Seafood Lasagna with Old Bay Alfredo Sauce

A creamy and cheesy lasagna full of seafood and a hint of old bay seasoning.

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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.

Seafood Lasagna

Shelby Law Ruttan

A creamy and cheesy lasagna full of seafood and a hint of old bay seasoning.

3.85 from 19 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Family Recipes

Cuisine Italian

Servings 8

Calories 361 kcal

Ingredients

  

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FOR THE SEAFOOD

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

FOR THE SAUCE

• 3 tablespoons butter
• 3 tablespoons flour
• ½ teaspoon salt
• 1 teaspoon old bay seasoning
• 1 cup almond milk
• 1 cup half and half
• ½ cup green onions sliced, using both white and green parts
• 2 cloves garlic minced
• ½ cup seafood broth

FOR THE CHEESE FILLING

• 1 cup ricotta cheese
• 1 /2 cup shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• 1 large egg

TO ASSEMBLE THE LASAGNA

• 8 No Boil Lasagna Noodles
• 2 cups mozzarella cheese

Instructions

 

• Preheat the oven to 350 degrees F.
• 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.
• 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.
• 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.
• Gradually add the almond milk, half and half, and ½ 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.
• Stir in the 1 cup of shredded mozzarella cheese until combined.
• Transfer the cooked seafood to the sauce mixture and stir to coat. Remove from heat.
• Make the ricotta mixture by stirring together the ricotta, mozzarella, parmesan, egg, and parsley. Set aside.
• Assemble the lasagna in a 9x9 baking dish. Start with a layer of the sauce, two lasagna noodles, ⅓ of the ricotta mixture, and⅓ cup of mozzarella cheese. Repeat layers until assembled.
• Bake the seafood lasagna in the oven for 1 hour, or until sauce is bubbly and cheese has melted.
• Remove from oven and cool for 15 minutes before serving.

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Nutrition

Calories: 361kcalCarbohydrates: 23gProtein: 25gFat: 19gSaturated Fat: 11gCholesterol: 132mgSodium: 781mgFiber: 1gSugar: 3g

Keyword Seafood Lasagna

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