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.
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 noodles, 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 features a mix of shrimp, scallops, salmon and cod, but the great thing about this easy seafood recipe is you can swap in your favorite types of seafood if there’s one in particular you don’t care for (or have on hand). We’re sharing substitution ideas below.
This creamy seafood lasagna recipe is:
- a delicious twist on two of our favorite pasta recipes- classic lasagna meets seafood pasta!
- rich, creamy and savory, and the flavor of the seafood medley is not lost or overpowered
- an elevated dish fit for any special gathering.
This seafood 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 noodles, regular noodles, 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. For the béchamel sauce. Whole milk will make the sauce extra rich and creamy.
- Butter. A staple in creating the perfect béchamel sauce!
- All-purpose flour. You will need just a little bit for the creamy sauce.
- Garlic cloves. Minced garlic will give the seafood lasagna 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 to make this seafood delicacy.
Make sure to scroll all the way down to the printable recipe card for detailed instructions.
Make 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.
Heat oil in a large skillet over medium-high heat. Cook the mushrooms until the water evaporates.
Add the seafood and cook just until the shrimp begins to turn pink.
Add the sauce to the mixture and broil to a boil, gently mixing the sauce with the seafood. Remove from heat and stir in lemon juice.
Assemble the lasagna by starting with a thin layer of the sauce and adding a layer of lasagna noodles.
Spread a layer of the seafood and sauce over the noodles.
Top the seafood with a layer of cheese, then repeat all the layers.
Tips for Success
- Lasagna noodles: Store-bought lasagna noodles is what we use, but this recipe will work with other options too. If you want to use no-boil lasagna noodles then that will work with this recipe as well. Just add 1/4 cup water to the white sauce and make sure you completely cover the noodles with the sauce.I prefer the kind that you have to boil because it holds up better to the chunky layers in this lasagna.
- You can make this ahead of time. Simply prepare all the components, 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, add a little milk 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.
Storing Seafood Lasagna
The leftovers keep well in the refrigerator for 4-5 days. You can also freeze seafood lasagna, too! Make sure to let it cool completely then store it in a freezer-proof container for up to 6 months.
Freezing lasagna is a great way to have a delicious meal on hand for busy days or when you don’t feel like cooking. Here are the steps to freeze lasagna:
- Let the lasagna cool completely before freezing.
- Cover it tightly with plastic wrap then wrap it in aluminum foil. Make sure there are no gaps in the wrap, as this will help prevent freezer burn.
- Freeze for up to 3 months.
To Reheat Frozen lasagna:
- Preheat your oven to 375°F (190°C).
- Let the lasagna thaw overnight in the refrigerator.
- Remove the plastic wrap and the aluminum foil.
- Cover with foil and bake for about 45 minutes, or until heated through.
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.
|The recipe calls for:||Suggested Substitution|
What to Serve with Seafood Lasagna
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.
- Steamed broccoli
- Honey roasted carrots
- Roasted Brussels sprouts
- Tossed green salad
- Greek salad
- Texas Toast garlic bread
Frequently Asked Questions
Yes, 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.
Yes, you can use frozen seafood. Make sure you thaw it and drain the excess liquid before making the lasagna.
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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 make the bechamel white sauce in advance or make the whole lasagna in advance and store it in the fridge until you are ready to bake it.
- 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
- 1/4 teaspoon fresh grated nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper
- Olive oil for drizzling
For the filling:
- 3 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 1-1/2 cups sliced mushrooms
- 3/4 pound medium-size shrimp, peeled and deveined, reserve any liquids
- 1/2 pound sea scallops, cut into 1/4-inch thick slices, reserve any liquids
- 1/2 pound cod, thawed if using frozen, cut in 1/2-inch cubes
- 1/2 pound salmon, thawed if using frozen, cut in 1/2-inch cubes
- 1/4 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 9x12 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.
- Add the flour to 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 heat. 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.
- Add the reserved béchamel sauce and bring just to a boil, gently mixing the sauce with the seafood. Remove from the heat and stir in the lemon juice.
- Add 1/4 cup of the seafood sauce to the bottom of the dish.
- Arrange 1/3 of the noodles on the sauce, cutting to fit the dish. Spoon 1/4 of the seafood sauce on the pasta then 1/2 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.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 106mgSodium: 1322mgCarbohydrates: 36gFiber: 2gSugar: 4gProtein: 26g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
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.
Thursday 21st of July 2022
can you substitute the salmon for crabmeat
Thursday 21st of July 2022
Hi, Don...Yes, you can substitute the salmon with crabmeat or any other fish if you don't like salmon. Thanks for the question, enjoy the lasagna.
Sunday 13th of March 2022
This recipe was absolutely incredible!! It's probably annoying when people write comments on a recipe that they changed but I had to make a few adjustments purely due to dietary constraints. My husband and I are on keto, so I used heart of palm lasagna noodles instead of real noodles. I added mushrooms, leeks and spinach to make it a one dish dinner. We both absolutely loved it and look forward to the leftovers. Thank you so much for this great recipe!
Monday 14th of March 2022
That sounds fantastic, I'm so happy you were able to make some adjustments to meet your dietary needs. Thanks for the comment.
Thursday 13th of January 2022
You got overruled. Told my wife what I was making and she asked where I found the recipe. Told her it was yours and about adding some Old Bay. She told no changes to one of your dishes. She was right , as usual. It just isn't needed here. Ceaser on the side, fresh baked cibatta, a fine Chard and this meal left four people swooniing at the table. The no bake noodles worked out great and made the process a lot easier. Apprciated the tip. Thanks for yet another superb dish fit for guests with educated palates.
Thursday 13th of January 2022
Hi, Craig....Thanks for the great review on this recipe! That sounds like a scrumptious good dinner, I'm so pleased that you and your guests enjoyed the meal. Now my mouth is salivating and I believe I should put this on my next week menu! Great hearing from you again!
Saturday 8th of January 2022
Wouldn't dream of sullying one of your recipes without permission. Subbing Mahi for cod just because it's in the freezer. As an east coast transplant, this looks like some Old Bay would be a great addition. If so, any idea how much?
Saturday 8th of January 2022
Hi, Craig....the firmness of the Mahi Mahi would be a great substitute for the cod and I love your idea of the Old Bay seasoning. Seeing as it is about the same salty taste as sea salt I would eliminate the sea salt and use the same amount of the Old Bay seasoning. Thanks for your comments and ideas!
Thursday 20th of August 2020
I just made this for my family and it was delicious. I used king scallops, cod fillet and hot smoked salmon. I also added leaks to my bechamel. A total winner in my house this eve
Friday 21st of August 2020
That sounds great with the smoked salmon and leeks. Thanks for the comment Kelly, I'm so happy to hear it was a hit for the whole family