1. Can I make Seafood Lasagna ahead of time?

Absolutely! You can assemble the Seafood Lasagna up to 24 hours in advance. Cover it tightly with foil and refrigerate until ready to bake. When you’re ready, bake it at 350°F (175°C) for an extra 10 minutes to ensure it’s heated through. This make-ahead method makes it ideal for holidays or dinner parties.

2. Can I freeze leftover Seafood Lasagna?

Yes. To freeze, allow the lasagna to cool completely after baking. Cut it into portions, wrap them tightly in foil or freezer-safe containers, and store for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through. This helps preserve the creamy texture and prevents sogginess.

3. What is the best seafood mix for this recipe?

The best combination includes shrimp, scallops, and crab for variety in flavor and texture. However, you can substitute or add other seafood such as lobster, white fish, or clams. The key is to use fresh or properly thawed seafood and avoid overcooking it before layering. This keeps your Seafood Lasagna tender and flavorful.

Seafood Lasagna – Creamy Comfort Classic

Name: Seafood Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 lasagna noodles; 1 pound shrimp, peeled and deveined; 1 pound scallops; 1/2 pound crab meat; 2 cups ricotta cheese; 2 cups mozzarella cheese, shredded; 1 cup Parmesan cheese, grated; 4 cups Alfredo sauce; 1 onion, finely chopped; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped (for garnish)

Description

This creamy Seafood Lasagna combines layers of tender lasagna noodles, shrimp, scallops, crab meat, and a rich Alfredo sauce. Blended with ricotta, mozzarella, and Parmesan cheeses, this Italian-inspired dish offers a luxurious seafood twist that’s perfect for special dinners or weeknight indulgence.

Ingredients

Scale

12 lasagna noodles
1 pound shrimp, peeled and deveined
1 pound scallops
1/2 pound crab meat
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
4 cups Alfredo sauce
1 onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 350°F (175°C). Cook the lasagna noodles according to package directions, drain, and set aside.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
Add shrimp and scallops to the skillet. Cook until just opaque, then remove from heat and set aside.
In a bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, basil, oregano, salt, and pepper. Mix well.
Spread 1 cup Alfredo sauce in the bottom of a 9×13-inch baking dish. Add 3 lasagna noodles, half of the ricotta mixture, half of the seafood, and another cup of Alfredo sauce. Repeat the layers.
Top with the final layer of noodles, remaining Alfredo sauce, mozzarella, and Parmesan cheese.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with chopped parsley before serving.

Notes

Use fresh or properly thawed seafood for best flavor and texture.
Do not overcook the shrimp and scallops before layering—they will cook further in the oven.
To make ahead, assemble the lasagna and refrigerate up to 24 hours before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 500 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 26 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 155 mg