Seafood lasagna is bursting with all your favorite seafood flavors baked together in one pan! You will love the crab, scallops, and shrimp nestled in between cheesy lasagna layers and smothered in a delicious white sauce.

  • Ingredients:

    Seafood, Lasagna, and Cheese

  • 12 lasagna noodles, cooked
  • 1 pound crab meat, or imitation crab
  • 12 ounces cooked scallops, quartered
  • 1 pound cooked shrimp
  • 2 cups mozzarella cheese
  • 2 cups parmesan cheese
  • Sauce
  • 18 ounces canned clam chowder
  • 1 cup heavy whipping cream
  • 3 tablespoons lemon juice
  • ½ cup parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Cheese Mixture
  • 16 ounces ricotta cheese
  • 1 egg
  • 2 teaspoons garlic minced
  • ½ cup fresh chopped parsley
  • ½ teaspoon salt


Cook the lasagna noodles according to the package instructions.

Preheat the oven to 350 degrees Fahrenheit, and prepare a 9X13-inch baking dish by spraying it with nonstick cooking spray.

In a large bowl, mix your crab meat, prepared scallops, and shrimp. Set aside

In another bowl, mix the shredded mozzarella and parmesan cheese.


    In a separate bowl, combine the clam chowder, heavy whipping cream, lemon juice, parmesan cheese, salt, and pepper. Whisk together well

    Ricotta Cheese Sauce
    In a medium bowl add the ricotta cheese, egg, garlic, parsley, and salt. Whisk to combine

    To Assemble

    To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then ½ cup of the shredded cheeses.

    Repeat the process another two times finishing the lasagna with the remaining sprinkled cheese on top.

    Lastly, top the lasagna with the remaining shredded cheese. Cover and bake, in the preheated oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.

    Remove from oven and allow to cool for about 10 minutes before serving.

    See more about this recipe and more from The Recipe Critic Seafood Lasagna | The Recipe Critic