Creamy Seafood Lasagna

A rich and cozy seafood lasagna layered with tender shrimp and seafood, silky white sauce, and plenty of melty cheese. Every bite is indulgent, comforting, and full of flavor

Ingredients

Seafood Filling

12 lasagna noodles
1 lb (450 g) mixed seafood (shrimp, scallops, crab, or lobster)
2 tbsp butter or olive oil
3 cloves garlic, minced
1 small onion or shallot, finely chopped
1 cup mushrooms, sliced (optional)
Salt and black pepper, to taste
½ tsp paprika
½ tsp Italian seasoning

Creamy White Sauce

4 tbsp butter
4 tbsp all-purpose flour
3 cups warm milk
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg (optional)

For Assembly

2 cups shredded mozzarella cheese
1 cup ricotta cheese
Fresh parsley or dill, chopped (for garnish)

Instructions

Cook the lasagna noodles
Boil noodles in salted water until al dente. Drain and set aside.
Prepare the seafood filling
Heat butter or oil in a skillet over medium heat.
Sauté onion and garlic until fragrant.
Add mushrooms if using, then add seafood.
Season with salt, pepper, paprika, and Italian seasoning.
Cook just until seafood is tender. Remove from heat.
Make the white sauce
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute.
Gradually add milk, whisking constantly until smooth.
Stir in cream, Parmesan, salt, pepper, and nutmeg.
Cook until thickened.
Assemble the lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of sauce in a baking dish.
Layer: noodles → seafood → ricotta → sauce → mozzarella.
Repeat layers, finishing with sauce and mozzarella on top.
Bake
Cover with foil and bake for 30 minutes.
Remove foil and bake 10–15 minutes until golden and bubbly.
Rest and serve
Let rest for 10 minutes before slicing. Garnish and serve.