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Best Recipe for Seafood Lasagna

This is the best recipe for Seafood Lasagna.  It produces pan of heaven that is creamy, rich and full of flavor.

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Recipe for Seafood Lasagna

Recipe for Seafood Lasagna

This recipe for seafood lasagna produces a gorgeous, super rich and savory meal. Serve with garlic bread and a salad.


1 pkg lasagna noodles (16oz)
2 TBS canola oil
1 garlic clove, minced
1 lb mushrooms (your favorite), sliced
3 cups homemade Alfredo sauce, recipe below
1 cup heavy whipping cream
1-1/2 lb fresh shrimp, peeled and deveined
1-1/2 lb fresh crab meat (imitation works great also)
20 oz ricotta cheese
1 egg, beaten
freshly ground black pepper
8 cups Italian cheese blend, shredded

PREHEAT oven to 350 degrees and lightly spray a 9×13 dish with vegetable oil.

Bring a large pot of salted water with 1 tablespoon of oil added to a boil and cook the lasagna noodles until al dente. Drain well and set aside.

Heat the canola oil in a large saucepan over medium and saute the garlic and mushrooms until tender. Add the homemade Alfredo sauce and whipping cream; mix well. Now add the seafood and simmer on low for 10 minutes. Meanwhile, in a small bowl, whisk the ricotta cheese with the beaten egg.

In the prepared baking dish, layer the lasagna as follows:
lasagna noodles, ricotta cheese mixture, seafood mixture and top with some of the shredded cheese. Repeat layers until all of the ingredients are used. SAVE 1/2 OF THE SHREDDED CHEESE FOR THE TOPPING.

Bake, uncovered, for 45 minutes. Cover with foil and bake another 15-20 minutes.

Serve with garlic bread and a fresh salad.

My secret to this rich and velvety sauce is the cream cheese.


1/2 cup homemade unsalted butter
1 (8oz) pkg cream cheese
1 garlic clove, minced
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
pinch of nutmeg
1 cup half-and-half
1 cup milk
1/8 tsp freshly ground black pepper
1/4 tsp kosher salt or to taste

Melt butter in a heavy skillet on low and add the cream cheese and minced garlic; whisking while it is melting. Add the half-and-half and milk 1/2 cup at a time and whisk well after each addition.

Stir in the Parmesan and Romano cheese. When sauce thickens, take off the heat immediately. If it is too thick for your taste, just add a little more milk until you reach the desired consistency.

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