Mixed seafood is layered with sheets of thin pasta, creamy white sauce and topped with plenty of mozzarella and grated parmesan.


  • Lasagna noodles (cooked to package instructions OR oven ready noodle. Use as many as you need, depending on the size of your pan. This is a three layer lasagna)

  • Cooked lobster meat

  • Cooked crab meat

  • Raw scallops

  • Raw shrimp

  • White sauce:

  • 5 tbsp. butter melted (no margarine), divided

  • 3 tbsp. flour

  • 1 cup chicken broth

  • 1 cup blend cream (Half and half cream)

  • 1 cup milk

  • 1/3 cup of white wine or sherry

  • 1 cup fresh grated Parmesan cheese

  • 1 cup mozzarella cheese

  • 1 cup Swiss cheese

  • Steamed Asparagus

  • Bunch


  • Seafood Lasagna:

  • 1.

    You can purchase your lobster and crab already cooked. Take all of the cooked meat our of the shells and fry in about two tbsps of real butter, coating the meat in the butter for a couple of minutes. Remove from pan and transfer to large bowl. This is just to give it extra flavour.

  • 2.

    Using the same pan, cook your shrimp quickly, only until they just start turning pink, and then remove them from the pan and add them with your lobster and crab meat. You don't really need to add any more butter as the pan will already be greased enough from cooking your lobster and crab.

  • 3.

    If you like, you can cut your scallops in half (depending how big they are) and add them to the seafood mixture. Do not cook the scallops.

  • 4.

     White sauce:

  • 5.

    Either rinse your pan or use a new one. Melt the remaining 3 tbsps of butter.

  • 6.

    SLOWLY add in your 5 tbsps of flour, whisking constantly. Make sure you don't have your heat on too high as you don't want your flour to burn.

  • 7.

    Add in your broth, blend, milk and wine/sherry. Stir until sauce thickens.

  • 8.

    Slowly stir in your Swiss cheese so it blends will into the sauce.

  • 9.

    Preheat your oven to 350. Lightly spray your lasagna pan with cooking spray.

  • 10.

    Cover the bottom of your pan with a thin layer of white sauce. Cover white sauce in either cooked lasagna noodles or oven-ready noodles.

  • 11.

    Next layer, add about half of your seafood mixture, then add a good amount of your white sauce directly on seafood. Cover in another layer of noodles.

  • 12.

    Add in a generous amount of mozzarella and Parmesan cheese over your noodles. Cover cheese mixture with more noodles.

  • Steamed Asparagus:

  • 1.

    Rinse one bunch of asparagus.

  • 2.

    Cut off thick, white stems.

  • 3.

    Cover the bottom of a pot with water and bring to a boil.

  • 4.

    Throw in asparagus and let steam for about 5 minutes, until the asparagus turn a nice bright green colour.

  • 5.

    Throw in asparagus in a large bowl of ice water so they do not cook any further

  • 6.

    Cover the next layer with your remaining seafood mixture and remaining white sauce. Add noodles over top.

  • 7.

    Cover the entire lasagna with as much mozzarella and Parmesan cheeses as you like.

  • 8.

    Cook for 45 minutes uncovered at 350.

  • 9.

    Let lasagna set on the counter for at least 20 minutes so it cools off and becomes easier to cut. 


*You want enough seafood to fully cover two layers of your lasagna. For a large lasagna, aim to have at least four to six cups of seafood total (all the seafood is mixed together).

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