I’ve always loved the idea of seafood lasagna, but every time I looked up recipes, they included ingredients that would never make it onto my budget-conscious shopping list. Lobster, jumbo crab, specialty this and that…my wallet said absolutely not! So I built my own totally budget-friendly, easy Seafood Lasagna with shrimp, imitation crab, and a whole lot of flavor to make up for the ingredients I didn’t splurge on. It’s indulgent but balanced, with a savory depth, a hint of seasoning, and a satisfying cheesy finish that makes each forkful irresistible!
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Seafood Lasagna On A Budget
This white seafood lasagna is loaded with flavor from sweet onions, celery, garlic, juicy little shrimp, and chopped imitation crab (though if your budget allows, you can splurge on fresh crab or scallops and use them instead!). Also, I sneak in a handful of spinach for color, splash in a little lemon juice, and add just enough Cajun seasoning to wake everything up. Then it all gets tucked between layers of tender noodles, cottage cheese, a cozy homemade white sauce, and plenty of mozzarella on top. It has that same big-pan-of-comfort feeling you get from traditional lasagna, but with a creamy white sauce and a simple seafood filling that makes it feel fresh and fun. This recipe for seafood lasagna is also perfect for meal prepping!
Recipe Success Tips
- Let the white sauce fully thicken. The butter and flour (roux) need a minute of cooking to remove the raw flour taste, then the milk should be added gradually while whisking constantly. As it heats, the sauce will thicken, and patience is important! Rushing it or adding the milk too quickly keeps the sauce from thickening properly.
- Watch the broiler closely. The toasted cheese on top is one of my favorite parts, but it can go from golden to burnt faster than you’d think! I keep the dish near the front of the oven and pull it out once golden on top.
- Let the lasagna rest before slicing. Giving your creamy seafood lasagna 10-15 minutes to settle after baking makes such a difference. The layers firm up, the sauce thickens just a bit, and the slices hold together better for serving.
Seafood Lasagna
Cost $15.29 Recipe/ $1.70 Serving
Ingredients
Seafood Filling
- 1 Tbsp salted butter ($0.12)
- 1 medium yellow onion (1½ cup, 180g, diced, $1.06)
- 1 rib celery (½ cup, 60g, diced, $0.21)
- 2 garlic cloves (1 Tbsp, minced, $0.13)
- 12 oz. shrimp (chopped, (small size, 60-80 per lb, tail-off, peeled & deveined) $5.00*)
- 8 oz. imitation crab (chopped, $1.81**)
- ¼ cup frozen spinach (35g, thawed and squeezed, $0.12)
- 1 tsp lemon juice ($0.02)
- ¼ tsp Cajun seasoning ($0.02)
White Sauce
- ¼ cup salted butter (57g, $0.47)
- ¼ cup all-purpose flour (30g, $0.04)
- 3 cups whole milk (24 fl oz., $0.75)
- ½ cup Parmesan cheese (50g, finely grated, $1.16)
- ½ tsp Old Bay seasoning ($0.03)
To Assemble
- 12 lasagna noodles (uncooked, $1.23)
- 1 cup cottage cheese (8 oz., 225g, $0.98)
- 1 Tbsp fresh parsley (finely chopped, $0.17)
- 2 cups mozzarella cheese (8 oz., 226g, shredded, $1.97)
Instructions
- Gather and prep all ingredients and set the oven to 375°F.
- Cook the lasagna noodles in salted water until just tender. Drain and lay flat on parchment paper lightly drizzled with oil to prevent sticking.
- In a large skillet, melt 1 Tbsp butter over medium heat. Sauté onion, celery, and garlic for 5-6 minutes, until softened. Stir in shrimp, imitation crab, spinach, lemon juice, and Cajun seasoning. Cook just until the shrimp turn pink and are cooked through. Remove from heat.
- In a small bowl, stir together cottage cheese and parsley. Set aside.
- In a medium saucepan, melt ¼ cup butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly pour in the milk, whisking constantly. Bring to a gentle simmer and cook until thickened, about 5-6 minutes.
- Stir in Parmesan and Old Bay seasoning. The sauce should be silky and pourable.***
- Grease a 9×13 baking dish. Spread a thin layer of white sauce on the bottom. Layer 3 noodles slightly overlapping, half of the seafood filling, dollops of cottage cheese mixture, ⅓ of the white sauce, and a sprinkle of mozzarella. Repeat the layers once more. Finish with the last 3 noodles, the remaining sauce, and the rest of the mozzarella.
- Cover tightly with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes. Broil on high for 3-5 minutes, until the cheese is golden.
- Let the seafood lasagna rest for 10-15 minutes before slicing. Garnish with any leftover fresh parsley and enjoy.
See how we calculate recipe costs here.
Equipment
- Sauce Pan
- Skillet
- Small Bowl
- 9×13 Baking Dish
- Aluminum foil
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Seafood Lasagna step-by-step photos
Gather all of your ingredients and preheat the oven to 375°F.
Cook the noodles: Boil 12 lasagna noodles in salted boiling water until they’re just tender. Drain them, then lay them out on parchment paper with a light drizzle of oil so they don’t stick.
Sauté the veggies and garlic: In a large skillet, melt 1 Tbsp salted butter over medium heat. Cook 1 diced yellow onion, 1 diced rib of celery, and 2 minced garlic cloves for about 5–6 minutes, until they soften.
Add the seafood: Now add 12 oz. chopped shrimp, 8 oz. imitation crab, ¼ cup thawed frozen spinach, 1 tsp lemon juice, and ¼ tsp Cajun seasoning to the skillet. Cook just until the shrimp turn pink and are fully cooked, then take the pan off the heat.
Mix the cottage cheese: In a small bowl, combine 1 cup cottage cheese with 1 Tbsp finely chopped fresh parsley and set it aside.
Make a roux: In a medium saucepan, melt the ¼ cup of salted butter over medium heat. Whisk in ¼ cup flour and let it cook for a minute. This is your roux, and it will help thicken the creamy sauce.
Make the sauce: Now, slowly add 3 cups milk while whisking constantly. Bring the mixture to a gentle simmer and let it thicken, which will take about 5–6 minutes.
Season the sauce: Stir in ½ cup finely grated Parmesan cheese and ½ tsp Old Bay. You want the sauce to be smooth and easy to pour. If your sauce starts to thicken too much at any point, stir in a little milk to loosen it up.
Assemble the lasagna: Lightly grease a 9×13 baking dish and spread a thin layer of the white sauce on the bottom.
Then add 3 noodles, slightly overlapping.
Spoon on half the seafood mixture and add small scoops of the cottage cheese mixture on top.
Next, pour over a third of the white sauce…
…and sprinkle with mozzarella.
Repeat the whole layering process once more. Then finish with the last 3 noodles, the remaining sauce, and the rest of the mozzarella.
Cook: Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes. Finally, broil on high for 3–5 minutes, just until the cheese turns golden.
Serve: Let your white seafood lasagna rest for 10–15 minutes before cutting into it. Finish with fresh parsley and enjoy.
Serving Suggestions
I love serving this shrimp lasagna with a simple green salad tossed in zesty Italian dressing because it cuts through the richness in the nicest way. Garlic bread or a crusty Italian loaf is a classic pairing with lasagna, so it fits right in with this seafood version, too. Or for a lighter family dinner, I’ll add roasted or steamed broccoli, sautéed Brussels sprouts, or air-fried asparagus.
Storage & Reheating
Keep leftover seafood lasagna in the fridge, tightly covered or in an airtight container, for up to 3 days. To freeze, I recommend assembling the layers, but do not bake. Instead, wrap the assembled lasagna in plastic and foil, and freeze it for up to 2 months. When you’re ready to bake, let it thaw in the fridge overnight, then cook as shown in the recipe above. Add about 15–20 minutes to the baking time since it’s starting out cold.
For reheating, 350°F in the oven works well. Cover individual slices with foil to keep them moist, then heat for about 15–20 minutes. If you’re short on time, the microwave works in quick bursts.
This white seafood lasagna can be made a day ahead. Assemble it, cover tightly, and refrigerate.
