Classic White Sauce Seafood Lasagna 🦐🧄🧀 Creamy Layers of Béchamel, Seafood, and Pasta With Garlic, Herbs, and Golden Cheese

This is lasagna reimagined through a coastal lens — no red sauce, just a silky white béchamel loaded with garlic and herbs, layered with shrimp, crab, or scallops, and topped with melty mozzarella and Parmesan. It’s elegant enough for a dinner party, but comforting enough for Sunday supper.

Perfect with white wine and a green salad, or just straight from the pan.

Ingredients (Serves 6–8)

Seafood Layer

  • ¾ lb shrimp, peeled and chopped
  • ½ lb lump crab meat (or chopped scallops, optional)
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Béchamel Sauce

  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk (warm)
  • ½ cup grated Parmesan cheese
  • Salt, white pepper, and a pinch of nutmeg
  • Optional: ¼ tsp Old Bay or Italian seasoning

Lasagna Build

  • 9–12 no-boil lasagna noodles or cooked sheets
  • 1½ cups shredded mozzarella
  • ½ cup ricotta (optional, for extra richness)
  • 2 tbsp chopped parsley or chives (for garnish)

Instructions

Step 1: Cook the Seafood

Melt 1 tbsp butter in a skillet. Sauté garlic for 30 seconds. Add shrimp and crab with lemon juice, salt, and pepper. Cook 2–3 minutes just until opaque. Remove from heat and set aside.

Step 2: Make the Béchamel

In a saucepan, melt 4 tbsp butter over medium. Whisk in flour and cook 1–2 minutes until bubbly but not browned. Gradually whisk in warm milk and simmer 4–6 minutes, whisking constantly until thick and smooth. Stir in Parmesan, salt, white pepper, and nutmeg. Taste and adjust seasoning.

Step 3: Assemble the Lasagna

Preheat oven to 375°F (190°C). In a 9×13″ baking dish, spread a thin layer of béchamel. Layer noodles, seafood, béchamel, and mozzarella. Repeat for 3 layers, finishing with béchamel and a generous layer of cheese on top. Dot with ricotta if using.

Step 4: Bake

Cover with foil and bake 25 minutes. Uncover and bake another 15–20 minutes until golden and bubbly. Let rest 10 minutes before slicing.

Step 5: Garnish and Serve

Sprinkle with fresh herbs and serve hot with lemon wedges or a crisp salad.

Flavor Variations

  • Add sautéed spinach or mushrooms between layers
  • Use smoked salmon for a luxurious twist
  • Swap béchamel for a garlic cream sauce or Alfredo-style base
  • Add a splash of white wine to the seafood while cooking
  • Layer in thin zucchini slices or artichoke hearts for texture

Pro Tips

  • Don’t overcook the seafood — it will bake again in the oven
  • Warm milk makes béchamel smoother and quicker to thicken
  • Let the lasagna rest before cutting so layers hold
  • Add a final broil for 1–2 minutes for a browned top
  • Use fresh lasagna sheets for a more delicate texture

Final Thoughts

White Sauce Seafood Lasagna is pure baked indulgence — rich, creamy, and full of ocean flavor with just the right amount of garlic and cheese. It’s the perfect showstopper when red sauce just won’t cut it.

Layer it thick. Bake it golden. Slice it slow. 🦐🧄🧀🔥

🦐 More Coastal Seafood Recipes

From cozy casseroles to zesty grilled fish and elegant seafood pastas, this collection of Seafood Recipes covers every ocean-inspired craving — whether you’re planning a dinner party or a quick weeknight win.

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