Creamy Seafood Lasagna (with frozen seafood mix)

This is the perfect recipe when you want something impressive and restaurant-quality, but without hours of prep. Using a frozen seafood mix keeps it convenient and budget-friendly, while the homemade béchamel gives it that luxurious, from-scratch flavor.

For more impressive seafood recipes, check out also this Lobster Risotto or this Homemade Squid Ink Pasta with Squids and Tomatoes.

🧾 Ingredients You'll Need

• Frozen seafood mix: A combination of shrimp, calamari, mussels, and fish pieces. You can also use a fresh seafood mix if you have it available.
• Lasagna sheets: Choose high-quality dried pasta for best texture. The sauce provides enough moisture to cook them perfectly in the oven.
• Milk, butter, flour (for béchamel): The base of the creamy sauce. Whole milk gives the richest texture, but 2% works too. Check out this extensive guide on Besciamella (How to make Béchamel Sauce or White Sauce).
• Zucchini: Cubed and sautéed for color, texture, and subtle sweetness that balances the creaminess.
• Garlic & white wine: Adds depth and brightness to the seafood. The alcohol cooks off, leaving flavor only.
• Nutmeg, salt, pepper: Classic béchamel seasoning.
• Freshly grated Parmesan cheese: Cheese and seafood are not usually mixed in Italy, but you still want the crispy golden topping on the Lasagna.

See the recipe card for quantities.

🍳 Substitutions

• Seafood: Substitute frozen seafood mix with fresh seafood. Your fishmonger should be able to create a mix for you. You can also use only white fish or salmon for a different variation.
• Wine: Replace white wine with vegetable broth or clam juice for alcohol-free option.
• Zucchini: Swap with spinach, leeks, or broccoli. Use roasted zucchini instead of sautéed for deeper flavor.
• Milk: Use 2% milk instead of whole; avoid skim as it won't thicken as well. For lactose-sensitive diners, use lactose-free milk (or plant-based).
• Cheese: Use Pecorino instead of Parmesan for a sharper flavor.
• Lasagna Sheets: If using fresh pasta, reduce baking time.

🥣 Variations

• Add spinach: Stir in fresh spinach to the seafood béchamel for extra color and nutrition.
• Make it spicy: Add red pepper flakes to the seafood mixture.
• Add Tomato Sauce: If you don't want an all-white Lasagna, you can add a layer of Marinara sauce to the lasagna for more color and flavor.
• Make Cannelloni: Divide the white sauce and mix half of it with the seafood and zucchini to stuff the cannelloni. Use the remaining sauce to pour over the cannelloni and top with cheese.

📋 Instructions with Photos

Step 1. Chop and sautèe the zucchini in olive oil until slightly golden. Season.

Step 2. Sautèe the seafood in olive oil with minced garlic, and add the white wine and parsley. Season to taste and set aside.

🔪 Equipment

• Lasagna Baking Dish: A standard 9×13 inch (23×33 cm) baking dish works best.
• Vegetable Chopper: Use this handy chopper to cube the zucchini for a fast prep and even cooking.

❄️ Make Ahead, Storage & Reheating

Make Ahead

Assemble up to 24 hours in advance and refrigerate.
Remove from the fridge 30 minutes before baking to bring it to room temperature.

Storage

• Refrigerate leftovers for up to 2 days in airtight containers.
• You can freeze leftovers in portioned trays for up to 3 months. Thaw fully in the fridge before reheating.

Reheating

Warm gently in the oven covered with foil at 160°C / 325°F.

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