This classic Italian White Seafood Lasagna recipe is surprisingly simple and quick to make, yet provides an impressive flavorful experience for all your family and friends.
Why You Will Love This Recipe
This divine White Seafood Lasagna is sure to be a hit in your kitchen! With its creamy sauce, succulent seafood selection and delectable combination of ingredients - no one will be able to resist its deliciousness.
Whether you're preparing dinner for friends or family or just indulging yourself at home, this meal is guaranteed to bring smiles all around the table. Let's dive into all that makes this Italian dish truly irresistible!
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Ingredients
There's something for everyone in every bite with this seafood lasagna recipe. From succulent shrimp, flaky surimi crab meat, to creamy ricotta and mozzarella, all enveloped in a creamy white Alfredo sauce.
For the Alfredo Sauce
- Butter
- Flour
- Milk - whole milk.
- Salt
- Pepper
For the Lasagna
- Lasagna - oven ready, or pre cooked pasta, cooled.
- Imitation Crab meat - flaked or chopped.
- Raw Shrimp - large, peeled and de-veined.
- Olive oil
- Garlic - minced.
- Lemon juice
- Lemon zest
- Mozzarella cheese - shredded.
- Parmesan cheese - small grated, not canned pizza Parmesan.
- Ricotta
- Eggs - beaten.
- Parsley or Basil - fresh, for garnish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Seafood Lasagna
This White Seafood Lasagna is simple enough for novice cooks yet sophisticated enough for more experienced cooks. So fire up your ovens and get ready to indulge yourself in an indulgent Italian-inspired seafood feast!
Make the Alfredo and Saute the Shrimp
- Prepare the lasagna according to the directions on the box. Drain the water and toss gently with a little olive oil so they don't stick together while cooling.
- In a saucepan, melt the butter over medium high heat. Add in the flour and whisk until combined.
- Slowly add in the milk, and whisk to blend evenly while cooking over medium heat. Do not let boil.
- Remove from the burner heat and stir in the salt and pepper. Set aside for later.
- Heat the olive oil and garlic in a saucepan over medium heat. Add in the raw shrimp and saute until shrimp turns opaque.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Make the Seafood Lasagna Layers
- Remove the shrimp and let cool slightly before roughly chopping. Transfer to a medium bowl and add the flaked or chopped Surimi crabmeat, lemon juice, and lemon zest.
- In a separate bowl, blend the Ricotta, shredded mozzarella cheese, and the beaten eggs.
- Ladle ¾ cup of the Alfredo sauce to cover the bottom of a glass 9 x 13 baking dish.
- Arrange four lasagna pasta noodles on top of the Alfredo sauce.
- Top with ⅓ of the cheese and egg mixture, ⅓ of the seafood mixture, and 4 slices of the Provolone cheese.
- Make the second layer just like the first, starting with another ¾ cup Alfredo sauce.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Oven Bake the Lasagna
- Make the third layer without Provolone slices, but top with the remaining Alfredo sauce cover loosely with aluminum foil.
- Bake at 375 F for 40 minutes. Uncover and top with the remaining ¾ cup of Mozzarella.
- Place under the broiler for 12 minutes to brown slightly.
- Remove, let sit for 15 minutes, then garnish with parsley or basil and serve.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
This creamy white seafood lasagna features shrimp and crab layered between ricotta, mozzarella cheese, and a light Alfredo sauce - giving it an exquisite blend of flavors that will make you feel like you’ve gone south on a Mediterranean vacation!
Serve it with your favorite green salad, some warm rolls, and a side vegetable like our Air Fryer Frozen Asparagus or Roasted Rainbow Carrots.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions & Variations
You can use this seafood lasagna recipe as a base for other seafood besides imitation crab and shrimp. Consider the following variations and substitutions.
- Scallop and Shrimp seafood lasagna recipe
- Salmon and Asparagus seafood lasagna recipe
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
Storage
Cover any leftover seafood lasagna with aluminum foil or plastic wrap and keep in the refrigerator. For reheating, cover with foil and reheat for 35 minutes at 225 F.
Tips for Success
- Prepare the noodles and toss with olive oil so they can be set aside for later.
- Make the Alfredo sauce ahead of time, or use a store bought Alfredo sauce. It will cut several steps out and simplify this seafood lasagna recipe.
Frequently Asked Questions
Adding an egg helps to bind the ricotta filling, giving it a more body.
Cottage cheese will give you a slightly lighter lasagna while ricotta will give you a bit thicker, more rich texture.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
White Seafood Lasagna
Equipment
Ingredients
For the Alfredo Sauce
- 5 tablespoon butter
- ½ cup flour
- 4 cup milk whole milk
- salt to taste
- pepper to taste
For the White Seafood Lasagna
- 1 lb Lasagna pasta oven ready or dry
- 1 tablespoon olive oil for the pasta
- 2 tablespoon olive oil
- 1 lb Surimi Crabmeat flaked or cut into chunks
- 1 lb raw shrimp large size
- 2 cloves garlic minced
- 1 teaspoon lemon zest zest first, then juice the lemon
- 3 tablespoon lemon juice fresh squeezed
- 2 cups Mozzarella cheese shredded
- 1 15 oz Ricotta
- 8 slices Provolone cheese
- 2 large eggs beaten
- ¾ cup Mozzarella extra for final topping before baking
- parsley or basil fresh, minced for garnish
Instructions
Make the Alfredo Sauce
- In a saucepan, melt the butter over medium high heat. Add in the flour and whisk until combined.5 tablespoon butter, ½ cup flour
- Slowly add in the milk, and whisk to blend evenly while cooking over medium heat. Do not let boil.4 cup milk
- Remove from the burner heat and stir in the salt and pepper. Set aside for later.salt, pepper
For the White Seafood Lasagna
- Prepare the lasagna according to the directions on the box. Drain the water and toss gently with a little olive oil so they don't stick together while cooling.1 lb Lasagna pasta, 1 tablespoon olive oil
- Meanwhile, heat the olive oil and garlic in a saucepan over medium heat. Add in the raw shrimp and garlic. Saute until shrimp turn opaque.2 tablespoon olive oil, 1 lb raw shrimp, 2 cloves garlic
- Remove the shrimp and let cool slightly before roughly chopping. Transfer to a medium bowl and add the flaked or chopped Surimi crabmeat, lemon juice, and lemon zest.1 lb Surimi Crabmeat, 1 teaspoon lemon zest, 3 tablespoon lemon juice
- In a separate bowl, blend the Ricotta, shredded mozzarella cheese, and the beaten eggs..2 cups Mozzarella cheese, 1 15 oz Ricotta, 2 large eggs
Layering the Lasagna
- Ladle ¾ cup of the Alfredo sauce to cover the bottom of a glass 9 x 13 baking dish.
- Arrange four lasagna pasta noodles on top of the Alfredo sauce.
- Top with ⅓ of the cheese and egg mixture, ⅓ of the seafood mixture, and 4 slices of the Provolone cheese.8 slices Provolone cheese
- Make the second layer just like the first, starting with another ¾ cup Alfredo sauce. Make the third layer without Provolone slices, but top with the remaining Alfredo sauce cover loosely with aluminum foil.
- Bake at 375 F for 40 minutes.
- Uncover and top with the remaining ¾ cup of Mozzarella. Place under the broiler for 12 minutes to brown slightly.¾ cup Mozzarella
- Remove, let sit for 15 minutes, then garnish with parsley or basil and serve.parsley or basil
Nutrition
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