Indulge in Homemade Creamy White Seafood Lasagna: A Gourmet Dish You Can Easily Make!
Craving a luxurious, restaurant-quality meal without the hefty price tag or the need to dine out? Look no further! This exquisite Creamy White Seafood Lasagna recipe is surprisingly simple to prepare and promises a truly decadent experience. Loaded with succulent jumbo shrimp, delicate lump crab, and tender lobster, all enveloped in a rich, cheesy Alfredo-style cream sauce, this dish is pure culinary bliss. We even include a fantastic healthy, low-carb variation, ensuring there’s a version for everyone to savor at home.
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As a passionate seafood enthusiast, I’m always on the hunt for innovative and delightful seafood dinner ideas. Why settle for just one type of seafood when you can combine all your favorites into a comforting, homemade casserole? This Creamy White Seafood Lasagna is precisely that – a celebration of oceanic flavors baked into a rich, satisfying pasta dish. It’s the ultimate comfort food with a gourmet twist, perfect for special occasions or simply elevating your weeknight dinner.
The star of this lasagna, beyond the generous portions of seafood, is undoubtedly the luxurious white cream sauce. It’s incredibly rich, smooth, and deeply flavorful. If you’ve tried my other recipes featuring white sauces, you’ll recognize the familiar deliciousness, but this one boasts a unique “kick” from an additional secret ingredient that truly sets it apart. This sauce ties all the elements together, ensuring every bite is a harmonious blend of creamy, cheesy, and savory seafood goodness.
Table of Contents
Choosing the Right Lasagna Noodles for Your Dish
The foundation of any great lasagna is its noodles. For a traditional lasagna experience, you have several excellent options to choose from, each offering convenience and delicious results. You can opt for no-boil or oven-ready lasagna noodles, which streamline the cooking process by eliminating the need for pre-cooking. These noodles absorb moisture directly from the sauce during baking, resulting in a tender texture. Alternatively, classic boiled noodles work wonderfully; just be sure to follow the package instructions carefully to achieve al dente perfection, preventing them from becoming mushy in the final bake. Whichever you choose, ensure they are fresh and of good quality to hold up to the rich sauce and abundant seafood filling.
Low Carb and Keto-Friendly Lasagna Noodles: A Healthy Alternative
For those following a low-carb or keto lifestyle, you don’t have to miss out on the joy of lasagna! My top recommendation, and a true game-changer, is Palmini Lasagna Sheets. These innovative noodles are crafted from hearts of palm, a vegetable harvested from the inner core of certain palm trees. What makes them so special is their incredible pasta-like texture and neutral flavor, which beautifully absorbs the creamy seafood sauce.
I’ve been a long-time fan of zucchini noodles, using them extensively in various dishes for years. However, when I first tried Palmini, particularly their linguine version, I was genuinely surprised. It surpassed my expectations, offering a consistency and mouthfeel that traditional zucchini noodles couldn’t quite match. Palmini sheets are a fantastic way to enjoy your favorite pasta dishes while keeping carbohydrate counts low, making this seafood lasagna accessible to everyone.
Selecting Your Seafood for Lasagna: Quality and Variety
The quality of your seafood profoundly impacts the flavor and enjoyment of this lasagna. For optimal taste and health benefits, I always opt for wild-caught seafood. Numerous studies suggest that farm-raised varieties can sometimes contain more contaminants. In this particular recipe, I’ve chosen a trio of premium seafood:
- Shrimp: Jumbo shrimp are ideal, providing substantial, succulent bites.
- Lobster Tails: Fresh lobster tails add a touch of luxury and unparalleled sweetness.
- Real Lump Crab Meat: High-quality lump crab meat contributes a delicate texture and rich, briny flavor.
However, don’t feel limited by these choices! This recipe is incredibly versatile. You can easily customize it with other delicious seafood options, depending on your preferences and what’s available:
- Imitation Crab: A more budget-friendly alternative that still adds a pleasant texture.
- Any Cooked and Chopped Fish: Flaky white fish like cod, snapper, or even salmon can be a wonderful addition.
- Crawfish: For a Southern-inspired twist, crawfish tails bring a unique zest.
- Mussels: Steamed and shelled mussels can provide a sweet, oceanic note.
Feel free to mix and match to create your perfect seafood combination!
Step-by-Step Guide to Making Creamy White Seafood Lasagna
Creating this gourmet seafood lasagna is a straightforward process that yields incredibly impressive results. Follow these steps for a dish that will wow your family and friends:
- Prepare the Noodles: Begin by boiling your chosen lasagna noodles according to the package instructions. If using Palmini sheets, a quick rinse and pat dry are usually sufficient, or you can boil them briefly for an even softer texture.
- Chop the Seafood: Slice the raw shrimp and lobster tails into generously sized chunks. This ensures you get a delightful bite of seafood in every forkful.
- Sauté the Seafood: Heat a large skillet over medium-high heat and coat it lightly with cooking oil spray. Add the seasoned shrimp and lobster, sautéing for just 2-3 minutes until they turn pink and are cooked through. Be careful not to overcook, as seafood can become rubbery quickly.
- Incorporate Crab and Set Aside: Gently stir in the lump crab meat, allowing it to warm through for about another minute. Remove all the cooked seafood from the pan and set it aside to prevent further cooking.
- Start the Cream Sauce: In the same pan, add butter and minced garlic. Sauté until fragrant, about 1-2 minutes, releasing those wonderful aromas.
- Build the Alfredo Sauce: Pour in the heavy whipping cream, unsweetened almond milk (or your preferred milk), dry white wine (such as Pinot Grigio), shredded Parmesan cheese, and cream cheese chunks. Stir continuously over medium heat until all the cheese has melted and the sauce is smooth and creamy.
- Combine Seafood and Sauce: Return the cooked seafood to the pan with the cream sauce. Stir gently to ensure all the delectable seafood is thoroughly coated in the rich, white sauce. Remove the pan from heat.
- Prepare the Baking Dish: Lightly spray a 9×13 inch baking dish with cooking oil to prevent sticking.
- First Layer: Arrange a layer of noodles at the bottom of the dish. Evenly spread half of the seafood sauce mixture over the noodles, then dollop half of the ricotta cheese across it, gently spreading it out.
- Cheese Layer: Sprinkle a third of both the shredded white cheddar and shredded mozzarella cheeses over the ricotta and seafood sauce.
- Second Layer: Add another layer of noodles. Top this with the remaining seafood sauce mixture. Repeat the cheese layer, sprinkling another third of the white cheddar and mozzarella.
- Final Layer and Bake: Place the last layer of noodles on top, followed by the remaining shredded cheese. Cover the baking dish tightly with aluminum foil.
- Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the lasagna is bubbly and the cheese is mostly melted.
- Golden Finish: Remove the foil and bake for an additional 5-10 minutes, or until the top layer of cheese is beautifully golden brown and irresistible.
- Rest Before Serving: This is a crucial step! Allow the lasagna to cool for at least 15 minutes before slicing and serving. This resting period allows the filling to settle and firm up, preventing a “soupy” interior.
How Many Layers for Perfect Lasagna?
Achieving the perfect lasagna often comes down to thoughtful layering. To truly be considered a lasagna, a minimum of two distinct layers is required: a noodle layer and a sauce layer. However, for a truly satisfying and structurally sound dish, a minimum of three layers is generally recommended, especially when including a hearty filling like this seafood mixture.
A typical lasagna construction involves:
- A base layer of sauce (to prevent sticking and add flavor).
- A layer of noodles.
- An inner layer of filling, which usually consists of a combination of sauce and cheese (like ricotta or cottage cheese) mixed with your main ingredients.
- Another layer of noodles.
- A second inner layer of filling.
- A final top layer of noodles, generously topped with sauce and plenty of shredded cheese for that beautiful golden crust.
For this creamy white seafood lasagna, three layers of noodles with two substantial layers of rich seafood filling and cheese work wonderfully to create a robust and flavorful casserole that holds its shape beautifully when sliced.
Ricotta vs. Cottage Cheese in Lasagna: Making the Healthier Choice
When it comes to the classic cheese component in lasagna, ricotta is traditionally used for its creamy texture and mild flavor. However, for those looking to create a lighter version of this delicious seafood lasagna, cottage cheese makes an excellent alternative. Using cottage cheese instead of ricotta can significantly reduce the overall fat and calorie content of the dish without compromising on flavor or texture too much.
If you prefer the smooth consistency of ricotta, but want the health benefits of cottage cheese, simply strain or blend the cottage cheese before incorporating it into your lasagna. Straining removes excess whey, making it thicker, while blending creates a smoother, more ricotta-like texture. This simple swap allows you to enjoy a guilt-free gourmet meal without sacrificing the creamy satisfaction lasagna is known for.
Why Cover Lasagna with Foil When Baking?
Covering your lasagna with aluminum foil during the initial baking phase is a crucial step that ensures a perfectly cooked and moist dish. The foil creates a steamy environment within the baking dish, allowing the noodles to soften thoroughly and the flavors to meld beautifully without the top layers drying out or burning. This is especially important for the top layer of noodles and cheese, which would otherwise be exposed to direct oven heat for too long.
Once the lasagna has cooked through and is bubbly, removing the foil for the last 5-10 minutes allows the cheese on top to become golden brown and wonderfully crispy, adding a desirable textural contrast to the creamy interior. So, remember this simple trick for optimal lasagna results every time!
Can You Prepare Seafood Lasagna in Advance?
Absolutely! This creamy white seafood lasagna is an excellent make-ahead meal, making it perfect for entertaining or busy weeknights. You can assemble the entire lasagna up to 24 hours in advance. After layering all the ingredients, simply cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it. When you’re ready to bake, remember to take the casserole out of the fridge about 30-60 minutes before baking to allow it to come closer to room temperature. This ensures more even cooking and helps prevent the dish from cracking in the oven due to extreme temperature changes.
Storage Tips: How Long Does Lasagna Last in the Fridge?
Once your creamy white seafood lasagna is cooked and cooled, any leftovers can be safely stored in the refrigerator. To maintain its freshness and quality, cover the dish tightly with plastic wrap or transfer individual slices to airtight containers. Properly stored, the lasagna will remain delicious for 3 to 5 days. This makes it a fantastic option for meal prepping throughout the week, offering a gourmet meal with minimal effort on subsequent days.
Freezing and Reheating Lasagna for Later
This seafood lasagna freezes beautifully, making it an excellent option for long-term storage or preparing meals for future occasions. To freeze, ensure the lasagna is completely cooled after baking. Cover the dish tightly with a double layer of aluminum foil and then plastic wrap to prevent freezer burn. For best quality, consume within 1-2 months.
When you’re ready to enjoy your frozen lasagna, the best way to reheat it is to transfer it to the refrigerator to thaw overnight. Once thawed, you can reheat it in a preheated oven at 350°F (175°C), covered with foil, until heated through and bubbling, usually about 30-45 minutes. For a crispy topping, remove the foil for the last 10 minutes of baking. Avoid reheating directly from frozen, as this can lead to uneven cooking and a drier texture.
More Seafood Recipes to Explore
If you love seafood as much as I do, be sure to check out these other fantastic recipes:
- Pan-Seared Salmon
- Smoked Lobster Tail
- Keto Shrimp Alfredo
- Air Fryer Catfish
- Air Fryer Fish Sticks
- Air Fryer Shrimp
- Seafood Shrimp Pho Soup
- Grilled Cedar Plank Shrimp
- Lobster Mac and Cheese
- Seafood Stuffed Pasta Shells
- Shrimp Crab Quiche
- Seafood Pot Pie
Other Delightful Pasta Recipes
Beyond lasagna, here are more pasta dishes that are sure to satisfy:
- Southern Chicken Spaghetti
- Southern Mac and Cheese Recipe
- Keto Shrimp Alfredo
- Keto Chicken Alfredo
- Keto Spaghetti and Meatballs
- Zucchini Lasagna Roll-Ups
Popular Casserole Recipes for Comfort Food
If you enjoy comforting casseroles, these popular recipes are a must-try:
- Keto Low-Carb Bacon Cheeseburger Casserole
- Keto Low-Carb Philly Cheesesteak Casserole
- Keto Low-Carb Bacon Egg Breakfast Casserole
Creamy White Seafood Lasagna
This Creamy White Seafood Lasagna recipe is easy to whip up and is loaded with jumbo shrimp, lump crab, and lobster. The cheesy Alfredo cream sauce is the best. This dish also offers a healthy low-carb variation. Forget dining out; make this impressive dish at home!
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: seafood lasagna, white sauce seafood lasagna
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 6 slices
Calories: 547 kcal
Author: Brandi Crawford
Ingredients
Standard Lasagna Noodles
- ¾ pound lasagna noodles (boiled noodles; oven-ready can be used if preferred)
or Keto Low Carb Lasagna
- 1 ½ cans Palmini Lasagna Sheets
Cream Sauce
- 1 tablespoon butter
- 2-3 garlic cloves, minced
- ½ cup heavy whipping cream
- ½ cup unsweetened almond milk (or any milk you prefer)
- ½ cup shredded Parmesan Reggiano Cheese
- 4 oz cream cheese, cut into small chunks
- ¼ cup dry white wine (Pinot Grigio recommended)
Lasagna Filling
- cooking oil spray
- 1 pound raw shrimp, peeled, deveined, tails removed, sliced in half or into chunks
- 1-2 fresh lobster tails, peeled, removed from shell, cut into large chunks
- 1 teaspoon seafood seasoning (see notes for homemade option)
- Salt and pepper to taste
- 8 oz lump crab meat (jumbo lump crab recommended)
- ½ cup ricotta cheese
- 1 cup shredded white cheddar cheese
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C).
- If using standard lasagna noodles, boil them according to the package instructions until al dente.
- If using Palmini Lasagna Sheets, rinse them thoroughly before use and pat dry. You have the option to boil them briefly for a softer noodle texture, as noted on the package, but it’s not strictly required.
- Heat a large skillet over medium-high heat and coat with cooking oil spray. Add the shrimp and lobster chunks to the skillet. Season with seafood seasoning, salt, and pepper to taste.
- Cook the lobster and shrimp for 3-4 minutes, flipping halfway through, until the seafood is opaque and no longer pink. Be careful not to overcook.
- Add the lump crab meat to the skillet and stir gently, allowing all the seafood to cook together for an additional minute.
- Remove all cooked seafood from the skillet and set aside in a bowl.
- Add the butter to the same skillet over medium-high heat. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the cream cheese, heavy cream, almond milk, Parmesan Reggiano Cheese, and white wine.
- Reduce the heat to medium and continue to stir until the cream cheese has fully melted and the sauce is smooth and creamy.
- Return the cooked seafood to the skillet with the cream sauce. Stir gently until all the seafood is fully coated in the luxurious sauce.
- Remove the pan from the heat.
- Lightly spray a 9 x 13 inch baking pan with cooking oil spray.
- Arrange a layer of lasagna noodles at the bottom of the prepared pan. Top this with approximately half of the seafood sauce mixture, then dollop and spread ½ cup of the ricotta cheese evenly over the sauce.
- Sprinkle a third of both the white cheddar cheese and the shredded Mozzarella over this layer.
- Add another layer of lasagna noodles. Top with the remaining seafood sauce mixture. Sprinkle another third of the white cheddar and shredded Mozzarella.
- Place the final layer of lasagna noodles on top and cover generously with the remaining shredded cheese. Cover the entire baking dish tightly with aluminum foil.
- Bake the covered lasagna for 30-35 minutes, or until the cheese underneath is mostly melted and the sauce is bubbling.
- Remove the foil and bake for an additional 5-10 minutes, or until the top cheese layer is beautifully golden brown and lightly browned.
- Allow the lasagna to cool and settle for at least 15 minutes before slicing and serving. This is essential for the filling to set, preventing a “soupy” interior.
Recipe Notes and Tips
- Nutritional Information: The macros provided below are specifically for the Low Carb Lasagna version using Palmini. If you opt for standard lasagna pasta noodles, the approximate macros per serving will be: Calories: 734, Fat: 34g, Net Carbs: 43g, Protein: 51g.
- Homemade Seafood Seasoning: If you don’t have a pre-made seafood seasoning, you can easily create your own. Combine ¼ teaspoon of onion powder, ¼ teaspoon of garlic powder, ¼ teaspoon of crystallized lemon, and ¼ teaspoon of dried chives. Alternatively, a popular option like Old Bay seasoning works wonderfully.
- Ricotta Substitute: To reduce the fat and calories in your dish, feel free to use cottage cheese instead of ricotta. For a smoother, ricotta-like consistency, strain or blend the cottage cheese before incorporating it into your lasagna.
- Customization is Key: This recipe is incredibly adaptable! Don’t hesitate to modify it to suit your personal tastes and dietary needs. Use any type of seafood you prefer, add more cheese if you’re a cheese lover, or even add more pasta layers for a thicker lasagna.
- Managing Excess Sauce: If you choose to use less seafood than the recipe calls for, you might find yourself with excess cream sauce. You can reserve this sauce for another meal or simply use a slightly smaller amount in your lasagna layers.
- Palmini Moisture: When using Palmini Lasagna Sheets, it’s normal to observe some moisture or “water” from the noodles after baking. This is characteristic of vegetable-based pasta alternatives. The longer the lasagna rests after baking, the more this moisture will be absorbed, leading to a less watery final texture.
- Storing Leftover Palmini: Any unused Palmini can be stored in the refrigerator for up to three days, but it’s best consumed within a week.
- Milk Options: While heavy whipping cream provides the richest taste, you can use any type of milk you prefer, including whole milk or half and half, depending on your desired creaminess and dietary requirements.
- Wine Choice: Always use a dry white wine for this recipe. Sweet wines will alter the flavor profile significantly and are not recommended.
Nutrition Information (displayed with net carbs)
Serving: 1 slice | Calories: 547 kcal | Carbohydrates: 4 g | Protein: 44 g | Fat: 33 g
Recipe Tools Used in this Recipe: As an Amazon Associate I earn from qualifying purchases.
Nutrition Data: Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.