Seafood Lasagna Recipe With White Sauce: Layered Ocean Flavors in Béchamel

This seafood lasagna elevates the classic with delicate layers of shrimp, scallops, and crab nestled between silky pasta sheets.

Bound together with a rich béchamel that complements the ocean flavors, it bakes into a golden, bubbling masterpiece.

Ingredients for Seafood Lasagna Recipe with White Sauce

Elevated seafood meets creamy béchamel in this layered masterpiece ready for your table.

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The seafood is the foundation, so splurge on the freshest shrimp, scallops, and crab you can find. Whole Foods or a trusted fishmonger are ideal. For scallops, dry-packed (not wet-packed) ensures better browning and texture. Crab should be lump or jumbo lump for visible chunks. If buying frozen, thaw overnight in the fridge—never at room temperature. The pasta sheets? Oven-ready saves time without sacrificing quality.

No white wine? Substitute with seafood stock plus a splash of lemon juice. Gruyère can be swapped for Fontina or Emmental—both melt beautifully. If shallots are unavailable, yellow onion at half the amount works. For a lighter béchamel, use 2% milk (though whole is optimal). Fresh nutmeg is worth the effort—pre-ground loses potency quickly. The shrimp can be substituted with langoustines for a luxurious twist.

Assemble and refrigerate up to 24 hours before baking—ideal for make-ahead entertaining. Leftovers keep 3-4 days in the fridge or freeze for 2 months. Reheat covered in foil to prevent drying. The béchamel may thicken when chilled; whisk in a splash of milk to restore creaminess before baking.

Instructions

Master the layering technique for a restaurant-quality seafood lasagna with rich béchamel sauce.

Step 1: Prepare the Béchamel Sauce

In a heavy saucepan, melt the 0.5 cup Unsalted Butter over medium heat until foaming but not browned. Add the 0.5 cup All-Purpose Flour all at once and whisk constantly for 2 minutes to cook the roux. This creates the base for your sauce and removes the raw flour taste.

Gradually whisk in the 4 cups Whole Milk, a little at a time, ensuring each addition is fully incorporated before adding more. Stir in the 1 whole Shallot, 3 cloves Garlic Cloves, 0.25 tsp Nutmeg, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Cook for 8-10 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Remove from heat and stir in 1 cup Gruyère Cheese and 1 cup Parmesan Cheese until melted and smooth. The sauce should be velvety and rich, with a subtle nutmeg warmth. Set aside to cool slightly while you prepare the seafood.

Step 2: Sauté the Seafood

Pat the 0.75 lb Shrimp, 0.5 lb Scallops, and 0.5 lb Lump Crab Meat dry with paper towels to remove excess moisture. In a large skillet, heat a small amount of the béchamel sauce over medium-high heat. Add the shrimp and scallops, cooking for 2-3 minutes per side until just opaque and cooked through.

Deglaze the pan with 0.5 cup White Wine, scraping up any browned bits from the bottom. Simmer for 1-2 minutes to reduce slightly. Gently fold in the lump crab meat, being careful not to break it up, and cook just until heated through, about 1 minute. Remove from heat and set aside.

Step 3: Assemble the Lasagna

Preheat your oven to 375°F. Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Arrange 4 sheets Lasagna Noodles on top, slightly overlapping if necessary. Spoon a third of the remaining béchamel over the noodles, followed by half of the seafood mixture. Sprinkle with 0.5 cup Parmesan Cheese.

Repeat with another layer of 4 sheets Lasagna Noodles, another third of the béchamel, the remaining seafood, and another 0.5 cup Parmesan Cheese. Finish with the final 4 sheets Lasagna Noodles, the remaining béchamel, and the last 0.5 cup Parmesan Cheese.

Step 4: Bake to Perfection

Cover the baking dish tightly with foil and bake for 25 minutes. This allows the noodles to soften and absorb the flavors. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbling around the edges.

Let the lasagna rest for 10 minutes before slicing. This resting period allows the layers to set, making it easier to serve neat portions. The top should be beautifully browned with a creamy, cheesy interior and perfectly cooked seafood in every bite.

Regional Styles of This Recipe

New England Style 🦞

In New England, seafood lasagna with white sauce often stars fresh lobster or crab, folded into a creamy béchamel layered with delicate pasta sheets. The region’s coastal influence means scallops and shrimp are also common, while a touch of sherry or white wine in the sauce adds depth. This style leans luxurious, reflecting the area’s rich seafood tradition.

Italian Coastal Style 🍝

Italian versions of seafood lasagna highlight Mediterranean flavors. Think clams, mussels, and calamari in a garlic-infused white sauce, often finished with Parmesan and fresh basil. Some recipes include a splash of lemon zest or saffron for brightness, staying true to the light, vibrant seafood dishes of the coast.

Cajun Style 🌶️

Louisiana’s take on seafood lasagna brings the heat! Crawfish, shrimp, and crab are layered with a spicy roux-based white sauce, often boosted with Cajun seasoning and hot sauce. The dish may also feature bell peppers and onions for a Holy Trinity twist, delivering bold, zesty flavors.

Pacific Northwest Style 🌊

This region favors salmon and Dungeness crab in its lasagna, paired with a dill or tarragon-infused béchamel. The use of wild-caught seafood and fresh herbs reflects the area’s emphasis on sustainable, locally sourced ingredients. A light, creamy sauce keeps the focus on the seafood’s natural flavors.