Why should seafood cook alone?

It keeps it tender, so it doesn't overcook while baking in the oven.

What's the point of adding wine?

Wine boosts flavor and helps mix all those tasty seafood juices into the sauce.

Can I prepare it in advance?

Yes, make and chill it up to 24 hours early. Pull it out to warm up a bit before baking.

Why include Swiss cheese?

Swiss has a soft, creamy flavor that pairs perfectly with seafood without being too strong.

How do I keep it moist?

Avoid dryness by covering the top with foil if it starts to get too brown. And don't skimp on the sauce layers!

Creamy Lasagna Packed with Shrimp, Flounder & Scallops

Layers of pasta, seafood, and a creamy, golden top in a lasagna slice. Garnished with a green herb for color. | delishdocket.com

One Sunday, I whipped up this seafood lasagna and instantly changed our regular dinner game. Big, sweet shrimp, soft pasta sheets, and tasty scallops with a hint of flounder all melt together. That creamy béchamel sauce bubbling away? Always gets everyone gathered in the kitchen. It's not your usual pasta bake, but this one's honestly my new go-to for comfort.

A Little Backstory

This all came together after a beach trip where I gathered fresh seafood at the market. I wanted to make something memorable right away. Mixing our catch with my grandma’s pasta tradition was a total win. The final dish tastes rich but somehow stays light. Now, it’s the first thing my family asks for on holidays.

What to Grab From the Pantry

Herb Garden: Fresh basil, parsley, and oregano make everything pop.
Layered Pasta: Any lasagna noodles work, even those oven-ready kinds.
Mix of Seafood: Shrimp, scallops, and flounder are a dream combo.
Creamy Sauce: Béchamel made with flour, milk, and butter. (Don’t let lumps win.)
Cheese Combo: Parmesan and Swiss for a sharp, nutty kick.
Just a Bit of Tomato: Add crushed tomatoes for a fresher taste.
Mushrooms: Cremini are my pick, but any will do if they look good.

Easygoing Seafood Lasagna

Bake It Up: Crank your oven to 375°F and slide in your pan. Give it about 45 minutes to get golden and bubbly. That cooling wait is brutal, but worth it.
Build It Right: Stack noodles, then sauce, seafood, and piles of cheese. Keep layering 'til you run out, just hold back some cheese for the very top.
Mushrooms Get Their Turn: Use the same pan to sauté mushrooms in leftover seafood bits. When they go brown, pour in sauce, tomatoes, and a splash of cream. Let it all mingle.
Seafood Magic: Start with butter and garlic, then cook your seafood fast. Pull it off heat when it's just cooked through. You'll know by the color.
Sauce Time: Whisk melted butter and flour together, then slowly add warm milk while stirring like mad. This keeps it nice and smooth, no lumps allowed.

Close-up shot of creamy seafood lasagna with rosemary on top, shrimp, and layers peeking out. | delishdocket.com

My Best Tips

Take your time with béchamel. Stir, and don't get distracted or you'll end up with clumps. For the seafood, get it out of the pan the second it turns opaque so it stays soft. Never skip the rest after baking. My grandma swore by that ten minutes—now I know why everything sets up so nicely afterwards.

Switch Things Up

Try It Gluten Free: Swap in gluten free pasta and rice flour for a friendly option.
Love Plants? Sub in mushrooms and hearts of palm. Even my vegan buddies flip for it.
Pack In More Greens: Extra spinach or sliced zucchini goes in every so often at my place.
Crank Up The Spice: Add a heavy hand of red pepper flakes if you like a little kick.

Great Add-Ons

Lemon wedges and chopped parsley on top add a punch of flavor. Serve this up with a green salad and a chunky piece of bread to mop up the sauce—trust me, you’ll want every last bit.

What to Sip

Sauvignon Blanc straight from the fridge is my first pick. The bright, crisp taste cuts through all the creamy layers. If someone wants red, I pour them Pinot Noir—it works, seriously! Sparkling water with lemon is what my kids go for, but honestly I love that match too.

Sliced shrimp lasagna close up with cheese on top and a sprig of rosemary as garnish. | delishdocket.com

How to Keep It Tasting Good

Leftovers stay awesome in the fridge for up to three days—though honestly, we never have any past day two. Reheat it in the oven at 350°F and cover with foil so it doesn't dry out. Skip the microwave if possible, seafood is picky that way.

For Two or for a Party

Just feeding yourself and a buddy? Halve the ingredients and use a small pan. Got a hungry bunch coming over? Double up everything and use two pans. For a bigger batch, you might need a few extra minutes for bubbling and browning.

Common Oops and Quick Fixes

My sauce sometimes gets too thick, especially if I’m distracted. Just stir in a splash of milk and it thins out. If things look watery, simmer the sauce longer before assembling. Always let excess water drain off your seafood. If your top goes brown too fast, foil is your friend.

What Makes This So Good

This seafood pasta bake mixes fancy flavors with family-style comfort. There’s something cozy and showy about tender seafood with creamy, cheesy sauce and pasta all snug. Makes me want to cook again every single time.

Creamy shrimp lasagna slice close-up with gooey cheese and a green sprig on top. | delishdocket.com

Summary

This lasagna is your go-to for seafood lovers, made with shrimp, scallops, and flounder. Creamy béchamel, Swiss, and Parmesan cheeses come together with pasta for an irresistible upgrade to the classic noodle bake.

Recipe FAQs

→ Why should seafood cook alone?: It keeps it tender, so it doesn't overcook while baking in the oven.
→ What's the point of adding wine?: Wine boosts flavor and helps mix all those tasty seafood juices into the sauce.
→ Can I prepare it in advance?: Yes, make and chill it up to 24 hours early. Pull it out to warm up a bit before baking.
→ Why include Swiss cheese?: Swiss has a soft, creamy flavor that pairs perfectly with seafood without being too strong.
→ How do I keep it moist?: Avoid dryness by covering the top with foil if it starts to get too brown. And don't skimp on the sauce layers!

Seafood Lasagna