Seafood Lasagna I Recipe -
Seafood Lasagna I Recipe

Seafood Lasagna I

Recipe by  

"A different twist on lasagna for the seafood lover. Great served with garlic bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr 5 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2007

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 pound of lump crab, bay scallops, and shrimp in separate layers. I also added a layer of ricotta cheese mixed with a couple of beaten eggs. For the sauce I took the water I used to boil the shrimp, added a little white wine, and reduced it to about one cup. I started the sauce with the butter/flour roux, gradually added milk, shrimp reduction, and half-and-half. I also added Old Bay seasoning, paprika, a few dashes of Tabasco, and some basil. Total liquid was approximately five cups, but I was making a big lasagna. I added the grated parmesan to the sauce last. I layered in this order between the pasta: crabmeat, ricotta, scallops, shrimp. The scallops were small so I did not need to pre-cook them. It's important to let this rest 15-20 minutes after removing from the oven so your lasagna squares will hold together when serving. This made a fantastic dinner with garlic bread and a mixed green & romaine salad. Thanks for making everyone happy at the dinner table!

Most Helpful Critical Review
Jan 26, 2006

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 mushroom alfredo sauce. I added the parmesan cheese to that, and layered everything accordingly. I will probably make it this way again.


73 Ratings

Oct 28, 2003

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 also added 3 tsp. of Old Bay season ( a Maryland thing) to the white sauce and a layer of ricotta cheese (2 cups ricotta cheese, 1 cup shredded mozerrella, 2 tsp. parsley, 1 egg and of course 2 tsp. Old Bay season)in between the seafood layers.....What a hit! Thank you!

Jul 26, 2003

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 Tbsp. Like any lasagna, it's a time-consuming dish, but it's well worth it.

Jan 11, 2007

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. I also slightly chopped the shrimp with my mini food processor. Added just a touch of parsley on the top before baking. It turned out FABULOUS! This recipe is a must try if you enjoy seafood.

Oct 28, 2003

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.

Nov 23, 2006

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 stoneware pan but used the full batch of sauce - it was too runny - next time will use less sauce by maybe 1/3.

Sep 03, 2009

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 (put 4oz into the sauce and reserved the remaining to combine w/ 1/2 cup of bread crumbs and spread on top of lasagna); added some oregano, garlic powder and Old Bay seasoning to the sauce; used 1 12oz package of shredded mozzarella w/ 1 cup of ricotta plus 1 egg and some oregano; and last but not least I used the incredible 'No Boiling Lasagna' from Barilla - hassle free, time saving, perfect cooking! Super delicious lasagna, thanks!


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  • Calories
  • 653 kcal
  • 33%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 227 mg
  • 76%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 51.9 g
  • 104%
  • Sodium
  • 957 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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