Meta Description: Master the Seafood Lasagna Recipe! This guide features a luxurious white sauce for seafood lasagna (classic Béchamel) and tips for an easy seafood lasagna dinner that is always a showstopper.
The Best Creamy Seafood Lasagna Recipe with White Sauce
Lasagna. Just the word itself conjures up images of comfort, family, and a rich, deep dish bubbling in the oven. But let’s be honest, we’ve all had the classic beef and tomato version a thousand times. While delicious, sometimes you just crave something more elegant, something that says, “I made this with love, and yes, it’s a little bit fancy.”
I remember the first time I tasted a Seafood Lasagna. It was at a small, unassuming Italian restaurant near the coast. I was expecting the usual red sauce, but what arrived was a dish of beautiful, creamy layers, filled with plump shrimp and tender scallops, all held together by a rich, savory white sauce for seafood lasagna. It was a revelation! That creamy texture, the delicate brininess of the seafood, and the perfectly al dente pasta—it was everything a comfort food should be, elevated.
That moment inspired me to create the ultimate Seafood Lasagna Recipe—one that is luxurious enough for a holiday, yet surprisingly manageable for a weekend dinner. This guide focuses on a classic, homemade Béchamel sauce (don’t worry, it’s easy!) and a blend of fresh seafood and cheeses that guarantees a spectacular result. Say goodbye to heavy tomato sauces and hello to your new favorite creamy, unforgettable pasta bake.
🍤 The Essentials: Ingredients for Your Layers
Creating the best Creamy Seafood Lasagna means focusing on three key components: the pasta, the seafood, and the white sauce for seafood lasagna. Using high-quality ingredients here is the key to that show-stopping flavor.
✅ Ingredients for the Seafood Filling
| Quantity | Ingredient | Notes |
| 1 lb | Shrimp | Peeled, deveined, and roughly chopped. |
| 1/2 lb | Bay Scallops | Small scallops work best; if using large, chop them. |
| 2 Tbsp | Olive Oil | For sautéing the aromatics. |
| 1/2 Cup | Yellow Onion, Finely Diced | The foundation of the flavor. |
| 2 Cloves | Garlic, Minced | Don’t skip the fresh garlic! |
| 1/2 Cup | Dry White Wine | Something crisp like Sauvignon Blanc (optional, but adds depth). |
| 1/4 Cup | Fresh Parsley, Chopped | For color and freshness. |
| 1/2 tsp | Dried Thyme | Complements the seafood beautifully. |
| To Taste | Salt and Freshly Ground Pepper | Seasoning is everything. |
✅ Ingredients for the Creamy Layers (Cheese and White Sauce)
| Quantity | Ingredient | Notes |
| 1 Box (9 oz) | Lasagna Noodles | Oven-ready is fine, but traditional is better. |
| 2 Cups | Whole Milk Ricotta Cheese | Drained if very watery. |
| 1 Large | Egg | Helps bind the ricotta layer. |
| 1 Cup | Grated Parmesan Cheese | Freshly grated is always superior. |
| 1/2 Cup | Fresh Spinach, Chopped | Adds color and a subtle green layer. |
| 4 Cups | Shredded Mozzarella Cheese | The best cheese for lasagna melt! |
✅ Ingredients for the Béchamel Sauce (The Cream Sauce)
| Quantity | Ingredient | Notes |
| 6 Tbsp | Unsalted Butter | The base of the classic French sauce. |
| 6 Tbsp | All-Purpose Flour | This creates the roux. |
| 4 Cups | Whole Milk | Warmed slightly, if possible, to avoid lumps. |
| 1/2 tsp | Nutmeg, Freshly Grated | This is the classic, secret ingredient. |
| To Taste | Salt and White Pepper | White pepper is traditionally used to keep the sauce light. |
⏰ Prep Time & Cook Time Summary
| Metric | Time |
| Prep Time | 45 Minutes |
| Cook Time | 40-45 Minutes |
| Rest Time | 15 Minutes |
| Total Time | 1 Hour 45 Minutes |
| Servings | 8-10 |
🍳 The ‘How-To’: Building Your Seafood Masterpiece
This recipe is built in three distinct stages: preparing the seafood, making the Béchamel, and assembling the layers. Don’t rush the process—each stage is quick, but timing is important!
1. Prepare the Noodles and Ricotta Mixture
- Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper or a clean kitchen towel so they don’t stick together.
- In a medium bowl, combine the ricotta cheese, egg, 1/2 cup of the Parmesan cheese, and chopped spinach. Season lightly with salt and pepper. This is your creamy layer.
2. Make the Seafood Filling
This is the key to an easy seafood lasagna—you only want to cook the seafood partially, as it will finish cooking in the oven.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped shrimp and scallops to the skillet. Season with salt, pepper, and dried thyme. Sauté quickly for only 2-3 minutes, until the seafood is just turning pink/opaque. Do not cook fully.
- Pour in the white wine (if using) and let it bubble and reduce slightly for 1 minute.
- Remove the skillet from the heat. Stir in the chopped fresh parsley. Set the seafood filling aside.
3. Make the Béchamel (White Sauce)
Learning how to make Béchamel sauce is a foundational skill, and it’s surprisingly simple!
- In a medium saucepan, melt the 6 Tbsp of butter over medium heat.
- Whisk in the 6 Tbsp of flour and cook for 1 to 2 minutes. This mixture is called a roux and it’s what thickens the sauce. You want it to cook long enough to lose the raw flour taste, but don’t let it brown.
- Slowly, while constantly whisking, pour in the warmed milk. Keep whisking to prevent lumps.
- Bring the sauce to a gentle boil, then immediately reduce the heat to low. Simmer for about 5 minutes, continuing to whisk occasionally, until the sauce is thick enough to coat the back of a spoon.
- Remove from the heat. Stir in the nutmeg, salt, and white pepper. Taste and adjust seasoning. This is your perfect, creamy white sauce for seafood lasagna.
4. Assemble the Lasagna (The Layering)
You will need a standard 9×13 inch baking dish.
- First Layer: Spread a thin layer of the Béchamel sauce across the bottom of the prepared dish. This prevents the pasta from sticking.
- Pasta: Arrange a layer of lasagna noodles lengthwise over the sauce.
- Ricotta: Spread half of the ricotta mixture evenly over the pasta.
- Seafood: Spoon half of the partially cooked seafood filling over the ricotta.
- Sauce & Cheese: Ladle about one-third of the remaining Béchamel sauce over the seafood, and sprinkle with one-third of the mozzarella cheese.
- Second Set of Layers: Repeat the process: Noodles, remaining Ricotta mixture, remaining Seafood filling, Béchamel sauce (another third), and mozzarella cheese (another third).
- Final Top Layer: Add the final layer of noodles. Spread the remaining Béchamel sauce over the top, making sure to cover all the pasta edges. Sprinkle generously with the remaining mozzarella and Parmesan cheese.
5. Bake and Rest
- Cover the baking dish tightly with aluminum foil.
- Bake in a preheated oven at 375°F (190°C) for 30 minutes.
- Remove the foil and continue baking for another 10 to 15 minutes, or until the top is golden brown and bubbling.
- The Wait is Crucial: Remove the lasagna from the oven and let it rest for 15 minutes before slicing. This allows the sauce to set and prevents a watery, messy slice.
🌟 Adding Value: Pairings, Variations, and Pro Tips
A complete article doesn’t just give you the recipe; it gives you the tools to adapt and enjoy it fully. Let’s look at how to expand this amazing dish.
Creative Serving & Pairing Suggestions
Since this is a rich, creamy dish, the best accompaniments are light, crisp, and acidic to provide a wonderful contrast.
- Simple Green Salad: A basic salad of mixed greens, shaved fennel, and a very light lemon vinaigrette is the perfect palette cleanser.
- Garlic Bread or Bruschetta: A simple, toasted slice of baguette with garlic butter is a must for scooping up any extra sauce.
- Wine Pairing: A creamy pasta demands a crisp, dry white wine. Think a good Italian Pinot Grigio, an unoaked Chardonnay, or a Vermentino. The acidity cuts through the richness beautifully.
Recipe Variations: Change Up Your Catch
The beauty of this Seafood Lasagna Recipe is its flexibility. Feel free to substitute the main seafood components based on what is fresh and available.
- Long-Tail Delight: Shrimp and Scallop Lasagna: This is the recipe we focused on, but you can increase the ratio of either one. Use only large, plump shrimp for an extra decadent version.
- Crab & Lobster: For a truly luxurious dish, substitute half the shrimp with flaked, cooked crab meat and/or chunks of lobster. Be gentle when folding the crab and lobster into the sauce to keep the chunks intact.
- Adding White Fish: Include firm white fish like cod or snapper, flaked after being gently poached. This is a great, mild way to make the dish more substantial. Pro Tip: Avoid oily fish like mackerel.
💡 Pro Tips for Lasagna Success
- Use the Right Pan: A ceramic or glass 9×13 pan retains heat better than metal, ensuring a slow, even bake.
- Prep the Night Before (Freezing Lasagna Tips): This lasagna is a fantastic make-ahead meal. Assemble the entire dish (without baking), cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time.
- Salt the Layers: Remember to season not just the seafood, but also the ricotta mixture and the Béchamel sauce. Bland layers make a bland lasagna!
❓ Frequently Asked Questions About Lasagna
Even experienced cooks sometimes have questions when tackling a multi-layered dish like lasagna. These tips will ensure a smooth process.
Why is my Béchamel sauce lumpy?
Lumps usually happen because the milk was added too quickly to the roux (the butter and flour mixture) or because you didn’t whisk constantly.
- Fixing Lumps: If your sauce is lumpy, remove it from the heat and whisk vigorously. If that doesn’t work, pour the sauce through a fine-mesh sieve or use an immersion blender to quickly smooth it out. Learning how to make Béchamel sauce smoothly is a process, but don’t worry!
Can I use no-boil lasagna noodles?
Yes, you can use no-boil noodles! They save time and absorb moisture easily. Since this recipe has a very liquid white sauce for seafood lasagna, the no-boil noodles work exceptionally well. Follow the same layering process. You may need to add a splash more milk to the Béchamel to ensure the no-boil noodles have enough liquid to fully hydrate.
What is the best cheese for lasagna?
For a creamy, white sauce lasagna, the best cheese for lasagna is a combination of Mozzarella, Ricotta, and Parmesan.
- Mozzarella: Provides the stretch and melt factor. Use whole milk, low-moisture mozzarella for the best texture.
- Ricotta: Forms the creamy, binding layer. Always use whole milk ricotta.
- Parmesan: Adds a sharp, salty depth of flavor that complements the seafood.
How do I prevent the lasagna from becoming watery?
Watery lasagna is often caused by two things:
- Overcooked Pasta: Overcooked, mushy pasta releases too much starch and water. Make sure your noodles are truly al dente.
- Wet Ingredients: Ensure your ricotta is properly drained and your seafood is only partially cooked. The partially cooked seafood will release liquid during the bake, which the sauce should absorb. The resting period (15 minutes!) is also essential for settling.
📊 Nutritional Information (Estimated)
Note: Nutritional values are estimated per serving and may vary based on exact measurements, specific seafood choices, and the fat content of the dairy products used.
| Nutrient | Per Serving (Estimated) |
| Calories | 510 kcal |
| Protein | 34 g |
| Fat | 28 g |
| Saturated Fat | 15 g |
| Carbohydrates | 31 g |
| Fiber | 2 g |
| Sodium | 780 mg |
🧊 Storage Tips and Reheating (Freezing Lasagna Tips)
This is a dish that begs to be made in a large batch, so knowing how to store and reheat is crucial for enjoying leftovers later!
Storage
Let the Seafood Lasagna cool completely. Cover the baking dish tightly with aluminum foil or transfer individual slices to an airtight container. Refrigerate for up to 4 days.
Freezing
Lasagna is one of the best meals for freezing, making it perfect for an easy seafood lasagna dinner on a busy night.
- Assembly Only: The best way to freeze is to assemble the entire lasagna in a disposable foil pan, but do not bake it. Cover it tightly with two layers of plastic wrap and one layer of foil. Freeze for up to 3 months.
- Baking from Frozen: When ready to bake, remove the plastic wrap and foil. Cover it loosely with a new layer of foil and bake at 375°F (190°C) for about 1 hour and 15 minutes, then remove the foil and bake for another 15 minutes until bubbly and golden.
Reheating
To reheat a single slice, use the oven or a toaster oven. Cover the slice loosely with foil and heat at 350°F (175°C) for about 20-30 minutes until heated through. The microwave will work in a pinch, but the edges won’t be as pleasant.
👑 Conclusion: A Dish Fit for Royalty
Congratulations! You have successfully mastered the art of the Seafood Lasagna Recipe. You’ve learned the secrets of a flawless Béchamel—the exquisite white sauce for seafood lasagna—and the perfect technique for layering fresh, delicate seafood. This dish is far more than just a pasta bake; it’s a creamy, comforting, and wonderfully elegant meal that showcases your culinary confidence.
No matter the occasion—a special family gathering, a dinner party with friends, or just a luxurious Friday night in—this Creamy Seafood Lasagna is guaranteed to be a hit. It’s rich, satisfying, and far surpasses any simple red sauce version.
So, gather your ingredients, take your time building those perfect layers, and get ready for the compliments to roll in. Give this recipe a try very soon! Once you pull that golden, bubbling dish from the oven, you’ll understand why this is destined to become your favorite comfort food. Happy cooking! 😋
