Name: Seafood Lasagna Creamy Cheese
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb scallops, chopped; 1 cup crab meat (optional); 9-12 lasagna noodles, boiled or no-boil; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 3 tbsp butter; 3 tbsp flour; 3 cups whole milk (or half-and-half); 2 cloves garlic, minced; 2 shallots, finely chopped; 1 tsp salt (or to taste); 1/2 tsp pepper (or to taste); 1/4 tsp nutmeg; 1/4 cup fresh parsley or thyme, chopped (optional)

I’ve always had a soft spot for comforting dishes that combine elegance with indulgence, and this Seafood Lasagna with Creamy Cheese is exactly that. It’s not your typical lasagna. Instead of a classic red sauce, it’s layered with a rich béchamel, tender seafood, and luxurious cheese that melts into every bite. The contrast between the delicate seafood and the creamy, cheesy sauce makes this recipe feel special—like something you’d order at a coastal bistro, yet cozy enough to enjoy on a quiet night at home.

The first time I made this, I wasn’t sure how well seafood and lasagna would play together, but it turned out to be a showstopper. Each bite delivers the buttery texture of shrimp and scallops nestled between perfectly cooked pasta sheets, all hugged by that luscious white sauce and baked until bubbling golden. It’s a wonderful twist on a beloved classic, and once you try it, I bet you’ll find yourself coming back to it more often than you’d expect.

Why You’ll Love This Seafood Lasagna with Creamy Cheese

This lasagna isn’t just a meal—it’s an experience. From the moment it comes out of the oven, golden and bubbling, the aroma will tell you you’ve made something truly special. The creamy cheese sauce elevates the mild sweetness of the seafood, giving each bite a velvety richness. It’s versatile enough for a celebratory dinner or a luxurious weekend meal.

What sets this apart is the balance: the savory cheese doesn’t overpower the seafood, and the white sauce keeps everything light, smooth, and beautifully indulgent. It’s comfort food with a touch of sophistication. Whether you’re cooking for guests or treating yourself, this dish will not disappoint.

What Type of Seafood Works Best in Seafood Lasagna with Creamy Cheese?

You’ve got flexibility when it comes to the seafood you use in this lasagna, but some choices shine brighter than others. I like to use a mix of shrimp and scallops because they offer both texture and flavor variety—shrimp brings a slight firmness, while scallops are buttery and tender. You can also add crab meat for sweetness or even chunks of lobster if you’re going all out.

The key is to use seafood that cooks quickly and stays moist during baking. Frozen seafood works too—just make sure to thaw and pat it dry to avoid excess water thinning out the sauce. If you want a more budget-friendly version, use imitation crab or only shrimp, and it will still be delicious.

Options for Substitutions

Whether you’re accommodating preferences, allergies, or pantry limitations, there’s room to play with substitutions in this recipe.

Seafood: If shellfish isn’t your thing, swap in flaked white fish like cod or halibut. They hold up well and absorb flavor beautifully.
Cheese: Ricotta can be swapped with cottage cheese for a lighter version. Fontina, mozzarella, or Gruyère also melt well if you don’t have the exact mix I recommend.
Pasta Sheets: You can use no-boil lasagna noodles or fresh pasta sheets. Gluten-free options work too—just be sure they’re sturdy enough to hold the layers.
Cream Sauce: Instead of traditional béchamel, try a store-bought Alfredo sauce for a quicker prep. You’ll lose a bit of homemade richness but still get that creamy texture.

Flexibility makes this dish approachable for many diets and occasions—just don’t skip the cheese and creaminess. That’s the soul of this lasagna.

Ingredients for This Seafood Lasagna with Creamy Cheese

Each ingredient in this dish plays a key role in building flavor, texture, and richness. Here’s what you’ll need and why it matters:

Lasagna Noodles
These form the structure of the dish, holding the layers together. Use oven-ready for ease or boil traditional ones for a slightly softer texture.

Shrimp
Adds sweetness and a tender bite. Choose medium-sized, peeled and deveined for convenience.

Scallops
They bring a buttery softness and luxurious flavor. Bay scallops are ideal, but sea scallops chopped into pieces will also work.

Crab Meat (optional but recommended)
Sweet, delicate crab takes this lasagna to another level of elegance.

Ricotta Cheese
This creates a creamy, spreadable layer that balances the seafood. It adds richness without overwhelming the flavors.

Mozzarella Cheese
Mild and melty, mozzarella gives that gooey, stretchy finish every lasagna needs.

Parmesan Cheese
Sharp and salty, it adds depth and helps brown the top beautifully.

Garlic and Shallots
Sautéed into the sauce for a savory base that enhances the seafood’s flavor.

Butter and Flour
Used to make the roux for the béchamel—this is the start of the creamy white sauce.

Whole Milk (or Half-and-Half)
Makes the sauce silky and smooth. You want enough fat to carry the flavors.

Fresh Parsley or Thyme
Herbs brighten the richness and add fresh, aromatic notes.

Salt, Pepper, Nutmeg
Seasonings that subtly boost every layer. Nutmeg in the béchamel adds a gentle warmth that makes a big difference.

Step 1: Prepare the Seafood

Start by prepping your seafood. If you’re using shrimp and scallops, make sure they’re thawed if frozen, peeled, deveined, and chopped into bite-sized pieces. Pat them dry with a paper towel to ensure there’s no excess moisture. If you’re using crab meat, shred it lightly for easy layering. Set all your seafood aside while you prepare the sauce and noodles.

Step 2: Make the Béchamel Sauce

In a saucepan, melt butter over medium heat. Once the butter is bubbling, add the flour and whisk continuously for 1-2 minutes until it turns a pale golden color, forming a roux. Gradually pour in the milk (or half-and-half), whisking constantly to avoid lumps. Let it simmer for about 5 minutes until thickened. Season with salt, pepper, and a pinch of nutmeg. Stir in a generous amount of parmesan and mozzarella cheese until the sauce becomes velvety smooth. Remove from heat.

Step 3: Cook the Lasagna Noodles

If you’re using traditional lasagna noodles, cook them according to the package directions until al dente. Drain and set aside on a sheet of parchment paper or a non-stick surface to prevent them from sticking together. If using no-boil noodles, skip this step.

Step 4: Layer the Lasagna

In a baking dish, start by spreading a thin layer of béchamel sauce on the bottom. Place your first layer of lasagna noodles on top. Add a portion of the seafood mixture, followed by a layer of ricotta cheese and a drizzle of the béchamel sauce. Repeat this process—noodles, seafood, ricotta, and béchamel—until you have 3-4 layers, finishing with a generous topping of mozzarella and parmesan cheese for that perfect golden crust.

Step 5: Bake the Lasagna

Cover the baking dish with foil and bake at 375°F (190°C) for 30-35 minutes. Then, remove the foil and bake for an additional 10 minutes to brown the cheese on top. Let it rest for about 10 minutes before slicing to allow the layers to set.

How Long to Cook the Seafood Lasagna with Creamy Cheese

The cooking time for this seafood lasagna is about 40-45 minutes in total. Start by baking it covered with foil for the first 30-35 minutes to ensure that the layers cook through and the flavors meld together. Then, uncover the lasagna and bake it for an additional 10 minutes to allow the cheese to become golden and bubbly on top. Once done, let the lasagna rest for at least 10 minutes before serving. This resting time will help the layers set, making it easier to cut clean slices.

Tips for Perfect Seafood Lasagna with Creamy Cheese

Don’t Overcook the Seafood: Seafood cooks quickly, so be mindful not to overcook it while preparing the lasagna. It will finish cooking in the oven, and you want it tender, not rubbery.
Thoroughly Dry the Seafood: Excess moisture can make your lasagna watery. Pat your shrimp, scallops, and any other seafood dry with paper towels before adding them to the layers.
Use Full-Fat Dairy: For the creamiest, most decadent texture, opt for full-fat milk or half-and-half in your béchamel sauce. It makes all the difference in the richness of the lasagna.
Rest the Lasagna Before Slicing: Allow your lasagna to rest for 10 minutes after baking to help it set. This makes cutting clean slices much easier and ensures all the layers stay intact.
Experiment with Cheeses: If you’re feeling adventurous, try adding some fontina or Gruyère for a slightly different flavor profile. These cheeses melt beautifully and add a unique touch.
Add Fresh Herbs: Fresh thyme or parsley sprinkled on top before serving not only enhances the flavor but also adds a vibrant, fresh contrast to the creamy, rich lasagna.
Make Ahead: You can prepare the lasagna in advance and store it in the fridge for up to 24 hours before baking. This allows the flavors to develop even more!

Watch Out for These Mistakes While Cooking

Overcooking the Seafood: One of the most common mistakes is overcooking the seafood, which can result in tough and rubbery pieces. Remember that the seafood will continue cooking in the oven, so make sure to cook it just enough beforehand. A quick sauté is all you need.
Not Thawing Frozen Seafood Properly: If you’re using frozen seafood, make sure it’s completely thawed and well-drained. Excess moisture can turn the lasagna watery, ruining the creamy texture you want.
Not Resting the Lasagna: After baking, resist the urge to slice the lasagna immediately. Let it sit for 10 minutes to allow the layers to set and firm up. This ensures you get clean, neat slices rather than a soupy mess.
Skipping the Foil During Baking: Don’t skip covering the lasagna with foil during the initial bake. This traps moisture and prevents the lasagna from drying out, ensuring the noodles cook perfectly.
Not Seasoning Enough: Seafood, even though flavorful, can be bland if not seasoned properly. Don’t forget to season each layer well, especially the béchamel sauce, to bring out the full depth of flavors.

What to Serve with Seafood Lasagna with Creamy Cheese?

The richness of seafood lasagna pairs wonderfully with lighter, fresher sides. Here are a few ideas to complement the dish:

1. Garlic Bread

A classic companion to any lasagna, the crispy, buttery texture of garlic bread contrasts perfectly with the creamy richness of the lasagna.

2. Mixed Green Salad

A light, zesty salad with a tangy vinaigrette provides a refreshing balance to the heavy, creamy lasagna. Try adding arugula, spinach, or mixed greens.

3. Steamed Asparagus

Lightly steamed asparagus with a squeeze of lemon is a sophisticated side that complements the seafood in the lasagna without overwhelming the flavors.

4. Roasted Vegetables

Roasted vegetables like zucchini, bell peppers, or carrots add a savory element and a bit of sweetness, making for a well-rounded meal.

5. Lemon-Dressed Arugula Salad

Arugula’s peppery flavor paired with a lemon vinaigrette creates a sharp contrast to the creamy lasagna, enhancing the seafood’s delicate taste.

6. Tomato and Basil Salad

A simple, fresh tomato salad with basil and olive oil provides a vibrant pop of color and fresh acidity, balancing the richness of the lasagna.

7. White Wine

A crisp white wine, such as Sauvignon Blanc or Chardonnay, pairs excellently with the creamy seafood flavors in the lasagna, creating a harmonious dining experience.

8. Pesto Crostini

These crispy little bites with a dollop of pesto are a great appetizer to start with, bringing fresh herby flavors that pair perfectly with the rich lasagna.

Storage Instructions

This Seafood Lasagna with Creamy Cheese can be stored in the fridge for up to 3-4 days. To store, let it cool to room temperature before covering it tightly with plastic wrap or aluminum foil. You can also store it in an airtight container for extra protection against moisture.

If you want to keep it longer, you can freeze the lasagna. To freeze, wrap the lasagna tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can stay in the freezer for up to 2-3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat in the oven at 375°F (190°C) for about 20-25 minutes, or until heated through. You can also bake it straight from frozen, but it will take about 50-60 minutes to fully cook.

Estimated Nutrition

Each serving of this Seafood Lasagna with Creamy Cheese provides a balanced combination of protein, fat, and carbohydrates, perfect for a filling, indulgent meal. While the nutrition may vary slightly based on specific ingredients and portion sizes, here’s an estimated breakdown:

Calories: 450-500 per serving (1/8 of the lasagna)
Protein: 30g
Fat: 25g (including healthy fats from seafood and cheese)
Carbohydrates: 30g
Fiber: 3g
Sodium: 800mg (varies based on salt content in seafood and cheese)
Cholesterol: 90mg
Sugar: 6g (mainly from milk and vegetables)
Saturated Fat: 12g (from butter and cheese)
Calcium: 250mg (thanks to the cheese)
Iron: 2mg (from seafood and vegetables)

For those mindful of their fat intake, you can adjust the recipe by using lower-fat milk or cheese options, but the creamy texture will slightly change.

Frequently Asked Questions

How can I make this recipe ahead of time?

You can prepare the lasagna the day before, refrigerate it (unbaked), and bake it the next day. Just make sure to let it rest at room temperature for about 15 minutes before baking. Alternatively, you can freeze the assembled lasagna and bake it from frozen (this will take longer, about 50-60 minutes).

Can I use different seafood for this lasagna?

Absolutely! While shrimp and scallops are classic choices, you can substitute other seafood like crab meat, lobster, or even white fish like cod or halibut. Just be sure to cut them into manageable pieces for layering.

Can I make this lasagna gluten-free?

Yes, you can use gluten-free lasagna noodles. Make sure to also check that the béchamel sauce ingredients (like butter and milk) are gluten-free, which they typically are. Double-check your cheese for any added gluten, but most cheeses are naturally gluten-free.

What type of cheese should I use for the best flavor?

The combination of mozzarella, ricotta, and parmesan gives this lasagna its signature creaminess and rich flavor. However, you can experiment with other cheeses like fontina, Gruyère, or even a bit of goat cheese for an extra twist.

Can I make this lasagna dairy-free?

To make a dairy-free version, you can substitute the dairy ingredients with plant-based alternatives. Use dairy-free cheese and almond or oat milk for the béchamel sauce. You can also use a dairy-free butter substitute. Note that the flavor and texture will vary slightly, but it will still be delicious!

How can I ensure my lasagna doesn’t get watery?

Make sure to pat your seafood dry before adding it to the layers. Excess moisture can cause the lasagna to become watery. Also, allow the lasagna to rest after baking, which helps set the layers and reduces the liquid.

Can I use frozen seafood for this recipe?

Yes, frozen seafood works well. Just be sure to thaw it fully and pat it dry with paper towels to remove excess water before adding it to the lasagna. You don’t want any moisture seeping into your creamy sauce.

Can I prepare this lasagna without seafood?

Yes, you can make a non-seafood version by replacing the seafood with vegetables like mushrooms, spinach, or zucchini. You can also add cooked chicken or ground meat for a different flavor profile.

Conclusion

This Seafood Lasagna with Creamy Cheese is a luxurious, comforting dish that will elevate any meal. It combines the sweetness of seafood with the richness of a creamy white sauce and gooey cheese, making it a perfect choice for dinner parties, special occasions, or just treating yourself. By taking care with your ingredients and following the steps, you’ll create a lasagna that’s both indulgent and unforgettable. Whether served with a fresh salad, garlic bread, or a glass of crisp white wine, this dish is sure to impress. Enjoy!