When you crave something luxurious yet homey, Seafood Lasagna hits the spot. This creamy, cheesy baked dish brings together tender shrimp, rich lobster, and layers of pasta drenched in a velvety cream sauce.
It’s everything you want in comfort food—decadent, flavorful, and satisfying—while still elegant enough for a special occasion. Whether you’re cooking for family or guests, this is the kind of meal that makes everyone stop and savor every bite.
Table of Contents
Why you’ll love this Seafood Lasagna
This seafood twist on classic lasagna is irresistible.
- Creamy, rich, and full of fresh seafood flavor
- Easy to prepare but looks restaurant-worthy
- Perfect for holidays or Sunday dinners
- A crowd-pleaser for both pasta and seafood fans
- Freezer-friendly and reheats beautifully
- Layers of creamy sauce, tender noodles, and cheese perfection
I first created this recipe after trying a seafood lasagna at a small Italian bistro near the Texas coast. I loved how the chef layered creamy lobster sauce between pasta sheets—it reminded me of my mom’s classic lasagna but with a coastal twist.
I spent weeks perfecting my own version at home, and now it’s one of my family’s most requested dishes for special nights.
If you love creamy seafood pasta, you’ll also enjoy my Gordon Ramsay Lobster Pasta, which brings that same indulgent touch with a silky lobster cream sauce.
Ingredients you’ll need For Seafood Lasagna
This dish combines simple pantry staples with fresh seafood for incredible flavor.
Main ingredients
- 2 tablespoons olive oil – for sautéing onions and garlic
- 1 onion, chopped – adds sweetness and depth
- 3 cloves garlic, minced – gives rich aroma
- 1 teaspoon dried oregano – classic Italian seasoning
- 1 teaspoon dried basil – for freshness and warmth
- 1/2 teaspoon red pepper flakes – optional, adds a mild kick
- 2 cups heavy cream – creamy base for the sauce
- 1 1/2 cups lobster meat, cooked and chopped – rich and buttery
- 1 1/2 cups shrimp, peeled and deveined – tender and juicy
- 9 lasagna noodles, cooked – the foundation of the dish
- 2 cups ricotta cheese – adds creaminess between layers
- 1 1/2 cups mozzarella cheese, shredded – melty and stretchy
- 1 cup Parmesan cheese, grated – nutty and savory
- 1/4 cup fresh parsley, chopped – for garnish and freshness
- 1/2 teaspoon salt – to season the sauce
- 1/4 teaspoon black pepper – balances the flavor
- 2 tablespoons butter – finishes the sauce with richness
Optional add-ons or substitutes
- Substitute scallops or crab for extra seafood flavor
- Use half-and-half instead of cream for a lighter version
- Add spinach or mushrooms for texture
- Replace white wine with seafood or chicken broth
- Top with breadcrumbs for a golden crust
- Sprinkle lemon zest before baking for brightness
For another cozy seafood option, check out my Cioppino Soup, a tomato-based seafood stew that shares the same coastal heartiness in a lighter form.
Step-by-step instructions
This creamy seafood lasagna comes together in layers of flavor and texture.
- Cook the aromatics. In a large skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Add garlic, oregano, basil, and red pepper flakes. Sauté for 1 minute until fragrant.
- Deglaze and create the base. Add heavy cream, butter, salt, and pepper. Simmer gently for 5–7 minutes until thickened.
- Add seafood. Stir in lobster and shrimp, cooking 2–3 minutes until just pink. Remove from heat and set aside.
- Prepare the lasagna layers. Preheat oven to 375°F (190°C). Lightly grease a baking dish. Spread a thin layer of sauce on the bottom.
- Layer the lasagna.
- Add 3 noodles
- Spread ricotta over noodles
- Spoon seafood mixture and sauce
- Sprinkle mozzarella and Parmesan
- Repeat layers, ending with sauce and cheese on top.
- Bake. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
- Rest and serve. Let rest 10 minutes before slicing. Garnish with fresh parsley.
Quick reminders:
- Don’t overcook the seafood—it’ll continue cooking in the oven.
- Use freshly grated cheese for better melting.
- Letting the lasagna rest helps layers set.
- Add a dash of lemon juice before serving for a fresh note.
If you love creamy seafood pasta with an elegant twist, my Prawn Pasta offers another comforting, restaurant-style dinner with minimal effort.
Expert tips for success
Perfect Seafood Lasagna is all about balance and timing.
- Use pre-cooked lobster to save time.
- Don’t let the sauce get too thick—it should be pourable.
- Fresh herbs take it from good to gourmet.
- Use oven-ready noodles if you want to skip boiling.
- For deeper flavor, add a spoonful of tomato paste to the cream sauce.
- Add a handful of spinach or kale for color and nutrients.
- Always rest before serving to allow the sauce to settle.
For a lighter pasta alternative with rich flavor, try my Lobster Bucatini—it’s creamy, bright, and perfect for seafood nights.
Serving suggestions
This lasagna is rich, so it pairs best with light, refreshing sides.
- Serve with a green salad dressed in lemon vinaigrette
- Pair with garlic bread or focaccia
- Add a side of roasted asparagus or zucchini
- Enjoy with sparkling water and lemon
- Serve small squares as part of a seafood-themed dinner
- Garnish with fresh parsley and Parmesan for a restaurant touch
It’s equally at home on a weeknight table or at a holiday dinner.
Storing and reheating
Seafood Lasagna stores beautifully and tastes even better the next day.
How to store it
- Cool completely before covering
- Store in an airtight container in the fridge for up to 3 days
- Freeze individual portions for up to 2 months
- Thaw overnight in the refrigerator before reheating
How to reheat it
- Reheat covered in the oven at 350°F (175°C) for 20 minutes
- Add a splash of cream before reheating to keep it moist
- Microwave individual portions in 45-second intervals
- Avoid overheating to prevent drying out the seafood
It reheats beautifully while keeping its creamy, indulgent flavor.
Nutrition facts (per serving)
- Calories: 525
- Protein: 32g
- Carbohydrates: 28g
- Fat: 32g
- Saturated Fat: 18g
- Fiber: 2g
- Sugar: 4g
- Cholesterol: 180mg
- Sodium: 760mg
Frequently asked questions
Can I use frozen seafood?
Yes, just thaw and pat dry before cooking to prevent extra liquid in the sauce.
Can I make this ahead of time?
Absolutely—assemble the lasagna up to 24 hours in advance, cover, and refrigerate until ready to bake.
Can I freeze this?
Yes! It freezes beautifully. Bake, cool, then freeze portions for up to two months.
Final thoughts
Seafood Lasagna is the kind of dish that makes any meal feel special. It’s rich, comforting, and layered with ocean-inspired flavors that blend perfectly with creamy cheese and tender noodles. Whether you’re celebrating or just treating yourself, this dish is pure luxury in every bite.
- Creamy, cheesy, and deeply flavorful
- Perfect for special occasions or Sunday dinners
- A coastal twist on a timeless classic
Seafood Lasagna
Ingredients
Equipment
Method
- In a skillet, heat olive oil. Sauté onion for 3–4 minutes. Add garlic, oregano, basil, and red pepper flakes. Cook 1 minute.
- Add wine or broth. Simmer 2 minutes. Stir in cream, butter, salt, and pepper. Simmer 5–7 minutes until thickened.
- Add lobster and shrimp. Cook 2–3 minutes until shrimp turn pink. Remove from heat.
- Preheat oven to 375°F (190°C). Lightly grease a baking dish. Spread a thin layer of sauce on the bottom.
- Layer: 3 noodles, spread ricotta, add seafood mixture, sprinkle mozzarella and Parmesan. Repeat layers, ending with sauce and cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes more until bubbly and golden.
- Let rest 10 minutes before slicing. Garnish with fresh parsley and serve.
Nutrition
Notes
- Replace white wine with seafood broth for a non-alcoholic option.
- Let lasagna rest before serving to allow layers to set.
- Pre-cooked lobster can save time without sacrificing flavor.
