
Need some side dish ideas? Like most Italian recipes, seafood lasagna pairs well with bread—homemade dinner rolls, breadsticks, or garlic bread. I’d also serve a fresh green salad or some roasted veggies.
Before you go, check out some more easy seafood recipes the whole family will love!
- Ultimate Seafood Boil Recipe
- Seafood Cornbread Dressing
- Seafood Louie Pasta
- Creamy Seafood Salad
- Parmesan Salmon Foil Packs
Loved this recipe? Be sure to share and save the recipe on Pinterest! Keep up with Rosie and I Heart Recipes on social media—you can find me on Facebook, Instagram, and Pinterest, and check out my cookbooks!
Creamy Seafood Lasagna
Ingredients
- 9 lasagna noodles cooked until al dente
- 1 bunch of green onions diced
- 1 lb cooked lobster meat
- 1 lb crab meat
- 1 lb raw shrimp diced up
- 4 tsp seafood seasoning
- 4 cups Sargentos Italian Cheese blend
Creamy Garlic Sauce
- 5 tbsp butter salted
- 3 cups heavy cream
- 3 tbsp all purpose flour
- 5 cloves garlic minced
- 2 tbsp Italian seasoning
- 2 1/2 tsp kosher salt
- 1 tsp coarse black pepper
- 2 tsp parsley flakes optional, for garnish
Instructions
- Toss the diced green onions, lobster, crab, and shrimp meat into a large mixing bowl.1 bunch of green onions, 1 lb cooked lobster meat, 1 lb crab meat, 1 lb raw shrimp
- Mix the ingredients until well combined, then sprinkle in the old bay seasoning.4 tsp seafood seasoning
- Fold the ingredients then set to the side.
- Next, toss the butter into a large sauce pan, and melt over medium heat.5 tbsp butter
- Once the butter is melted, sprinkle in the flour, and whisk until well combined.3 tbsp all purpose flour
- Pour in the heavy cream, then whisk until lump free.3 cups heavy cream
- Cook the sauce until it thickens, then toss in the garlic.5 cloves garlic
- Next sprinkle in the Italian seasoning, black pepper, and kosher salt.2 tbsp Italian seasoning, 2 1/2 tsp kosher salt, 1 tsp coarse black pepper
- Whisk, and let cook for 2 more minutes.
- Turn off the heat, and remove the pan from the burner
- Lightly oil a 9X13 bake dish, then begin layering the lasagna.
- First Layer: Sauce, 3 noodles, half of the seafood mixture.9 lasagna noodles
- Second Layer: Sauce, shredded cheese, 3 noodles, the other half of the seafood mixture.4 cups Sargentos Italian Cheese blend
- Third Layer: Sauce, 3 noodles, shredded cheese, parsley flakes (optional).2 tsp parsley flakes
- Cover the lasagna with foil.
- Bake on 350 F for 1 hour and 25 minutes.
- Remove the lasagna from the oven, and let sit for about 15 minutes.
- Serve, and enjoy!
Hi Rosie!
I can’t wait to try this! Two quick questions: 1) can you use pre-boil lasagna noodles and 2) can you use imitation lobster meat? Oh and what size shrimp is best?
Thank you!!
Hi Lisa! Yes, I boiled the pasta. You can try imitation crab if you’d like 🙂
Could this recipe be made ahead and frozen?
Thanks! Fran
I actually never made it ahead. I think it should be fine!
Hi Rosie ! Where can I find the canned crab that you used?
Your local grocery store should carry it 🙂
How much clam juice should I add, and when? Making this for Christmas Eve. Can’t wait to try it!
Hi Barbara. For best results, please follow the written recipe.
I noticed you used a bag of lobster meat. I am having a hard time finding that. Where did you get it from?
I got it from Wincos Foods.
It looks like she used 21/25 (count/lb.) shrimp in the videoy
OMG!!! This was so delicious The only modifications I made were adding ricotta and cottage cheese. I also added some sautéed oyster and white mushrooms (because of course mushrooms go in everything). I’m definitely keeping this recipe and can’t wait to try more recipes on this site!
Though I can’t eat it because of the seafood, it still looks great. I’ll definitely make it for a party.
I’m sorry Randy! I have a philly cheesesteak lasagna that you should check out 🙂
Thank you for sharing this!! It sounds delicious!! I’m on a low carb diet so I’ll skip give pasta and use Zucchini! It has certainly worked for noodles. Can’t wait to try it!
Yes!! Zucchini would be good 🙂
Yummy recipe, Rosie. But who was that sexy narrator? Lol!
LOL!!! The narrator is Daym Drops. Click here to check him out.
Hey Rosie I’m definitely going to try this out my bf loves seafood…Btw I was cracking up this whole video lol the narrator to funny…
. Glad that you liked the video ❤️
This dish looks wonderfully delicious! The video was such that it looks very easy to make. I’m going to try this dish asap. It just may become a staple for family, church and special occasions!
Thanks!
I look forward to trying this lasagna!
I like a lot of your recipies.
Looks amazing Rosie but I have to say I much prefer when you talk on the videos.
Looks like a “5 All Day”! Love Daym Drops! Thanks for the recipe.
Perfect dish for a birthday or anniversary dinner!
Do you cook the meat before layering it, or does it cook when you put it in the oven?
No. Please be sure to read the instructions. 🙂
I will definitely try this. I’m from South Louisiana, so instead of lobster, I’ll use crawfish!
Enjoy! 🙂
I’m so excited~ I love anything with seafood! Thanks for sharing your gift! Can’t wait to make it!
I just discovered you, Rosie..saw the recipe on FB and then clicked on it since I am a seafood addict and a follower of Mediterranean foods…grew up in France and Italy and although I love soul food and other cuisines I am still partial to seafood. THANKS for this recipe…such a nice departure from the traditional meat and tomato based sauce 🙂
I would use crawfish instead of lobster, since I am from New Orleans. It looks very good!
Can no boil lasagna noodles be used in this recipe?
Absolutely 🙂
Made this recipe tonight and it has to be the best seafood lasagna my husband and I have ever had. Fancy restaurant quality meal. The seafood taste isn’t overwhelmingly fishy and the spice profile was perfect. I plan to make this again when we have company for dinner.
Thanks for trying my recipe Sandi! I appreciate it!
I am also a seafood fanatic, but not a fan of lasagna noodles. Can I use any other pasta, and if so how long should I cook it since it has to bake so long. I am a fan of Angel Hair, or just about any thin pasta. I too, would be substituting the crab for crawfish tails or more shrimp. Had a bad experience with lump crab meat. This just sounds and looks so tasty.
Yes, you can use penne or rotini if you’d like.
Saw the video the other day and was inspired to grocery shop. I’m doing bacon instead of lobster
I made it last week. I couldn’t find any cooked lobster so used extra shrimp and it was awesome!! My 19 yr old son now wants this lasagna in our weekly dinner rotation!! Thank you it was delicious !!
So good! Crumbled up some Ritz crackers in top, makes it even better!
I also will try it. From the ingredients you use, I can tell, it will be totally fabulous. Wonderful recipe!! Thank you.
I plan on making this…but I’ll add in Scallops & mushrooms as well…not a huge fan of lobster so might just add more of the other seafood.
I’m always down for new recipes. Definitely going to try this one
Made it for dinner tonight. Was concerned about it drying out so added a little extra cheese and cream to the sauce and cooked for only 1 hr with 15 min rest after removing from the oven. It was awesome! Can’t wait to have it as leftovers ( hope the seafood won’t be chewy after reheating).
i just made this today. i used crawfish,instead of lobster.OMG! it was Amazing!
Hi Rosie, Tried printing your recipe got 15 pages of reply before the recipe.
Hi Redda! Next time you might want to try to use the print option within the recipe.
Do you think this recipe will be just as good using a red sauce? I can’t have all the cream.
I personally don’t think it would be good with red sauce.
Thanks so much for the wonderful recipe. I followed it exactly and it turned out great
Hi Rosie! I just made your Seafood Lasagna for a holiday party and it was a hit with the party guests! I saw a Buzzfeed article on 16 Quick and Easy One-Post Pastas and somehow found this recipe. I’ve been looking forward to making it and am finally glad I had the chance. I’ve subscribed to you YouTube and will follow your social media channels!
Hey Rosie!
I’m looking forward to trying this recipe for Christmas! I really love ricotta, can I add ricotta to the recipe, if so, where would you suggest?
I’ve tried other recipes of yours and have really enjoyed them!
Hi, I don’t think it needs ricotta. However, if you’d like to add it, feel free to add your own twist hun 🙂
Hi Rosie,
My daughter and I made this over the holiday, it was a last minute decision, so we weren’t able to get all the lobster so we add some scallops, OMG this dish was soooo delicious we will diffidently be making it again.
Thanks for sharing
I used langostinos (Poor man’s lobster) in place of the lobster, perfect.
My 31 yr old son said, “Show me how to make this.”, then showed me this video. I talked him through it ~ with the video running ~ on Christmas 2018 and I just repeated this lasagna again for Mother’s Day 2019. It was absolutely fabulous! Tasty, thick, cheesy! Made the seafood mixture the day before and used the “no boil needed” lasagna noodles. This recipe has become a family favorite. Thank you, girlie!
Thanks so much for using my recipe Regina!! XOXO
I just would like to say I am the matriarch of my family and I have been cooking professionally in restaurants for over 25 years, I just want to tell you how much I enjoy your recipes and watching your videos please keep up the great work.
Made this yesterday and it was absolutely amazing! It’s very rich but not too much. I substituted lobster meat for crawfish tails (live in Louisiana). I doubled the sauce mixture to ensure that I had enough but I didn’t use it all. Thanks for this wonderful recipe Rosie! My family and I truly enjoyed it!!
I can’t wait to try this but my local grocery store do not carry lobster meat. What other seafood would your recommend?
you can add more crab 🙂
Rosie has done it again! I mean, all of your recipes I tried are fool proof. I was so nervous to make this because I thought I would mess it up but it came out soooooo good. This dish is delicious!! This is definitely one of my favorites. I thought this would be an excellent dish for my husband to come home to from work!! My kids love it too, even my son who doesn’t care for seafood. Thank you Rosie!
One of my fav Rosie recipes! Making this for my non traditional thanksgiving this year. I use scallops instead of lobster but it’s so flavorful.
Planning on make it for Christmas Eve late supper. Can I prepare it in afternoon even if shrimp are raw? Looks delicious hope mine will look and taste as Good as yours. All fingers crossed.
I’d prepare and cook everything at once.