Seafood Lasagna with White Sauce Recipe

Need a ‘wow’ dish for your next dinner party that doesn’t keep you in the kitchen all night? This Seafood Lasagna with White Sauce is my absolute secret weapon. If you love the flavors of seafood and creamy sauce, you might also enjoy this creamy white garlic shrimp lasagna soup for a quicker, spoonable version.

It looks like something from a fancy restaurant menu. Golden, bubbling cheese over rich layers of shrimp and crab in a creamy sauce. I see it every time: guests take one look, and their eyes light up.

But here’s my promise to you, the busy host: it’s incredibly easy. We’re using simple techniques and smart shortcuts. You’ll have more time to enjoy your own party.

Recipe Overview

Here’s everything you need to know at a glance before we begin.

• Cuisine: Italian-Inspired
• Category: Baked Dinner
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8

Why This is My Go-To for Guests

I’ve served this for years, and it never fails. It feels special and luxurious, which is exactly what you want for a celebration.

The beauty is in its balance. It’s rich but not too heavy. The white sauce is creamy and comforting, while the seafood stays tender and sweet.

Most importantly, it bakes in one dish. Once it’s in the oven, your work is done. You can finally pour yourself a drink and mingle.

Make-Ahead Magic: My Hosting Secret

This is the trick that removes all the stress. You can do almost everything in advance.

You can prepare the entire bechamel sauce and seafood filling up to two days ahead. Just keep them in separate containers in the fridge.

Recipe

Seafood Lasagna with White Sauce Recipe

Make Seafood Lasagna with White Sauce Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 30 min | Cook: 45 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The “Wow Factor” Ingredients

• 9-12 lasagna noodles (the no-boil kind are a fantastic shortcut)
• 1 lb large shrimp, peeled and deveined
• 8 oz lump crab meat (fresh or high-quality canned/pasteurized)
• 4 cups whole milk
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1 cup grated Parmesan cheese, divided
• 1/4 teaspoon fresh grated nutmeg
• 3 cups shredded mozzarella cheese, divided
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and white pepper (black pepper is fine, but white keeps the sauce pristine)

How to Prepare Your Dish (Step-by-Step)

1

Prep your seafood: Pat the shrimp and crab dry. Chop the shrimp into bite-sized pieces. This helps it distribute evenly in every single layer.

2

Cook the aromatics: In a large pan, melt 2 tablespoons of the butter over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant. Add the shrimp and cook just until pink, 2-3 minutes. Stir in the crab and parsley, then set this mixture aside.

3

Make the bechamel sauce: This is your white sauce foundation. In a heavy saucepan, melt the remaining 6 tablespoons of butter. Whisk in the flour and cook for 2 minutes to make a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Cook until it thickens enough to coat the back of a spoon. Remove from heat and stir in 3/4 cup of the Parmesan, the nutmeg, salt, and white pepper. For a classic take on this creamy base, check out our smooth and creamy Italian white lasagna soup recipe.

4

Assemble the layers: Spread a thin layer of the bechamel sauce in the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles over the sauce. Next, add half of the seafood mixture. Spoon over one-third of the remaining white sauce, then sprinkle with one cup of mozzarella cheese. Repeat the layers: noodles, remaining seafood, another third of the sauce, and another cup of mozzarella. Top with a final layer of noodles, the last of the bechamel sauce, and the remaining mozzarella and Parmesan.

5

Bake to perfection: Cover the dish tightly with foil. Bake at 375°F (190°C) for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, until the top is golden and beautifully bubbly. Let it rest for 15 minutes before cutting. This rest is non-negotiable for clean slices.

Notes

Enjoy your homemade Seafood Lasagna with White Sauce Recipe!

Nutrition Information

Calories: ~580

Protein: 38g

Carbohydrates: 35g

Fat: 32g

Saturated Fat: 18g

Cholesterol: 210mg

Sodium: 880mg

Did You Make This?

Leave a review and tag us on social media!

When you’re ready, let the components sit out for 20 minutes to take the chill off. Then, simply assemble with the lasagna noodles and cheese and bake. It’s that simple.

The “Wow Factor” Ingredients

Simple, quality ingredients are key here. They do all the impressive work for you.

• 9-12 lasagna noodles (the no-boil kind are a fantastic shortcut)
• 1 lb large shrimp, peeled and deveined
• 8 oz lump crab meat (fresh or high-quality canned/pasteurized)
• 4 cups whole milk
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1 cup grated Parmesan cheese, divided
• 1/4 teaspoon fresh grated nutmeg
• 3 cups shredded mozzarella cheese, divided
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and white pepper (black pepper is fine, but white keeps the sauce pristine)

How to Prepare Your Dish (Step-by-Step)

Follow these steps, and you really can’t go wrong. I’ll walk you through it.

1. Prep your seafood: Pat the shrimp and crab dry. Chop the shrimp into bite-sized pieces. This helps it distribute evenly in every single layer.
2. Cook the aromatics: In a large pan, melt 2 tablespoons of the butter over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant. Add the shrimp and cook just until pink, 2-3 minutes. Stir in the crab and parsley, then set this mixture aside.
3. Make the bechamel sauce: This is your white sauce foundation. In a heavy saucepan, melt the remaining 6 tablespoons of butter. Whisk in the flour and cook for 2 minutes to make a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Cook until it thickens enough to coat the back of a spoon. Remove from heat and stir in 3/4 cup of the Parmesan, the nutmeg, salt, and white pepper. For a classic take on this creamy base, check out our smooth and creamy Italian white lasagna soup recipe.
4. Assemble the layers: Spread a thin layer of the bechamel sauce in the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles over the sauce. Next, add half of the seafood mixture. Spoon over one-third of the remaining white sauce, then sprinkle with one cup of mozzarella cheese. Repeat the layers: noodles, remaining seafood, another third of the sauce, and another cup of mozzarella. Top with a final layer of noodles, the last of the bechamel sauce, and the remaining mozzarella and Parmesan.
5. Bake to perfection: Cover the dish tightly with foil. Bake at 375°F (190°C) for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, until the top is golden and beautifully bubbly. Let it rest for 15 minutes before cutting. This rest is non-negotiable for clean slices.

How to Serve This Like a Pro

Presentation is the final touch that makes it feel restaurant-quality.

Garnish the whole baked dinner with a handful of fresh chopped parsley or chives. The green really makes the golden cheese pop.

Use a sharp knife and a wide spatula to lift out each portion. Serve it on warm plates or a big, beautiful platter for a family-style feel.

Perfect Pairings (What to Drink & Serve With It)

You’ve made a stunning main. Here’s how to build the perfect meal around it.

For drinks, a crisp Pinot Grigio or a Chardonnay with a bit of oak pairs wonderfully. A simple arugula salad with lemon vinaigrette is the ideal fresh counterpoint to the rich lasagna.

For something green, roasted asparagus or broccolini are effortless sides. A crusty baguette is also great for soaking up every last bit of that delicious sauce.

Nutrition Notes

This is a celebratory dish, and it’s meant to be enjoyed as such. Here’s a general breakdown per serving.

• Calories: ~580
• Protein: 38g
• Carbohydrates: 35g
• Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 210mg
• Sodium: 880mg

Your Entertaining FAQs

Here are answers to the questions I get asked the most often by friends.

Can I use frozen seafood?

Absolutely. Thaw frozen shrimp completely and pat it very dry before cooking. For crab, high-quality pasteurized lump crab from the refrigerated section is a great, reliable choice.

Do I have to use no-boil noodles?

You don’t have to, but I strongly recommend them. They save a step and work perfectly with the moisture from the bechamel. If using regular noodles, par-boil them first until just pliable.

How do I store and reheat leftovers?

Leftovers keep covered in the fridge for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm it in a 325°F oven until heated through. Add a tiny splash of milk if it seems dry.

I truly hope this recipe becomes a trusted favorite in your entertaining lineup. It has saved my hosting sanity more times than I can count. If you’re looking for another fantastic seafood pasta dish in soup form, don’t miss this creamy seafood shrimp lasagna soup recipe.

Remember, the goal is a wonderful time, not a perfect performance. This dish helps you achieve just that. It delivers on the promise of something special, while letting you be a guest at your own party.

I’d love to hear how your party went! Leave a comment and a rating below!