Seafood Lasagna is the perfect dish when comfort food meets something a little more special. Creamy, cheesy layers bake together with tender seafood and golden pasta to create a rich, satisfying meal that feels worthy of a celebration. Elegant enough for holiday tables yet simple enough to prepare ahead, it’s the kind of dinner that brings restaurant-style flavor straight to your kitchen.

Prep Time:1hour hour
Cook Time:40minutes minutes
Servings:12 people

Ingredients

Seafood, Lasagna, and Cheese

• ▢12 lasagna noodles
• ▢1 pound shrimp
• ▢1 pound crab meat or imitation crab
• ▢12 ounces quartered scallops
• ▢2 cups mozzarella cheese
• ▢2 cups parmesan cheese

Sauce

• ▢18 ounces canned clam chowder
• ▢1 cup heavy whipping cream
• ▢3 tablespoons lemon juice
• ▢½ cup parmesan cheese
• ▢1 teaspoon salt
• ▢½ teaspoon pepper

Cheese Mixture

• ▢16 ounces ricotta cheese
• ▢1 egg
• ▢2 teaspoons minced garlic
• ▢½ cup fresh chopped parsley
• ▢½ teaspoon salt

Instructions 

Seafood, Lasagna, and Cheese

• Cook the 12 lasagna noodles according to the package instructions. Drain and set aside.
• Preheat the oven to 350 degrees Fahrenheit, and prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray.
• In a large skillet, cook the 1 pound shrimp and 12 ounces quartered scallops until the shrimp is pink. Mix the 1 pound crab meat in and set aside
• In another bowl, mix the 2 cups mozzarella cheese and 2 cups parmesan cheese.

Sauce

• In a separate bowl, combine the 18 ounces canned clam chowder, 1 cup heavy whipping cream, 3 tablespoons lemon juice, ½ cup parmesan cheese, 1 teaspoon salt, and ½ teaspoon pepper. Whisk together well.

Ricotta Cheese Mixture

• In a medium bowl, add the 16 ounces ricotta cheese, 1 egg, 2 teaspoons minced garlic, ½ cup fresh chopped parsley, and ½ teaspoon salt. Whisk to combine.

To Assemble

• To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then ⅓ of the shredded cheeses.
• Repeat the process with sauce, noodles, ricotta, seafood, and cheese twice more, finishing with the cheese mixture on top.
• Cover and bake in the preheated oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.
• Remove from oven and allow to cool for about 10 minutes before serving.

Notes

Storage: Wrap and refrigerate lasagna for up to 5 days, or freeze before or after baking for up to 3 months. Reheat from frozen at 375°F for 30–40 minutes or use the microwave for single servings; if baking from frozen, add 20–30 minutes to the bake time.

Nutrition

Serving: 1servingCalories: 475kcalCarbohydrates: 29gProtein: 32gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 146mgSodium: 1490mgPotassium: 321mgFiber: 1gSugar: 2gVitamin A: 1128IUVitamin C: 6mgCalcium: 478mgIron: 2mg