Seafood Lasagna
Updated Mar 15, 2022, Published Jan 15, 2020
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This Seafood Lasagna with shrimp, scallops, and artichokes is perfect for an easy, elegant romantic date night dinner at home or a small, intimate dinner party. This flavorful dish combines tender seafood, savory artichokes, and a creamy tomato sauce, creating a delightful balance of comfort and sophistication. Best of all, it can be made a day ahead!

How to make Seafood Lasagna:
- Heat olive oil in a large nonstick skillet or saute pan. Season shrimp and scallops with salt and black pepper.
- Sear the scallops for two minutes on each side but not fully cooked through. Transfer to a plate. Then, sear the shrimp until pink. Transfer to the plate with the scallops.
- Cut the shrimp in half widthwise and quarter the sea scallops when cool.
- Refresh the oil and add the onion. Cook on medium heat until softened. Add the garlic and cook briefly until fragrant.
- Stir in the Italian seasoning, basil, and crushed red pepper flakes.
- Add the wine and bring to a boil.
- Pour in one 24-ounce jar of your favorite marinara sauce and 1 cup heavy cream. Stir until combined.
- Add salt and black pepper to taste.
- Spread a little sauce on the bottom of a baking dish large enough to hold approximately four servings. 1 1/2 quart oval or rectangular is good!
- Place 1 1/2 no-boil lasagna noodles over the sauce. Don’t worry if the noodles are not pretty or perfectly halved! The sauce will hide any imperfections!
- Then, more sauce and start layering!
- Add the seafood…
- Artichoke hearts….
- Parmesan cheese and parsley….
- Then repeat two more times for three delicious layers!
Seafood Lasagna! Saucy, easy and delicious! It’s perfect for a special and relaxed date night or intimate dinner party at home!
Seafood lovers! You’ll also love my Crab-Stuffed Founder!
Seafood Lasagna
Ingredients
- Salt and freshly ground black pepper
- 6 large sea scallops, any side muscle removed
- 8 ounces large shrimp (21-30 count), preferably wild-caught, peeled and deveined (weight after peeling and deveining)
- 3 tablespoons olive oil, divided
- 1/2 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried basil
- Crushed red pepper flakes, to taste and tolerance
- 1/2 cup dry white wine
- 1 jar (24-ounce) marinara sauce, good quality, such as Rao's
- 1 cup heavy cream
- 6 no-boil lasagna noodles, 3 broken in half lengthwise
- 1 can (14-ounce) artichoke hearts, drained, patted dry and coarsely chopped
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 375 degrees.
- Lightly oil a 1 1/2 quart oval or rectangular baking dish. Set aside.
- Season the sea scallops with salt and black pepper. Heat 2 tablespoons olive oil in a nonstick skillet or saute pan over medium-high heat.
- Place the scallops in the pan and sear for 2 minutes on the first side. Flip the scallops with tongs and sear for 1 minute on the other side. Transfer to a plate.
- Season the shrimp with salt and black pepper. Place the shrimp in the skillet and sear for 1 minute or until the edges turn pink. Flip the shrimp with tongs and sear for 30 seconds on the other side. Transfer to the plate with the scallops.
- When cooled to the touch, cut the scallops into quarters and cut the shrimp in half widthwise.
- Refresh the olive oil with the remaining oil. Add the onion, reduce heat to medium-low, and cook for 5-6 minutes or until softened. Add the garlic and cook briefly, 10 seconds, until fragrant. Stir in the Italian seasoning and dried basil.
- Pour in the wine. Bring to a boil and cook 2-3 minutes.
- Add the marinara sauce and heavy cream. Don't simmer; stir until everything is combined. Adjust seasoning with salt and black pepper to taste.
- Spread approximately 1/2 cup of the sauce on the bottom of the prepared baking dish, then layer as follows:–Place 1 1/2 lasagna noodles over the sauce.–Cover the noodles with approximately 1/2 cup to 2/3 cup sauce.–Top with 1/3 of the shrimp, 1/3 of the scallops, 1/3 of the artichokes, 3 tablespoons Parmesan cheese, and a sprinkling of parsley.–Top with 1 1/2 lasagna noodles and repeat the layering process with another third of the ingredients.–The final layer should be sauce, the remaining cheese and parsley.
- Cover loosely with aluminum foil and bake 30-40 minutes or until heated through and bubbly.
- Let stand 15 minutes. Cut into pieces as desired.
Notes
- Cook shrimp and scallops as directed. Assemble as directed and refrigerate up to 1 day ahead.
- Bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds amazing and easy! Impressive company dish.
Any suggestions on a sub for the tomato sauce? I am allergic. 🙁
So many recipes I plan to make from your blogs.
Hi, Isabel, Thanks so much for your kind words and your question! Have you heard of Nomato products? They’re a line of tomato-free marinara sauce made with beets and other things. There are some other brands, too. Thanks again so much and I hope you enjoy all my recipes!