This Seafood Lasagna recipe is a seafood lover’s feast. It is a seafood casserole made with an alfredo sauce seasoned with Old Bay Seasoning in a creamy cheese sauce. The lasagna is layered with the sauce, a cheesy ricotta filling, shrimp, scallops, calamari, and more cheese.

Seafood Lasagna casserole dish makes a delicious meal for a special family gathering. It is rich, decadent and oh so delicious. A definite special occasion meal. It would make a great Friday night fish meal for those who observe this tradition during lent.

Seafood in Lasagna, does it make sense?

Well over 30 years ago, I first came across a recipe for a seafood lasagna. The very first thought that came to my mind was it didn’t sound right. I was thinking seafood and cheese in a lasagna form did not belong together.

Then, as time went on, we started eating chicken alfredo. The first time I ate Shrimp Alfredo, I realized, seafood lasagna really wasn’t that far fetched of an idea. After all, alfredo is a creamy cheesy white sauce and it went great with linguini, which is pasta.

I decided to up the ante a little bit and use some Old Bay Seasoning in the alfredo sauce. Old Bay Seasoning a blend of seasonings that pairs extremely well with seafood and chicken. It has a distinct flavor that is just a little bit spicy.

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What you need to make Seafood Lasagna

Because I made this for my non-keto family to enjoy, I used no-boil lasagna noodles. However, I have made this completely keto by making this low carb pizza crust recipe and cutting it into lasagna strips after baking.

I used a seafood trio blend of shrimp, calamari, and bay scallops. You can use any combination of seafood you wish, or just use your favorite seafood.

Old Bay Seasoning is a must in this recipe. It complements the seafood perfectly and is delicious in the alfredo sauce.

Cheeses that are used in a regular lasagna recipe, ricotta, and mozzarella. I stuck with those cheeses for this recipe.

Make this recipe your way

• Use your own combination of seafood. Shrimp, crab, scallops, lobster, any will do.
• Save time by buying pre-cooked seafood and skip the section of cooking the seafood mixture.
• Swap out the mozzarella and parmesan cheese for your favorites. Havarti, Monterey Jack, Gouda are all good cheeses to go with the seafood.
• If you prefer to use regular lasagna noodles, cook 6 noodles according to package, cut the noodles in half and proceed with the recipe. Use 3 noodles that have been cut in half for each layer.

Other Seafood Casseroles you may enjoy

Light and Hearty Tuna Casserole is a lighter version of this old fashioned casserole dish. One of hubby’s favorites!

Creamy Dilled Shrimp Casserole, pasta, and shrimp in a delicious dill cream sauce!

This Crab Casserole is packed full of crab, veggies, and cheese.

Yield: 8 servings

Seafood Lasagna

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients

FOR THE SEAFOOD

• 1 lb seafood blend
• 2 tablespoons ghee
• 1 teaspoon old bay seasoning

FOR THE SAUCE

• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon old bay seasoning
• 1 cup almond milk
• 1 cup half and half
• 1/2 cup seafood broth

FOR THE CHEESE FILLING

• 1 cup ricotta cheese
• 1 /2 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1 large egg

TO ASSEMBLE THE LASAGNA

• 8 No Boil Lasagna Noodles
• 2 cups mozzarella cheese

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large skillet over medium heat, melt the butter until bubbly. Add the seafood, sprinkle with old bay seasoning, and cook for 5 minutes, until seafood is no longer translucent, stirring occasionally. Remove from the skillet and set aside. Wipe skillet clean and use the same skillet to make the sauce.
3. Heat the skillet over medium heat. Add butter and heat until butter is melted and bubbly. Add the green onions and garlic. Cook and stir for 2 minutes.
4. Whisk the flour, salt, pepper, and old bay seasoning together. Stir the flour mixture into the butter mixture in the skillet, until well incorporated. Cook, whisking constantly for one minute.
5. Gradually add the almond milk, half and half, and 1/2 cup of the reserved seafood broth to the flour mixture. Whisking constantly, until thoroughly combined. Bring to a boil, then reduce heat and simmer until the sauce has thickened.
6. Stir in the 1 cup of shredded mozzarella cheese until combined.
7. Transfer the cooked seafood to the sauce mixture and stir to coat. Remove from heat.
8. Make the ricotta mixture by stirring together the ricotta, mozzarella, parmesan, egg, and parsley. Set aside.
9. Assemble the lasagna in a 9x9 baking dish. Start with a layer of the sauce, two lasagna noodles, 1/3 of the ricotta mixture, and1/3 cup of mozzarella cheese. Repeat layers until assembled.
10. Bake the seafood lasagna in the oven for 1 hour, or until sauce is bubbly and cheese has melted.
11. Remove from oven and cool for 15 minutes before serving.

Nutrition Information

Yield

8
Amount Per Serving Calories 361Total Fat 19gSaturated Fat 11gCholesterol 132mgSodium 781mgCarbohydrates 23gFiber 1gSugar 3gProtein 25g