This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
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.
Pin this now to find it later!
Pin It
Seafood Lasagna
If you make this recipe, please leave a star rating and comment.
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.
can you substitute the salmon for crabmeat
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.
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!
That sounds fantastic, I’m so happy you were able to make some adjustments to meet your dietary needs. Thanks for the comment.
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.
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!
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?
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!
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
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
Hello, I just wanted to do the seafood Lasagna with just Shrimp, and Salmon would that still turn out great following the same instructions?
Oh, yum….that sounds wonderful, Latasha ? I think I would increase the amounts of the shrimp and salmon to allow for the elimination of the cod and scallops. I haven’t made this for awhile and now you have me salivating. Have a Merry Christmas!
Can this be made the night before and then put in the refrigerator to be cooked before dinner?
Hi, Leslie….Thank you for that great question. Yes, you could assemble the lasagna in advance and refrigerate it overnight then bake the next day. I would suggest removing it from the fridge about 30-minutes before baking it, which will take some of the chill off first. Thanks again for your comments. Enjoy your seafood lasagna dinner 🙂
There seem to be errors or inconsistencies in this recipe.
The recipe says this is “a delicious mix of shrimp, scallops, salmon and cod”, but salmon isn’t listed in the ingredients. How much would you use? What kind of salmon? – fresh, smoked, or?
The recipe says to “reserve liquids” regarding the shrimp and the scallops. What liquid is that? How much liquid would you expect this to be?
Thanks for clarifying the instructions.
Hi, there! So happy that you caught this recipe glitch 🙂 I added 1/4 pound of salmon to the recipe card. It can be any raw, boneless salmon either fresh or frozen. With regard to the ‘reserve liquids’…when preparing the shrimp and scallops, save any of the liquid that is released when they are sliced and add it to the pan. It will add great flavor to the dish. Thanks again for your comments, enjoy your seafood lasagna 🙂
Can you please provide recipe with additional cheese for firmer assembly?
Hi, Nicholas….thanks for your response, this is a wonderful lasagna, if you just add an extra 2 tablespoons flour when making the bechamel it should do the trick. 🙂
how many servings are in this recipe for seafood lasagna
Thank you for your time.
Hi, Carole….thank you for contacting us, this is a delicious seafood lasagna and it will make 8 to 10 generous servings. I hope you enjoy it. 🙂