Baked Seafood Lasagna with Garlic Butter

A Seafood Lover's Dream Casserole

There is something undeniably special about pulling a bubbling pan of seafood lasagna out of the oven. Layers of tender pasta, sweet shrimp, delicate crab, and a rich garlic butter cream sauce come together in a dish that feels indulgent enough for a celebration but is honestly simple enough for a Sunday dinner with people you love. This isn't your average lasagna casserole. It trades red sauce and ground beef for a velvety white sauce infused with garlic butter, and the payoff is incredible.

If you have ever wondered how to turn a seafood bake into a full blown, crowd pleasing main course, this is your recipe. It is comforting, a little fancy, and endlessly craveable.

Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed saucepan helps the garlic butter sauce cook evenly without scorching, and a good quality lasagna pan ensures even heat distribution so every layer bakes through perfectly.

Why This Recipe Works

The magic of this dish lies in the garlic butter base. Instead of a traditional marinara, we build a creamy sauce that lets the seafood shine rather than competing with it. Shrimp, crab, and scallops are quickly sauteed so they stay tender, then folded into a luscious ricotta and parmesan filling.

• The garlic butter sauce adds richness without overpowering the delicate seafood flavor.
• A blend of mozzarella and parmesan creates that irresistible golden, bubbly top.
• Using a mix of shrimp, crab, and scallops gives every bite a different texture.

Chef's Tip: Do not overcook your seafood in the skillet. It will finish cooking in the oven, so pulling it slightly underdone at this stage keeps it tender instead of rubbery.

Tips for the Best Seafood Lasagna

This recipe comes together in about an hour, making it a great option for 30 minute meals turned into a slightly longer, more special version when you have a little extra time. A few things will make this go smoothly.

• Cook your noodles just shy of al dente. They will continue softening in the oven, and you do not want mushy pasta.
• Pat your seafood dry before searing so it browns instead of steaming in the pan.
• Warm your milk and cream before adding them to the roux. This prevents lumps and helps the sauce thicken faster.

This dish is proof that easy weeknight dinners can still feel like a restaurant quality meal when you use the right technique and quality ingredients.

Ready to make it? Here is the full step-by-step recipe:

Baked Seafood Lasagna with Garlic Butter

Creamy, cheesy seafood lasagna layered with shrimp, crab, and a rich garlic butter sauce, baked until bubbly for the ultimate special occasion dinner.

Prep:30 mins

Cook:45 mins

Total:75 mins

Yield:8 servings

Cuisine:Italian-American

Yield: 8 servingsCalories: 520Protein: 32g

Carbs: 38gFat: 26gSat. Fat: 14gFiber: 2gSugar: 6gSodium: 780mg

Ingredients

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• 12 lasagna noodles, cooked al dente
• 6 tbsp unsalted butter, divided
• 6 cloves garlic, minced
• 1 lb large shrimp, peeled, deveined, and roughly chopped
• 1 lb lump crab meat, picked over for shells
• 1/2 lb bay scallops, quartered if large
• 3/8 cup all-purpose flour, for the roux
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 1 1/2 cups ricotta cheese, whole milk
• 3 cups mozzarella cheese, shredded, divided
• 1 cup parmesan cheese, grated, divided
• 1 large eggs, lightly beaten
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp red pepper flakes, optional, for heat
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, freshly ground

Instruction

1

Preheat the oven to 375 degrees F (190 degrees C) and butter a 9x13 inch baking dish.

2

Cook lasagna noodles in salted boiling water until just al dente, then drain and lay flat on parchment to prevent sticking.

3

In a large skillet, melt 3 tablespoons of butter over medium heat. Add garlic and cook for 30 seconds until fragrant.

4

Add shrimp, crab, and scallops to the skillet. Season with salt and pepper and cook for 3 to 4 minutes, just until the shrimp turns pink. Remove from heat and stir in lemon juice and parsley, then set aside.

5

In a saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

6

Slowly whisk in warmed milk and heavy cream, stirring constantly until the sauce thickens, about 5 to 7 minutes.

7

Stir in 1 cup of parmesan and red pepper flakes into the sauce. Season with salt and pepper to taste.

8

In a bowl, mix ricotta with the beaten egg until smooth.

9

Spread a thin layer of garlic butter sauce on the bottom of the baking dish. Layer 3 noodles, a third of the ricotta mixture, a third of the seafood, a third of the sauce, and a sprinkle of mozzarella.

10

Repeat the layering process two more times, finishing with a generous topping of remaining mozzarella and parmesan.

11

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 to 20 minutes until golden and bubbly.

12

Let the lasagna rest for 10 to 15 minutes before slicing. Garnish with fresh parsley and serve warm.

Equipment

• 9x13 inch baking dish
• Large skillet
• Saucepan
• Whisk
• Large pot for boiling noodles
• Aluminum foil

Notes

This lasagna can be assembled up to a day ahead and refrigerated unbaked, just add 10 extra minutes to the covered bake time. Leftovers reheat beautifully in a 350 degree F oven covered with foil.

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Serving and Storage Suggestions

This seafood lasagna pairs beautifully with a simple arugula salad tossed in lemon vinaigrette and a crusty loaf of garlic bread to soak up any extra garlic butter sauce. A crisp glass of white wine, like a Sauvignon Blanc or unoaked Chardonnay, rounds out the meal perfectly for a special dinner at home.

For leftovers, store slices in an airtight container in the refrigerator for up to three days. Reheat gently, either in the microwave for a quick lunch or covered in the oven if you want to bring back that fresh from the oven texture.

Chef's Tip: This lasagna also freezes well. Wrap individual portions tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before reheating.

Whether you are making this for a holiday table or simply craving something a little more special than your usual garlic butter shrimp pasta night, this baked seafood lasagna delivers every single time.