Seafood Lasagna I

Seafood Lasagna I

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"A different twist on lasagna for the seafood lover. Great served with garlic bread."
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1 h 10 m servings 653 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 51.9 g
  • 104%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 957 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well.
  4. In a 9x13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown.


  1. 74 Ratings

Most helpful positive review

WOW! I made this while on vacation with friends on the Outer Banks. Everyone loved this. I added a few things, which turned it into a mega-lasagna, or The Lasagna That Ate New York. I used a pou...

Most helpful critical review

My lasagna turned out pretty well, but I cheated. In reading the other reviews I was concerned that it may turn out rather bland. I'm not very good with adding seasonings and such, so I bought a...

WOW! I made this while on vacation with friends on the Outer Banks. Everyone loved this. I added a few things, which turned it into a mega-lasagna, or The Lasagna That Ate New York. I used a pou...

I tried this recipe on a crowd of family members for my son's confirmation party (I never do new reicpes on my family they are very picky) They raved about it and all asked for the recipe. I al...

This recipe is a great idea. I liked the taste, but I added 2 Tbsp. Old Bay to the white sauce, as someone suggested. That was too much, and it made the dish too salty. Next time I'll add only 1...

Loved the recipe and will definitely be making this again. This is what I did: I added some garlic powder (~2 tsp) to the sauce. My pan was a little bigger, so I only had two layers plus the top...

this is a nice lasagne if you're looking for something elegant. I added a layer of spinach, though, for color. Also, I wouldn't recommend baking the entire 45 min., that was way too long.

Very tasty! I made the modifications as others mentioned. I added 2 tsp garlic pwd, salt & papper, 1/2 tsp Old Bay. I only used 2 cups of mozarella & added 1 cup of Ricotta, I made it in a 9x9...

I made this recipe over the last weekend and it came out great! By reading other reviewers I've made some modifications: increased the sauce by 1 cup; used 1 6oz jar of good parmesan cheese (pu...

Delicious, but better if you: 1)Cut the cheese down--it only needs 1-2 cups of mozzarella. Still cheesy and much healthier! 2)Saute 1/2 pound mushrooms and add them to the white sauce. 3)You ...

Very tasty and easy to make. We substituted scallops for the crab because crab was too expensive this week. No-boil lasagna noodles worked fine. Will definitely make it again.

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