Seafood Lasagna

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4.75 from 8 votes

This creamy, seafood-stuffed lasagna is a dinner party fave that’s still easy enough for a Tuesday night.

Prep Time1

Cook Time40

Total Time1 40

Course: Dinner

Cuisine: Seafood

Keyword: lasagna recipe, seafood lasagna, seafood lasagna recipe

Servings: people

Author: Alyssa Rivers

Ingredients

Seafood, Lasagna, and Cheese

12 lasagna noodles
1 pound shrimp
1 pound crab meat or imitation crab
12 ounces quartered scallops
2 cups mozzarella cheese
2 cups parmesan cheese

Sauce

18 ounces canned clam chowder
1 cup heavy whipping cream
3 tablespoons lemon juice
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper

Cheese Mixture

16 ounces ricotta cheese
1 egg
2 teaspoons minced garlic
½ cup fresh chopped parsley
½ teaspoon salt

Instructions

Seafood, Lasagna, and Cheese

Cook the 12 lasagna noodles according to the package instructions. Drain and set aside.
Preheat the oven to 350 degrees Fahrenheit, and prepare a 9x13-inch baking dish by spraying it with nonstick cooking spray.
In a large skillet, cook the 1 pound shrimp and 12 ounces quartered scallops until the shrimp is pink. Mix the 1 pound crab meat in and set aside
In another bowl, mix the 2 cups mozzarella cheese and 2 cups parmesan cheese.

Sauce

In a separate bowl, combine the 18 ounces canned clam chowder, 1 cup heavy whipping cream, 3 tablespoons lemon juice, ½ cup parmesan cheese, 1 teaspoon salt, and ½ teaspoon pepper. Whisk together well.

Ricotta Cheese Mixture

In a medium bowl, add the 16 ounces ricotta cheese, 1 egg, 2 teaspoons minced garlic, ½ cup fresh chopped parsley, and ½ teaspoon salt. Whisk to combine.

To Assemble

To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then ⅓ of the shredded cheeses.
Repeat the process with sauce, noodles, ricotta, seafood, and cheese twice more, finishing with the cheese mixture on top.
Cover and bake in the preheated oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.
Remove from oven and allow to cool for about 10 minutes before serving.

Notes

Updated May 17, 2025

Storage: Wrap and refrigerate lasagna for up to 5 days, or freeze before or after baking for up to 3 months. Reheat from frozen at 375°F for 30–40 minutes or use the microwave for single servings; if baking from frozen, add 20–30 minutes to the bake time.

Nutrition

QR code

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