Seafood Lasagna Authentic Italian Recipe

Love seafood recipes? Try my sauteed shrimp, honey garlic salmon, and sauteed salmon next. Don’t get me wrong – I love traditional lasagna made with layers of noodles, a meat ragú, and lots of cheese. But when I feel like mixing things up for dinner, seafood lasagna is always my top choice. Like my seafood pasta, this seafood lasagna recipe proves seafood and cheese do indeed belong together. It’s one of my favorite recipes that works for an easy weeknight dinner but also for more elegant occasions!

Why I love this recipe

Lasagna for seafood lovers. This unique take on traditional Italian lasagna swaps the ground beef for seafood without skipping out on the rich and creamy elements. A guaranteed crowd-pleaser. My lasagna is filling, satisfying, and a comforting casserole everyone will love. Minimal prep work. The cheesy béchamel-style sauce, ricotta filling, and seafood layered in this lasagna are all super simple to put together. Assembly is a breeze!

Ingredients needed

Mixed seafood. You’ll find shrimp, crab, mussels, squid, scallops, and more in bags of frozen mixed seafood. If you can’t find a frozen seafood mix, you can buy your favorite fresh or frozen seafood instead. Just remember to use at least four different types of seafood in the lasagna (you’ll need about 4 ounces of each). Olive oil. To sauté the mixed seafood. Kosher salt and black pepper. To taste. Dried parsley. For flavor and color. Fresh lasagna noodles. The beauty of fresh noodles is that you don’t need to pre-boil them. If you don’t want to use fresh noodles, use oven-ready lasagna noodles instead. Mozzarella and parmesan. For the final top layer of delicious gooey, melted cheese. White sauce. A combination of butter, flour, milk, parmesan cheese, and salt.

For the ricotta mixture filing:

Ricotta cream. This is a staple in almost any lasagna recipe. Use good-quality, full-fat ricotta for a rich and divine flavor. If you want a higher protein option, try using my whipped cottage cheese. Mozzarella. Remember to shred the mozzarella yourself! Egg. To help bind the cheese filling together and prevent it from oozing out of the lasagna when you cut into it. The egg can be omitted if you have an aversion, but the consistency of the filling will be runnier. Dried parsley. For flavor and a pop of contrasting color within the white sauce. Salt. To taste.

How to make seafood lasagna

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 5 – Bake and serve Bake the lasagna until the sauce is bubbly and the cheese is gooey. Let it cool for 10 to 15 minutes out of the oven, then slice and serve!

Arman’s recipe tips

If your lasagna noodles need to be boiled ahead of time, make sure you give them plenty of time to cool. You risk melting the cheese filling if the noodles are hot, resulting in a watery and less sturdy seafood lasagna. If your seafood mix is frozen, place the bag in the fridge for a few hours or overnight so it has a chance to thaw fully. Fresh seafood can also be used! Just make sure it’s fully cooked before layering it in the lasagna. Take your time to carefully assemble the lasagna. Remember your goal: there should be cheese, noodles, and seafood in every bite. Extra cheese is always a plus. I sometimes double the amount on top for cheesy goodness in every bite.

Storage instructions

To store. Transfer any leftovers to an airtight container and store in the refrigerator for up to 2 days.

Use red sauce. If you prefer marinara sauce to white sauce, simply swap it for your favorite store-bought or homemade red sauce. My Pomodoro Sauce or sugo would be fantastic here. Add veggies. Add quick-cooking veggies to the pan with the thawed seafood mixture, like onions, mushrooms, garlic, and spinach. Change up the cheese. I typically stick with mozzarella and parmesan, but cheddar cheese, pepper Jack cheese, or provolone are all other fantastic options.

To freeze. It’s best to freeze the individual portions of leftover seafood lasagna in airtight containers for easy reheating. Keep them in the freezer for up to 6 months. To reheat. For the best texture, I recommend reheating the slices of lasagna in an aluminum foil covered baking dish in a 350ºF lasagna until warmed through.