Easy Seafood Lasagna

Easy Creamy Seafood Lasagna - Family Fresh Meals recipe

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.

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Easy Seafood Lasagna recipe - Family Fresh Meals Recipe

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:

  1. Cook pasta according to package directions, drain and separate.
  2. 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.Easy Seafood Lasagna - poring milk into pan - Family Fresh MealsEasy Seafood Lasagna - adding in seasoning to pan - Family Fresh Meals
  3. In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
    Mix shrimp and crab in a bowl.Easy Seafood Lasagna - egg, seasoning and cheese in a glass bowl - Family Fresh Meals
  4. 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.Easy Seafood Lasagna - Cheese mixture placed on top of noodles - Family Fresh Meals Easy Seafood Lasagna - crab and shrimp placed on top of cheese mixture - Family Fresh Meals Easy Seafood Lasagna - Creamy sauce placed over seafood - Family Fresh MealsEasy Seafood Lasagna - poring milk into pan - Family Fresh Meals
  5. 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.Easy Seafood Lasagna - Baked until cheese is golden and topped with parsley - Family Fresh Meals
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!

Easy Seafood Lasagna recipe the family will love - Family Fresh Meals

4.97 from 153 votes

Easy Seafood Lasagna

Author Corey Valley
My Easy Seafood Lasagna recipe is a fish-based version of that classic Italian treat, but with a creamy sauce you'll love!
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 15 minutes
Total Time 50 minutes

Ingredients
 

  • 1 pound lasagna noodles
  • 4 Tablespoons butter
  • ¼ cup plus 1 tablespoon flour
  • 3 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

Nutrition

Calories: 626kcal | Carbohydrates: 56g | Protein: 54g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 265mg | Sodium: 2381mg | Potassium: 572mg | Fiber: 1g | Sugar: 8g | Vitamin A: 910IU | Vitamin C: 6.5mg | Calcium: 833mg | Iron: 3.1mg

Nutritional 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.

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58 Comments

  1. Do you think I could use chopped chicken instead of seafood?

    1. Sure! If you do so, make sure you are using cooked chicken.

    2. 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!

  2. Can I make this and refrigerate Overnight for dinner the next day?

    1. Yes, that should work out just fine Casey 🙂

  3. 4 stars
    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.

  4. Can the leftovers be frozen?

    1. Yes you can Alicia 🙂

  5. 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!

    1. Yes you can. I hope you love it!