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Seafood Lasagna

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


  • 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 cup 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


  • 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.
  • 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.
  • Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
  • 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.
  • Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 386 calories, 22g fat (12g saturated fat), 111mg cholesterol, 633mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 19g protein.


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Average Rating:
  • Rini
    Sep 2, 2020

    Not a fan. 1 cup of flour created a stiff gloopy glue. Surely this must be an error? I ended up adding some extra milk, cream, chicken stock just trying to make it a little more smooth. It is extremely bland as well. I added some garlic but would suggest adding some of that old bay others have suggested. I seriously can’t understand how this is award winning or how some people ended up with it being runny. After adjusting the consistency of the “sauce” I was able to create a lasagna. I added a little mozzarella to the top. My youngest son thought it was good but not great. Probably best for those who prefer a bit of a bland palate.

  • Heather
    Aug 19, 2020

    We love this recipe but would like to know if it can be frozen, before or after baking

  • Christine
    Jan 26, 2020

    After reading some comments and having previous experience with alfredo sauce, I added some lemon juice, a touch of Old Bay seasoning, garlic and used a shallot instead of the green onion and the sauce was absolutely delicious with those modifications.

  • Laura
    Dec 25, 2019

    This is a wonderful recipe to use. I modified it but adding some Adobo, Recaito and Sazon when preparing the onions and seafood. If you've never tried adding Spanish seasonings to recipes, give it a whirl. They give any recipe a new spin on taste!

  • kids chauffer
    Oct 20, 2019

    Completely underwhelmed with the recipe as written. Not enough flavor. Only thing I did differently was add garlic while sauteing the onions. I wont be making this again.

  • GFEZ6
    Jul 31, 2019

    No comment left

  • Shell
    Jul 4, 2019

    Excellent! Well worth the cost of the seafood!

  • danilane
    Mar 1, 2019

    No comment left

  • dglong
    Feb 26, 2019

    This is absolutely the best lasagna I have ever made or eaten!! Made by the recipe and the only change was the addition of some lobster and used real crab instead of imitation. Only down side is the cost of good seafood for the preparation. Maybe we’ll splurge again for Christmas.

  • Kareema
    Oct 29, 2018

    I added lobster meat as well. The fam LOVED it!