‘Tis the season to eat seafood!
Fun fact: Nearly one in four Americans are Catholic. And since Catholics can’t eat meat on Fridays during Lent – but can eat fish – that adds up to a lot of fish being sold during this season. Stores all over the country have great sales on seafood, and normally pricey treats like shrimp and crabmeat are available at bargain prices.
So basically, even for those of us who aren’t Catholic, this is a great time of year to try out new seafood recipes. And it’s healthy, too!
So, in honor of this season of seafood, I decided to try a fish-based version of that classic Italian treat, lasagna.
How to Make Seafood Lasagna:
First, I swapped out the ground beef for a mixture of luscious shrimp and crabmeat. Then, since a hearty red sauce would drown out the more delicate flavors of the seafood, I replaced it with a basic white sauce with a touch of parmesan. And I skipped the zesty basil and oregano in favor of chopped parsley, which complements the fishy flavors.
Eating lasagna this way will make you see this classic recipe with new eyes. It’s a deliciously different twist on your grandma’s lasagna that will make you fall in love with this old favorite all over again.
Easy Seafood Lasagna
DIRECTIONS:
- Cook pasta according to package directions, drain and separate.
- In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat add 1/2 cup parmesan cheese, salt and pepper.
- In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
Mix shrimp and crab in a bowl. - In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.
- Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 10-15 minutes to set.
Tools used for this Easy Seafood Lasagna
Glass mixing bowls: These are my go-to mixing bowls for all my recipes!
Baking dish: This dish is exactly what is needed for This recipe. A deep lasagna pan that does not spill over.
Slice and enjoy!
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Easy Seafood Lasagna
Ingredients
- 1 pound lasagna noodles
- 4 Tablespoons butter
- ¼ cup plus 1 tablespoon flour
- 4 cups milk
- 1 cup grated parmesan cheese divided
- ½ tablespoon salt
- ¼ tablespoon ground white pepper
- 1 15 oz container ricotta cheese
- 1 egg
- 2 teaspoons minced garlic
- 2 ½ cup grated mozzarella cheese divided
- ½ cup chopped parsley
- 1 pound cooked shrimp chopped if large
- 1 pound crabmeat
Instructions
- Cook pasta according to package directions, drain and separate.
- In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat add 1/2 cup parmesan cheese, salt and pepper.
- In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
- Mix shrimp and crab in a bowl.
- In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.
- Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 20 minutes to set.
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Oma K says
Do you think I could use chopped chicken instead of seafood?
Corey says
Sure! If you do so, make sure you are using cooked chicken.
Sally says
Hi from New Zealand 😊 I made this tonight and it’s just resting now. It was easy and quick, although I used fresh salmon, tuna, cod and surimi for a total of 2lbs fish. Planned to add sardines and anchovies but thought four was enough. Because of the fresh fish I made the sauces differently:
Fish and sauce;
– Sauteed butter and cumin,
– Added onion and sauteed,
– garlic, quick stir
– salmon, tuna and cod. Cooked for five minutes,
– added surimi. Cooked again for a few minutes
– added 1T curry powder, salt and pepper.
– Added flour and milk and cooked until thick
– accidentally added parmesan. My mistake.
Put together and in the oven.
Everything else was as per the original recipe.
Now I’ve written this, mum is eating and enjoying it. She’s fussy too!
Great recipe! If using fresh fish add time to cook it up first, with a glass if wine if you want…makes it more delish!
Casey says
Can I make this and refrigerate Overnight for dinner the next day?
Corey says
Yes, that should work out just fine Casey 🙂
Michelle says
The recipe was great, and I followed it to a tee. I would lower the amount of salt though if I made it again. A TBSP of salt is way too much. The dish tasted too salty.
Alicia says
Can the leftovers be frozen?
Corey says
Yes you can Alicia 🙂
Siders says
Can you make it and freeze ahead of time? I would like to make it at home, then take on our family beach trip. Thanks for the recipe!
Corey says
Yes you can. I hope you love it!
Sammie says
Seafood Lasagna was good! I think next time l’ll add some scallops
Corey says
Sounds like a yummy idea!
Dawn says
This was delicious; I added scallops because I had them. It was an easy recipe to make and my family loved it!
Francine says
Can I use no cook lasagna noodles?
Holly says
Can you use no boil noodles and can yee use imitation crab meat?
K T says
Made this on a Friday (no meat day😊) and it was delicious! I used the oven ready noodles and canned minced crab with my shrimp and LOTS of cheese!!! It was a hit! Thank you for this amazing recipe…also it looked beautiful after it was done cooking 😁
Daniel Powell says
What about no cook noodles. I noticed many people asked but got no response.
Corey says
I haven’t tried no cook noodles with this recipe so I can’t say for sure. Maybe one of our readers have and can help?
J Hayes says
Can you freeze after cooking or make end and freeze
Corey says
Yes, You can freeze this just like you would with any other lasagna. For the best results, freeze lasagna after it has been assembled but before it’s been baked. Freezing food this way will help maintain the lasagna’s cheese and noodle texture and prevent it from getting soggy. If you’ve already baked your lasagna, don’t worry; it can still be frozen! Just know the texture might be a little different than freshly baked.
Fletta says
Can I use cottage cheese instead of ricotta.
Corey says
Yes! That will work out great.
Lori Heilman says
Delish!!! My boyfriend raved about it! Love it!
Marisa says
This recipe was SO delicious! I added the garlic to the butter/flour mixture instead of the ricotta mixture. I also added bay scallops. My fourteen and thirteen year old children LOVED it! I’m definitely making this again over the summer. Wish I could submit a picture of my dish.
Yama Dee says
This tasted great but mine was a bit soupy what did I do wrong
Kevin O’Donnell says
Same here. Was wondering the same? Tasted great though, seem the sauce wasn’t as thick as in the video
Corey says
Letting it set a little bit before cutting it will help with that.
Debra Davies says
Very good
Sharon McKay says
What can I use as a substitute for the ricotta besides cottage cheese?
Corey says
Sharon, I have only made the recipe as written, so I can’t say for sure.
Sharon J Bartels says
This recipe was good, but next time I would add some onion and cayenne pepper.
Donna says
Made this tonight the only thing I did different was add scallops and some left over lobster tails. It was fantastic,!!!
Yvette says
Absolutely delicious! Everyone had seconds.
Susan B says
I loved this recipe! It was a nice change to the traditional meat or veggie lasagne that I normally prepare. Can the leftovers be frozen?
Corey says
SO happy you loved the recipe! Yes you can freeze leftovers 🙂
Phyllis says
I will definitely make this recipe with shrimps and cod….can I use no-boil lasagna noodles? Please respond,
Debby says
For the grated Parmesan, is it the finely grated like Kraft brand, or the real Parmesan that looks like little sticks?
Corey says
I like to use the finely grated kind.
Jean Edholm says
Could you add fresh spinach?
Corey says
I haven’t tried that before, but I think that would be a yummy addition.
Ken Compton says
Awesome Recipe. I made it for New Year’s Day and the fam ate it all. There were no leftovers. ;-(
I used shrimp, scallops, and lobster. I sauteed the seafood in butter, garlic, and white wine before I added it to the dish.
Great recipe; I’ll be adding it to my favorites.
Corey says
So happy you and the family loved it!
Jane says
Too much milk did not thicken .
Corey says
I haven’t had that issue Jane. Sorry the recipe didn’t turn out for you.
Jack Dusi says
parm is to be devided but just says add parm ro milk. how much do you add to milk and how much do you save for on top?
Corey says
Hi Jack, you will add 1/2 cup to the sauce, and use the remaining when you put together the lasagna. That has been added to the recipe card.
Mike Y says
Does the sauce / filling keep the shrimp from getting rubbery? Can I use uncooked shrimp? It seems to get hot enough.
Corey says
I’ve only tested the recipe as written Mike, so I don’t know for sure about the uncooked shrimp.
Penny Ireland says
Can you freeze this after making it?
Pat says
Two of my guests have allergies. What can I sub for garlic and lemon?
Corey says
I’ve only made the recipe as written Pat, so I can’t say for sure. I suppose you could leave them out, but the taste will be different.