Seafood Lasagna Recipe in One Pan

This Seafood Lasagna Recipe transforms simple ingredients into restaurant-quality elegance right in your home kitchen. Growing up in the Midwest, I learned that the best dishes balance tradition with a touch of creativity, and this creamy, seafood-filled lasagna does exactly that.

I’ll never forget the first time I served this at a family gathering. My grandchildren’s eyes lit up when they saw those golden, bubbly layers coming out of the oven. The aroma of garlic, butter, and Old Bay seasoning filled the kitchen, and suddenly everyone was hovering around, asking when dinner would be ready. What started as an experiment, combining my love for classic lasagna with fresh seafood from our local market, became an instant family favorite. There’s something magical about how shrimp, scallops, and crab meld together in that velvety cream sauce, nestled between tender noodles and gooey cheese. Time to get our hands floury!

Why This Seafood Lasagna Belongs in Your Recipe Box

This recipe holds a special place in my heart because it proves that elegant doesn’t have to mean complicated. After years of making both traditional lasagnas and seafood dishes, I discovered this beautiful marriage of the two creates something truly memorable.

What makes this seafood lasagna so special:

• Uses accessible ingredients you can find at any grocery store, no specialty shops required
• Comes together in about an hour, making it perfect for weekend entertaining
• Delivers consistently impressive results that look like you spent all day cooking
• Freezes beautifully, so you can make ahead for stress-free hosting
• Adapts easily to whatever seafood looks freshest at your market
• Creates the perfect balance of creamy sauce, tender seafood, and melted cheese

In my kitchen, I prefer using a mix of seafood because each one brings something different. The sweetness of scallops, the snap of shrimp, and the delicate flakes of crab all work together like a well-rehearsed choir.

Ingredient Spotlight

Lasagna noodles form the sturdy foundation that holds all those luxurious layers together. I always cook mine to al dente so they don’t turn mushy during baking.

Butter and flour create the roux that thickens our cream sauce, giving it that restaurant-quality silkiness that coats every bite.

Heavy cream and whole milk work together to build a sauce that’s rich without being overwhelming. The milk keeps it from getting too heavy while the cream adds that luxurious mouthfeel.

Parmesan cheese brings a sharp, nutty depth that balances the sweetness of the seafood and adds complexity to every forkful.

Old Bay seasoning is my secret weapon here. This classic seafood blend adds warmth and a hint of nostalgia that reminds me of summer cookouts.

Shrimp, scallops, and crab are the stars of this show, each contributing their own texture and flavor. I’ve learned that using a combination creates more interesting bites than any single seafood alone.

Mozzarella cheese melts into those gorgeous, golden strings we all love, adding creaminess and that classic lasagna appeal.

Fresh parsley brightens everything at the end with a pop of color and a hint of freshness that cuts through the richness.

How to Make Seafood Lasagna Step by Step

Step 1. I always start by preheating my oven to 350°F and cooking the lasagna noodles according to package directions until al dente. Lay them flat on a baking sheet afterward so they don’t stick together.

Step 2. Betty’s tip: Melt the butter in a large skillet over medium heat, then sauté the diced onion and minced garlic for 2-3 minutes until they’re translucent and fragrant.

Step 3. Sprinkle the flour over the butter mixture and stir constantly for 1 minute to form a roux. This step is crucial for avoiding lumps in your sauce.

Step 4. I’ve found that slowly whisking in the milk and heavy cream while stirring constantly prevents any lumps and creates the smoothest sauce. Continue stirring for 5-7 minutes until noticeably thickened.

Step 5. After years of making this, I learned to add the Parmesan cheese, salt, pepper, Old Bay seasoning, and optional red pepper flakes at this stage for the most evenly distributed flavor.

Step 6. Gently fold in your shrimp, scallops, and crab, cooking just 3-4 minutes until the seafood turns opaque. Don’t overcook or it’ll become rubbery during baking.

Step 7. Betty always starts the assembly by spreading a thin layer of seafood sauce in the bottom of a 9×13-inch baking dish to prevent sticking.

Step 8. Layer 3 noodles, more sauce, and a generous sprinkle of mozzarella cheese. Repeat this process for 3 layers total, ending with sauce and cheese on top for that golden finish.

Step 9. Cover with foil and bake for 25 minutes, then remove the foil and bake another 10-15 minutes until the top is golden and bubbling at the edges.

Step 10. The key I discovered is letting the lasagna rest for a full 10 minutes before slicing. This allows the layers to set so you get beautiful, clean portions instead of a soupy mess.

Keeping This Seafood Lasagna Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The cream sauce maintains its texture beautifully, though you might notice it thickens slightly when cold. This is perfectly normal and doesn’t affect the taste when reheated.

Betty’s freezing method works wonderfully for this recipe. Wrap individual portions tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. I’ve found that portioning before freezing makes weeknight dinners so much easier. Just grab what you need without thawing the entire dish.

For the best texture, I reheat refrigerated portions in a 325°F oven for about 20 minutes until heated through. Microwave reheating works in a pinch, but the oven preserves that lovely texture better. If reheating from frozen, I recommend thawing overnight in the refrigerator first, then following the oven method for optimal results.

Perfect Partners for Seafood Lasagna

Crisp green salad with light vinaigrette – The fresh, acidic notes cut through the richness of the cream sauce while adding a refreshing crunch that balances each creamy bite.

Garlic bread or crusty baguette – Perfect for soaking up every last bit of that delicious seafood sauce. If you want to make it from scratch, try my Easy Homemade Focaccia Bread for an impressive pairing.

Sautéed asparagus with lemon – The bright, slightly bitter flavor of asparagus complements seafood beautifully, and the lemon adds a citrusy note that enhances the ocean flavors. Check out my Baked Salmon and Asparagus Sheet Pan for preparation tips.

Roasted cherry tomatoes – Their sweet-tart burst provides a lovely contrast to the creamy lasagna and adds a pop of color to your plate.

Simple Caesar salad – The anchovy undertones in traditional Caesar dressing echo the seafood theme while the crisp romaine offers textural variety.

Steamed green beans with garlic – A lighter vegetable side that won’t compete with the rich main dish, plus garlic always pairs wonderfully with seafood. My Garlic Parmesan Roasted Broccoli uses similar flavors if you want to try something different.

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