White Seafood Lasagna Recipe
White Seafood Lasagna Recipe photo by Taste of Home
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White Seafood Lasagna Recipe

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We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, Murrells Inlet, SC
TOTAL TIME: Prep: 1 hour Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 40 min. + standing
MAKES: 12 servings


  • 9 uncooked lasagna noodles
  • 1 tablespoon butter
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 pound bay scallops
  • 5 garlic cloves, minced
  • 1/4 cup white wine
  • 1 tablespoon lemon juice
  • 1 pound fresh crabmeat
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • 1 large egg, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Minced fresh parsley

Nutritional Facts

1 piece: 448 calories, 19g fat (11g saturated fat), 158mg cholesterol, 957mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 39g protein.


  1. Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
  2. Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.
  3. Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
  4. For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
  5. Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
  6. Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 12 servings.
Originally published as White Seafood Lasagna in Taste of Home December 2015, p74

Full-Bodied White Wine

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

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darjur User ID: 6351486 245397
Reviewed Mar. 13, 2016

"This is so good that I threw away my Seafood Lasagna recipe that I have used for the past 25 years. My only change is that I used an extra pound of shrimp instead of the scallops as I find the scallops get a little chewy. Excellent recipe."

bigstephking User ID: 5516767 242487
Reviewed Jan. 24, 2016

"I made this Christmas Eve Very good added Lobster also"

belleami User ID: 1956689 241807
Reviewed Jan. 15, 2016

"Excellent recipe, a little expensive for every day meal, but for special occasion, wonderful."

Fluffyandfiesty User ID: 7369891 241512
Reviewed Jan. 10, 2016

"I made this for Christmas Eve and it was excellent but I recommend doubling the delicious cheese sauce. It just was not enough in my opinion. This dish is a lot of work so be organized and prep ahead."

Goodfood44 User ID: 8621989 240986
Reviewed Jan. 3, 2016

"Real good need more cheese sauce though. Does anyone know if you can freeze it or can you freeze leftovers. Next time I will divide it and make 2 if it can be frozen."

degrootsl User ID: 1111319 240729
Reviewed Dec. 31, 2015

"My husband loved this dish. I used Swiss chard out of the garden in lieu of spinach, and that stood up well with the seafood & garlic. Will definitely make again."

brinawitch User ID: 6584489 240203
Reviewed Dec. 25, 2015

"Just made this for Christmas eve dinner It was fantastic. We added mushrooms to the seafood part and cooked those in. this made it much more beefy like. We ended up needing to double the Cheese sauce and this meant we needed more cheese. We also needed more noodles than the 9 it said to use. Also Lastly we used ready bake noodles to cut time. It made about one large baking dish and one small dish. I wish the directions specified how big a dish was actually needed for this recipe and that is my only annoyance. Over all it was easy to make. The dish took about and hour and a half to put it together, from cooking to assembly. It probably wouldn't have been as long if It wasn't my first time cooking it. Next time I might ad some paprika to spice it up a little or some peppers. It was a sweet seafood dish.

Today, Christmas day, people are still picking at it taking a slice here and there. It has gone over so well, I might start making this every Christmas from now on."

jturicik User ID: 1019797 238591
Reviewed Dec. 2, 2015

"Absolutely Delicious!! My friend made this for a dinner party and it was soooo good! She used imitation crab, but regular scallops and shrimp. It was so good I am including this dish on our Christmas Eve menu!! I will use real crab."

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