Ultimate White Seafood Lasagna

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 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.

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:

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.

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.

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.