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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.

A serving of seafood lasagna on a black plate

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.

Old Bay Alfredo Sauce with seafood in a skillet

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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.
a bite of seafood lasagna on a fork

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.

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featured image for seafood lasagna

Seafood Lasagna

Shelby Law Ruttan
A creamy and cheesy lasgana full of seafood and a hint of nutmeg.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Family Recipes
Cuisine Italian
Servings 8
Calories 361 kcal



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


  • 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


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


  • 8 No Boil Lasagna Noodles
  • 2 cups mozzarella cheese


  • 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 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.
  • 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 9×9 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.
  • 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.



Calories: 361kcalCarbohydrates: 23gProtein: 25gFat: 19gSaturated Fat: 11gCholesterol: 132mgSodium: 781mgFiber: 1gSugar: 3g
Keyword Seafood Lasagna
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About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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