Rich, Creamy, and Loaded with Seafood!

Whether you're preparing a special family dinner or entertaining guests, this Easy Seafood Lasagna with Homemade Béchamel Sauce delivers layers of tender pasta, succulent shrimp, scallops, sweet crab meat, creamy ricotta, and a rich Parmesan béchamel. Finished with bubbling golden cheese, it's an elegant restaurant-quality meal that's surprisingly simple to make.

Recipe Overview

Prep Time: 35 minutes
Cook Time: 50–55 minutes
Rest Time: 15–20 minutes
Total Time: Approximately 1 hour 45 minutes
Servings: 8–10

Ingredients

Seafood Filling

• 1 lb large shrimp, peeled, deveined, and roughly chopped
• 1 lb bay scallops
• 8 oz lump crab meat
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp Old Bay seasoning
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh lemon juice

Creamy Béchamel Sauce

• 6 tbsp butter
• 6 tbsp all-purpose flour
• 5 cups whole milk, warmed
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp white pepper (optional)
• ¼ tsp ground nutmeg
• ½ tsp garlic powder
• ¾ cup freshly grated Parmesan cheese

Cheese Mixture

• 15 oz whole milk ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• ¼ cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• ½ tsp garlic powder
• Salt and black pepper, to taste

Additional Ingredients

• 12 lasagna noodles
• Extra shredded mozzarella cheese
• Extra Parmesan cheese
• Fresh chopped parsley, for garnish

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Instructions

Step 1: Cook the Lasagna Noodles

Bring a large pot of generously salted water to a boil.

Cook the lasagna noodles according to the package directions until just al dente.

Drain and rinse under cold water.

Lay the noodles flat on parchment paper or lightly brush them with olive oil to prevent sticking.

Step 2: Prepare the Seafood Filling

Heat the butter and olive oil in a large skillet over medium heat.

Add the diced onion and sauté for 3–4 minutes until softened.

Stir in the garlic and cook for another 30 seconds.

Season with the Italian seasoning, paprika, Old Bay, salt, and black pepper.

Add the scallops and cook for 2 minutes.

Add the shrimp and continue cooking for another 2–3 minutes, just until they begin turning pink.

Gently fold in the crab meat.

Stir in the lemon juice and chopped parsley.

Remove from the heat and allow the seafood mixture to cool slightly.

Step 3: Prepare the Béchamel Sauce

In a large saucepan over medium heat, melt the butter.

Whisk in the flour and cook for 2 minutes, stirring constantly to form a smooth roux.

Slowly whisk in the warm milk until smooth.

Add the heavy cream and continue whisking until the sauce begins to thicken.

Season with the salt, black pepper, white pepper, nutmeg, and garlic powder.

Cook for 8–10 minutes, stirring frequently, until the sauce is smooth and creamy.

Remove from the heat and stir in the Parmesan cheese until completely melted.

Step 4: Prepare the Cheese Mixture

In a large bowl combine:

• Ricotta cheese
• Egg
• Mozzarella cheese
• Sharp cheddar cheese
• Parmesan cheese
• Parsley
• Garlic powder
• Salt and black pepper

Mix until smooth and well combined.

Step 5: Assemble the Lasagna

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

Spread a thin layer of béchamel sauce over the bottom of the dish.

Layer in the following order:

• 3 lasagna noodles
• Half of the ricotta cheese mixture
• One-third of the seafood mixture
• Béchamel sauce
• Mozzarella cheese

Repeat the layers.

Finish with the remaining noodles.

Top with the remaining béchamel sauce, extra mozzarella, and Parmesan cheese.

Step 6: Bake

Cover the baking dish loosely with aluminum foil.

Bake for 35 minutes.

Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Step 7: Brown the Top

For a beautifully browned cheesy crust, switch the oven to Broil during the final 2–3 minutes.

Watch carefully to prevent burning.

Step 8: Rest and Serve

Remove the lasagna from the oven and allow it to rest for 15–20 minutes before slicing.

Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese.

Serve with garlic bread, a fresh Caesar salad, or roasted vegetables.

Chef's Tips

✔ Warm the milk before adding it to the roux for an extra smooth béchamel.
✔ Pat the shrimp and scallops dry before cooking to prevent excess liquid.
✔ Avoid overcooking the seafood in the skillet—it will finish cooking while baking.
✔ Let the lasagna rest for at least 15 minutes before slicing to help the layers hold together.
✔ Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
✔ For extra richness, sprinkle a little additional cheddar and mozzarella over the top before baking.
✔ This lasagna tastes even better the next day, making it an excellent make-ahead meal.