Creamy Seafood Lasagna Bake

Name: Creamy Seafood Lasagna Bake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles; 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup chicken broth; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1 cup ricotta cheese; 1 large egg; 1/2 pound cooked shrimp, peeled and chopped; 1/2 pound imitation crab meat, chopped; 1/2 cup chopped spinach (optional)

Recipe by Sam Rivera · Updated September 2025

Seafood & Fish Pasta Casserole Italian

There's something undeniably comforting about a bubbling lasagna bake, and this Creamy Seafood Lasagna Bake takes it to the next level with tender shrimp and sweet lump crab folded into a rich, velvety béchamel. Home cooks love it for its elegant yet approachable layers and the way it feels like a restaurant-quality dish you can whip up on a weeknight. Perfect for family dinners, potlucks, or even a cozy date night, this dish delivers a luxurious taste of the sea with every bite. The golden, cheesy top and creamy center make it irresistible to everyone at the table.

What Makes This Recipe Special

Uses a dual-seafood approach with both shrimp and crab for a luxurious texture contrast-sweet, tender shrimp and flaky, delicate crab meat.
Incorporates a homemade béchamel enriched with Parmesan, then folded into ricotta for a double-cream effect unmatched by store-bought sauces.
Layered with spinach (optional) to sneak in greens without overpowering the seafood flavor, making it feel balanced and nutritious.
Built with a thin sauce layer at the bottom to prevent soggy noodles and a final resting time to ensure clean slices and perfect texture.

⏱ 70 mins

Italian-American

Servings 8

Ingredients

9 lasagnanoodles

2 tablespoonsunsalted butter

1 smallonion, finely chopped

2 clovesgarlic, minced

1/4 cupall-purpose flour

2 cupswhole milk

1 cupchicken broth

1/2 teaspoonkosher salt

1/4 teaspoonfreshly ground black pepper

1/4 teaspoondried basil

1/4 teaspoondried oregano

1/2 cupgrated Parmesan cheese

1 cupshredded mozzarella cheese

1 cupricotta cheese

1 largeegg

1/2 poundcooked shrimp, peeled and chopped

1/2 poundimitation crab meat, chopped

1/2 cupchopped spinach (optional)

Nutrition

420 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat oven to 350°F (175°C). Cook lasagna noodles in salted water according to package directions; drain and set aside.

In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic; cook for 3 to 4 minutes until softened.

Stir in flour and cook for 1 minute, stirring constantly to form a roux.

Gradually whisk in milk and chicken broth. Season with salt, pepper, basil, and oregano. Simmer for 5 to 7 minutes, whisking, until the sauce thickens.

Stir in grated Parmesan cheese off heat and set sauce aside.

In a separate bowl, mix ricotta cheese with egg until smooth and fully incorporated.

Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Arrange 3 noodles lengthwise, top with half the ricotta mixture, half the shrimp and crab, spinach if using, and one third of the mozzarella.

Add another 3 noodles over the previous layer. Repeat with remaining ricotta, seafood, optional spinach, and another third of mozzarella cheese.

Place final 3 noodles on top. Pour remaining sauce evenly over the surface and sprinkle with the rest of the mozzarella cheese.

Cover the dish tightly with foil and bake for 30 minutes.

Remove foil and continue baking 10 to 15 minutes more, until the top is golden and the sauce is bubbling.

Allow the lasagna to rest for 10 minutes before slicing for best presentation.

Essential Tips

Pre-cook noodles al dente

Cook lasagna noodles for 1-2 minutes less than package instructions. They'll finish baking in the oven and prevent a mushy texture. Drain well and lay them flat on a towel to prevent sticking.

Bloom herbs in butter

When melting butter for the sauce, let it foam slightly before adding onions. This infuses the fat with flavor, giving your béchamel a subtle depth that complements the seafood.

Whisk sauce constantly

To avoid lumps, whisk the milk and broth into the roux gradually and cook on medium-low heat. Stir vigorously for the first 3 minutes to build a smooth, silky sauce that clings to the noodles.

Mix ricotta with egg well

Beat the ricotta and egg together until completely smooth-no lumps! This ensures the filling is creamy, not grainy, and binds perfectly to the noodles and sauce.

Rest before slicing

Let the lasagna rest for 10 minutes after baking. This sets the layers and prevents the filling from oozing out when you cut, giving you clean, picture-perfect slices.

Smart Swaps & Variations

Shellfish-Free Swap shrimp and crab for diced chicken breast or mushrooms sautéed in garlic and thyme for a hearty, land-based version.

Vegetarian Replace seafood with roasted zucchini, bell peppers, and spinach, and use vegetable broth in the sauce for a meatless masterpiece.

Spicy Kick Add 1/2 teaspoon red pepper flakes to the béchamel or sprinkle 1/4 cup crushed red pepper on top before baking for a subtle heat.

Gluten-Free Use gluten-free lasagna noodles and a gluten-free flour blend for the roux to keep the dish safe without sacrificing texture.

What to Serve With This

A crisp green salad with lemon vinaigrette to cut through the richness and add freshness
Garlic bread or focaccia for dipping into the creamy sauce
A chilled glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, to enhance the seafood flavors
Steamed asparagus or roasted broccoli for a simple, elegant side

Storage & Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day.

Reheating

Reheat covered in the oven at 325°F (165°C) for 20-25 minutes, or until warmed through. Avoid microwaving, as it can make the cheese rubbery and the noodles gummy.

Expert Chef Tips

Toast your Parmesan in the sauce: Stir in the grated Parmesan off the heat and let it sit for 2 minutes-this melts it more evenly and boosts the nutty flavor.
Use jumbo shrimp: Peel and devein 16/20 or larger shrimp, leaving the tail on for presentation. Sauté them lightly in garlic butter for 1-2 minutes per side before layering to prevent overcooking in the oven.
Add a touch of nutmeg: A pinch of freshly grated nutmeg in the béchamel adds a warm, aromatic depth that pairs beautifully with seafood and cheese.

Equipment You’ll Need

9x13-inch baking dish (glass or ceramic preferred)
Large skillet (for the béchamel sauce)
Whisk (for smooth sauce)
Mixing bowls (for ricotta mixture)

Nutritional Benefits

High in protein from seafood and ricotta, providing about 25g per serving for muscle repair and satiety.
Contains healthy fats from whole milk and cheese, which can support hormone balance and nutrient absorption.
Provides calcium from ricotta, mozzarella, and Parmesan, essential for bone health.
Can be made lower in saturated fat by using part-skim ricotta and reduced-fat cheese, reducing saturated fat by ~3g per serving.

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Frequently Asked Questions

Can I use frozen seafood in this recipe?

Yes, but thaw shrimp and crab completely and pat dry before layering. Avoid using previously frozen seafood that's been thawed and refrozen, as it can become mushy during baking. For best texture, use IQF (individually quick frozen) seafood.

What's the best way to layer this lasagna to avoid soggy noodles?

Start with a thin layer of sauce on the bottom to create a moisture barrier. Cook noodles al dente, drain thoroughly, and layer them tightly to minimize air gaps. Avoid over-saucing the layers-just enough to moisten, not drown.

Can I assemble this lasagna ahead of time and bake later?

Absolutely! Assemble the lasagna up to one day ahead, cover tightly with plastic wrap and foil, and refrigerate. When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes before baking to take the chill off.

How do I substitute fresh crab for canned or imitation crab?

Use 1 cup of cooked, flaked fresh crab meat in place of canned crab. If using imitation crab, chop it finely to mimic the texture of real crab and reduce the quantity slightly, as imitation crab is denser.

Why is my ricotta filling grainy instead of smooth?

This usually happens if the ricotta isn't fully blended with the egg. Make sure to beat them together until completely smooth-no lumps! Using whole-milk ricotta also helps prevent this issue.

Can I make this lasagna without an egg in the ricotta mixture?

Yes, but the egg helps bind the filling and adds richness. If omitting, increase the ricotta to 1 1/4 cups and stir in 1/4 cup grated Parmesan to compensate for the binding and flavor.

What's the best way to reheat individual portions without drying them out?

Wrap a single portion in foil and reheat in a 300°F (150°C) oven for 15-20 minutes. This gently warms the lasagna without drying out the cheese or noodles.

Can I freeze this lasagna bake?

Yes! Assemble the lasagna, wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking. Bake from frozen, adding 10-15 minutes to the covered baking time.