Baked Seafood Lasagna with Garlic Butter

A Seafood Lasagna Worth Bragging About

There is regular lasagna, and then there is this Baked Seafood Lasagna with Garlic Butter, the kind of dish that turns a Tuesday into an occasion. Layers of tender noodles, sweet shrimp, delicate lump crab, and a garlic butter cream sauce come together into a casserole that feels like a splurge but is genuinely simple to pull off in your own kitchen.

If you love the idea of a seafood bake but want something heartier and more crowd-pleasing than a simple casserole, this recipe bridges the gap between a classic Italian comfort food and a special occasion seafood dinner. It is rich, a little indulgent, and endlessly satisfying.

Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed skillet keeps the garlic butter shrimp from scorching, and a sturdy whisk is essential for a silky, lump free sauce. Good quality lump crab meat and a solid 9x13 baking dish will take this from good to genuinely restaurant worthy.

Why This Recipe Works

This is not your average lasagna casserole. Instead of a heavy tomato sauce, we build a garlic butter cream base that lets the seafood shine. A few things make it special:

• Garlic Butter Shrimp gets a quick sear so it stays tender instead of rubbery.
• Lump crab meat folded in gently at the end keeps those beautiful large pieces intact.
• A homemade cream sauce thickened with a simple roux coats every layer without weighing it down.
• Three layers of cheese including ricotta, mozzarella, and parmesan for that irresistible cheese pull.

Chef's Tip: Do not overcook your shrimp in the skillet. Since it will bake again in the oven, pull it off the heat as soon as it turns pink to avoid a rubbery texture later.

Tips for the Best Seafood Bake

A few small details separate a good seafood lasagna from a great one.

• Rinse your cooked noodles in cool water so they do not stick together while you build your layers.
• Warm your milk before adding it to the roux. This helps prevent lumps and gives you a smoother garlic butter sauce.
• Pat your seafood dry before cooking so it sears instead of steams.
• Let the lasagna rest for a full 10 minutes after baking. This is the secret to clean, sliceable pieces instead of a soupy mess.

This recipe also happens to fit right into a rotation of easy weeknight dinners once you have made it once or twice, since most of the components can be prepped while the noodles boil.

Ready to make it? Here is the full step-by-step recipe:

Baked Seafood Lasagna with Garlic Butter

Creamy, cheesy Baked Seafood Lasagna layered with shrimp, crab, and a rich garlic butter sauce. An indulgent seafood bake that turns a weeknight dinner into something special.

Prep:25 mins

Cook:45 mins

Total:70 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 520Protein: 32g

Carbs: 38gFat: 26gSat. Fat: 13gFiber: 2gSugar: 6gSodium: 780mg

Ingredients

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• 12 lasagna noodles, cooked al dente
• 6 tbsp unsalted butter, divided
• 6 cloves garlic, minced
• 1 lb large shrimp, peeled, deveined, and chopped
• 8 oz lump crab meat, picked over for shells
• 15 oz ricotta cheese, whole milk
• 1 large eggs, lightly beaten
• 3 cups mozzarella cheese, shredded, divided
• 1 cup parmesan cheese, grated, divided
• 1/4 cup all-purpose flour, for the roux
• 2 1/2 cups whole milk, warmed
• 1/2 cup heavy cream
• 1/4 cup dry white wine, optional, can substitute seafood or chicken broth
• 1 tbsp fresh lemon juice
• 3 tbsp fresh parsley, chopped, plus more for garnish
• 1/4 tsp red pepper flakes, optional
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, freshly cracked

Instruction

1

Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9x13 inch baking dish.

2

Cook the lasagna noodles in salted boiling water until al dente. Drain, rinse with cool water, and lay flat on a towel to prevent sticking.

3

In a large skillet, melt 3 tablespoons of butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.

4

Add the shrimp and cook for 2 to 3 minutes until just pink. Stir in the crab meat, lemon juice, and 2 tablespoons of parsley, then remove from heat and set aside.

5

In a medium bowl, mix the ricotta cheese with the beaten egg, half a cup of parmesan, salt, and pepper. Set aside.

6

In a saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.

7

Slowly whisk in the warmed milk and cream, stirring constantly until smooth. Add the white wine and red pepper flakes, then simmer for 4 to 5 minutes until thickened.

8

Remove the garlic butter sauce from heat and stir in half of the mozzarella and remaining parmesan until melted and smooth.

9

Spread a thin layer of the garlic butter sauce on the bottom of the baking dish. Add a layer of noodles, then a layer of ricotta mixture, then a layer of the seafood, then a layer of sauce.

10

Repeat the layering process two more times, finishing with a generous layer of sauce on top.

11

Sprinkle the remaining mozzarella evenly over the top layer.

12

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes until bubbly and golden.

13

Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Equipment

• 9x13 inch baking dish
• Large skillet
• Medium saucepan
• Whisk
• Large pot for boiling noodles
• Aluminum foil

Notes

This lasagna can be assembled up to a day ahead and refrigerated before baking, just add 10 extra minutes to the covered bake time. Leftovers reheat beautifully covered in a 325 degree F oven, or gently in the microwave with a splash of milk to loosen the sauce.

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Serving and Storing Your Seafood Lasagna

This dish is rich enough to stand on its own, but a simple green salad with a light vinaigrette and some crusty garlic bread rounds out the meal beautifully. A crisp glass of dry white wine, the same kind used in the sauce, pairs perfectly at the table.

For leftovers, store cooled portions in an airtight container in the fridge for up to three days. Reheat gently, either covered in the oven or in short bursts in the microwave, adding a splash of milk or cream if the sauce needs loosening back up.

Variations to Try

• Swap the shrimp and crab for a mix of scallops and white fish for a different seafood bake.
• Add a layer of sauteed spinach for extra color and flavor.
• Stir a spoonful of Old Bay seasoning into the seafood for a Chesapeake style twist.

However you serve it, this Baked Seafood Lasagna with Garlic Butter is the kind of special dinner recipe that gets requested again and again, proof that a little garlic butter and good seafood can turn a familiar casserole into something truly memorable.