Julia Koch
Golden, bubbling, and unapologetically rich, this Seafood Lasagna Creamy Cheese is the kind of indulgent dinner that makes any evening feel special. Layers of tender lasagna noodles cradle a medley of seafood bathed in a luscious cream sauce, with a cheesy top that caramelizes to perfection. It’s a white-sauce lasagna dream, full of oceanic flavor and warm, melty comfort.
This isn’t your everyday lasagna. Instead of red sauce and beef, you get a velvety garlic parmesan white sauce with hints of Old Bay and lemon, enveloping bites of shrimp, crab, and maybe even scallops if you’re feeling fancy. It delivers that restaurant-level seafood pasta experience right from your home oven.
What Kind of Lasagna Noodles Should I Use?
Oven-ready lasagna noodles make assembly quick, especially when layering over thick sauce. But if you have traditional noodles, just boil until al dente. Avoid overcooking, as they’ll continue to soften while baking. Fresh lasagna sheets also work beautifully for a more refined texture.
Ingredients for the Seafood Lasagna Creamy Cheese
Shrimp and Crab (or mixed seafood)
The soul of this dish. Choose a blend of cooked, peeled shrimp and lump crab meat. If using raw seafood, make sure to lightly sauté before layering.
Garlic
Essential to infuse the cream sauce with deep flavor. Fresh minced garlic works best.
Butter and Flour
These build your roux, the base for a thick white sauce. Butter adds richness, while flour ensures the sauce holds together.
Milk and Heavy Cream
The creamy backbone. Whole milk lightens it slightly, while cream adds depth and silkiness.
Parmesan Cheese
Adds savory sharpness and helps thicken the sauce. Freshly grated melts better than pre-shredded.
Mozzarella and Ricotta
For that stretchy, creamy layer between noodles. Ricotta makes the dish rich, while mozzarella gives you that classic cheese pull.
Old Bay Seasoning and Lemon Zest
Brighten the seafood with classic spices and a touch of citrus. Don’t skip these—they elevate the whole dish.
Lasagna Noodles
Whether oven-ready or traditional, they hold all the layers together and soak in the sauce beautifully.
How To Make the Seafood Lasagna Creamy Cheese
Step 1: Prepare the Seafood
Lightly sauté peeled shrimp and crab meat in a bit of olive oil or butter until just opaque. If using scallops, cut them into bite-sized pieces and sauté as well. Season with a pinch of salt, pepper, and Old Bay. Set aside to cool.
Step 2: Make the Cream Sauce
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and cook for about 30 seconds. Stir in 1/4 cup of flour and whisk to form a smooth paste. Gradually pour in 2 cups of milk and 1 cup of heavy cream, whisking constantly until the sauce thickens. Stir in 1/2 cup grated Parmesan, lemon zest, and a pinch more Old Bay. Taste and adjust seasoning.
Step 3: Prepare the Cheese Mixture
In a bowl, mix 1 1/2 cups ricotta cheese with 1 egg, a handful of chopped parsley, and a pinch of salt. This creamy mixture will help hold the layers together.
Step 4: Assemble the Lasagna
Preheat the oven to 375°F (190°C). In a 9×13 inch baking dish, spread a spoonful of cream sauce on the bottom. Layer lasagna noodles over it, followed by a layer of the ricotta mixture, sautéed seafood, more cream sauce, and shredded mozzarella. Repeat layers, ending with noodles, sauce, and a generous topping of mozzarella and Parmesan.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 30 minutes. Then uncover and bake for another 15-20 minutes until the top is golden and bubbling. Let rest for 10-15 minutes before slicing.
Serving and Storing This Seafood Lasagna
Serve your Seafood Lasagna Creamy Cheese hot, right after it’s had time to rest. A simple green salad and a glass of white wine pair beautifully with its richness. For added flair, garnish with fresh parsley or a squeeze of lemon juice.
To store, let the lasagna cool completely. Cover tightly with foil or transfer to an airtight container. It keeps well in the fridge for up to 3 days. To freeze, wrap individual portions and store for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions
Can I use frozen seafood?
Yes, but be sure to thaw and pat dry to avoid excess water in the sauce.
Is it okay to make this ahead of time?
Absolutely. Assemble the lasagna a day ahead and refrigerate. Bake as instructed when ready.
What can I use instead of ricotta?
Cottage cheese or a blend of cream cheese and sour cream can work in place of ricotta.
Can I add vegetables?
Definitely. Spinach, mushrooms, or even finely chopped zucchini mix well into the layers or sauce.
Why is my sauce too thin?
It likely needed a longer simmer to thicken. You can return it to the heat and whisk until thickened, or add a bit more Parmesan.
Can I make this gluten-free?
Use gluten-free lasagna noodles and substitute the all-purpose flour in the roux with a gluten-free flour blend.
Want More Seafood Pasta Ideas?
You might also like the Garlic Butter Shrimp Scampi Lasagna Recipe, which layers garlicky seafood with buttery richness. For a cozy twist, check out the Easy Seafood Casserole — it’s a simpler bake with similar flavors.
If you want something soupier, Louisiana Seafood Gumbo offers bold Southern flair with shrimp and crab in every bite. Or go for something saucy and fast like the Spicy Honey Sriracha Chicken with Noodles, which balances heat and sweet.
And for a fun party dip that still honors the sea, the Creamy Boat Dip (Rotel Ranch Dip) is creamy, zesty, and ridiculously easy.
Pin and Tell Me How Yours Turned Out
You can save this to your seafood boards for later. Just click the Pin button.
If you make it, I want to hear how yours turned out. Did you go heavy on the crab? Add scallops or veggies? Let me know in the comments. I love hearing how these dishes come alive in your kitchens.
Seafood Lasagna Creamy Cheese
- Total Time: 25 minute
- Yield: 8 servings
Description
This Seafood Lasagna Creamy Cheese is a rich, comforting baked pasta layered with tender seafood, creamy garlic parmesan sauce, and a gooey blend of cheeses. It’s perfect for seafood lovers and special gatherings.
Ingredients
9 lasagna noodles (oven-ready or boiled)
1 lb shrimp, peeled and deveined
1 cup lump crab meat (or seafood mix)
2 tablespoons olive oil or butter (for sautéing seafood)
4 tablespoons unsalted butter (for roux)
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon Old Bay seasoning (plus more to taste)
2 garlic cloves, minced
1 1/2 cups ricotta cheese
1 egg
1 tablespoon chopped parsley
2 cups shredded mozzarella cheese
Salt and pepper to taste
Instructions
- Sauté the shrimp and crab in olive oil or butter until opaque. Season with salt, pepper, and Old Bay. Set aside.
- In a saucepan, melt 4 tbsp butter. Add garlic, cook 30 seconds. Stir in flour and cook to form a roux.
- Slowly whisk in milk and cream. Cook until thickened.
- Add Parmesan, lemon zest, and a pinch of Old Bay. Adjust seasoning and set sauce aside.
- Mix ricotta, egg, parsley, and salt in a bowl.
- Preheat oven to 375°F (190°C). In a 9×13 dish, spoon a bit of sauce, then layer noodles, ricotta mix, seafood, more sauce, and mozzarella.
- Repeat layers, finishing with noodles, sauce, and extra cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake another 15-20 minutes until golden.
- Let rest 10-15 minutes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Dinner
