Seafood Lover’s Lasagna

I love a classic lasagna but I have to admit, I am a shellfish lover so coming up with this seafood lover’s lasagna was a blast! I’ve made a white lasagna before but never before have I combined it with some of my favorite seafood ingredients. This seafood lover’s lasagna was everything I needed it to be and more. It was rich, decadent, and satisfying.

Seafood Lover's Lasagna

Decadent seafood lasagna with lobster, crab, and shrimp. A seafood lover's dream! 
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 2 cups of seafood fresh crab meat, chopped large shrimp & chopped lobster tail meat
  • No boil lasagna noodles
  • 1/2 a yellow onion chopped
  • 2 garlic cloves minced
  • 2 cups of spinach
  • 2 cups of assorted white cheese blend
  • Old bay seasoning to taste
  • 1 tbsp of butter
  • Olive oil
  • Salt and pepper to taste
  • Fresh chives to serve

Béchamel sauce

  • 4 tbsp butter
  • 4 tbsp flour
  • 1/2 cup of half and half
  • 1/2 cup of milk + a splash more of sauce thickens too quickly
  • Salt and pepper to taste
  • Pinch of nutmeg

Ricotta mix

  • 1 cup of ricotta cheese
  • 1 egg
  • Salt and pepper to taste


  • For seafood & spinach
  • In a deep skillet pan, sauté all seafood in butter and olive oil for three minutes until almost cooked through. Remove from pan and set aside. 
  • To the same pan, add a drizzle more of olive oil and sauté onions and spinach and season with salt and pepper to taste. Once the spinach is wilted, remove from pan and set aside.
  • For Béchamel sauce
  • To a new saucepan, add 4 tbsp of butter and allow it to melt on medium heat. 
  • Once butter is melted, add flour slowly and whisk until a light blond roux is formed. 
  • Whisk roux for 2 minutes until flour is dissolved. 
  • Slowly add milk to the roux while constantly mixing. 
  • Whisk until the mixture is smooth and thick. About 2-3 minutes. 
  • Turn off heat and season with salt, pepper, and nutmeg. 

  • For ricotta
  • To a bowl, add ricotta cheese and egg with a pinch of salt and pepper. 
  • Mix until egg is dissolved into the ricotta cheese. 
  • To build lasagna
  • In the original deep oven-safe skillet, add a thin layer of Béchamel sauce and spread evenly on the bottom of the pan. 
  • Add enough lasagna noodles to cover the bottom of the pan. 
  • Add another layer of bechamel sauce, spinach and onion mixture, seafood blend, ricotta, and top with cheese.
  • Repeat this layering until the top layer.
  • The final layer is the seafood blend and cheese. 
  • Top with old bay and fresh chives. 
  • Bake at 400 degrees uncovered for 35-40 minutes until top is golden brown and edges are bubbly. 
  • Allow the lasagna to sit for 10 minutes before serving. 
  • Garnish with fresh chives and serve hot.


Feel free to use any blend of seafood to your liking.
For a less decadent lasagna, you can use less cheese and omit the ricotta cheese.
This recipe has not been tested with dairy alternatives like almond milk, oat milk, vegan cheese etc.

If you have a soft spot in your heart for seafood like I do, then this needs to be on your menu for dinner asap. Feel free to change it up to your liking and use the seafood ingredients that you have on hand but the overall taste of the lasagna with the delicious and creamy béchamel sauce will still be present. Serve this up with a fresh side salad and crispy, garlic toast and you have a complete meal.

I’m a lover of substitutions and all but this recipe has never been tested with dairy alternatives, so I can’t tell you it will taste the same if you use milk and cheese alternatives. If you can, stick to the real stuff for this recipe.

I did a tutorial for this recipe over on my TikTok, so be sure to watch that video first before you make it! I hope you’ll enjoy this seafood lover’s lasagna and let me know what you think of the recipe in the comments!

P.S. Check out my last recipe here!



  1. Denise Loeffler
    October 28, 2020 / 12:32 am

    What size skillet? 12 in?? Did you use a cast iron skillet or can I use a Circulon skillet

    • natasha
      October 28, 2020 / 1:22 am

      Hi Denise,
      I used a carbon skillet, about 12 inches. Yes, you can use any oven safe skillet. Hope this helps.

  2. Holly
    July 1, 2021 / 4:32 am

    Can u use imitation crab/lobster?

    • natasha
      July 7, 2021 / 2:21 pm

      yes, you can!

  3. November 1, 2021 / 9:27 pm

    What is half and half i live in AUSTRALIA and have never heard of it would like to make this dish tonight so would appreciate a early response thankyou

    • natasha
      November 1, 2021 / 11:40 pm

      Hi, it’s half whole milk, half heavy cream. You can use regular milk or heavy cream. Good luck!

  4. Diane
    April 8, 2022 / 9:11 pm

    This sounds delicious. How many does it serve approximately?
    Can I make this in a 9 x 13 baking dish? I would like to make for Easter.

    • natasha
      April 8, 2022 / 10:28 pm

      About 6 servings! And yes, that baking dish will work just fine or your standard lasagna dish. I did it in a cast iron skillet.

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