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Ultimate White Seafood Lasagna

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This creamy seafood lasagna is hearty and cozy comfort food with a sophisticated twist! Layers of noodles and a succulent seafood mixture bake together in a creamy béchamel sauce.

Similar to our lasagna with cottage cheese, this meal is perfect for large family gatherings or even a special occasion. With a rich white sauce and tender chunks of seafood in every bite, this elevated lasagna might just become a new family favorite. 

A slice of lasagna with seafood on a dinner plate.

This seafood lasagna is pasta baked in a creamy béchamel sauce with a selection of shellfish, fish, fresh herbs and seasoning. It is layered with lasagna pasta sheets, baked in a casserole dish, and topped off with a healthy grating of mozzarella cheese. 

The Italian name for this dish is “Pasticcio di Pesce” which, translated, is “pasta baked in a creamy seafood sauce.” It is everything you love about lasagna except in seafood form. 

The white bechamel sauce is thick, creamy, rich, and ultra-satisfying. It’s the perfect sauce for seafood because it lets all the flavors shine.

If you like the sound of this dish, you would also love our Seafood Mac and Cheese and our Spanish Romesco Seafood Stew

About Our Seafood Lasagna Recipe

This recipe is an adaptation from a wonderful Italian restaurant in Vancouver, BC, called Umberto’s. It’s no longer open, but it was one of our favorite restaurants, and we have been known to go to Vancouver for the sole purpose of having a special dinner there.

The seafood lasagna was delightful and it inspired us to create our own version. It does not disappoint! Our Grilled Rack of Lamb is another adaptation of a dish we enjoyed there. 

Why This Recipe Works

Our white seafood lasagna stars shrimp, scallops, salmon, and cod, but the beauty of this easy seafood recipe is you can mix it up with your favorite ocean critters. Not a fan of cod? Swap it out! Only have shrimp or want to add crab? Go for it!

We’ve got substitution ideas below to keep your seafood dreams alive.
This lasagna is a tasty mix of classic lasagna and seafood pasta! Think of the comforting layers of traditional lasagna, but with a variety of seafood instead of meat. It’s an exciting twist on familiar favorites.

Rich, creamy, and savory, this lasagna lets the seafood flavors shine. Each bite combines tender pasta, smooth béchamel, and flavorful seafood. The sauce enhances the natural taste of the seafood without overpowering it.

Perfect for any special gathering, this seafood lasagna will impress even the pickiest eaters. Whether it’s a holiday feast, dinner party, or romantic meal, this dish adds a touch of elegance to any occasion and will have your guests asking for seconds.

A baking dish of lasagna with slices removed.

The Ingredients

This fish lasagna is from the northern region of Italy, and I’ve adapted it just a little bit by my selection of seafood and the addition of cheese.

The “authentic” recipe, according to Mr. Umberto, does not include cheese because it is believed the cheese can detract from the intense seafood flavors. 

However, we like this dish with a bit of mozzarella cheese since it’s very mild and helps to bind the dish together, similar to a classic lasagna.

Mr. Umberto also explained that “pasticcio” means “trouble” because when the lasagna is cut and transferred to a plate, it loses its shape and becomes messy. You can omit the cheese if you like, but know that the lasagna will be a bit looser and “messy” without the mozzarella. 

Here are the ingredients you will need for this tasty seafood lasagna:

  • Lasagna noodles. What’s a lasagna without those classic, wide noodles layered in between all that deliciousness? You can use oven-ready lasagna sheets, the type that you boil, or make your own einkorn pasta.
  • Spices and seasonings. Salt, grated nutmeg and white or black pepper. If you don’t have fresh grated nutmeg, ground nutmeg is okay too.
  • Whole milk. Use whole milk for an extra rich and creamy sauce. 
  • Butter. A staple in creating the roux!
  • All-purpose flour. You will need just a little bit for the roux. 
  • Garlic cloves. Minced garlic will give this lasagna with fish a light, savory flavor.
  • Sliced mushrooms. The savory, umami flavor of mushrooms adds a touch of earthiness to this seafood filling. 
  • Seafood. We use a mix of shrimp, scallops, cod and salmon (reserve any juices). 
  • Shredded mozzarella cheese. Mozzarella gives it the perfect amount of cheesiness without overpowering the other ingredients.

How to Make Seafood Lasagna

Lasagna involves several components and is a labor of love, but it is worth all the time. Here is a breakdown of the steps.

Make sure to scroll all the way down to the printable recipe card for detailed instructions.

Making bechamel instead of using ricotta cheese.

Prepare the béchamel sauce. Melt the butter over medium heat and add the flour. Cook, stirring, until the flour is mixed in well, then whisk in the hot milk. Cook the mixture until it thickens. Stir in the nutmeg, salt, and pepper.

Sautéing mushrooms in a saucepan.

Cook the mushrooms in a large skillet until the water evaporates.

Adding the seafood to a hot saucepan.

Toss in the seafood and cook just until the shrimp begins to turn pink. 

Mixing the filling for fish lasagne.

Stir the sauce into the mixture and bring to a boil, gently mixing the sauce with the seafood.  

Adding a layer of pasta in a dish.

Assemble the lasagna by starting with a thin layer of the sauce and adding the pasta.

Layering the seafood and sauce mixture in the lasagna.

Spread a layer of the seafood and sauce.

Adding a layer of shredded cheese to the fish lasagna.

Top the seafood with a layer of cheese, then repeat all the layers.

Tips for Success

  • Lasagna noodles: I prefer the kind of pasta that you have to boil because it holds up better to the chunky layers of seafood in this lasagna.
  • You can make this ahead of time. Simply prepare all the ingredients, build the layers, then cover it and keep it in the fridge for up to 2 days until you are ready to bake it.
  • Thin the sauce if needed: If the white sauce gets too thick, pour in a little cream, wine, or chicken broth and stir until it reaches the desired consistency.
  • For a shortcut: If you don’t want to take the time to make your own bechamel sauce, then purchase a jar of Alfredo sauce.

Do You Have to Boil Lasagna Noodles First

Ah, the eternal lasagna noodle debate: to boil or not to boil? You’re not alone if you’ve ever wondered whether you need to boil those pasta sheets before layering up your lasagna.

Here’s the deal: traditional lasagna pasta sheets do require a little swim in boiling water before they’re ready to dive into your baking dish. But who has time for that when life’s already boiling over with things to do?

Lucky for you, we live in an age of convenience. Fresh and no-boil pasta are a game-changer. Fresh pasta can usually be found lounging in the refrigerator section at the grocery store, ready to jump into action without a pre-boil.

As for no-boil lasagna sheets, they soak up all the saucy goodness right in the oven, saving you the hassle and extra dishwashing.

So, do you have to boil lasagna sheets first? Not if you’re using the fresh or no-boil varieties.

Storing Leftovers

This white seafood lasagna can be made ahead of time. You can prepare the lasagna up to two days in advance and then store it in the refrigerator until you are ready to bake it.

The leftovers keep well in the refrigerator for 4-5 days. You can also freeze seafood lasagna, too! Let it cool completely then store it in a freezer-proof container for up to 6 months.

To Freeze

Freezing lasagna is a great way to have a delicious meal on hand for busy days or when you don’t feel like cooking.

Let the lasagna cool completely before freezing. Cover it tightly with plastic wrap, and then wrap it in aluminum foil. Freeze for up to 3 months.

To Reheat:

  1. Let the lasagna thaw overnight in the refrigerator.
  2. Preheat your oven to 375°F (190°C).
  3. Remove the plastic wrap and cover with foil then bake until heated through. 

Crab and Other Substitution Ideas

This recipe is easy to adapt to your own tastes or whatever you have on hand. We used shrimp, scallops, cod, and salmon in our recipe, but you can substitute them with several options. Here are a few suggestions:

  • Shrimp: Clams, Scallops, Lobster
  • Cod: Tilapia
  • Salmon: Arctic Char

If you’re a crab lover, feel free to add crab to the mix! Crab meat adds a sweet, delicate flavor and a touch of luxury.

What to Serve with Fish Lasagne

Lasagna always goes well with a crusty loaf of sourdough bread or spelt sourdough. Use it to sop up the sauces on the plate. For a side dish, you could serve one or more of the following.

A freshly baked pan of fish lasagna.

More Recipes You Will Love:

This Turkey Pasta Bake is made with leftover turkey, and it’s a delicious meal you can enjoy year-round! The possibilities for the leftovers are endless.

Our Creole Seafood Gumbo is a delicious, New Orleans-inspired meal with bold Creole flavor. Spicy sausage, seafood, and vegetables swim in a savory broth.

This Creamy Chicken broccoli Lasagna also incorporates a sinfully rich béchamel sauce that will have you coming back for seconds! Layers of lasagna pasta, chicken, broccoli, sun-dried tomatoes and cheese are coated in a rich béchamel sauce.

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A slice of seafood lasagna showing the layers of noodles and seafood.

Seafood Lasagna

This seafood lasagna has a delicious mix of shrimp, scallops, salmon, and cod in a creamy white sauce. The rich and savory flavors of this dish make it an amazing entrée for a special dinner.
You can prepare the béchamel white sauce in advance or assemble the entire lasagna ahead of time and store it in the fridge until you are ready to bake it.
4.57 from 96 votes
Print Pin Video Save
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 8 to 10 servings
Calories: 448kcal
Author: Pat Nyswonger


  • 9 to 12 lasagna noodles
  • 1 tablespoon kosher salt

For the béchamel sauce:

  • 3 cups whole milk
  • 5 tablespoons butter
  • 6 tablespoons all-purpose flour
  • ¼ teaspoon fresh grated nutmeg
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground white pepper
  • Olive oil for drizzling

For the lasagna filling:

  • 3 tablespoons olive oil
  • 3 garlic cloves finely chopped
  • 1-½ cups sliced mushrooms
  • ¾ pound medium-size shrimp peeled and deveined, reserve any liquids
  • ½ pound sea scallops cut into 1/4-inch thick slices, reserve any liquids
  • ½ pound cod thawed if using frozen, cut in 1/2-inch cubes
  • ½ pound salmon thawed if using frozen, cut in 1/2-inch cubes
  • ¼ cup fresh lemon juice from 1 to 2 lemons
  • 3 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh Italian parsley for garnishment


  • 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 boil, 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.


  • To prevent the boiled noodles from sticking together spray them with oil before stacking them or place parchment paper between them. Cover them with plastic wrap so they don’t dry out while you make the sauce and filling.
  • Want to skip boiling the noodles? This recipe also works well with fresh lasagna noodles or No-bake noodles. Fresh lasagna noodles can be found in the refrigerator section of most grocery stores.



Serving: 1 | Calories: 448kcal | Carbohydrates: 36g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 106mg | Sodium: 1322mg | Fiber: 2g | Sugar: 4g
A plate with the best recipe for seafood lasagna.
Layers of thick, wide noodles, shrimp, scallops,salmon, cod and mushrooms

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.

A slice of seafood lasagne with zucchini in the background.

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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4.57 from 96 votes (95 ratings without comment)
Recipe Rating


Tuesday 14th of May 2024

Hi Pat & Dahn !

Just to let you know that this recipe is DELICIOUS !!!

Thank you for sharing it with us!

Dahn Boquist

Tuesday 14th of May 2024

I'm so glad you enjoyed it! Thank you for the comment.

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