Seafood Lasagna with Creamy Clam Sauce Recipe is your go-to when you want rich layers of tender pasta mingling with the fresh ocean flavors of shrimp and crab, all wrapped up in a dreamy, silky clam sauce. Trust me, this isn’t your ordinary lasagna—it’s pure comfort with a coastal twist that you’ll want to make again and again.
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Why You'll Love This Recipe
Making this seafood lasagna was a game changer for me. It’s the perfect dish when you want something impressive but not intimidating. The creamy clam sauce ties everything together beautifully, making each bite feel like a seaside feast.
- Unique Flavor Combination: The creamy clam sauce adds a delicate briny richness that elevates the classic lasagna in a deliciously unexpected way.
- Simple Yet Elegant: Despite the gourmet feel, the method is straightforward—great for impressing without stress.
- Seafood Variety: Using both shrimp and crab provides wonderful texture and flavor contrasts you and your guests will love.
- Make-Ahead Friendly: You can prep it earlier, and it even tastes better the next day—ideal for busy nights or entertaining.
Ingredients & Why They Work
Each ingredient in this Seafood Lasagna with Creamy Clam Sauce Recipe plays a crucial role in creating layers of flavor and texture. Picking fresh seafood and quality cream makes the biggest difference, and choosing oven-ready noodles speeds up assembly without compromise.
- Unsalted Butter: Perfect for controlling saltiness while adding creaminess to the sauce base.
- All-Purpose Flour: Thickens the creamy clam sauce beautifully without overwhelming the delicate seafood flavors.
- Heavy Cream: Gives rich, silky texture that carries the clam and seasoning notes perfectly.
- Clam Juice: The star ingredient for authentic clam sauce flavor—grab bottled or save from fresh clams.
- Garlic Powder & Onion Powder: Provide subtle depth without the harshness of fresh garlic or onion.
- Italian Seasoning: Adds an herby balance that complements seafood without stealing the spotlight.
- Parmesan Cheese: Brings a nutty, salty edge that sharpens the creaminess.
- Kosher Salt & Black Pepper: Essential seasoning for flavor balance throughout.
- Olive Oil: Used to sauté onions and shrimp, imparting a gentle fruity note.
- Onion: Adds sweetness and helps build the sauce’s savory foundation.
- Shrimp: Fresh or frozen, peeled and deveined—provides juicy, tender bites throughout.
- Lump Crab Meat: Soft and delicate, mixes into the filling for rich ocean flavor.
- Fresh Parsley: Bright, fresh herbaceousness to cut through richness and garnish beautifully.
- Oven-Ready Lasagna Noodles: A huge time saver; no boiling required.
- Mozzarella Cheese: Melts evenly for that perfect golden, bubbly top layer.
Make It Your Way
I love mixing things up with this Seafood Lasagna with Creamy Clam Sauce Recipe. Sometimes I add a bit of fresh lemon zest to the sauce for a citrusy twist that brightens the whole dish. You should definitely make it your own—this recipe is so forgiving and flexible!
- Variation: Swap lump crab meat for scallops if you’re feeling adventurous; I tried this once and the tender scallops gave the layers a lovely texture contrast.
- Dietary Modification: Use gluten-free flour and noodles to make it friendly for gluten sensitivity without losing any flavor.
- Seasonal Change: Adding chopped fresh spinach or kale to the seafood layer was a hit at my last dinner party—it sneaks in some greens without overpowering the seafood.
Step-by-Step: How I Make Seafood Lasagna with Creamy Clam Sauce Recipe
Step 1: Craft the Silkiest Creamy Clam Sauce
Start by melting butter over medium heat and whisking in flour to form a smooth roux—just cook it for about a minute to wake up that floury flavor but don’t brown it. Slowly whisk in heavy cream and clam juice so you don’t get lumps. Stir often for 5 to 7 minutes until your sauce thickens to a luscious consistency. I always add the spices and Parmesan towards the end, then taste for seasoning. This step makes or breaks the dish, so take your time here—your sauce should coat the back of a spoon nicely.
Step 2: Sauté Shrimp & Onions for Perfect Seafood Flavor
While the sauce thickens, heat olive oil and sauté finely chopped onions until soft and fragrant, about 3-4 minutes. Toss in peeled and deveined shrimp, cooking just until pink—remember, shrimp keep cooking in the oven, so slight undercooking is key. Then fold in the crab meat and fresh parsley gently to keep those lumps intact. This mixture adds a fresh, juicy punch to each layer and keeps the flavors vibrant.
Step 3: Build Your Layers Thoughtfully
Grease your baking dish and spread a thin layer of the creamy clam sauce at the bottom to prevent sticking. Layer your oven-ready noodles to cover the base—don’t worry if they overlap a bit. Next, add a third of the seafood mixture, followed by a third of the sauce, then sprinkle with mozzarella. Repeat this two more times, finishing with noodles, sauce, and all the mozzarella for that dreamy, bubbly crust.
Step 4: Bake & Rest to Perfection
Cover your dish tightly with foil (but avoid touching the cheese) and bake at 350°F for 30 minutes. Then, uncover and bake an additional 15-20 minutes until golden and bubbling. The resting period afterward is crucial—it lets everything set so your slices hold nicely. I always let it rest at least 10 minutes; this little wait makes serving a breeze and enhances the flavors melding together.
Top Tip
Over the years making seafood lasagna, I’ve learned that the sauce and seafood timing are absolutely key for success. Here are my go-to tips that save stress and boost flavor.
- Perfect Sauce Thickness: Don’t rush thickening your clam sauce—stirring steadily for those full 5-7 minutes ensures a creamy texture that clings beautifully to the noodles.
- Shrimp Cooking Timing: Cook shrimp quickly and underdone—they’ll finish cooking in the oven and stay tender, avoiding rubbery bites.
- Layer With Love: Don’t overload a single layer; even layers distribute heat well and guarantee each bite is balanced and flavorful.
- Don’t Skip the Rest: Letting the lasagna rest post-baking was a game changer for me—it makes slicing easier and lets the flavors marry perfectly.
How to Serve Seafood Lasagna with Creamy Clam Sauce Recipe
Garnishes
I always finish my seafood lasagna with a sprinkle of fresh, chopped parsley for a pop of color and light herbal brightness that cuts through the richness. Sometimes I add a little squeeze of fresh lemon juice on the side—that zing makes the flavors shine even more.
Side Dishes
This lasagna pairs wonderfully with a simple green salad dressed with a tangy vinaigrette, and maybe some garlic bread to sop up all those creamy, savory sauce leftovers on your plate. Roasted asparagus or steamed green beans are great veggie options to keep the meal balanced.
Creative Ways to Present
For special dinners, I’ve built individual portions in small ramekins—same layers, but charmingly personal. It’s a fun way to show off the layers and makes plating feel special. Plus, everyone loves having their own little seafood lasagna cup!
Make Ahead and Storage
Storing Leftovers
After it cools, I cover leftovers tightly with foil or plastic wrap and refrigerate. It keeps beautifully up to 3 days, and honestly, I think the flavors deepen overnight. Just be sure to store in an airtight container to keep the sauce from drying out.
Freezing
I’ve frozen this lasagna successfully—assemble the entire dish, freeze before baking, and then bake straight from frozen by adding extra time to the bake. It’s a lifesaver for meal prepping or special occasions when you want to plan ahead.
Reheating
For reheating, I cover the portion loosely with foil and pop it back in the oven at 325°F to warm evenly without drying out. Microwave works in a pinch but might make the texture less perfect. Oven warming keeps the creamy sauce luscious and the cheese melty.
Frequently Asked Questions:
If you don’t have clam juice on hand, you can use seafood stock or even a mild fish broth, though it won’t have quite the same depth. Just be sure to adjust the seasoning since some stocks are saltier.
Nope! The recipe uses oven-ready lasagna noodles, which save time and still cook perfectly in the sauce’s moisture during baking. If you prefer traditional noodles, you can boil them first, but drain them well to avoid excess water.
Absolutely! Options like scallops, lobster, or even firm white fish can work well. Just adjust cooking times slightly to avoid overcooking delicate seafood.
Make sure your sauce is thick enough and avoid overloading the layers with wet ingredients. Using lump crab meat that's well-drained and cooking shrimp just until pink helps maintain the right texture. Also, resting the lasagna after baking lets excess moisture redistribute.
Final Thoughts
This Seafood Lasagna with Creamy Clam Sauce Recipe holds a special place in my kitchen and heart. It’s one of those dishes friends ask me to bring to gatherings because it feels indulgent without being complicated. If you’re craving a cozy, impressive seafood meal—this is it. Dive in, savor the layers, and don’t forget to share—it’s always better enjoyed with company!
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Delicious Recipe
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
This delicious Seafood Lasagna features a creamy clam-infused white sauce layered with shrimp, crab meat, and mozzarella cheese, baked to golden bubbly perfection. A perfect dish for seafood lovers looking to impress at dinner parties or family meals.
Ingredients
Sauce
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup clam juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Seafood Mixture
- 2 Tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces small shrimp, peeled, deveined, and tail off
- 8 ounces lump crab meat
- ¼ cup chopped fresh parsley, plus more for garnish
Assembly
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 by 13-inch baking dish with cooking spray or butter to prevent sticking.
- Make Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour until smooth and cook for 1 minute to remove the raw flour taste. Slowly pour in the heavy cream and clam juice while whisking constantly to avoid lumps.
- Thicken Sauce: Continue cooking and stirring the sauce for 5 to 7 minutes until it thickens. Stir in the garlic powder, onion powder, ground nutmeg if using, Italian seasoning, parmesan cheese, salt, and black pepper. Remove the sauce from the heat and set aside.
- Sauté Seafood: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened. Add the shrimp and cook for 2 to 3 minutes until they turn pink. Remove the skillet from heat, then gently fold in the lump crab meat and chopped parsley.
- Layer Lasagna: Spread a thin layer of the prepared sauce over the bottom of the baking dish. Arrange enough oven-ready lasagna noodles to cover the bottom, overlapping slightly as needed. Spread one-third of the seafood mixture over the noodles, then top with one-third of the sauce, followed by one-third of the shredded mozzarella cheese.
- Repeat Layers: Repeat the noodles, seafood mixture, sauce, and mozzarella layers two more times, finishing with a final layer of noodles topped with the remaining sauce and the last of the shredded cheese.
- Bake Covered: Cover the dish tightly with aluminum foil, making sure it does not touch the cheese. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 15 to 20 minutes until the top is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking. Garnish with additional fresh parsley before serving. Enjoy your creamy seafood lasagna!
Notes
- Use fresh or frozen seafood that has been properly thawed for best flavor and texture.
- Oven-ready lasagna noodles eliminate the need to boil, saving time.
- If you prefer, substitute clam juice with fish stock or seafood broth for a similar flavor.
- To avoid the cheese sticking to foil, lightly spray foil with cooking spray before covering the dish.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
Nutrition
- Serving Size: 1 slice (⅛ of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
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