Seafood Lasagna with Crab, Shrimp, Scallops and Calamari Recipe

If you’re searching for a decadent showstopper, look no further than this Seafood Lasagna with Crab, Shrimp, Scallops and Calamari. Layers of silky béchamel sauce, tender seafood, savory sautéed mushrooms and leeks, and gooey mozzarella come together to form a rich, creamy lasagna made for celebrations. Every forkful is brimming with delicate flavors of the ocean, complemented by herbal notes and a touch of comforting cheese. This dish has earned a permanent spot in my recipe box, and after one bite, I bet you’ll understand why!

Ingredients You’ll Need

At first glance, the ingredient list for this lasagna might look elevated, but every component is accessible and crucial in creating those signature oceanic, creamy, and cheesy layers! Each one has been chosen to compliment the delicate seafood flavors and add depth, richness, and color to your finished Seafood Lasagna with Crab, Shrimp, Scallops and Calamari.

• Seafood Mix: The star! Use a combo of crab, shrimp, scallops, and calamari for variety, or swap in lobster and white fish if you prefer.
• Butter: Sauté your seafood and veggies in butter for an indulgent base flavor that runs through every bite.
• Garlic: Fresh garlic brings warmth and a gentle kick to the filling and veggies—don’t skip it!
• Dry White Wine: Adds a subtle brightness and helps deglaze your pan for depth in the filling.
• Flour: This thickens your béchamel, giving it body and creaminess.
• Whole Milk: Go for richness—at least 2 percent fat makes a velvety, satisfying sauce.
• Nutmeg: Just a pinch highlights the cream and seafood with classic Italian flair.
• Bay Leaf: Adds subtle herbal notes to the béchamel as it simmers—remove before assembling!
• Salt and Pepper: Essential for seasoning every layer of flavor.
• Leeks: These give a sweet onion flavor and gorgeous color to the veggie layer.
• Mushrooms: Their earthiness balances the seafood and provides satisfying texture.
• Double/Heavy Cream: Enriches the mushroom and leek mix—decadent and luscious.
• Chopped Parsley: I love the burst of freshness a sprinkle of parsley provides.
• Fresh Mozzarella: Torn by hand for a rustic, bubbly finish that melts like a dream.
• Fresh Lasagna Sheets: These cut down on hassle and become perfectly tender between all of your creamy, seafood-filled layers.

How to Make Seafood Lasagna with Crab, Shrimp, Scallops and Calamari

Step 1: Prepare the Seafood Filling

Begin by gently sautéing freshly minced garlic in a bit of butter until fragrant—about 30 seconds is perfect. Add your seafood mix and a pinch of salt, stirring everything in a wide, hot pan over medium heat. This helps each piece absorb that delicious garlicky butter. After 2-3 minutes, splash in your dry white wine and let it bubble away, reducing for five minutes. Stir gently as the flavors concentrate, then scoop the seafood out onto a plate so it doesn’t get rubbery. Set this filling aside for later—your kitchen will already smell heavenly at this point!

Step 2: Make a Silky Béchamel Sauce

To the same pan, melt down more butter, sprinkle in the flour, and whisk continually. Let this roux cook for a couple of minutes to remove any raw flour taste. Next, add your milk in a slow stream, and drop in the bay leaf and freshly-grated nutmeg. Turn up the heat, bring it to a gentle boil, then lower to a simmer until thick enough to coat your spoon. Season generously with salt and pepper and make sure to stir continuously; this ensures a velvety, lump-free sauce for your Seafood Lasagna with Crab, Shrimp, Scallops and Calamari.

Step 3: Create the Leek and Mushroom Layer

While the béchamel is thickening, grab a second pan. Melt more butter, then cook sliced leeks, minced garlic, and mushrooms with a hint of salt. Keep the heat on medium and stir occasionally, letting everything become soft, golden, and aromatic over 7-10 minutes. To finish, pour in double or heavy cream and a spoonful of chopped parsley. Stir gently, remove from the heat, and let this creamy veggie mixture cool a bit before layering.

Step 4: Assemble the Lasagna

Set yourself up for success by covering the bottom of a lightly greased 9×13 inch baking dish with a thin layer of béchamel—just enough to keep the lasagna sheets from sticking. Begin layering: first, the pasta sheets, followed by half the seafood mixture and a third of your delicious béchamel. Add more pasta, then the entire leek and mushroom mix, spreading evenly. Another pasta layer goes down, then the rest of your seafood and another third of sauce. One final pasta layer gets topped with the remaining béchamel, and finally, scatter freshly torn mozzarella all over for that cheesy, golden crust.

Step 5: Bake and Rest

Cover your masterpiece with foil (pro tip: spray it with oil to prevent sticking). Pop the dish into a preheated 180C/350F oven and bake for 20 minutes, letting everything fuse together. Remove the foil and bake for another 10-15 minutes, or until the top is bubbling and golden in spots. Once baked, exercise a little patience and let your Seafood Lasagna with Crab, Shrimp, Scallops and Calamari rest, uncovered, for about 10 minutes. This allows the layers to settle and makes clean slices a breeze.

How to Serve Seafood Lasagna with Crab, Shrimp, Scallops and Calamari

Garnishes

I love topping each piece of lasagna with a scatter of freshly chopped parsley and a twist of black pepper for a bit of color and a hit of freshness. You can also add a little grated lemon zest or a light drizzle of good olive oil if you want to really brighten up the flavors and invite those seafood notes to shine.

Side Dishes

This luscious Seafood Lasagna with Crab, Shrimp, Scallops and Calamari is hearty enough for the main event, so I like to keep sides light and simple. A crisp green salad with a tangy vinaigrette is my go-to for balance, but you can’t go wrong with tender buttered asparagus, garlicky broccolini, or even a basket of crusty bread to mop up every last bit of sauce.

Creative Ways to Present

If you’re in the mood to wow, try baking your seafood lasagna in individual ramekins or mini cocottes for special occasions. Serve alongside lemon wedges, or place a few edible flowers or microgreens on top. For a more relaxed family-style meal, bring the whole bubbling dish straight to the table and let everyone help themselves, just like a bustling Italian trattoria.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, any leftover Seafood Lasagna with Crab, Shrimp, Scallops and Calamari should be tightly covered and stored in the fridge. It will keep beautifully for up to 2 days, making it a wonderful next-day treat—the flavors often deepen and improve as they meld!

Freezing

If you find yourself with extra portions or want to make this lasagna ahead, it freezes well. Slice it into servings, wrap each tightly in foil or plastic wrap, then pop into an airtight container. Freeze for up to one month for best texture. To avoid excess moisture, be sure your lasagna is fully cooled before freezing.

Reheating

For best results, reheat portions in a preheated 165C/325F oven, covered so they don’t dry out. Add a little splash of milk or cream if the lasagna needs moisture. Microwave reheating works too—just use a lower power and cover your portion so the cheese doesn’t toughen. Always ensure your lasagna is piping hot before serving.

FAQs

Can I use frozen seafood in this recipe?

Absolutely! Just be sure to thaw your seafood completely and pat it dry to avoid watering down the filling. Frozen seafood is convenient and still results in a delicious Seafood Lasagna with Crab, Shrimp, Scallops and Calamari.

What kind of white wine is best for the sauce?

Go for any dry white wine you’d happily drink—Sauvignon Blanc, Pinot Grigio, or Chardonnay all fit the bill. Just avoid anything too sweet or oaky for a clean, bright note in your sauce.

Can I make this lasagna dairy-free?

Yes! Use a dairy-free butter substitute, unsweetened plant-based milk, and a vegan cream for the béchamel and filling. For the topping, there are fantastic dairy-free mozzarella options, so you can still enjoy the cheesy finish.

What’s the best way to keep the seafood tender?

Take care not to overcook the seafood in Step 1; a quick sauté is all it needs! It will finish cooking as the Seafood Lasagna with Crab, Shrimp, Scallops and Calamari bakes in the oven, ensuring everything stays beautifully moist and tender.

Can I assemble the lasagna ahead of time?

Definitely. You can assemble the lasagna up to a day ahead and refrigerate it covered. Bake straight from the fridge, adding a little extra time as needed, or let it sit at room temperature while the oven preheats for more even baking.

Final Thoughts

If you’re ready to impress your family or dazzle at your next dinner party, this Seafood Lasagna with Crab, Shrimp, Scallops and Calamari is the dish to try. Each mouthful bursts with creamy sauce, fresh ocean flavors, and melty cheese. Dive in, share it with people you love, and enjoy every decadent bite—you’re going to want to make this again and again!

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