White Sauce Seafood Lasagna – Creamy, Cheesy, and Indulgent

This white sauce seafood lasagna is the kind of comforting, special-occasion dish that makes everyone lean in for seconds. Layers of tender pasta, rich béchamel, and buttery seafood create a gorgeous, cozy bake that feels restaurant-worthy but easy enough for home. The flavor is delicate yet satisfying, and the creamy sauce ties it all together without being heavy.

If you love Alfredo-style pasta and a good seafood mix, this is your sweet spot. Pair it with a crisp salad and a glass of white wine, and dinner is done.

What Makes This Recipe So Good

• Silky, flavorful white sauce: A Parmesan-laced béchamel coats every layer without overpowering the seafood.
• Balanced seafood mix: Shrimp, scallops, and mild white fish give texture and flavor variety, so every bite is a little different.
• Cheesy but not heavy: Mozzarella and Parmesan melt into the sauce, making it creamy and stretchy without greasiness.
• Easy to assemble: Use oven-ready noodles or par-boil sheets; both work. The rest is simple layering.
• Impressive presentation: It bakes up golden and bubbly, ideal for holidays, date nights, or a weekend treat.

Ingredients

• Seafood: 1 lb shrimp (peeled and deveined), 1/2 lb bay scallops, 1/2 lb mild white fish (cod or halibut), cut into 1-inch pieces
• Pasta: 9–12 lasagna sheets (oven-ready or cooked al dente)
• Cheese: 2 cups shredded low-moisture mozzarella, 1 cup freshly grated Parmesan
• For the béchamel (white sauce): 5 tbsp unsalted butter, 1/3 cup all-purpose flour, 4 cups whole milk (warm), 1/2 cup dry white wine (optional), 2 cloves garlic (minced), 1 small shallot (finely minced), 1/2 tsp freshly grated nutmeg, 1 tsp kosher salt, 1/2 tsp black pepper, pinch of red pepper flakes (optional), zest of 1/2 lemon
• Aromatics and add-ins: 2 tbsp olive oil, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill or chives
• For assembly: 1/2 cup ricotta (optional, for extra creaminess), 1/2 cup reserved sauce for topping, extra Parmesan for finishing

Step-by-Step Instructions

1. Prep the seafood: Pat shrimp, scallops, and fish dry with paper towels.

   Season lightly with salt and pepper. Set aside.

2. Sauté aromatics: In a large skillet, heat olive oil over medium. Add shallot and cook 2 minutes until soft.

   Stir in garlic for 30 seconds until fragrant.

3. Quick-cook the seafood: Add shrimp, scallops, and fish to the skillet. Cook just until the shrimp start to turn pink and fish begins to turn opaque, about 2–3 minutes total. Do not fully cook; they will finish in the oven.

   Transfer to a plate and set aside.

4. Make the béchamel: In a medium pot, melt butter over medium heat. Whisk in flour and cook, whisking, for 2 minutes to form a smooth roux. Slowly whisk in warm milk until smooth.

   Add white wine (if using) and simmer 5–7 minutes, whisking, until slightly thickened and velvety.

5. Season the sauce: Stir in nutmeg, salt, pepper, red pepper flakes (optional), lemon zest, and 1/2 cup Parmesan. Taste and adjust seasoning. The sauce should be lightly salty and well-rounded.
6. Preheat and prepare: Heat oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish. If using regular lasagna sheets, par-boil to very al dente and drain.

7. Layer 1 – sauce and pasta: Spread a thin layer of béchamel on the bottom of the dish. Lay down the first layer of pasta sheets, slightly overlapping.
8. Layer 2 – seafood and cheese: Spoon a third of the seafood over the pasta.

   Add a handful of mozzarella and a sprinkle of Parmesan. Drizzle with béchamel.

9. Repeat layers: Repeat pasta, seafood, cheeses, and béchamel for 2–3 more layers, depending on your pan depth. If using ricotta, dot small spoonfuls over the middle layer for extra richness.
10. Top and finish: Finish with pasta, a generous layer of sauce, and the remaining mozzarella and Parmesan.

    Reserve a few tablespoons of béchamel to touch up dry spots.

11. Bake: Cover loosely with foil (tent so it doesn’t touch the cheese). Bake 25 minutes. Remove foil and bake another 15–20 minutes until bubbling and golden on top.
12. Rest and garnish: Let the lasagna rest 15 minutes to set.

    Sprinkle with parsley and dill or chives before slicing.

Keeping It Fresh

• Make-ahead: Assemble up to 24 hours in advance. Cover tightly and refrigerate. Add 10–15 minutes to the bake time if starting cold.
• Leftovers: Cool completely, then refrigerate in an airtight container for up to 2 days.

  Seafood is delicate; avoid extended storage.

• Reheating: Reheat covered at 325°F (165°C) until warmed through, about 20–25 minutes. Add a splash of milk under the foil if it looks dry.
• Freezing: Freeze unbaked for best texture. Wrap well and freeze up to 1 month.

  Bake from frozen at 350°F (175°C), covered, for 50–60 minutes, then uncover to brown.

Benefits of This Recipe

• Restaurant-quality flavor at home: The béchamel and seafood combo tastes luxurious without fancy techniques.
• Flexible seafood choices: Use what’s fresh or on sale—shrimp only, or add crab, lobster, or clams.
• Comforting and crowd-pleasing: Creamy, cheesy layers win over both seafood fans and picky eaters.
• Great for entertaining: Assemble in advance and bake right before guests arrive.

Common Mistakes to Avoid

• Overcooking the seafood: Pre-cook just until it begins to turn opaque. It will finish in the oven.
• Thin sauce: If the béchamel is too loose, the lasagna can weep. Simmer until it coats the back of a spoon.
• Skipping the rest time: Let it sit 15 minutes after baking so layers set and slices hold together.
• Under-seasoning: Taste the sauce.

  The pasta and seafood are mild, so the sauce should be well seasoned.

• Watery layers: Pat seafood dry and avoid watery ricotta. If using frozen seafood, thaw and drain well.

Alternatives

• No white wine: Swap with extra milk and a squeeze more lemon for brightness.
• Gluten-free: Use gluten-free lasagna sheets and a 1:1 gluten-free flour blend for the roux.
• Lighter version: Use 2% milk, reduce mozzarella by one-third, and skip ricotta.
• Extra luxe: Fold in lump crab meat or lobster pieces to the seafood mix.
• Spinach layer: Add a layer of sautéed spinach (well-squeezed dry) for color and freshness.
• Herb twist: Swap dill for tarragon for a subtle anise note that loves seafood.

FAQ

Can I use frozen seafood?

Yes, but thaw it fully in the fridge, then pat dry very well. Excess moisture can thin the sauce and make the lasagna watery.

What if I don’t have oven-ready noodles?

Cook regular lasagna sheets until very al dente and drain.

Toss lightly with a little olive oil to prevent sticking.

How do I keep the top from burning?

Tent loosely with foil for the first part of baking. Remove the foil near the end to brown the cheese.

Can I make this without garlic or onion?

You can. The béchamel is flavorful with nutmeg, lemon, and Parmesan.

Consider adding a pinch more herbs to compensate.

What cheese melts best here?

Low-moisture mozzarella gives stretch without greasiness, while Parmesan adds salty depth. Avoid fresh mozzarella; it releases more water.

Is there a good non-alcoholic substitute for the wine?

Use extra milk plus 1–2 teaspoons lemon juice or a splash of seafood stock for brightness.

How thick should the sauce be?

Aim for a creamy, pourable texture that coats a spoon. It should not be runny; it will loosen slightly in the oven.

In Conclusion

White sauce seafood lasagna is comfort food with a coastal twist: creamy, cheesy layers wrapped around tender shrimp, scallops, and fish.

The béchamel ties everything together, and a hint of lemon keeps it bright. It’s elegant enough for guests but simple enough for a cozy night in. Serve it hot, let it rest, and enjoy every indulgent, creamy bite.