Mixed Seafood Lasagna (Shrimp, Scallops & Crab) 🦐🦀🦪 Creamy White Sauce, Tender Shellfish, and Rich Cheese in a Baked Coastal Showstopper

This is your seafood-lover’s lasagna — think garlic cream sauce, gently sautéed shrimp and scallops, sweet crab folded into ricotta, and melty mozzarella over soft lasagna noodles. It’s elegant without being fussy and delivers full-on flavor from sea to cheese.

Perfect for holidays, date night, or turning a random Tuesday into a celebration.

Ingredients (Serves 6–8)

Seafood Filling

  • ¾ lb shrimp, peeled and chopped
  • ½ lb scallops, chopped if large
  • ½ lb lump crabmeat, drained and picked over
  • 1 tbsp butter + 1 tbsp olive oil
  • 3 cloves garlic, minced
  • Juice of ½ lemon
  • Salt and pepper to taste

Ricotta Layer

  • 1½ cups whole milk ricotta
  • 1 egg
  • ¼ cup grated Parmesan
  • 1 tbsp chopped parsley or chives
  • Salt and pepper

Garlic White Sauce (Béchamel)

  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 3½ cups warm whole milk
  • ½ cup grated Parmesan
  • Pinch of nutmeg
  • Salt and white pepper
  • Optional: splash of white wine or seafood stock

Lasagna Layers

  • 9–12 no-boil or cooked lasagna noodles
  • 2 cups shredded mozzarella
  • Extra Parmesan and herbs for topping

Instructions

Step 1: Cook the Seafood

In a skillet, heat butter and olive oil over medium. Add garlic and sauté 30 seconds. Add shrimp and scallops, season lightly, and cook 2–3 minutes until just opaque. Stir in lemon juice. Remove from heat and gently fold in crab.

Step 2: Make the Ricotta Layer

Mix ricotta, egg, Parmesan, herbs, salt, and pepper in a bowl until smooth.

Step 3: Make the Béchamel

In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Slowly whisk in warm milk. Simmer, whisking constantly, until thickened (5–7 minutes). Stir in Parmesan, nutmeg, salt, and pepper. Add wine or seafood stock if using.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C). In a 9×13″ baking dish, spread a thin layer of béchamel. Layer noodles, half the ricotta mixture, half the seafood, béchamel, and mozzarella. Repeat. Finish with noodles, sauce, and extra cheese on top.

Step 5: Bake

Cover with foil and bake 30 minutes. Uncover and bake 15–20 minutes more until golden and bubbly. Let rest 10 minutes before slicing.

Step 6: Serve

Garnish with parsley, chives, or a sprinkle of lemon zest. Serve hot with garlic bread or a citrusy green salad.

Flavor Variations

  • Add sautéed spinach or leeks between layers
  • Mix in smoked salmon or flaked white fish
  • Use mascarpone instead of ricotta for a richer filling
  • Add a spoonful of pesto to the béchamel for an herby twist
  • Top with buttery breadcrumbs for crunch

Pro Tips

  • Don’t overcook seafood — it will continue cooking in the oven
  • Use freshly grated cheese for the smoothest béchamel
  • Let the lasagna sit before cutting for clean slices
  • Bake on a rimmed tray to catch bubbling sauce
  • Stir crab in last — it’s delicate and doesn’t need cooking

Final Thoughts

Mixed Seafood Lasagna is layered luxury — tender shrimp and scallops, sweet crab, and creamy white sauce all baked into golden, bubbling perfection. It’s decadent, satisfying, and delivers maximum coastal flavor in every slice.

Layer the sea. Bake it golden. Slice with pride. 🦐🦀🦪🔥

🦐 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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