Name: Seafood Lasagna with Creamy Clam Sauce Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups heavy cream; 1 cup clam juice; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon ground nutmeg (optional); 1 teaspoon Italian seasoning; 1/2 cup grated Parmesan cheese; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 medium onion, finely chopped; 8 ounces small shrimp, peeled, deveined, and tail off; 8 ounces lump crab meat; 1/4 cup chopped fresh parsley, plus more for garnish; 9-12 oven-ready lasagna noodles; 4 cups shredded mozzarella cheese

If you love rich, comforting meals with a twist, then this Seafood Lasagna with Creamy Clam Sauce Recipe is going to be your new favorite. Imagine layers of tender shrimp and crab nestled in creamy, herbed clam sauce—pure dinner magic!

A white baking dish holds a creamy, cheesy lasagna with about four visible layers of pasta sheets and thick white sauce mixed with cheese. The top layer is golden brown with melted cheese bubbling and lightly browned spots, sprinkled with small green herb bits. A silver serving spatula lifts a square piece, showing the soft layers and melted cheese stretching slightly. In the background, there is a loaf of bread resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Seafood Lasagna with Creamy Clam Sauce Recipe

Why You'll Love This Recipe

I stumbled upon this creamy seafood lasagna on a chilly evening when I craved something indulgent yet fresh—it didn’t disappoint! It’s now one of those dishes I turn to when I want to impress friends or treat myself to a cozy, flavorful feast.

Luscious Creamy Sauce: Made with clam juice and heavy cream, it’s seafood bliss in every bite.
Perfect Seafood Combo: Tender shrimp and delicate lump crab meat deliver layers of ocean-fresh flavor.
Easy Assembly: Oven-ready noodles mean less fuss and more time enjoying your company.
Make-Ahead Friendly: You can prep it ahead and bake when ready—perfect for gatherings!

Ingredients & Why They Work

Before you dive in, let’s chat about the ingredients. This recipe balances creamy cheeses and perfectly seasoned seafood, with some pantry staples making the magic happen. Here are some of my tips for picking the best components.

Flat lay of fresh small shrimp with pink shells neatly arranged, lump crab meat in a small white ceramic bowl, a medium yellow onion whole and unpeeled, a handful of bright green fresh parsley sprigs, a bundle of oven-ready lasagna noodles stacked, a mound of shredded fresh mozzarella cheese, a small white bowl of creamy heavy cream, a small white bowl of pale clam juice, a small white bowl of golden olive oil, a small white bowl of unsalted butter cubes, a small white bowl of finely grated parmesan cheese, a small white bowl containing a smooth mixture of pale flour, a small white bowl each with ground garlic powder, onion powder, nutmeg, Italian seasoning, kosher salt, and black pepper arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Helps create a silky, rich base for the white sauce without extra saltiness.
All-purpose flour: The classic thickener for that smooth creamy clam sauce.
Heavy cream: Offers luxurious richness that melds beautifully with the seafood flavors.
Clam juice: This is the secret weapon for authentic, briny seafood depth in the sauce.
Garlic powder & Onion powder: Simple seasonings that build a flavorful foundation.
Ground nutmeg (optional): Adds a subtle warmth that elevates the sauce.
Italian seasoning: Provides herby notes that play nicely with the seafood and cheese.
Grated Parmesan cheese: For that savory punch and perfect melt.
Kosher salt & Black pepper: Essential to brighten and balance every layer.
Olive oil: Used to soften the onions and cook the shrimp gently without overpowering flavors.
Medium onion: Adds a little sweetness and texture to the seafood filling.
Small shrimp: Tender and quick-cooking, they blend perfectly with the crab.
Lump crab meat: Choose fresh or high-quality canned for sweet, flaky bites.
Fresh parsley: Keeps things bright and fresh, both inside and as garnish.
Oven-ready lasagna noodles: A time saver that makes layering super easy—no boiling needed!
Shredded mozzarella cheese: For gooey, bubbling, cheesy layers of deliciousness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Seafood Lasagna with Creamy Clam Sauce Recipe is how adaptable it is. Whether you want to dial up the seafood flavors, lighten things up, or add a seasonal twist, there’s room to make it truly your own.

Variation: For a richer and more indulgent version, I like to add a handful of shredded fontina cheese along with the mozzarella. It melts beautifully and adds a subtle nuttiness that complements the clam sauce perfectly.
Seafood Swap: If lump crab meat is tricky to find, canned crab or even flaked cooked white fish works well. I’ve swapped in fresh scallops once for a special occasion, and that was a hit with guests.
Lighter Option: Using half-and-half instead of heavy cream creates a lighter sauce without sacrificing too much creaminess. Just expect the sauce to be a bit thinner, but it’s still delicious.
Herb Twist: Feel free to add fresh dill or basil for a fresh herbaceous note that pairs nicely with seafood. I often garnish with extra parsley for a burst of color and freshness.

Step-by-Step: How I Make Seafood Lasagna with Creamy Clam Sauce Recipe

A close-up view of a creamy layered lasagna slice on a white textured plate, showing about four visible layers. The bottom layers consist of wavy pasta sheets with a light golden-yellow color, mixed with a white creamy cheese filling that looks soft and thick. The top layer is covered with melted pale yellow cheese that has small browned spots and is sprinkled with tiny green herb pieces. A silver fork held by a person's fingers is lifting the front part of the lasagna, showing the soft, creamy inside. The plate is placed on a clean white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). This temperature is perfect for gentle baking—allowing the layers to meld together without drying out. Grease a 9x13-inch baking dish with cooking spray or butter to make sure nothing sticks. I often use a pastry brush to evenly coat the pan; it helps even the first sauce layer glide on smoothly.

Step 2: Whip Up the Creamy Clam Sauce

In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. When it’s fully melted and bubbling, whisk in 3 tablespoons of all-purpose flour until you get a smooth, bubbly roux—about 1 minute. This step cooks out that raw flour taste. Next, slowly pour in 2 cups heavy cream and 1 cup clam juice while whisking continuously. This prevents lumps and creates a silky texture. Keep stirring for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.

Remove from heat and season by stirring in 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, and ½ teaspoon black pepper. Set this luscious sauce aside while you prepare the seafood mixture.

Step 3: Sauté the Seafood Mixture

Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and cook for 3 to 4 minutes, stirring occasionally, until the onion softens and turns translucent. Then add 8 ounces of peeled, deveined, and tail-off small shrimp and sauté for 2 to 3 minutes until pink and just cooked through—avoid overcooking here to keep them tender.

Remove the skillet from heat, then gently fold in 8 ounces of lump crab meat along with ¼ cup chopped fresh parsley. This gentle folding preserves the delicate crab texture and keeps your mixture light and fresh.

Step 4: Layer Your Lasagna

Start by spreading a thin layer of the creamy clam sauce evenly over the bottom of your prepared baking dish. Arrange 9 to 12 oven-ready lasagna noodles over the sauce, slightly overlapping as necessary to cover the base completely. No need to boil these noodles ahead—oven-ready ones save you so much time!

Next, spoon one-third of the seafood mixture over the noodles, then dollop one-third of the clam sauce on top, spreading it evenly. Sprinkle with one-third of the 4 cups shredded mozzarella cheese. Repeat this layering two more times—noodles, seafood, sauce, mozzarella—building those beautiful, cheesy seafood layers.

Finish with a final layer of noodles, topped with the remaining sauce and mozzarella cheese. This top layer will brown beautifully in the oven, giving you that irresistible bubbly crust.

Step 5: Bake It Perfectly Covered and Uncovered

Cover the entire baking dish tightly with aluminum foil, being cautious not to let the foil touch the cheese—this prevents sticking and burning. Bake in your preheated oven for 30 minutes to meld the flavors and heat everything through gently.

And there you have it — a creamy, cheesy, seafood-packed masterpiece that’s perfect for sharing with family and friends!

Top Tip

These tips can help you master the Seafood Lasagna with Creamy Clam Sauce Recipe and ensure a delicious, perfectly textured dish every time.

Use Oven-Ready Noodles: Skipping the boiling step saves time and keeps the noodles from becoming mushy; just make sure to spread sauce evenly so they cook perfectly.
Gentle Folding: When combining the lump crab meat with the shrimp and parsley, fold gently to keep the crab lumps intact for nice texture and flavor bursts.
Covering the Lasagna: Make sure your foil doesn’t touch the cheese while baking covered — this prevents it from sticking or burning, giving you a smooth, golden top.
Resting Time Is Key: Let the lasagna rest for at least 10 minutes after baking so the layers set well, making it easier to slice and serve without everything falling apart.

How to Serve Seafood Lasagna with Creamy Clam Sauce Recipe

A round silver pan filled with three layers of food sits on a white marbled surface. The bottom layer is a bed of pale pink shrimp, neatly arranged to cover the base of the pan. On top of the shrimp is a thick layer of white fish pieces, flaky and soft in texture. Sitting right in the center is a small heap of finely chopped bright green herbs, adding a fresh contrast to the colors below. Next to the pan is a bunch of leafy green herbs and a red and white checkered cloth, enhancing the kitchen feel. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped parsley sprinkled over warm slices adds a vibrant green pop and a touch of herby brightness that complements the creamy clam sauce beautifully. A light dusting of extra grated Parmesan cheese right before serving also enhances the cheesy richness just perfectly.

Side Dishes

Pair this luscious seafood lasagna with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. Garlic bread or a simple baguette is also a wonderful addition, perfect for soaking up every last bit of the creamy sauce. For veggies, roasted asparagus or sautéed spinach offer a nice contrast and balance.

Make Ahead and Storage

Storing Leftovers

Store any leftover seafood lasagna in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days to maintain the fresh flavors and textures.

Freezing

This recipe freezes well! Wrap the lasagna tightly with plastic wrap and then aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. To thaw, place it in the fridge overnight before reheating.

Reheating

Reheat leftover slices in a preheated oven at 350°F (175°C) covered with foil for about 20-25 minutes until warmed through. You can also reheat individual portions in the microwave, but the oven method helps keep the texture creamy and delicious.

Frequently Asked Questions:

Can I substitute frozen seafood for fresh in this recipe?

Yes, you can use frozen shrimp and crab meat. Just thaw them completely and pat dry before cooking to avoid extra moisture in your seafood lasagna.

Is it necessary to use clam juice in the sauce?

Clam juice is key to achieving the authentic, briny flavor that complements the seafood in this lasagna. If unavailable, you can substitute with seafood broth or a mild fish stock.

Can I prepare this seafood lasagna entirely in advance?

Absolutely! You can assemble the lasagna up to a day ahead, keep it chilled in the fridge, and bake it just before serving. This makes it an ideal dish for entertaining.

What if I don’t have lump crab meat?

If lump crab meat is hard to find, canned crab meat or cooked white fish are good alternatives that still work wonderfully in this recipe.

Final Thoughts

Making this Seafood Lasagna with Creamy Clam Sauce Recipe is always a rewarding experience—it brings together the luxurious flavors of fresh seafood, melted cheeses, and a luscious sauce in a memorable meal. Whether you're cooking for family or guests, the warm, comforting layers make every bite special. I hope you enjoy creating and sharing this elegant Italian-American classic as much as I do!