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Dive into Deliciousness: Seafood Lasagna Recipe

Lasagna, that glorious Italian dish, gets a delightful makeover with this seafood lasagna recipe.
Succulent shrimp, scallops, and flaky white fish mingle in a creamy béchamel sauce, layered between Al dente pasta sheets.

Topped with melted mozzarella cheese, this dish is a guaranteed crowd-pleaser, perfect for a special occasion or a cozy weeknight dinner.

Imagine a golden brown lasagna bursting with tender seafood, nestled between layers of creamy béchamel sauce and vibrant red tomato sauce.
Each slice reveals juicy prawns, plump scallops, and flaky fish, begging to be devoured.

plated seafood lasagne

How To Make Seafood Lasagna

Move over meat, it's time for seafood! This seafood lasagna recipe is packed with flavour and sure to impress.
4.67 from 3 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 8 people
Calories 450 kcal


  • Large pot
  • Saucepan
  • Whisk
  • Baking dish approximately 33x23x5cm (9x13x2 inches)
  • Spoon
  • Spatula
  • Cheese grater


For the Béchamel Sauce:

  • 50 g butter
  • 50 g plain flour
  • 1 litre milk
  • Pinch of nutmeg
  • Salt and pepper to taste

For the Seafood Filling:

  • 250 g raw prawns peeled and deveined
  • 200 g white fish fillets cut into bite-sized pieces
  • 150 g scallops
  • 1 clove garlic minced
  • 1 onion finely chopped
  • 1 red bell pepper diced
  • 1 cup dry white wine
  • 400 g chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh parsley

For the Assembly:

  • 250 g lasagna sheets no pre-cooking required
  • 250 g shredded mozzarella cheese
  • 50 g grated Parmesan cheese


Prepare the Béchamel Sauce:

  • Melt butter in a saucepan. Whisk in flour and cook for 1 minute.
  • Gradually whisk in milk, bringing to a simmer.
  • Season with nutmeg, salt, and pepper.
  • Cook until thickened, about 5 minutes.

Cook the Seafood:

  • Heat olive oil in a large pot.
  • Saute onion, garlic, and bell pepper until softened.
  • Add prawns, fish, and scallops.
  • Cook until seafood is opaque.
  • Pour in white wine and simmer for 2 minutes.
  • Stir in tomatoes, tomato paste, and parsley.
  • Season with salt and pepper. Let simmer for 10 minutes.

Assemble the Lasagna:

  • Preheat oven to 180°C (350°F).
  • Spread a thin layer of béchamel sauce in your baking dish.
  • Top with lasagna sheets.
  • Add a layer of seafood filling, followed by another layer of béchamel sauce.
  • Repeat, ending with béchamel sauce.
  • Sprinkle with mozzarella and Parmesan cheese.
  • Bake to Golden Perfection:
  • Bake for 30-35 minutes, or until golden brown and bubbly.
  • Let stand for 10 minutes before serving.


Tips for a Top-Tier Lasagna:
  1. Use fresh, high-quality seafood for the best flavour.
  2. Don't overcook the seafood to prevent it from becoming tough.
  3. For a richer flavour, substitute half the milk in the béchamel sauce with heavy cream.
  4. Leftovers can be stored in the refrigerator for up to 3 days.

Serving Suggestions:

  1. Pair your seafood lasagna with a side of grilled asparagus or a simple green salad.
  2. For a touch of elegance, serve with a crusty bread and a glass of white wine.
  3. Pair your seafood lasagna with a side of roasted vegetables
  4. Crusty breadsticks are perfect for soaking up the delicious sauce.
Dive In and Savour the Sea! This seafood lasagna is a guaranteed crowd-pleaser. With its delightful combination of textures and flavors, it's a dish that will leave you wanting more.
So, gather your ingredients, preheat your oven, and get ready to embark on a delicious culinary adventure!
Keyword how to make seafood lasagne, seafood lasagne, seafood lasagne recipe

3 thoughts on “Dive into Deliciousness: Seafood Lasagna Recipe

  1. 5 stars
    I added a packet of fresh mussels instead of scallops. Tasted great. Definitely do this one again. So easy to do ahead for a casual dinner with guests.

  2. 4 stars
    Not as easy as you think – but worth the effort. Follow it exactly, Very happy family right now. No left overs at all but too hard to make again

  3. 5 stars
    Nice post. I was checking constantly this blog and I’m impressed! Extremely useful information specifically the last part 🙂 I care for such information much. I was seeking this certain information for a long time. Thank you and good luck.

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