Simple Seafood Lasagna Bake

This simple seafood lasagna is my go to dish when I want to impress guests with something both comforting and refined. Layers of tender noodles, creamy béchamel, juicy shrimp, and flavorful crab come together with plenty of cheese for a meal that truly feels special. It is always one of the first dishes to disappear at gatherings and my family begs me to make it for holidays.

The first time I made this was for my dad’s birthday and the whole table fell silent at the first bite. It has become my signature celebration recipe since then.

Ingredients

• Lasagna noodles: These are the foundation of each layer Look for sturdy noodles that cook up al dente rather than mushy
• Imitation crab meat or real lump crab meat: Crab brings sweetness and makes the dish feel luxurious Try to select crab that smells sweet and fresh never fishy
• Large uncooked red shrimp: Shrimp adds juicy bite and briny flavor Pick shrimp that are firm and glossy with no grayness
• Garlic cloves: Garlic gives a fragrant punch to the seafood layer Use fresh cloves for best taste
• Olive oil: Helps sauté the shrimp and ensures good flavor Choose extra virgin for a fruity background
• Lemon juice: The acidity highlights and brightens seafood flavors Use fresh squeezed for pure taste
• Grated lemon zest: Lemon zest boosts the dish with fresh citrus fragrance
• Mozzarella cheese: Adds gooey creamy richness Opt for whole milk if you want maximum melt
• Smoked provolone or shredded provolone: Provolone gives a smoky savory depth Use thinly sliced so it melts evenly
• Grated parmesan: Brings nutty sharpness Choose a wedge you grate yourself for the boldest flavor
• Ricotta cheese: Forms a creamy cloudlike filling Try to select ricotta that is firm and not too watery
• Large eggs: Binds the ricotta so the structure holds together
• Italian parsley: Chopped parsley adds brightness and color Choose vibrant green bunches without wilting
• Whole or 2 percent milk: Essential for a velvety béchamel
• Unsalted butter: Butter is the base of your roux Select high quality for sweet flavor
• All purpose flour: Thickens the béchamel and adds body
• Salt and pepper: These are essential for balancing flavor Use kosher salt and fresh cracked pepper
• Nutmeg: A pinch of nutmeg in the sauce rounds out the cheese

Step by Step Instructions

Prep the Oven and Noodles:

Spray a large rectangular baking dish with oil Turn the oven to 375 degrees F Set a big pot of water to boil Cook the lasagna noodles just until al dente then spread them on wax paper so they do not stick

Make the Béchamel Sauce:

Melt the butter in a saucepan over medium heat Whisk in the flour until smooth and bubbly Gently pour in the milk whisking constantly Keep stirring over medium until the sauce turns thick and creamy about ten minutes Take it off the heat and stir in salt pepper and a bit of nutmeg

Prepare the Seafood:

Pour olive oil into a big skillet over medium heat Toss in the shrimp and garlic Let it cook until the shrimp have turned opaque and pink Slide them into a bowl to cool then chop them into chunky pieces Combine with the crab lemon juice and zest This mix should taste fresh and a little tangy

Mix the Ricotta Filling:

In a separate bowl combine ricotta beaten eggs and parmesan Stir until everything is evenly blended

Layer the Lasagna:

Spoon a thin layer of béchamel over the bottom of your dish Set four noodles over the sauce letting them overlap Spread on a third of your ricotta mixture Top with a third of the seafood spread out evenly Drizzle two thirds of a cup of sauce and sprinkle mozzarella over everything

Repeat the Layers:

Make two more layers like this alternating between ricotta seafood sauce and mozzarella On the very top arrange the final noodles pour on any remaining béchamel sprinkle all remaining cheese and scatter chopped parsley

Bake the Lasagna:

Cover the dish with foil and bake for forty minutes Take off the foil and put under the broiler for just about a minute to get golden bubbly cheese Watch closely so it does not burn

Let it Rest:

Remove from oven and wait at least fifteen minutes so the slices hold their shape

Pin it

The smoked provolone is my favorite ingredient in this lasagna It melts beautifully with the mozzarella and delivers a subtle smoky warmth that always gets compliments I will never forget the first time my kids helped layer the noodles their pride in building this big beautiful casserole made the meal even more special

Storage Tips

Seafood lasagna stores well in the refrigerator covered tightly for up to three days For longer storage cut into squares wrap in foil and freeze up to two months Thaw overnight in the fridge and reheat gently covered in the oven so it stays creamy

Ingredient Substitutions

If you want a more affordable version use all imitation crab instead of real seafood You can swap out provolone for extra mozzarella if you prefer a milder taste If you do not have parsley try fresh basil or chives for a burst of herb flavor

Serving Suggestions

Serve generous squares with steamed asparagus a crisp green salad or garlicky green beans For the holidays I like to pair it with lemony roasted potatoes and a light white wine like Pinot Grigio

Cultural and Historical Context

Seafood lasagna has roots in Italian American cooking where families along the coast incorporate local seafood into traditional Sunday meal casseroles This version is a nod to classic white lasagna using béchamel instead of tomato sauce for a delicate creamy flavor

Pin it

Frequently Asked Questions

→ Can I use fresh crab instead of imitation?

Yes, fresh crab can be used for a sweeter, more delicate seafood flavor. Be sure to pick over for shells.

→ How do I prevent the lasagna from becoming watery?

Drain seafood and ricotta thoroughly. Let the lasagna rest after baking for 15 minutes before slicing.

→ Can the dish be made ahead?

Yes, assemble and refrigerate unbaked up to a day in advance. Bake straight from the fridge, adding a few minutes to the cook time.

→ Are there substitutions for shrimp or crab?

You may use scallops, cooked lobster, or firm white fish, adjusting cooking times as needed.

→ What cheeses work best for this dish?

Mozzarella, Parmesan, and smoked provolone offer creaminess and flavor, but fontina or asiago are good alternatives.