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Creamy seafood lasagna

Featured in Pasta dishes that make everyone smile.

Classic lasagna gets a seafood makeover with rich béchamel, tender seafood, and layers of Italian cheese. A comforting family dish with a stylish twist.
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Maria from tastyhush
Updated on Wed, 19 Mar 2025 15:22:36 GMT
A plate of seafood lasagna with a golden crust and herbs on top. Pin it
A plate of seafood lasagna with a golden crust and herbs on top. | tastyhush.com

I whipped up this seafood lasagna on a rainy Sunday when I was craving something both comforting and fancy. Between layers of fresh pasta, the silky white sauce gently wraps around the seafood, making this dish my family's mealtime favorite. It's my own take on an Italian classic, seasoned with my little cooking tricks.

A Showstopping Dish

This lasagna is my upscale spin on the classic recipe. I love how the smooth white sauce blends with the seafood and melty cheese. It takes some time to make but always pays off. Everyone at my table sits up and takes notice when I bring this out.

Shopping List

  • For the white sauce: Unsalted butter, fresh flour, whole milk, parmesan and a touch of salt
  • Cheese filling: Smooth ricotta, mozzarella, an egg, fresh parsley and salt
  • Seafood mix: A lovely combo of shrimp, scallops and squid with olive oil, parsley, salt and pepper
  • The pasta: Beautiful sheets of fresh lasagna
  • For the top: Shredded mozzarella and freshly grated parmesan

Step-by-Step Guide

Rich white sauce
I start with my white sauce, my kitchen pride and joy. I melt the butter, stir in flour, then slowly add milk while whisking. Once it thickens, I mix in the parmesan.
Tasty cheese mix
In my big bowl I combine ricotta, mozzarella, my egg and herbs. This makes the lasagna extra creamy.
Seafood prep
I quickly cook my seafood on high heat with a drizzle of olive oil, parsley, salt and pepper. Just three minutes keeps everything nice and tender.
Assembly time
I start with a layer of white sauce, then take turns with pasta, cheese mix, seafood, and more sauce. I finish with lots of grated cheese on top.
Baking it right
Into the oven at 180°C for 35 minutes, watching how it browns. If the top gets too dark too fast, I cover it with foil.

Storage Tips

I keep leftovers in the fridge in an airtight container for no more than 2 days. Extra portions go straight to the freezer in small containers for up to 6 months. I always warm it up in the oven at 175°C to bring back that crispy cheese top.

Lasagna topped with shrimp, cheese and herbs, served on a plate. Pin it
Lasagna topped with shrimp, cheese and herbs, served on a plate. | tastyhush.com

Tasty Pairings

I like to serve my lasagna with a well-dressed arugula salad or seasonal grilled veggies. My homemade garlic bread works perfectly for soaking up all that yummy white sauce.

Frequently Asked Questions

→ Can I use dried lasagna sheets?
Sure! Just pre-cook them following the package instructions. Fresh pasta is ideal for a more delicate texture and better flavor absorption.
→ What seafood should I add?
A mix of shrimp, mussels, squid, and white fish works well. Ensure everything is properly drained to avoid making the dish watery.
→ How do I make smooth béchamel?
Pour the milk in gradually while whisking nonstop. Make sure the butter-flour mix is cooked through before adding the milk.
→ Can I prepare it the day before?
Absolutely. Assemble it the night before and keep it chilled. Add an extra 10-15 minutes to the baking time if it’s straight from the fridge.
→ What’s the best way to layer it?
Spread everything evenly for balanced layers. Cover the top pasta layer fully with sauce to avoid it drying out while baking.

Seafood lasagna

A seafood-inspired spin on classic lasagna, featuring fresh seafood and layered with Italian cheeses. Golden and packed with ocean flavors.

Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes
By: Maria

Category: Pasta

Difficulty: Intermediate

Cuisine: Fusion

Yield: 8 Servings (1 dish)

Dietary: ~

Ingredients

01 2 tablespoons of butter.
02 2 tablespoons of flour.
03 2 cups of milk.
04 1/2 cup of grated parmesan.
05 280 g of ricotta cheese.
06 1 cup of shredded mozzarella.
07 1 beaten egg.
08 2 teaspoons of dried parsley.
09 1 teaspoon of olive oil.
10 450 g of mixed seafood.
11 225 g of fresh lasagna sheets.
12 Salt.
13 Pepper.

Instructions

Step 01

Set your oven to 350°F (180°C) and let it preheat. Coat a 23 x 33 cm baking dish lightly with oil or butter and set aside.

Step 02

Heat the butter in a pan over medium. Stir in the flour and cook for about a minute. Slowly pour in the milk, mixing constantly until the sauce thickens. Stir in the parmesan, add a pinch of salt, and take it off the heat.

Step 03

In a bowl, combine ricotta, mozzarella, the beaten egg, dried parsley, and a pinch of salt. Mix until smooth, then set it aside.

Step 04

Put olive oil in a frying pan and let it heat. Add the seafood mix, season with salt, pepper, and parsley, and cook for 3 minutes.

Step 05

Spoon some béchamel sauce over the bottom of the prepared dish. Lay down lasagna sheets, then spread 1/3 of the cheese filling, 1/3 of the seafood, and 1/3 of the béchamel. Keep layering like this, finishing with shredded mozzarella.

Step 06

Bake for 35 minutes. If the top begins to brown too quickly, cover loosely with foil.

Notes

  1. Let it cool for a few minutes before cutting to make serving easier.

Tools You'll Need

  • Baking dish.
  • Saucepan.
  • Frying pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish.
  • Dairy.
  • Gluten.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 28 g