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Seafood lasagna is comfort food with a sophisticated twist. Layers of pasta, creamy béchamel, and a mix of shrimp, scallops, cod, and salmon. It’s hearty enough for a weeknight dinner but elegant enough for holidays or family gatherings. If you’re in the mood for something more traditional, my Meat Lasagna is another classic worth making.
This seafood lasagna was inspired by a favorite dish at Umberto’s, an Italian restaurant in Vancouver, BC. The restaurant is gone, but the memory of that lasagna has stayed with us.
Here’s Why This Italian Seafood Lasagna Recipe Works
Seafood variety: Shrimp, scallops, cod, and salmon bring sweetness, richness, and texture. No filler, just seafood flavor.
Creamy white sauce: A béchamel with Parmesan and mozzarella coats the lasagna noodles in silky, peppery goodness.
Quick-cooked seafood: A fast sauté keeps the seafood tender before the lasagna bakes in the oven.
Bright finish: A splash of lemon cuts through the richness, keeping the white sauce light and balanced.
If you like the sound of this dish, you would also love our Seafood Mac and Cheese and our Spanish Romesco Seafood Stew.
For a quicker seafood dinner, check out my Salmon Pasta with Mushrooms.
Recipe Tips
Don’t overcook seafood: Stop cooking as soon as the shrimp turn pink and the scallops turn opaque to keep them tender.
Keep noodles separate: Layer cooked lasagna noodles with a little oil or parchment so they don’t stick together.
Season the sauce: A pinch of white pepper and nutmeg adds gentle warmth that lifts the creamy béchamel.
Cut seafood evenly: Slice scallops and fish into small, uniform pieces so they cook through and layer neatly.
Rest before slicing: Let the lasagna sit 15 minutes after baking so it sets and slices cleanly.
Seafood Lasagna with White Sauce
This seafood lasagna hits the sweet spot: indulgent yet balanced, rich but bright. Creamy béchamel, tender seafood, and a splash of lemon make it comfort food with a lift. Serve it with a tossed green salad and garlic bread to sop up the sauce.
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Seafood Lasagna
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Ingredients
- 1 pound lasagna noodles,
- 1 tablespoon kosher salt
For the béchamel sauce:
- 3 cups whole milk
- 5 tablespoons butter
- 6 tablespoons all-purpose flour
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- Olive oil , for drizzling
For the lasagna filling:
- 3 tablespoons olive oil
- 3 cloves garlic , finely chopped
- 1 ½ cups fresh mushrooms, sliced
- ¾ pound medium shrimp, peeled and deveined, reserve any liquids
- ½ pound sea scallops, cut into ¼ inch thick slices, reserve any liquids
- ½ pound cod fillets, thawed if using frozen, cut in ½ inch cubes
- ½ pound salmon fillets, thawed if using frozen, cut in ½ inch cubes
- ¼ cup fresh lemon juice, from 1 to 2 lemons
- 3 cups shredded mozzarella cheese
- 2 tablespoons flat-leaf parsley, chopped, for garnishment
Instructions
- Preheat the oven to 350°F
- Prepare a 9×12 oven-proof baking dish with olive oil or non-stick spray, reserve.
- Cook the noodles according to the package directions. Transfer the drained noodles to a large plate or baking sheet that has been lined with plastic wrap. Cover with another sheet of plastic wrap to keep them from drying out. (see notes)
For the béchamel sauce:
- Heat the milk in a saucepan and keep it warm while you prepare the rest of the ingredients.
- Melt the butter in a large saucepan over medium-heat.
- Sprinkle the flour over the butter, and cook stirring, until the flour is well incorporated, about 4 minutes.
- Slowly whisk in the hot milk. Mix well and bring to a boil. Cook until the sauce becomes thick, about 10 minutes.
- Stir in the nutmeg, salt, and white pepper. Remove the sauce from the heat and drizzle a little olive oil on top to keep it from forming a skin. Set aside until needed.
For the filling:
- Heat the olive oil in a large sauté pan over medium-high. Add the mushrooms and garlic and cook just until the garlic is fragrant.
- Add the shrimp, scallops (and their liquid, if any), cod and salmon. Cook just until the shrimp begins to turn pink.
- Pour in the reserved béchamel sauce and bring just to a simmer, gently mixing the sauce with the seafood. Remove from the stove and stir in the lemon juice.
To Assemble:
- Scoop ¼ cup of the seafood sauce to the bottom of the dish. Arrange ⅓ of the noodles on the sauce, cutting to fit the dish.
- Spoon ¼ of the seafood sauce on the pasta then ½ cup of shredded mozzarella cheese.
- Repeat with the remaining layers, finishing with mozzarella cheese then sprinkle the parsley on top.
- Bake until heated through, about 35 minutes. Remove from the oven and allow to rest for 15 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This post was originally posted on December 22, 2014. We have updated the photos and made a video to help you see how to make this lasagna. The photo above was one of the pictures that we used in the original post.
Hi Pat & Dahn !
Just to let you know that this recipe is DELICIOUS !!!
Thank you for sharing it with us!
I’m so glad you enjoyed it! Thank you for the comment.
Sounds great. Do you need to add extra liquid if you use oven ready lasagna noodles?
No, the oven ready lasagna noodles will cook up just fine without any added liquid. Thanks for the question. Enjoy the lasagna.