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Seafood Lasagna Recipe
Seafood Lasagna Recipe photo by Taste of Home

Seafood Lasagna Recipe

Read Reviews (99)
4.85 99
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This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. —Elena Hansen, Ruidoso, New Mexico
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES: 12 servings


  • 1 green onion, finely chopped
  • 2 tablespoons canola oil
  • 2 tablespoons plus 1/2 cup butter, divided
  • 1/2 cup chicken broth
  • 1 bottle (8 ounces) clam juice
  • 1 pound bay scallops
  • 1 pound uncooked small shrimp, peeled and deveined
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1/4 teaspoon white pepper, divided
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups 2% milk
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained

Nutritional Facts

1 serving (1 piece) equals 373 calories, 22 g fat (12 g saturated fat), 131 mg cholesterol, 586 mg sodium, 24 g carbohydrate, 1 g fiber, 20 g protein.


  1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
  2. In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
  4. Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.
  5. Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Seafood Lasagna in Taste of Home February/March 2002, p25

Nutritional Facts

1 serving (1 piece) equals 373 calories, 22 g fat (12 g saturated fat), 131 mg cholesterol, 586 mg sodium, 24 g carbohydrate, 1 g fiber, 20 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Seafood Lasagna(99)

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Reviewed Apr. 18, 2014

Yum!!! Added a tablespoon of brandy to the white sauce and it really brought out the flavor and creaminess. I've also made this where I mixed the white sauce and seafood mix and then poured it into a 9x13 over cheese ravioli - cooked at 350 until bubbly. One of my family's favorites!

Reviewed Feb. 16, 2014

Hi phillips66:

I recently moved and, in the process, lost my treasured copy of Gourmet Magazine with the Seafood Lasagna recipe you refer to above.   I remember there was whitefish in the recipe and the wine was reduced along with bones acquired from the fishmonger.  I wondered if you still have that recipe. I would love to get it back.  Thank you.  jb

Reviewed Jan. 15, 2014

My husband couldn't stop raving about this dish. I used fresh crab, but everything else was the same. It was work intensive but will make again for a special occasion or large gathering.

Reviewed Jan. 14, 2014

I also did some minor changes as I did not have the scallops on hand. I used twice the imitation crab, used 2 cans of crab meat drained. And medium sized tail on shrimp, It was work intensive but it turned out amazing, I will make this again and again!!!!!

Reviewed Jan. 4, 2014

This recipe was okay the first time I made it except for the imitation crab meat and the lack of seasoning. The second time I made it I made some changes. I used real crab meat, twice as much as the recipe calls for. I also poached some fresh caught fish, and deboned them and added the fish meat to the recipe. I did not use scallops because I didn't have any. I live on the water and have access to fresh fish, shrimp and crabs so that is what I used. I also added a little garlic and some Cajun seasoning. I doubled the sauce recipe and used a lot more cheese. The second time I made it, it turned out better. I will give the original recipe a three star rating and the recipe after my few changes still just three stars. And , No, I will not make it again. It serms like something is missing. I think it's the ricotta cheese that my seafood lasagna recipe calls for.

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