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This Seafood Lasagna features layers of a creamy sauce infused with clam juice, noodles, and a shrimp and crab meat filling. Every bite is loaded with seafood and it looks like something straight from a restaurant!
We don’t eat a ton of seafood in my house, though I do love a good Cajun shrimp pasta or oven baked salmon. Recipes like this seafood lasagna really make me wonder why I don’t cook it more often. This one impressed both me as the cook and everyone who enjoyed a slice for dinner. There was definitely some fighting over the leftovers!
Why I Love This Seafood Lasagna Recipe
- Loaded with seafood. This lasagna is made with clam juice, shrimp, and lump crab meat to ensure there’s pieces of seafood in every bite. And we’re using REAL seafood, not the imitation kind. Yum!
- Restaurant-worthy. I love to impress guests with dishes that look like they belong on the menu of a fancy restaurant but are actually made in my kitchen. This seafood lasagna is definitely one of those!
- Easy to make. There are just a few steps involved in making this lasagna, even though we’re making the sauce from scratch. It takes less than 30 minutes of hands-on time!
What You’ll Need
Here’s a run-down of everything you’ll need to make this seafood lasagna recipe. Scroll down to the recipe card below for the exact measurements.
- Unsalted butter – I like to use unsalted butter, even though this is a savory dish, as other ingredients contain salt.
- All-purpose flour – Thickens the sauce.
- Heavy cream – Creates the rich, creamy base to the sauce. Half-and-half works too.
- Clam juice – Adds the seafood flavor to the sauce.
- Spices – Garlic powder, onion powder, nutmeg, Italian seasoning, salt, and pepper. The nutmeg is optional but provides a nice warm touch.
- Parmesan cheese – Freshly grated if possible. Avoid the kind in the green container, if you opt for pre-grated.
- Olive oil – For sauteing the onion and seafood.
- Onion – Adds flavor to the seafood layer.
- Shrimp – I recommend using small shrimp, since we’re adding other seafood here. Be sure to devein them and remove the tail.
- Lump crab meat – Lump crab meat is real crab meat that can be found in the seafood section or the canned section of the store.
- Parsley – Fresh parsley pairs nicely with the seafood.
- Lasagna noodles – To keep this recipe quick and easy, I used oven-ready lasagna noodles that do not need to be pre-boiled. If using regular lasagna noodles instead of oven-ready, cook them first according to the package instructions.
- Mozzarella cheese – Mozzarella has a light flavor that doesn’t overpower the seafood the way other cheeses might and works nicely with the cream sauce.
How To Make Seafood Lasagna
This recipe may appear fancy and restaurant-worthy but it’s super easy to make. There are just a few steps before it’s ready to be assembled and baked. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the baking dish.
- Make the sauce. Melt the butter over medium heat. Whisk in the flour until smooth. Cook for a minute then slowly whisk in the heavy cream and clam juice. Continue cooking for 5-7 minutes, stirring often, ntil it thickens. Stir in the seasonings and 1/2 cup of parmesan then remove from heat and set aside.
- Cook the seafood. Heat the olive oil over medium heat. Saute the onion for 3-4 minutes, until soft, then add the shrimp and cook for 2-3 minutes, until the turn pink. Remove the pan from heat. Gently fold in the crab meat and parsley.
- Assemble. Spread a thin layer of sauce in the bottom of the baking dish. Cover with a layer of lasagna noodles. Spread a third of the seafood mixture over the noodles, followed by a third of sauce sauce, and a third of the mozzarella cheese. Repeat the layers two more times, finishing with a final layer of noodles, sauce, and the remaining cheese.
- Bake. Cover the lasagna tightly with foil. Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes, until the top is golden and bubble. Let rest for 10 minutes before serving.
Tips & Variations
Here are a few ways to customize this seafood lasagna, as well as a few general tips to keep in mind when making it for the first time.
- Add some veggies. Add a handful of fresh spinach or sautéed mushrooms to the layers for extra flavor and texture.
- Clam juice alternatives. If you’re out of clam juice, use chicken or vegetable broth instead. The sauce won’t have as much of a seafood-y flavor but it won’t impact the final dish too much.
- Try a different cheese. Replace the mozzarella with fontina or Monterey Jack for a twist on flavor.
- Customize the sauce. Adjust the seasonings in the sauce and filling to your taste. You can add a pinch of red pepper flakes for a little heat.
- Whisk continuously. When adding the cream and clam juice to the sauce, it’s important to add them slowly and whisk continuously to avoid lumps in the sauce.
- Let sit before slicing. Give the lasagna 10 minutes or so to rest before slicing and serving. This gives the filling and cheese sauce a chance to solidify and makes it easier to slice and serve.
Serving Suggestions
I like to serve seafood lasagna with a side salad, like the Olive Garden salad or a wedge salad, and some breadsticks. Steamed, sauteed, or roasted vegetables, like oven roasted asparagus, are also a great option for a side.
How To Store & Reheat Leftovers
- Fridge. Store leftover seafood lasagna in an airtight container in the fridge for up to 3 days.
- Reheat. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 325°F (165°C) oven, covered with foil, for about 20 minutes.
- Freezer. To freeze, wrap the assembled, uncooked lasagna tightly with plastic wrap and foil, then freeze for up to 3 months. Bake straight from frozen at 350°F (175°C) for about 1 hour, removing the foil in the last 15-20 minutes.
Seafood Lasagna
This Seafood Lasagna features layers of a creamy sauce infused with clam juice, noodles, and a shrimp and crab meat filling. Every bite is loaded with seafood and it looks like something straight from a restaurant!
Servings: 8 people
Ingredients
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup clam juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 medium onion finely chopped
- 8 ounces small shrimp peeled, deveined, and tail off
- 8 ounces lump crab meat
- 1/4 cup chopped fresh parsley plus more for garnish
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Make the sauce by melting the butter in a medium saucepan over medium heat. Stir in the flour and whisk until smooth. Cook for 1 minute, then slowly pour in the heavy cream and clam juice, whisking constantly to avoid lumps.
- Cook the sauce for 5-7 minutes, stirring often, until it thickens. Stir in garlic powder, onion powder, nutmeg (if using), italian seasoning, 1/2 cup parmesan, and season with salt and pepper. Remove from heat and set aside.
- Heat olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes until soft. Add the shrimp and cook for 2-3 minutes, just until they turn pink. Remove from heat and gently fold in the crab meat, and chopped parsley.
- Spread a thin layer of sauce over the bottom of the baking dish. Add enough lasagna noodles to cover the bottom, overlapping slightly if necessary.
- Spread a third of the seafood mixture over the noodles, followed by a third of the sauce. Sprinkle on a 1/3 of the shredded mozzarella.
- Repeat the layers two more times, finishing with a final layer of noodles, the remaining sauce, and topping with the remaining shredded cheese.
- Cover the dish tightly with aluminum foil, being careful not to touch the cheese. Bake for 30 minutes, then remove the foil and bake uncovered for another 15-20 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before serving. Garnish with parsley. Enjoy!
Last Step:
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Notes
Store leftover seafood lasagna in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 598kcal | Carbohydrates: 26g | Protein: 30g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 195mg | Sodium: 1050mg | Potassium: 362mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1653IU | Vitamin C: 7mg | Calcium: 424mg | Iron: 1mg
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