Hamdi Saidani This Ina Garten Seafood Lasagna recipe from the Barefoot Contessa is the best and easiest Seafood Lasagna recipe you’ll find. This simple Seafood Lasagna is made with shrimp, crab, scallops, a blend of mozzarella and parmesan cheeses, and lasagna noodles. The white sauce, which binds all the ingredients together, is crafted from clam chowder, heavy whipping cream, lemon juice, and seasonings.
This authentic Italian seafood lasagna can be prepared a day in advance and baked the next day. Please feel free to leave feedback about this easy Seafood Lasagna recipe.
Seafood Lasagna Ingredients
For The Seafood Lasagna:
- 12 lasagna noodles, cooked
- 1 pound crab meat (or imitation crab)
- 12 ounces cooked scallops, quartered
- 1 pound cooked shrimp
- 2 cups mozzarella cheese
- 2 cups parmesan cheese
For The White Sauce:
- 18 ounces of canned clam chowder
- 1 cup heavy whipping cream
- 3 tablespoons lemon juice
- ½ cup parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
For The Ricotta Cheese Mixture:
- 16 ounces ricotta cheese
- 1 egg
- 2 teaspoons garlic, minced
- ½ cup fresh chopped parsley
- ½ teaspoon salt
How To Make Seafood Lasagna
- Preheat the Oven: Set your oven to 350°F and get a 9X13-inch baking dish ready by spraying it with nonstick cooking spray.
- Prepare the Lasagna Noodles: Cook the lasagna noodles as per the package’s instructions.
- Prepare the Seafood: In a large bowl, combine the crab meat, cooked scallops, and shrimp. Set this mixture aside.
- Mix the Cheeses: In another bowl, blend the shredded mozzarella and parmesan cheese together.
- Prepare the Sauce: In a separate bowl, whisk together the clam chowder, heavy whipping cream, lemon juice, parmesan cheese, salt, and pepper.
- Prepare the Ricotta Mixture: In a medium-sized bowl, whisk together the ricotta cheese, egg, minced garlic, chopped parsley, and salt.
- Assemble the Lasagna: Begin by pouring a thin layer of the prepared sauce into the baking dish. Place a layer of the cooked lasagna noodles over the sauce. Spread ⅓ of the ricotta mixture, followed by ⅓ of the seafood mixture, and then sprinkle ½ cup of the mixed cheeses. Repeat this layering process two more times, finishing with the remaining cheese sprinkled on top.
- Bake: Cover the lasagna and bake in the preheated oven for 30 minutes. After that, uncover the lasagna and bake for an additional 10 minutes.
- Serve: Once baked, remove the lasagna from the oven and let it cool for about 10 minutes. Slice and serve.
How To Make Seafood Lasagna Ahead Of Time
Seafood Lasagna can be made a day ahead. Simply assemble the lasagna layers as instructed, then cover and place them in the fridge. The next day, bake as directed in the recipe.
How Long To Bake Seafood Lasagna
You should bake Seafood Lasagna in the oven at 350°F, covered, for about 30 minutes. Then, uncover and bake for an additional 10 minutes. You will know that it is done baking when the Lasagna’s internal temperature reaches 165°F.
What To Serve With Seafood Lasagna
I suggest serving this white Seafood Lasagna with Curried Couscous Salad, garlic bread, and crispy French fries. Seafood Lasagna also goes well with steamed asparagus or roasted vegetables.
How Long Does Seafood Lasagna Last
Cooked Seafood Lasagna can last in the fridge for about 3-4 days. Simply let it cool, cover it tightly, and store it.
Can You Freeze Seafood Lasagna
Yes, Seafood Lasagna can be frozen for about 1-2 months. Simply wrap it tightly in plastic wrap and aluminum foil after it has cooled.
To thaw it, place it in the refrigerator for 24 hours.
How To Reheat Seafood Lasagna
Reheat leftover Seafood Lasagna in the oven at 350°F until warmed through, which should take about 20-25 minutes.
Seafood Lasagna Nutrition Facst
Serving: 1 cup
- Calories: 475 kcal
- Carbohydrates: 29g
- Protein: 32g
- Fat: 25g
- Cholesterol: 146mg
- Sodium: 1490mg
- Potassium: 321mg
- Fiber: 1g
- Sugar: 2g
Try More Ina Garten Recipes:
Ina Garten Seafood Lasagna
Ina Garten Seafood Lasagna Ingredients
For The Seafood Lasagna:
For The White Sauce:
For The Ricotta Cheese Mixture:
How To Make Ina Garten Seafood Lasagna
- Preheat the Oven: Set your oven to 350°F and get a 9X13-inch baking dish ready by spraying it with nonstick cooking spray.
- Prepare the Lasagna Noodles: Cook the lasagna noodles as per the package’s instructions.
- Prepare the Seafood: In a large bowl, combine the crab meat, cooked scallops, and shrimp. Set this mixture aside.
- Mix the Cheeses: In another bowl, blend the shredded mozzarella and parmesan cheese together.
- Prepare the Sauce: In a separate bowl, whisk together the clam chowder, heavy whipping cream, lemon juice, parmesan cheese, salt, and pepper.
- Prepare the Ricotta Mixture: In a medium-sized bowl, whisk together the ricotta cheese, egg, minced garlic, chopped parsley, and salt.
- Assemble the Lasagna: Begin by pouring a thin layer of the prepared sauce into the baking dish. Place a layer of the cooked lasagna noodles over the sauce. Spread ⅓ of the ricotta mixture, followed by ⅓ of the seafood mixture, and then sprinkle ½ cup of the mixed cheeses. Repeat this layering process two more times, finishing with the remaining cheese sprinkled on top.
- Bake: Cover the lasagna and bake in the preheated oven for 30 minutes. After that, uncover the lasagna and bake for an additional 10 minutes.
- Serve: Once baked, remove the lasagna from the oven and let it cool for about 10 minutes. Slice and serve.
Hi can you put the lasagna together the night before and cook the next day? Thanks
Hi Kathleen,
Yes, you can definitely assemble the seafood lasagna the night before and bake it the next day. Here’s a brief guide to ensure it turns out great:
Assemble the Lasagna: Complete all the layering steps as per the recipe.
Cover and Refrigerate: Once assembled, cover your lasagna dish and refrigerate it overnight.
Bake as Usual: Before baking, let the lasagna sit at room temperature while preheating the oven to 350°F. Then bake as directed in the recipe.
This method not only saves time but also allows the flavors to blend beautifully. Enjoy your meal!
Thanks so much. Can’t wait to try it.
You are Welcome 😀
I am allergic to tomatoes, so when I make lasagna, I use pesto instead and vegetables [which my kids love] I rarely cook the dried noodles ahead of time, and find they cook perfectly in the oven, would that work with this recipe? my kids like to help me assemble the lasagna, and I am concerned about them burning their fingers on hot noodles [ I know I can rinse them to cool them off, but rarely have the time for the extra step?] I bet they will love the seafood one as well will have to try it on them soon!
Hey there! It’s great to hear that you’re interested in trying out this Seafood Lasagna recipe with a twist! 🍴
Hope this helps, and I can’t wait to hear how your family enjoys the dish! 😊
Want to make this recipe in a few days but noticed there is a discrepancy. On the notes page it says to make the “white sauce”. The ingredients doesn’t include milk, flour or butter amounts for a white sauce. The layering directions also do not include any referrence to where to use a “white sauce”. Can you email me the correct information.
Hi there! Thank you for bringing this to my attention. I’ve added a section for the white sauce in the recipe to address the discrepancy you mentioned. You can now find the ingredients and steps to make the white sauce in the recipe. I hope this helps and happy cooking!
So do you use both the white sauce and the marinara sauce in the recipe?
Yes, the recipe uses both the white sauce and the marinara sauce. The marinara sauce is spread in the baking dish and between the layers of lasagna, while the white sauce is mixed with the seafood.
The recipe you post doesn’t call for marinara??
Hi there!
Thanks for pointing that out! You’re absolutely right, this Seafood Lasagna recipe from Ina Garten doesn’t use marinara sauce. It’s a bit of a twist on the usual lasagna, with a creamy white sauce made from clam chowder, heavy cream, lemon juice, and some other tasty ingredients. It’s all about letting those seafood flavors shine!
If you’re a fan of the classic marinara in your lasagna, you could totally switch it up and add some in. Or, if you’re on the hunt for a recipe that already includes it, I’m sure there are plenty out there.
Hope this helps, and if you’ve got any more questions or need some more recipe ideas, just give a shout!