By Becky Hardin
Updated May 9, 2025
Seafood Lasagna was a total hit in our house. It’s full of flavor, displays beautifully, and is foolproof. With layers of noodles, cheese, crab, and shrimp it is so delicious! You might think seafood and cheese don’t mix, but I hope you give this easy seafood recipe a try!
5-Star Review
“Excellent recipe!! My sister said this was the best thing she’s ever eaten. I had over a pound of fresh crab, and added bay scallops & shrimp—absolutely scrumptious!” -Tillie
Seafood Lasagna Recipe
This is the kind of meal you pay top dollar for at your favorite seafood grill. Layers of crab, shrimp, and scallops, noodles, cheese, and uber flavor. Oh my! It’s just too good to be true.
This Seafood Lasagna Recipe is a must-make for any seafood lover. It’s a total winner that our entire family loves. The quality of the seafood will impact the overall taste of the dish, so make sure to use fresh or high-quality frozen seafood to give the lasagna the best flavor.
Ingredients1x2x3x
- ▢ 2 tablespoons canola oil
- ▢ 10 tablespoons unsalted butter divided (½ cup + 2 tablespoons)
- ▢ 2 green onions thinly sliced
- ▢ 2 cloves garlic minced
- ▢ ½ cup low-sodium chicken broth
- ▢ 8 ounces clam juice (1 bottle) – or sub with more chicken broth
- ▢ 12 ounces bay scallops cut in half
- ▢ 1 pound small shrimp peeled and deveined
- ▢ 8 ounces crabmeat chopped (1 package)
- ▢ ½ teaspoon freshly ground black pepper divided
- ▢ ½ cup all-purpose flour
- ▢ 2½ cups half-and-half divided
- ▢ ¼ cup semi-dry white wine do not use sweet wine
- ▢ ½ teaspoon kosher salt
- ▢ ⅛ teaspoon crushed red pepper flakes
- ▢ ½ cup freshly shredded Parmesan cheese divided
- ▢ 9 oven-ready lasagna noodles
- ▢ 1 cup shredded Italian cheese blend
- ▢ 1 cup shredded mozzarella cheese
Video
Instructions
- Preheat oven to 350°F. Spray a 9×9 inch casserole dish with nonstick cooking spray. Set aside.
- In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds. 2 tablespoons canola oil, 2 green onions, 2 cloves garlic
- Add the broth and clam juice, stir and bring to a boil. ½ cup low-sodium chicken broth, 8 ounces clam juice
- Add scallops, shrimp, crab, and ¼ teaspoon pepper, and bring the mixture to a boil. Reduce the heat and simmer uncovered, for 5 minutes, or until the shrimp is pink and the scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. 12 ounces bay scallops, 1 pound small shrimp, 8 ounces crabmeat, ½ teaspoon freshly ground black pepper
- Drain, reserving the liquid. Pour seafood mixture into a medium bowl and set it aside until ready to use.
- In the same large skillet, melt the remaining ½ cup butter. Stir in the flour and whisk until smooth. ½ cup all-purpose flour
- Combine 1½ cups half-and-half and the reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened. 2½ cups half-and-half
- Remove the flour mixture from the heat and stir in the remaining 1 cup half-and-half, wine, salt, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce. ¼ cup semi-dry white wine, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes, ½ cup freshly shredded Parmesan cheese
- Stir ¾ cup of the white sauce into the seafood mixture.
- Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian cheese blend, ¼ mozzarella, and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses. 9 oven-ready lasagna noodles, 1 cup shredded Italian cheese blend, 1 cup shredded mozzarella cheese
- Bake at 350°F for 40-45 minutes, or until golden brown. Allow the lasagna to set for 10-15 minutes before cutting.
- Garnish with chopped fresh parsley if desired.
Equipment
- 9×9-inch Baking Pan
Becky’s Tips
- It’s important to pre-cook the seafood before adding it to the lasagna. This will ensure that it’s cooked properly and doesn’t become overcooked and rubbery in the oven.
- If using frozen seafood, remove any excess water.
- Season the seafood and sauce: Seafood can be delicate in flavor, so be sure to season it well to allow the flavor to shine through.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Seafood Lasagna Step by Step
Get the oven going and prepare the casserole dish: Preheat the oven to 350°F. Spray a 9×9 inch casserole dish with nonstick cooking spray. Set aside.
Prepare the aromatics: In a large skillet over medium-high heat, heat 2 tablespoons of canola oil and 2 tablespoons of the butter. Sauté 2 sliced green onions until tender, then add the 2 cloves of minced garlic and sauté another 15 seconds.
Add the liquid : Add 1/2 cup low-sodium broth and 8 ounces of clam juice, stir, and bring to a boil.
Mix in the seafood: Add 12 ounces baby scallops, 1 pound of small shrimp, 8 ounces of crabmeat, and ¼ teaspoon pepper, and bring the mixture to a boil. Reduce the heat and simmer uncovered for 5 minutes, or until the shrimp is pink and the scallops are firm and opaque all the way through. Stir the mixture gently while the scallops are cooking.
Drain the seafood : Drain the reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.
Prepare the white sauce : In the same large skillet, melt the remaining ½ cup butter. Stir in 1/2 cup of flour and whisk until smooth.
Add the cream : Combine 1½ cups half-and-half and the reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.
Add the remaining ingredients: Remove the flour mixture from the heat and stir in the remaining 1 cup of half-and-half, 1/4 cup of wine, 1/2 teaspoon kosher salt, 1/8 teaspoon red pepper flakes, and ¼ cup shredded Parmesan cheese to create a white sauce.
Mix with the seafood : Stir ¾ cup of the white sauce into the seafood mixture.
Pour the white sauce in the pan : Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles, then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian cheese blend, ¼ mozzarella, and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.
Bake the lasagna: Bake at 350°F for 40-45 minutes, or until golden brown. Allow the lasagna to set for 10-15 minutes before cutting.
Garnish and serve: Garnish with chopped fresh parsley if desired. Enjoy!
Variations
This seafood lasagna is absolutely delicious as is, but here are a few ways to change it up a bit!
- Substitute the crab meat in the recipe with slightly sweeter lobster meat .
- Add spinach and ricotta cheese to the layers for an even creamier lasagna with healthy greens!
- Use salmon in place of the crab meat or shrimp. This gives the lasagna a rich and buttery flavor.
- Try making this lasagna with Alfredo sauce . It’s similar to the bechamel here, but it has a slightly cheesier flavor.
- Add artichoke hearts to the layers. The tanginess of the artichokes complements the sweetness of the crab.
How to Store
Store leftovers wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 3 days. Freeze seafood lasagna tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Reheat in a 350°F oven covered with foil for 20-30 minutes, or until warmed through. Remove the foil and bake for an additional 5-10 minutes to brown the cheese on top, if desired.
Serving Suggestions
Pair this seafood lasagna recipe with some amazing white wine and you’ll really be in business. If your dinner guests love seafood, this is a great recipe to serve a crowd. It always impresses! I love it with a side of Garlic Bread and a light and fresh Olive Garden Salad or served with our Roasted Veggies .
more lasagna recipes to try!
Dutch Oven Lasagna
Chicken Alfredo Lasagna Roll Ups
Weight Watchers Lasagna (only 8 WW Points!) – Healthy Lasagna Recipe
Ravioli Lasagna Bake
Seafood Lasagna Recipe
Equipment
- 9x9-inch Baking Pan
Ingredients
- 2 tablespoons canola oil
- 10 tablespoons unsalted butter divided (½ cup + 2 tablespoons)
- 2 green onions thinly sliced
- 2 cloves garlic minced
- ½ cup low-sodium chicken broth
- 8 ounces clam juice (1 bottle) - or sub with more chicken broth
- 12 ounces bay scallops cut in half
- 1 pound small shrimp peeled and deveined
- 8 ounces crabmeat chopped (1 package)
- ½ teaspoon freshly ground black pepper divided
- ½ cup all-purpose flour
- 2½ cups half-and-half divided
- ¼ cup semi-dry white wine do not use sweet wine
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- ½ cup freshly shredded Parmesan cheese divided
- 9 oven-ready lasagna noodles
- 1 cup shredded Italian cheese blend
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Spray a 9x9 inch casserole dish with nonstick cooking spray. Set aside.
- In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds. 2 tablespoons canola oil, 2 green onions, 2 cloves garlic
- Add the broth and clam juice, stir and bring to a boil. ½ cup low-sodium chicken broth, 8 ounces clam juice
- Add scallops, shrimp, crab, and ¼ teaspoon pepper, and bring the mixture to a boil. Reduce the heat and simmer uncovered, for 5 minutes, or until the shrimp is pink and the scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. 12 ounces bay scallops, 1 pound small shrimp, 8 ounces crabmeat, ½ teaspoon freshly ground black pepper
- Drain, reserving the liquid. Pour seafood mixture into a medium bowl and set it aside until ready to use.
- In the same large skillet, melt the remaining ½ cup butter. Stir in the flour and whisk until smooth. ½ cup all-purpose flour
- Combine 1½ cups half-and-half and the reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened. 2½ cups half-and-half
- Remove the flour mixture from the heat and stir in the remaining 1 cup half-and-half, wine, salt, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce. ¼ cup semi-dry white wine, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes, ½ cup freshly shredded Parmesan cheese
- Stir ¾ cup of the white sauce into the seafood mixture.
- Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian cheese blend, ¼ mozzarella, and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses. 9 oven-ready lasagna noodles, 1 cup shredded Italian cheese blend, 1 cup shredded mozzarella cheese
- Bake at 350°F for 40-45 minutes, or until golden brown. Allow the lasagna to set for 10-15 minutes before cutting.
- Garnish with chopped fresh parsley if desired.
Video
Notes
- It’s important to pre-cook the seafood before adding it to the lasagna. This will ensure that it’s cooked properly and doesn’t become overcooked and rubbery in the oven.
- If using frozen seafood, remove any excess water.
- Season the seafood and sauce: Seafood can be delicate in flavor, so be sure to season it well to allow the flavor to shine through.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
