Seafood Lasagna Recipe

Seafood lasagna is one of those dishes that feels like a real treat whenever it graces the dinner table. It’s hearty, luxurious, and absolutely packed with layers of seafood and creamy goodness. I always think of this dish when I want to impress guests or when I’m just in the mood to spoil myself with a restaurant-quality meal. The seafood mix gives it a delicate sweetness, and the combination of creamy béchamel, tender lasagna noodles, and melted cheese is nothing short of decadent. Plus, there’s something so comforting about a lasagna that’s filled with shrimp, scallops, and flounder instead of the usual ground meat. It’s a bit of a twist, and I guarantee, once you try it, you’ll be hooked.

I first made this seafood lasagna for a family gathering a few summers ago. I was a little nervous—what if the seafood didn’t pair well with the cheese, or what if the flavors clashed? But all my worries disappeared the moment I pulled it out of the oven, the cheese bubbling away and the aroma of shrimp, scallops, and flounder mingling with the creamy sauce. That first bite was heavenly. Everyone raved about it, and now it’s become a special occasion staple. So, whether you’re cooking for a crowd or treating yourself to a fancy dinner at home, this recipe is sure to impress.

Seafood Lasagna Recipe

A little background: from traditional to seafood

Lasagna is, of course, a classic Italian dish, traditionally made with layers of pasta, cheese, and a rich meat sauce. But as with most beloved dishes, there have been plenty of adaptations over time. Seafood lasagna is one of those fantastic variations, often popular in coastal regions where fresh seafood is plentiful. It’s a little lighter and fresher compared to the heavy, tomato-based meat versions, though it’s still every bit as satisfying. The creamy béchamel sauce (a French influence) adds a luxurious texture and a hint of richness that pairs perfectly with the delicate seafood flavors. Over time, this version of lasagna has become a hit in households that love seafood and Italian flavors together.

Let’s talk ingredients: seafood and more

When it comes to the ingredients, the stars of the show here are, of course, the seafood.

  • Flounder: This mild, delicate fish works wonderfully in this lasagna. It soaks up the flavors of the wine and spices, and its tender texture adds a nice contrast to the other ingredients. If you can’t find flounder, feel free to use another mild white fish like cod or sole.
  • Shrimp: The shrimp add sweetness and a bit of bite to the dish. Just make sure to use peeled and deveined shrimp to save time! You can substitute with langoustines or prawns if you’re feeling fancy.
  • Scallops: I love scallops for their buttery, rich flavor. You can use either bay or sea scallops in this recipe—just adjust the cooking time slightly if you’re using the larger sea scallops. And if scallops aren’t available, you can use more shrimp or even lobster.
  • Mushrooms: The earthy mushrooms balance out the sweetness of the seafood. I like using button mushrooms, but cremini or shiitake would also be excellent here.
  • Cheese: The Swiss and Parmesan cheeses add a creamy, nutty flavor that ties everything together. Swiss cheese melts beautifully, creating that satisfying stretch with every forkful, while Parmesan provides a sharp, salty bite.
Seafood Lasagna Recipe

Kitchen gear: what you need (and what you can skip)

You don’t need any fancy equipment for this seafood lasagna, but a few key tools will make your life easier.

  • Saucepan: This is where you’ll whip up that silky béchamel sauce. Make sure it’s large enough to allow for easy whisking without spilling.
  • Large skillet: This is where you’ll cook the seafood and mushrooms, and eventually combine everything for the sauce. A wide, heavy-bottomed skillet is best for even cooking.
  • Casserole dish: A 9×13 dish is perfect for layering your lasagna and ensuring it bakes evenly.
  • Slotted spoon: This will help you transfer the seafood without the extra liquid, preventing the lasagna from becoming too soggy.

Step-by-step: making seafood lasagna like a pro

Let’s get cooking! Follow along, and don’t worry—I’ll sprinkle in a few tips to make this as foolproof as possible.

  1. Make the béchamel sauce
    Start by melting 4 tablespoons of unsalted butter in a medium saucepan. Once it’s fully melted, add the flour and whisk constantly. This step creates a roux, which will thicken the sauce. Slowly whisk in the milk, making sure to eliminate any lumps. Keep stirring until the sauce thickens—it should coat the back of a spoon. Add salt and pepper to taste, and set the sauce aside.
    Tip: If your béchamel seems too thick, just whisk in a bit more milk. I’ve made the mistake of over-reducing before, and a splash of milk always saves the day.
  2. Sauté the seafood
    In a large skillet, melt 1 tablespoon of butter and sauté the onions and garlic for about a minute until fragrant. Add the shrimp, scallops, and flounder, seasoning them with salt and pepper. Cook just until the shrimp turns pink. Don’t overcook the seafood here—it’s going into the oven later, so we want it slightly underdone at this stage.
  3. Deglaze with wine
    Once the seafood is lightly cooked, pour in the dry white wine and let it simmer for a minute. Then, transfer the seafood to a bowl using a slotted spoon, leaving the liquid in the skillet.
    Tip: Don’t be afraid to get creative with the wine. I’ve used Sauvignon Blanc, and it worked beautifully, but any dry white will do.
  4. Cook the mushrooms and make the sauce
    Now, add the sliced mushrooms to the skillet. Let them cook in the leftover liquid for about five minutes until they soften and release their juices. Stir in the béchamel sauce, tomatoes, cream, and spices (red pepper flakes, parsley, oregano, basil). Season with salt and pepper to taste. Finally, pour in any accumulated liquid from the seafood bowl for extra flavor.
  5. Assemble the lasagna
    Preheat your oven to 375°F. Butter the bottom and sides of your casserole dish. Start with a thin layer of the sauce at the bottom, then layer on about a third of the seafood mixture. Add some more sauce, then top with three lasagna noodles. Repeat these layers until all the seafood and noodles are used up. Finish with a final layer of sauce and a generous sprinkling of Swiss and Parmesan cheeses.
  6. Bake to bubbly perfection
    Bake the lasagna in the preheated oven for 40 to 50 minutes until it’s hot and bubbly, and the cheese on top is golden. Let it rest for about 10 minutes before serving—this helps the layers set.
Seafood Lasagna Recipe

Variations and twists: because who doesn’t love options?

There’s plenty of room for personalization with this seafood lasagna. Here are a few variations I’ve tried:

  • Gluten-free: Swap out the all-purpose flour in the béchamel for a gluten-free flour blend and use gluten-free lasagna noodles.
  • Lighter version: You can reduce the amount of heavy cream or substitute it with half-and-half. It will still be rich but a bit lighter.
  • Vegan option: If you’re feeling adventurous, try a plant-based seafood alternative (yes, they exist!). You can also make a dairy-free béchamel using almond milk and vegan butter, and swap the cheese with a plant-based option.
  • Seasonal twist: In the spring, I like adding some fresh peas or asparagus to the seafood mixture for an extra pop of color and flavor.

Serving ideas: making it look as good as it tastes

When serving seafood lasagna, presentation is key. I like to sprinkle a bit of fresh parsley on top for a pop of color. For sides, a simple green salad with a lemon vinaigrette complements the richness of the lasagna. Garlic bread is another excellent option, especially for sopping up that creamy sauce.

Drink pairings: what to sip with seafood lasagna

I recommend serving this dish with a crisp white wine like Pinot Grigio or Sauvignon Blanc. Both have a nice acidity that cuts through the richness of the béchamel sauce. If you’re not a wine drinker, a light, citrusy sparkling water or even a pale ale would be refreshing.

Storage and reheating tips

If you have leftovers (though I doubt you will!), seafood lasagna stores well. You can refrigerate it for up to three days. When reheating, cover it with foil and pop it in a 350°F oven until warmed through. For freezing, wrap it tightly in aluminum foil and store it for up to two months. Just thaw it in the fridge overnight before reheating.

Adjusting for different servings

This recipe is perfect for about six to eight servings. If you want to make it for fewer people, you can easily halve the ingredients and bake it in a smaller dish. For a larger crowd, simply double everything and use two casserole dishes. Just be mindful of the baking time—if you’re making a larger batch, it may need an extra 10 minutes in the oven.

Wrapping it up: you’ve got to try this!

Seafood lasagna might seem like an ambitious dish, but I promise, it’s worth every minute. The layers of delicate seafood, creamy sauce, and melty cheese are pure comfort food, and it’s a dish that always feels special. So, whether you’re hosting friends or just treating yourself, I hope you give this recipe a try. Trust me, one bite, and you’ll be hooked.

Seafood Lasagna Recipe

FAQs

1. Can I use frozen seafood for this recipe?
Yes, just make sure to fully thaw and drain it before cooking to avoid excess water.

2. What’s the best wine to use in seafood lasagna?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

3. How can I prevent my lasagna from being too watery?
Make sure to drain the seafood well, and don’t skip cooking off the excess liquid from the mushrooms.

4. Can I prepare this dish ahead of time?
Absolutely! You can assemble the lasagna a day in advance, refrigerate it, and then bake it when you’re ready.

5. Can I use other types of cheese?
Sure! Mozzarella or Gruyère would be delicious substitutes for the Swiss cheese.

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Seafood Lasagna Recipe

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Dive into layers of creamy seafood lasagna with shrimp, scallops, and flounder, all smothered in béchamel sauce and melted cheese.

  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 1x

Ingredients

Scale

Béchamel Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • salt and freshly ground pepper

Lasagna:

  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped onion
  • 1 garlic clove minced
  • 3/4 lb boneless flounder fillets cut into bite-sized pieces
  • 1 pound raw shrimp* peeled and deveined
  • 1 pound scallops*
  • salt and freshly ground pepper
  • ½ cup dry white wine
  • 2 cups thinly sliced mushrooms
  • 1 cup crushed canned tomatoes
  • 3/4 cup heavy cream
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons finely chopped fresh parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 9 lasagna noodles cooked according to package directions
  • 1 cup grated swiss cheese
  • 1/2 cup shredded parmesan cheese.

Instructions

  1. Make the béchamel sauce
    Start by melting 4 tablespoons of unsalted butter in a medium saucepan. Once it’s fully melted, add the flour and whisk constantly. This step creates a roux, which will thicken the sauce. Slowly whisk in the milk, making sure to eliminate any lumps. Keep stirring until the sauce thickens—it should coat the back of a spoon. Add salt and pepper to taste, and set the sauce aside.
    Tip: If your béchamel seems too thick, just whisk in a bit more milk. I’ve made the mistake of over-reducing before, and a splash of milk always saves the day.
  2. Sauté the seafood
    In a large skillet, melt 1 tablespoon of butter and sauté the onions and garlic for about a minute until fragrant. Add the shrimp, scallops, and flounder, seasoning them with salt and pepper. Cook just until the shrimp turns pink. Don’t overcook the seafood here—it’s going into the oven later, so we want it slightly underdone at this stage.
  3. Deglaze with wine
    Once the seafood is lightly cooked, pour in the dry white wine and let it simmer for a minute. Then, transfer the seafood to a bowl using a slotted spoon, leaving the liquid in the skillet.
    Tip: Don’t be afraid to get creative with the wine. I’ve used Sauvignon Blanc, and it worked beautifully, but any dry white will do.
  4. Cook the mushrooms and make the sauce
    Now, add the sliced mushrooms to the skillet. Let them cook in the leftover liquid for about five minutes until they soften and release their juices. Stir in the béchamel sauce, tomatoes, cream, and spices (red pepper flakes, parsley, oregano, basil). Season with salt and pepper to taste. Finally, pour in any accumulated liquid from the seafood bowl for extra flavor.
  5. Assemble the lasagna
    Preheat your oven to 375°F. Butter the bottom and sides of your casserole dish. Start with a thin layer of the sauce at the bottom, then layer on about a third of the seafood mixture. Add some more sauce, then top with three lasagna noodles. Repeat these layers until all the seafood and noodles are used up. Finish with a final layer of sauce and a generous sprinkling of Swiss and Parmesan cheeses.
  6. Bake to bubbly perfection
    Bake the lasagna in the preheated oven for 40 to 50 minutes until it’s hot and bubbly, and the cheese on top is golden. Let it rest for about 10 minutes before serving—this helps the layers set.

Notes

Serving ideas: making it look as good as it tastes

When serving seafood lasagna, presentation is key. I like to sprinkle a bit of fresh parsley on top for a pop of color. For sides, a simple green salad with a lemon vinaigrette complements the richness of the lasagna. Garlic bread is another excellent option, especially for sopping up that creamy sauce.

  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dinner

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