This Seafood Lasagna is a family favorite! This classic dinner is loaded with alfredo sauce, scallops, shrimp, crab, and a creamy cottage cheese or ricotta spinach filling.
Ingredients
This creamy seafood lasagna with alfredo sauce has four layers: the cottage cheese mixture, the seafood alfredo, the cheese, and of course, the pasta!
Cottage Cheese or Ricotta Cheese Mixture
- Cottage Cheese or Ricotta Cheese – I always use full fat cottage cheese, because I prefer the flavor and texture, but if you’re a traditionalist, feel free to use whole milk ricotta instead. Either way, you’ll need 1 (24 oz) container.
- Spices: Italian Seasoning, Basil, Garlic Powder, Onion Powder, Salt, and Pepper – provides the lasagna with the classic sweet and earthy Italian flavors. Want something fresh? Try garnishing the cooked lasagna with fresh basil leaves.
- Eggs – help bind the cheese so that it doesn’t ooze out when cut. Be sure to use 2 large eggs.
- Spinach – you’ll need 1 (10) package frozen chopped spinach that has been thawed and squeezed dry. It’s very important to thoroughly squeeze the spinach or you’ll end up with a watery casserole.
Seafood Alfredo
- Alfredo Sauce – you’ll need a double batch of my homemade alfredo sauce. It’s quick, easy, and absolutely delicious!
- Seafood: Shrimp, Scallops, and Lump Crab – cooked and chopped into bite sized pieces. I was able to find pre-cooked shrimp, scallops, and lump crab at my grocery store which makes prep faster and easier!
Cheese
- Mozzarella and Parmesan – the classic lasagna cheeses. Mozzarella is ooey-gooey perfection while parmesan adds a sharp, salty flavor.
Pasta
- Lasagna Noodles – 16 lasagna noodles should be boiled 2 minutes less than al dente according to box directions. Why? The noodles will continue cooking in the oven, so slightly undercooking them before baking allows them to become the perfect texture. This has not been tested with no-boil noodles.
Pro tip
This lasagna is made with scallops, shrimp, and crab. Not a fan of scallops? Replace with more shrimp Don’t like crab? Try lobster!
How to make
Cottage Cheese or Ricotta Cheese Mixture
- Place cottage cheese, mozzarella, parmesan, Italian seasoning, basil, garlic powder, onion powder, salt, pepper, and eggs into a food processor. Process until combined, then pulse in spinach until incorporated. Set aside.
Seafood Alfredo
- Make alfredo sauce according to recipe directions (be sure to make a double batch), then stir in the cooked and chopped shrimp, scallops, and lump crab. Taste and re-season, if necessary, then set aside.
Assemble and Bake
- Spread 1 1/2 cups of seafood alfredo in the bottom of a greased 9×13 inch baking dish.
- Layer on 4 noodles, 1/4 of the cottage cheese mixture, 1/2 cup mozzarella, 1 1/2 cups seafood sauce, and 1/4 cup parmesan. Repeat with remaining ingredients, then top with additional mozzarella.
- Cover and bake at 350 degrees F for 45 minutes, then uncover and bake for an additional 15-20 minutes, or until the cheese is hot and the sauce is bubbly.
- Cool for 20 minutes before slicing and serving!
Pro tip
Cooling lasagna is not a step to be skipped; it helps the sauce set, keeps the lasagna from falling apart too much, and gives it a chance to cool down a bit (don’t worry it’ll still be plenty hot).
Should lasagna have 3 or 4 layers?
It doesn’t matter! 3 or 4 layers is perfectly fine; it depends on the recipe and how many noodles you’re working with. Today’s recipe uses 16 noodles, so it works out to have 4 even layers.
Pro tip
My classic lasagna recipe has 3 layers!
Can you make seafood lasagna ahead of time?
Absolutely! There are two ways to make lasagna ahead of time:
- Make the components and store separately. Make each layer as directed (the cottage cheese mixture, the seafood alfredo, the noodles (toss the noodles in a bit of olive oil, then stack the cooled noodles using wax paper in between each layer). Assemble and bake as directed.
- Assemble fully. Make and assemble the lasagna as directed and store in the fridge, covered, for up to 24 hours. When ready to bake, remove the lasagna from the fridge while the oven is preheating. Bake in preheated oven, covered for 1 hour, then uncover and bake an additional 15-20 minutes, or until the cheese has melted and the sauce is bubbly.
Pro tip
You can also freeze the assembled, but unbaked lasagna for up to 3 months. Thaw a day ahead of time in the fridge, then bake as directed!
What to serve with seafood lasagna
This seafood lasagna is made with spinach, so there’s a touch of veg in this recipe, but overall, it’s a rich dish, so I love pairing this with a bright, crunchy salad! But, also, don’t forget the garlic bread. 😉
- Pear, Blue Cheese, Candied Pecan Salad
- Leafy Green Salad with Italian Dressing
- Caprese Salad
- Garlic Bread
Tips
- Stay organized and give yourself plenty of time. Lasagna is a labor of love, but it’s worth it!
- Save time. Make the alfredo sauce and cottage cheese filling the day before and buy pre-cooked seafood.
- Cut seafood to be similar in size. That way you get each type of seafood in every bite!
- Wring out the spinach. The thawed spinach is PACKED with water. Be sure to remove as much water as possible by placing it into a thin kitchen towel and wringing it dry.
- Cook the noodles less than al denté. Cook the noodles for 2 minutes less than what’s called for on the back of the box. Why? Because the noodles will continue to bake in the oven.
- Let it sit. Let the lasagna cool for about 20 minutes after baking. This keeps the lasagna neater.
How to store
Leftover lasagna will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
To reheat, thaw in the fridge if frozen then bake, covered with foil, at 350 degrees F for 10-15 minutes. Remove the foil and bake for another 10-15 minutes so the top layer can crisp back up.
– Jennifer
Seafood Lasagna
This Seafood Lasagna is a family favorite! This classic dinner is loaded with alfredo sauce, scallops, shrimp, crab, and a creamy cottage cheese or ricotta spinach filling.
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 16 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Cottage Cheese or Ricotta Cheese Mixture
- 1 (24 oz) container full fat cottage cheese can replace with equal parts ricotta
- 3 ½ cups shredded mozzarella cheese divided
- 1 ¼ cups grated parmesan cheese divided
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 large eggs
- 1 (10 oz) package frozen chopped spinach thawed and squeezed dry
Seafood Alfredo
- 1 pound cooked shrimp roughly chopped
- 1 pound cooked scallops diced
- 1 pound cooked lump crab 4 (6 oz) cans lump crab, drained
- 2 batches alfredo sauce can replace with store-bought, if necessary, you’ll need about 5 cups
Lasagna
- 16 lasagna noodles cooked 2 minutes less than al dente according to box directions
Instructions
Cottage Cheese or Ricotta Cheese Mixture
- Place cottage cheese, 1/2 cup mozzarella, 1/4 cup parmesan, Italian seasoning, basil, garlic powder, onion powder, salt, pepper, and eggs into a food processor. Process until combined. It's okay if it's still a little chunky.
- Pulse in spinach until it’s incorporated, then set aside.
Seafood Alfredo
- Place shrimp, scallops, and crab into a medium sized bowl, then stir in the alfredo sauce.
- Taste and re-season, if necessary, then set aside.
Assembly
- Pre-heat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
- Spread 1 1/2 cups of seafood alfredo in the bottom of the prepared baking dish.
- To assemble: repeat the below steps (step 4 - step 8) 4 times.
- Layer 4 noodles lengthwise - they will overlap slightly - that's ok.
- Spread with 1/4 of the cottage cheese mixture.
- Top with a 1/2 cup mozzarella cheese.
- Spoon 1 1/2 cups seafood sauce over mozzarella.
- Sprinkle with 1/4 cup Parmesan cheese.
- Once the layers are complete, top with remaining 1 cup mozzarella.
- Cover the baking dish with tin foil that’s been sprayed with cooking spray (this prevents the cheese from sticking), then bake in the preheated oven for 45 minutes.
- Uncover and bake for an additional 15-20 minutes, or until the cheese has melted and the sauce is bubbly.
- Remove from the oven, then cool for 20 minutes before slicing and serving!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:3 Months
Reheat:Thaw, if frozen, then bake to warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Seafood Lasagna
Amount Per Serving (1 slice)
Calories 637 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 25g156%
Trans Fat 1g
Cholesterol 211mg70%
Sodium 1390mg60%
Potassium 426mg12%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 3g3%
Protein 36g72%
Vitamin A 3591IU72%
Vitamin C 4mg5%
Calcium 482mg48%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: creamy lasagna, creamy seafood, seafood pasta, white lasagna
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