Name: Seafood Lasagna Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 2 cups milk; Salt and freshly ground pepper; 1 tablespoon unsalted butter; 1 tablespoon finely chopped onion; 1 garlic clove (minced); 3/4 lb boneless flounder fillets (cut into bite-sized pieces); 1 pound raw shrimp (peeled and deveined); 1 pound scallops; Salt and freshly ground pepper; 2 cups thinly sliced mushrooms; 1 cup crushed canned tomatoes; 3/4 cup heavy cream; ¼ teaspoon red pepper flakes; 3 tablespoons finely chopped fresh parsley; ¼ teaspoon dried oregano; ¼ teaspoon dried basil; 9 lasagna noodles (cooked according to package directions); 1 cup grated Swiss cheese; 1/2 cup shredded Parmesan cheese

Lasagna is a comfort food that’s loved by many, but if you’re looking for a lighter, more luxurious twist on the classic dish, this seafood lasagna is just the ticket. Rich with flavors from flounder, shrimp, and scallops, it’s a meal that feels both decadent and surprisingly refreshing. The creamy béchamel sauce, infused with herbs and a touch of spice, brings all the seafood together in a way that’s irresistible. Plus, this dish is perfect for special occasions or when you just want to treat yourself (and your family) to something extraordinary.

I remember the first time I made this seafood lasagna—it was for a family gathering, and I wanted something a little fancier than the usual lasagna. My cousin, who loves seafood, practically begged me to make it again the very next weekend. The combination of delicate seafood with the rich sauce and pasta layers was an instant hit. Since then, it’s become a staple for celebrations in my house. Trust me, once you try it, you’ll understand why this dish feels like a party on your plate!

The origin story (or, how seafood lasagna won my heart)

While traditional lasagna has its roots in Italy, seafood lasagna is a variation that’s gained popularity, especially in coastal regions. Seafood pasta dishes have long been a part of Italian cuisine, with dishes like “Lasagna di Mare” being served in places like Sicily and the Amalfi Coast. However, over the years, this concept has evolved, incorporating creamy sauces like béchamel and local seafood varieties to suit different tastes and preferences. In this recipe, we take that idea and make it our own with the comforting, creamy goodness of béchamel, a touch of spice, and some of the best seafood you can get your hands on.

Let’s talk ingredients: the seafood stars 🌊

This lasagna is all about fresh, flavorful seafood and a rich, creamy sauce. Let’s break it down!

Flounder: A mild, flaky white fish that melts beautifully into the sauce. If you can’t find flounder, tilapia or sole works great too. Just make sure it’s boneless and cut into bite-sized pieces for easy layering.
Shrimp: Shrimp add a touch of sweetness and a satisfying texture. Be sure to use peeled and deveined shrimp—nobody wants to deal with shells mid-lasagna! If you’re out of shrimp, you can substitute crab or even lobster for a luxurious twist.
Scallops: These tender, slightly sweet gems make the lasagna feel fancy. Bay scallops work well, but if you’re using sea scallops, just cut them into smaller pieces.

All these ingredients provide a rich source of lean protein, omega-3 fatty acids, and essential vitamins. Plus, seafood like shrimp and scallops are relatively low in calories, making this lasagna a more balanced choice compared to its meatier cousin.

Kitchen gear: what you need (and what you can totally skip)

You don’t need much in the way of fancy equipment to make this seafood lasagna, but there are a few essentials that will make your life a whole lot easier.

A large skillet: You’ll be sautéing the seafood and veggies, so a wide skillet ensures even cooking and prevents overcrowding. I’ve used a medium pan before, and it worked, but things got a little cramped!
Whisk: This is key for making the béchamel sauce. A good whisk ensures your sauce is smooth, lump-free, and creamy. If you don’t have one, a fork could do the trick in a pinch, but a whisk is definitely the better option.
9×13 casserole dish: This is the perfect size for layering all that seafood goodness. If you don’t have one, a similar-sized baking dish will work fine. Just be sure it’s deep enough to hold all those delicious layers.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s walk through the steps, and I’ll share some tips and tricks I’ve picked up along the way.

Make the béchamel sauce: Start by melting butter in a saucepan, then whisk in the flour. This is where I’ve made mistakes in the past—don’t rush! Whisk slowly to avoid lumps. Once it’s blended, gradually pour in the milk, continuing to whisk until the sauce thickens (about 5-7 minutes). Season with salt and pepper, and you’re good to go!
Cook the seafood: In a large skillet, sauté onions and garlic in butter until fragrant. Add the shrimp, scallops, and flounder, and season with salt and pepper. You’ll want to cook just until the shrimp start turning pink. (Pro tip: don’t overcook the seafood here—it will continue cooking in the oven.) Transfer the seafood to a bowl, but keep any liquid in the pan.
Simmer the mushrooms and tomatoes: Add sliced mushrooms to the skillet with the remaining liquid and sauté for about 5 minutes. Stir in the béchamel sauce, followed by crushed tomatoes. Let it all simmer for a few minutes to meld the flavors.
Finish the sauce: Now, stir in the heavy cream, red pepper flakes, and herbs. Pour in any liquid from the seafood bowl for extra flavor. Give everything a good stir and remove from heat. Your sauce is ready for layering!
Assemble the lasagna: Butter your baking dish and start with a layer of sauce. Then add a third of the seafood mixture, followed by more sauce and three lasagna noodles. Repeat this layering process two more times, finishing with a layer of sauce. Sprinkle the top with swiss and parmesan cheese.
Bake: Pop the lasagna in a preheated oven (375°F) for 40-50 minutes. You’ll know it’s ready when it’s bubbling and the cheese on top is golden brown.

Variations: make it your own!

Gluten-free: Swap out the regular lasagna noodles for a gluten-free variety. Also, use a gluten-free flour to make your béchamel sauce. I’ve tried this myself, and honestly, you can’t even tell the difference!
Dairy-free: This lasagna can easily be made dairy-free by substituting the milk in the béchamel with a non-dairy alternative like almond or oat milk, and using a dairy-free cheese. Coconut cream works well in place of heavy cream, too.
Vegetarian option: If you’re not in the mood for seafood, you can easily adapt this recipe by replacing the seafood with an assortment of vegetables—think spinach, zucchini, and artichokes. Add some extra herbs, and you’ve got a hearty vegetarian lasagna!
Spicy kick: If you like heat, add extra red pepper flakes to the sauce or stir in a spoonful of harissa for a bold, spicy flavor.

How to serve (and impress your guests!)

When it comes to serving, you can never go wrong with a sprinkle of fresh parsley on top for a pop of color. I also love adding a lemon wedge on the side—it brightens up the rich flavors of the seafood. If you’re serving this for a dinner party, you might want to plate individual portions and garnish with a bit of extra parmesan or a drizzle of olive oil for a touch of elegance.

For sides, I’d recommend a simple green salad with a light vinaigrette to balance the richness of the lasagna. Garlic bread or a crusty baguette is also a great choice for soaking up any leftover sauce.

Drink pairings

For a dish as creamy and flavorful as seafood lasagna, you’ll want drinks that complement without overpowering. A citrusy lemonade or lime spritzer works beautifully to cut through the richness. Sparkling water with a hint of lemon or lime is also a refreshing option. If you’re in the mood for something a little sweeter, an iced green tea with a splash of honey would add just the right touch of brightness.

Storing and reheating: the day-after magic

Leftovers of this lasagna? Yes, please! You can store it in an airtight container in the fridge for up to three days. To reheat, just pop it in the oven at 350°F for about 15-20 minutes until heated through. (If it’s looking a little dry, cover it with foil to keep in the moisture.)

For freezing, wrap individual portions in plastic wrap and then in foil. It’ll last for up to two months in the freezer. When you’re ready to eat, thaw it in the fridge overnight and reheat as you would fresh leftovers.

Scaling up or down: lasagna for every occasion

This recipe serves about 6-8 people, but if you’re cooking for a smaller crowd, you can easily halve the recipe and bake it in an 8×8 dish. On the flip side, if you need to feed a larger group, simply double everything and bake in two casserole dishes. Just be mindful of baking time—if you’re working with thicker layers, it may take a bit longer to get everything bubbling and golden.

Frequently asked questions

1. Can I use frozen seafood?
Absolutely! Just be sure to thaw it completely and pat it dry before cooking to avoid excess water in the lasagna.

2. Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to a day ahead. Just cover it tightly and refrigerate. When ready to bake, add about 10 minutes to the cooking time.

3. What other cheeses can I use?
Gruyère or mozzarella would be great alternatives to swiss if you prefer something different.

4. Can I skip the mushrooms?
Of course! If you’re not a fan of mushrooms, just leave them out or swap them for another veggie like zucchini or spinach.

5. How do I prevent the lasagna from being watery?
Make sure to drain the seafood well, and don’t skip simmering the sauce—it helps reduce excess liquid.

Seafood Lasagna Recipe