Delicate seafood meets a creamy, herb-infused sauce in a seafood lasagna that brings elegance to the holiday table. Layers of shrimp, scallops, cod, and tender noodles are baked in a velvety sauce.
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Holly’s Recipe Highlights
I love to serve crowd-pleasing seafood dishes like this on Christmas Eve.
- Flavor: A creamy white sauce with Old Bay and herbs brings a coastal richness to this tender seafood pasta dish.
- Skill Level: This is an easy, yet still impressive dish for holiday gatherings.
- Serving Suggestions: Pairs beautifully with a simple green salad, garlic bread, or roasted vegetables.
Ingredient Notes
- Seafood: Small shrimp and bay scallops work best because they’re naturally bite-sized. If using large shrimp or sea scallops, chop them so everything cooks evenly. Use any firm white fish that doesn’t flake too easily.
- Cheese: Grate your own for a smoother melt.
- Sauce: Make your own Old Bay Seasoning or replace it with a Cajun blend.
- Noodles: Cook noodles al dente and layer carefully to avoid tearing.
- Variations: Swap cod for haddock, tilapia, or halibut. Or use a blend of smoked fish for a deeper smoky flavor. Cooked crab and lobster can be added for a more festive holiday version. Fontina is a great choice for replacing Gruyère.
How to Make Seafood Lasagna
Seafood lasagna is simple to make but impressive.
- Prepare white sauce. Add seafood and simmer (full recipe below).
- Layer noodles, seafood mixture, and cheese, then top with the remaining sauce.
- Bake, then rest before slicing for clean layers.
Prepare it earlier in the day and when guests arrive, pop it in the oven and spend time socializing with your guests instead of being stuck in the kitchen!
Leftovers Made Easy
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat covered in the oven at 325°F until warmed through. Add a splash of milk if needed.
- Assemble the lasagna and freeze it uncooked. Tightly wrapped, it will keep for up to 3 months in the freezer. Thaw overnight and bake as directed.
Festive Seafood Favorites
Did you enjoy this Seafood Lasagna? Leave a comment and rating below.
Equipment
Ingredients
- 6 tablespoons unsalted butter
- 3 cloves garlic minced
- 6 tablespoons all-purpose flour
- 8 ounces clam juice or seafood stock
- 2 ½ cups whole milk
- 4 ounces cream cheese softened
- 1 teaspoon Old Bay seasoning
- 1 teaspoon onion powder
- ½ tsp dried dill
- ½ tsp dried thyme leaves
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup grated Parmesan cheese
Seafood & Lasagna
- 12 ounces small shrimp peeled and tails removed
- 12 ounces bay scallops
- 8 ounces cod fillets or other white fish, deboned and cut into bite-sized pieces
- 9 lasagna noodles cooked and cooled
- 2 cups shredded mozzarella cheese
- ½ cup shredded gruyere cheese or sharp white cheddar
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Cook the noodles according to package directions. Drain well and set aside.
- To make the sauce, melt the butter in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add flour and cook for 1-2 minutes more.
- Combine clam juice and milk and gradually add it to the flour, whisking after each addition. Bring to a boil over medium heat until thickened.
- Once thickened, add the cream cheese and continue whisking until smooth. Whisk in Old Bay, onion powder, dill, salt, pepper, and thyme.
- Taste, and season with additional salt and pepper if desired. Remove 1½ cups of sauce and set aside for the top and bottom layers.
- Add the shrimp, scallops, and cod to the skillet with the remaining sauce and cook for 5-6 minutes, or just until seafood begins to turn opaque. Note: The seafood doesn't have to be cooked through; it will continue to cook in the oven. Remove from the heat and stir in the Parmesan cheese.
- Combine the mozzarella and Gruyere cheese. Set aside.
- To assemble the lasagna, add ½ cup of the reserved sauce to the bottom of the prepared pan. Top with 3 lasagna noodles, half of the seafood sauce, and ¾ cup of the cheese mixture. Repeat the layers. Top with the final 3 noodles, the remaining reserved 1 cup of sauce, and the remaining cheese.
- Bake uncovered 45-55 minutes or until bubbly and golden.
- Let rest for 30 minutes before cutting.
Notes
Any type of seafood mixture can be used in this lasagna. If using canned, imitation, or frozen cooked crab, I recommend gently folding it into the sauce after cooking the other seafood.
If using frozen seafood, ensure that it is fully thawed and well-drained before adding to the sauce, or it may become watery. Remember to pat it dry.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 559 | Carbohydrates: 39g | Protein: 38g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 174mg | Sodium: 902mg | Potassium: 606mg | Fiber: 1g | Sugar: 6g | Vitamin A: 970IU | Vitamin C: 2mg | Calcium: 442mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Seafood
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