Seafood Lasagna Recipe
There’s something undeniably luxurious about seafood lasagna. It’s like the dish you’d serve at a dinner party when you really want to impress, but without being overly fussy. For me, it’s the rich flavors of shrimp, scallops, and flounder nestled between layers of béchamel and tender noodles that really hit the spot. Plus, it’s the kind of recipe that invites you to slow down, sip a glass of wine, and really savor the process. This particular seafood lasagna recipe blends the silkiness of a creamy white sauce with a tomato-kissed seafood medley, making each bite a delightful mix of flavors and textures.
I remember the first time I made seafood lasagna; I was nervous, thinking, “Isn’t lasagna supposed to be all about meat and cheese?” But trust me, this version is a game-changer. The seafood adds a delicate sweetness that’s perfectly complemented by the savory layers of cheese and sauce. Once I pulled that bubbling dish out of the oven, golden and fragrant, I knew this was a keeper. And since then, it’s become a go-to when I want to bring something special to the table.
The origin story: How I stumbled upon perfection
Lasagna has its roots in Italy, but what’s fascinating is how many variations have evolved over time. From the traditional meat-based Bolognese lasagna to the indulgent veggie versions, lasagna has been a canvas for cooks to play with. Seafood lasagna, though, is a delightful twist that you don’t see as often, which makes it all the more special. Italy’s coastal regions have long incorporated seafood into their pasta dishes, blending the freshness of the ocean with rich sauces. I like to think of this dish as a fusion of that Italian inspiration with my love of comforting, home-cooked meals. It’s the perfect balance of indulgent and light.
Let’s talk ingredients: The good, the better, and the “oops I’m out of that”
The beauty of this seafood lasagna lies in its ingredients. Each one brings something unique to the table, and there’s some wiggle room to make this recipe your own.
- Shrimp, scallops, and flounder: These are the stars of the show. The shrimp provides a sweet and juicy bite, while the scallops bring a rich, buttery flavor. Flounder is delicate and flaky, but if you don’t have flounder, any mild white fish will work, like cod or sole.
- Mushrooms: These add an earthy depth to the sauce. I recommend cremini or baby bellas for a meatier flavor, but button mushrooms are fine too.
- Béchamel sauce: This creamy base is what makes the lasagna so luscious. The butter-flour-milk combo is simple, but the key is whisking continuously to avoid lumps. For a lighter option, you can use half-and-half instead of whole milk, though I wouldn’t recommend going lower than that for the best texture.
- Swiss and Parmesan cheeses: Swiss adds a nutty sharpness that pairs well with seafood, while Parmesan gives that savory umami kick. You could swap Swiss for Gruyère if you want something a bit more robust.
- Herbs and spices: The dried oregano and basil keep things classic, while the red pepper flakes give just a hint of heat. Fresh parsley brightens up the whole dish, but you can always use dried if it’s all you have on hand.

Kitchen gear: What you need (and what you can totally skip)
When it comes to making seafood lasagna, you really don’t need any fancy equipment. Here’s what I use:
- A large skillet: You’ll need this for sautéing the seafood and mushrooms. Non-stick is great for easy cleanup, but stainless steel works well too, just make sure you keep an eye on your heat to avoid sticking.
- Medium saucepan: This is for the béchamel sauce. A whisk is your best friend here to ensure a smooth, creamy sauce.
- A 9×13 casserole dish: The perfect size for layering all that goodness. Glass or ceramic both work well for even heating.
- Slotted spoon: This will come in handy when transferring the seafood out of the pan, leaving the flavorful cooking liquid behind.
Step-by-step: My foolproof method (and a few hard-learned lessons)
Let’s break it down step by step. I’ll walk you through it like we’re cooking side-by-side.
- Béchamel sauce first: Melt your butter in a medium saucepan and whisk in the flour. Stir until it forms a smooth paste, then gradually add the milk. Keep whisking—it’ll thicken before you know it. I’ve learned that if you rush this and dump all the milk in at once, lumps are inevitable. Slow and steady wins here.
- Sauté the seafood: Melt a bit of butter in your skillet and cook the onions and garlic until fragrant. Don’t brown them—just a quick sauté. Then add the seafood and season with salt and pepper. Watch closely, especially with the shrimp. Once they start turning pink, add your wine. It’ll come to a quick boil, but you don’t want to overcook the seafood here; you just want to infuse it with flavor. Using a slotted spoon, transfer the seafood to a bowl.
- Cook the mushrooms: In the same pan with the leftover liquid, add your mushrooms and sauté until they release their moisture and get tender. They’ll soak up all the seafood flavors left in the pan. Then stir in the béchamel sauce, crushed tomatoes, heavy cream, herbs, and red pepper flakes. Let this simmer gently to bring everything together.
- Layering time: Spread a thin layer of sauce in the bottom of your buttered 9×13 dish. Then, it’s like building a lasagna—seafood, noodles, sauce, and cheese. Repeat until you’re out of ingredients! I usually go with three layers of noodles, but you can adjust depending on the height of your dish.
- Bake it: Into the oven it goes at 375°F for 40-50 minutes. You’ll know it’s done when it’s golden, bubbly, and your kitchen smells like an Italian seaside trattoria. If the top starts to brown too quickly, just loosely cover it with foil.

Variations I’ve tried (some with surprising results!)
This seafood lasagna is already a bit unconventional, but there’s plenty of room for creativity here.
- Gluten-free: Swap the lasagna noodles for gluten-free pasta and use a gluten-free flour blend for the béchamel. You won’t even notice the difference!
- Vegan version: Now, this one’s tricky, but doable! Use a plant-based béchamel made with vegan butter and almond or oat milk. Replace the seafood with a mix of sautéed oyster mushrooms and hearts of palm for a “seafood” texture, and opt for dairy-free cheeses. It’s different but still delicious.
- Seasonal veggies: In the summer, I’ve thrown in some zucchini or spinach. In winter, a handful of sautéed kale or Swiss chard adds a nice depth.
- Spicy kick: If you like heat, double up on the red pepper flakes or even add a dash of cayenne. I did this once and it was a hit!
Serving and presentation ideas: Wow your guests
When serving this seafood lasagna, I love to garnish with a sprinkle of fresh parsley and a few lemon wedges on the side. The lemon brightens up the rich flavors beautifully. For a dinner party, I’ll plate each serving on a wide, shallow bowl and maybe add a side salad of mixed greens with a light vinaigrette. Garlic bread on the side is never a bad idea either.
Drink pairings: What I’m sipping with this
For a wine pairing, a crisp white like Sauvignon Blanc or Pinot Grigio works wonderfully, cutting through the richness of the béchamel and complementing the seafood. If you’re more of a red wine person, go for a light Pinot Noir—it won’t overpower the delicate flavors. Not into wine? A sparkling water with a twist of lemon or a light lager also pairs nicely.
Storage and reheating tips: Keeping it fresh
If you’re lucky enough to have leftovers, seafood lasagna stores well for 2-3 days in the fridge. Just cover it tightly with plastic wrap or foil. To reheat, pop it in a 350°F oven, covered, until warmed through. I’ve found that microwaving makes the seafood a little rubbery, so the oven’s your best bet here.
Scaling the recipe for different servings
If you’re cooking for a smaller group, you can easily halve the recipe and bake it in an 8×8 dish. I’ve done this for date nights, and it works perfectly. Just keep an eye on the baking time—it might be ready a bit sooner. Conversely, if you’re feeding a crowd, doubling the recipe works well too. Just use two casserole dishes side by side.
Potential issues (and how to avoid them)
Sometimes, the sauce can get a little too thick if it simmers too long. If that happens, just add a splash of milk or cream to loosen it up. Another common issue is overcooking the seafood—no one wants rubbery shrimp! Make sure to remove the seafood from the pan as soon as it turns opaque and save it for layering later.
Final thoughts: Your new favorite lasagna
This seafood lasagna is bound to impress, whether you’re hosting a fancy dinner or just treating yourself to something special. The creamy béchamel, the layers of delicate seafood, and that cheesy, golden top—it’s comfort food with a sophisticated twist. I hope you give this recipe a try, and when you do, don’t hesitate to make it your own. Add your favorite herbs, swap in different seafood, or tweak the spices to match your tastes. After all, the best recipes are the ones that evolve with you in the kitchen.

FAQs:
- Can I make this seafood lasagna ahead of time? Yes! You can assemble the lasagna the day before, cover it tightly, and refrigerate it. Just bake it fresh when you’re ready to serve.
- Can I freeze seafood lasagna? I wouldn’t recommend freezing it, as the seafood can become rubbery once thawed. However, you can freeze leftovers for a week or two in an airtight container.
- What other types of seafood can I use? You can swap the flounder for cod, sole, or even salmon. Lobster would be a decadent addition as well!
- Can I use pre-cooked seafood? You can, but I recommend reducing the cooking time so the seafood doesn’t become overdone. Pre-cooked shrimp, for example, should be added at the layering stage, not sautéed.
- What’s the best way to avoid watery lasagna? Make sure to simmer the sauce long enough to thicken, and drain your seafood well before layering.

Seafood Lasagna Recipe
Dive into a luxurious seafood lasagna made with shrimp, scallops, and flounder, all layered in a creamy béchamel sauce.
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
Ingredients
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
- Béchamel sauce first: Melt your butter in a medium saucepan and whisk in the flour. Stir until it forms a smooth paste, then gradually add the milk. Keep whisking—it’ll thicken before you know it. I’ve learned that if you rush this and dump all the milk in at once, lumps are inevitable. Slow and steady wins here.
- Sauté the seafood: Melt a bit of butter in your skillet and cook the onions and garlic until fragrant. Don’t brown them—just a quick sauté. Then add the seafood and season with salt and pepper. Watch closely, especially with the shrimp. Once they start turning pink, add your wine. It’ll come to a quick boil, but you don’t want to overcook the seafood here; you just want to infuse it with flavor. Using a slotted spoon, transfer the seafood to a bowl.
- Cook the mushrooms: In the same pan with the leftover liquid, add your mushrooms and sauté until they release their moisture and get tender. They’ll soak up all the seafood flavors left in the pan. Then stir in the béchamel sauce, crushed tomatoes, heavy cream, herbs, and red pepper flakes. Let this simmer gently to bring everything together.
- Layering time: Spread a thin layer of sauce in the bottom of your buttered 9×13 dish. Then, it’s like building a lasagna—seafood, noodles, sauce, and cheese. Repeat until you’re out of ingredients! I usually go with three layers of noodles, but you can adjust depending on the height of your dish.
- Bake it: Into the oven it goes at 375°F for 40-50 minutes. You’ll know it’s done when it’s golden, bubbly, and your kitchen smells like an Italian seaside trattoria. If the top starts to brown too quickly, just loosely cover it with foil.
Notes
Serving and presentation ideas: Wow your guests
When serving this seafood lasagna, I love to garnish with a sprinkle of fresh parsley and a few lemon wedges on the side. The lemon brightens up the rich flavors beautifully. For a dinner party, I’ll plate each serving on a wide, shallow bowl and maybe add a side salad of mixed greens with a light vinaigrette. Garlic bread on the side is never a bad idea either.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner