Seafood Lasagna

Seafood Lasagna

Introduction

Imagine pulling a bubbling pan from the oven: the scent of garlic and sweet tomato wafting through the kitchen, flecked with briny steam from shrimp and crab. The top is golden-brown and crackly, the cheese yielding in soft, molten sheets beneath. One forkful delivers silky ricotta, tender-spring shrimp, and flakes of crab meat cradled between layers of pasta — a contrast of creamy, slightly tangy, and ocean-fresh that lingers on the palate. This is comfort with a coastal accent.

This seafood lasagna is perfect for special gatherings, a cozy weekend dinner when you want to impress without fussy techniques, or a festive holiday when you want something rich and celebratory. It’s an elegant centerpiece that still feels familiar — a dish that invites conversation, second helpings, and the kind of memories that stick around long after the plates are cleared.

Dish Snapshot

• Prep Time: 25 minutes
• Cook Time: 40 minutes (25 minutes covered, then 15 minutes uncovered)
• Total Time: Approximately 1 hour 5 minutes
• Servings: About 6 generous portions
• Difficulty Level: Medium — approachable for home cooks comfortable with sautéing and assembly

Nutrition Highlights

Nutrition per serving (estimated)

• Calories: ~690 kcal
• Protein: ~63 g
• Carbohydrates: ~53 g
• Fat: ~28 g
• Fiber: ~3–4 g
• Sodium: ~700–900 mg (varies with salted cheeses and sauce)

Notes on accuracy: These are estimates calculated from common values for each ingredient using USDA FoodData Central and standard portion sizes. Individual results will vary based on brand choices (part-skim vs whole milk cheeses), whether you use low-sodium marinara, and exact seafood weight. For authoritative dietary guidance, consult resources like the USDA and Mayo Clinic.

Perfect For…

This dish shines as a celebratory yet approachable entrée. Pick this lasagna when you want:

• A memorable dinner for family or friends — it looks and tastes like effort went into it, even when the steps are straightforward.
• A weekend cooking project: the layered assembly is satisfying, and the result is restaurant-worthy.
• An alternative holiday main course for seafood lovers who prefer shellfish over poultry or red meat.
• A protein-rich, nourishing meal — the seafood and cheeses supply substantial protein, while the tomato sauce contributes vitamins and a bright acidity to balance richness.

Cooking Directions

Ingredients

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 1 pound crab meat
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Optional ingredients and substitutions

• White wine (1/4 cup) for sautéing seafood for extra depth
• Lemon zest (1 teaspoon) or a squeeze of lemon for brightness
• Fresh herbs: chopped parsley or basil for garnish
• Gluten-free lasagna noodles or thinly sliced zucchini as a low-carb alternative
• Part-skim cheeses to lower fat; use mascarpone or béchamel in lieu of ricotta for a creamier, richer texture
• Swap crab for lobster, scallops, or smoked salmon for different flavor profiles

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and lay flat on a towel to prevent sticking.
3. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until soft and translucent (about 4–5 minutes).
4. Add shrimp and cook until pink and just opaque, about 2–3 minutes per side. Remove from heat and gently fold in crab meat (if crab is precooked, warm it through without breaking it apart).
5. In a bowl, mix ricotta cheese with Italian seasoning, salt, and pepper. Taste and adjust seasoning; a little black pepper and a pinch of salt can elevate the filling.
6. To assemble, spread a thin layer of marinara sauce in a 9×13-inch baking dish. Place 3 lasagna noodles on top, followed by half of the ricotta mixture, half of the seafood mixture, and a layer of mozzarella. Repeat layers and top with remaining noodles, sauce, mozzarella, and Parmesan cheese.
7. Cover with foil and bake for 25 minutes.
8. Remove foil and bake for an additional 15 minutes, or until the top is golden and bubbly and the internal temperature reaches at least 165°F (74°C).
9. Let cool for 5–10 minutes before slicing to allow layers to set. Enjoy your Seafood Lasagna!

Practical tips

• Avoid overcooking the shrimp in the skillet; they’ll finish cooking in the oven and will become rubbery if overdone.
• Resist overmixing the crab meat into the shrimp; fold gently to keep lumps of crab intact for texture.
• If using no-boil noodles, ensure your sauce is a bit thinner and you add a tiny extra splash of water to the dish so noodles hydrate properly during baking.
• For easier cutting and cleaner slices, let the lasagna rest after baking for at least 5–10 minutes.

Best Pairings

• Greens: A crisp arugula or baby spinach salad dressed with lemon vinaigrette to cut through richness.
• Bread: Crusty garlic bread or a simple olive oil–herb focaccia.
• Wine: A chilled Pinot Grigio, Vermentino, or a light Chardonnay pairs beautifully with shellfish and soft cheeses.
• Sides: Steamed asparagus or roasted cherry tomatoes for a bright, light contrast.
• For a cozy meal at home: serve with a light sparkling water with lemon or a herbal tea after dinner to aid digestion.

Shelf Life & Storage

• Room temperature: Do not leave lasagna at room temperature for more than 2 hours (standard food safety).
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven until heated through (about 15–20 minutes) for best texture.
• Freezer: Wrap tightly (plastic wrap + aluminum foil) or store in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Reheat from frozen at 350°F (175°C), covered, until warmed through — add 10–20 minutes as needed.

Insider Secrets

• Use high-quality, lump crab meat and fresh shrimp for the best texture and clean ocean flavor — canned crab changes the texture and water content.
• Layer placement matters: put slightly less sauce on the very bottom layer to avoid a soggy underside; the sauce should be present but not drowning the noodles.
• For a silkier finish, fold a beaten egg into the ricotta (optional) — it helps the ricotta set and yields neater slices.
• Grind fresh Parmesan on top before the last 15 minutes of baking to get that professional-looking golden crust.
• If you like a touch of luxury, stir 1–2 tablespoons of good-quality olive oil or a splash of white wine into the seafood when finishing the sauté.

Recipe Variations

• Lobster & Scallop Lasagna: Swap crab for cooked lobster meat and add seared bay scallops in place of some shrimp. Finish with a lemon-basil pesto drizzle.
• Gluten-Free / Vegetable-Noodle: Use certified gluten-free lasagna sheets, or replace noodles with thin strips of zucchini or eggplant (salt and press slices first to remove moisture).
• Creamy White Sauce Version: Replace marinara with a light béchamel or white wine cream sauce mixed with a touch of Dijon mustard for a richer, French-inspired profile.
• Lighter, Healthier Twist: Use part-skim ricotta and mozzarella, add lots of spinach between layers, and select a low-sodium marinara to reduce fat and sodium while increasing micronutrients.
• Vegan “Seafood” Option: Use hearts of palm or king oyster mushroom strips (pulled) for a briny, flaky texture and swap cheeses for cashew ricotta and vegan mozzarella.

Common Questions & Answers

Q: Can I use frozen shrimp and crab?
A: Yes — thaw completely in the refrigerator and pat dry before cooking to avoid extra water in the dish. If crab is frozen and watery, gently drain and blot.

Q: My lasagna is watery after baking — what went wrong?
A: Common causes: watery precooked seafood, excess sauce at the bottom layer, or undercooked/no-boil noodles that released water. Next time: reduce extra liquid, blot seafood, and allow the lasagna to rest before cutting.

Q: Can I assemble ahead and bake later?
A: Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to baking time if chilled.

Q: How do I make this lower in sodium?
A: Use low-sodium marinara, unsalted or low-sodium cheeses, and fresh seafood (not pre-salted). Season carefully with salt at the end.

Q: Is it okay to reheat in the microwave?
A: Yes for single servings, but reheating in the oven preserves texture better. When microwaving, cover loosely and reheat in short intervals to avoid rubbery seafood.

Conclusion

If this seafood lasagna has inspired you to try something new, you might enjoy a quick visual guide or alternative takes. For a step-by-step video-style walkthrough, check out Easy Seafood Lasagna { + video } – Family Fresh Meals. If you’re curious about a version that highlights crab, lobster, and shrimp together, see this flavorful variation at Seafood Lasagna Recipe (with Crab, Lobster, and Shrimp) | The Kitchn.

Give this recipe a try, share your photos and tweaks, and join the conversation — I love hearing how readers make recipes their own. Happy cooking!