Seafood Lasagna Recipe With Red Sauce: Ocean-Fresh Layers and Bold Tomato Depth

This lasagna redefines comfort food by pairing the richness of seafood with the hearty depth of red sauce. The layers of delicate seafood and tangy tomato create a harmony that feels both luxurious and familiar.

I developed this recipe after years of testing different seafood and sauce combinations. The key is balancing the boldness of the marinara with the subtle sweetness of shrimp and scallops without overpowering either.

What results is a dish with perfectly cooked pasta, tender seafood, and a sauce that ties everything together. Each bite delivers the taste of the ocean with the warmth of a classic Italian meal.

Serve this at your next gathering and prepare for requests for seconds. The flavors only deepen when reheated the next day.

Ingredients for Seafood Lasagna Recipe with Red Sauce

Rich seafood meets bold tomato layers in this comforting, luxurious dish.

The seafood is the star here. Shrimp and scallops should be fresh or previously frozen—never refrozen. Whole Foods or Trader Joe’s have great options if you don’t have a local fishmonger. For the scallops, bay scallops work best (smaller, sweeter). If using sea scallops, chop them into bite-sized pieces so they cook evenly in the layers.

No ricotta? Cottage cheese blended smooth works in a pinch. Swap mozzarella for fontina if you want extra meltiness. The marinara can be jarred (Rao’s is my go-to)—just avoid anything too sweet. Fresh basil is ideal, but dried at one-third the amount gets the job done. If shrimp’s out of budget, crab meat or firm white fish like cod works too.

Assemble and bake right away, or cover and refrigerate for up to 24 hours before baking. Leftovers keep 4 days in the fridge and actually taste better the next day. Freezes for 3 months—just thaw overnight before reheating. Always cover with foil to prevent cheese from over-browning.

Step-by-Step Instructions for Seafood Lasagna With Red Sauce

Here’s the method I use to build those perfect layers of flavor.

Step 1: Sauté the Aromatics for the Sauce

Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes until it becomes translucent and begins to soften around the edges.

Add the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant. Stir in the 0.25 tsp red pepper flakes and 1 tsp lemon zest—this brightens the sauce and complements the seafood beautifully. Pour in the 4 cups marinara sauce, reduce heat to low, and let it simmer for 5 minutes to meld the flavors.

Step 2: Cook the Seafood to Perfection

Increase the heat to medium-high and add the 1 lb shrimp and 0.5 lb scallops to the sauce. Cook for 4-5 minutes, stirring occasionally, until the shrimp turns opaque pink and the scallops are just cooked through—they should feel firm to the touch but still tender.

Season with ½ tsp salt and ¼ tsp black pepper from the measured amounts. Remove from heat and set aside. The seafood will continue cooking slightly in the residual heat, so don’t overdo it here. You want it just done, not rubbery.

Step 3: Layer the Lasagna with Cheese and Noodles

Spread 1 cup of the seafood sauce mixture on the bottom of a 9×13-inch baking dish. Add a layer of 4 sheets lasagna noodles (they’ll soften as it bakes). Spread ½ cup ricotta cheese evenly over the noodles, then sprinkle with ⅓ cup mozzarella cheese and 2 tbsp parmesan cheese.

Add another 1 cup of the seafood sauce, then repeat the layers: noodles, remaining 1 cup ricotta cheese, ⅓ cup mozzarella cheese, and 2 tbsp parmesan cheese. Top with the final 4 sheets lasagna noodles, remaining sauce, and the rest of the mozzarella cheese and parmesan cheese. Sprinkle the 0.25 cup fresh basil on top.

Step 4: Bake Until Bubbly and Golden

Cover the dish tightly with foil and bake in a preheated 375°F oven for 25 minutes. This allows the noodles to soften and absorb the flavors without drying out.

Remove the foil and bake for an additional 15-20 minutes until the cheese is melted and golden brown on top and the edges are bubbling. Let it rest for 10 minutes before slicing—this helps the layers set so it doesn’t fall apart when you serve it. The rest also lets the flavors meld even more.

Essential Equipment for seafood lasagna recipe with red sauce

Baking Dish Essentials

I always use a 9×13-inch glass baking dish for this lasagna—it distributes heat evenly and lets you see the layers as they cook. Pyrex is my go-to brand, as it handles temperature changes without cracking. Avoid metal pans for this recipe; they can cause the bottom to overcook. 💡

Skillet for Sauce

A 12-inch stainless steel skillet gives you enough room to sauté aromatics and cook the seafood without crowding. I tested this with All-Clad and Cuisinart—both performed beautifully. The wide surface area helps evaporate excess moisture from the seafood.

Quality Cheese Grater

Freshly grated Parmesan cheese makes a noticeable difference in texture and flavor. I use a Microplane for fine grating—it creates melt-in-your-mouth consistency. For mozzarella, a box grater with ¼-inch holes produces perfect shreds that melt beautifully.

Lasagna Noodle Prep

If using regular lasagna noodles instead of no-boil, a large pot with 6 quarts of boiling water prevents sticking. I add 1 tbsp salt to the water for flavor. Barilla noodles hold up well to the seafood sauce without getting mushy.

Thermometer for Accuracy

An instant-read thermometer ensures your seafood reaches 145°F without overcooking. I rely on my ThermoWorks ThermaPen—it gives readings in 3 seconds. This is especially helpful when testing scallops, which can go from perfect to rubbery quickly. 🌡️

Serving Tools

A sharp chef’s knife and metal spatula make clean portions easy. I use my Wüsthof 8-inch for slicing. Let the lasagna rest for 10 minutes before serving to prevent the layers from sliding apart when cutting.

Frequently Asked Questions