Ina Garten Seafood Lasagna

I didn’t expect much the first time I layered crab between lasagna noodles—honestly, it felt like something that shouldn’t work. But somewhere between the sweet scallops and the creamy, briny sauce, it turned into something elegant.

Here’s how I made it Ina-level (and what I’ll always do differently now).

What Surprised Me Most (In a Good Way)

The clam juice. It sounds like a background player, but it’s actually the flavor backbone. It gives the sauce depth without adding fishiness—just a quiet reminder that this is a seafood dish, not a cheese casserole with shrimp.

Also—she doesn’t overdo the cheese. There’s Parmesan, yes, but not buckets of mozzarella. This keeps the texture from going gluey and lets the scallops and shrimp shine.

Tiny Details, Big Impact

• Shrimp (41–50 per lb) – Small enough to nestle into the layers, big enough to stay juicy. I once used larger ones and they turned rubbery. Lesson learned.
• Bay scallops – Sweet and tender; no chopping needed. Just rinse and pat dry so they don’t water down the sauce.
• Imitation crab – Controversial, I know—but Ina uses it for texture and sweetness. I’ve subbed real lump crab when I’m feeling flush. Both work.
• Clam juice – Adds that coastal brine that makes everything taste more complex.
• Heavy cream – This is your richness. Don’t skip it. I tried using all milk once and the sauce felt hollow.
• Parmesan (not pre-shredded) – The real wedge kind melts into the sauce instead of staying gritty.
• Lasagna noodles – I use classic cooked, not no-boil. The no-boil ones didn’t hold up as well with this thinner sauce.

Swaps That Actually Worked

• Gruyère instead of Parmesan – More nutty, more French, still great.
• Real crab for imitation – Delicious, but make sure it’s well-drained.
• Half-and-half for the cream – Acceptable if you’re lightening things, though the sauce won’t cling as luxuriously.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Seafood turned rubbery	Overcooked it before baking	Pull it from heat as soon as shrimp turn pink
Watery bottom layer	Didn’t drain seafood or cooking liquid enough	Let it sit in a strainer for a few minutes
Sauce broke	Heated the cream too quickly	Stir cream in off the heat
Layers slid apart	Too much sauce, too thin	Let lasagna rest 15 minutes before slicing

How to Make Ina Garten’s Seafood Lasagna

1. Sauté 1 finely chopped green onion in 2 Tbsp canola oil + 2 Tbsp butter until soft, 3–4 minutes.
2. Add ½ cup chicken broth + 8 oz clam juice. Bring to a boil.
3. Stir in 1 lb shrimp, 1 lb scallops, and 8 oz chopped imitation crab + ⅛ tsp white pepper. Cover and simmer just until shrimp are pink and scallops opaque—about 4–5 minutes. Strain and reserve liquid.
4. In a separate saucepan, melt remaining ½ cup butter. Add ½ cup flour and whisk into a roux, 1 minute.
5. Gradually whisk in 1½ cups 2% milk + reserved seafood liquid. Add ½ tsp salt and ⅛ tsp white pepper. Simmer until thickened, about 2 minutes.
6. Off heat, stir in 1 cup heavy cream and ¼ cup shredded Parmesan.
7. Mix ¾ cup of this white sauce into your seafood to bind the filling.
8. Preheat oven to 350°F. Spread ½ cup white sauce on the bottom of a greased 9×13 dish.
9. Layer 3 noodles → half the seafood → 1¼ cups white sauce. Repeat. Finish with final 3 noodles, remaining sauce, and ¼ cup Parmesan.
10. Bake uncovered 35–40 minutes until golden. Rest 15 minutes before slicing.

What Helped Most

• Pat seafood dry before cooking. Wet seafood dilutes the sauce.
• I use a flat whisk for the white sauce—it gets into corners and keeps the roux smooth.
• A microplane for Parmesan gives a lighter, fluffier melt.
• Let it rest after baking. This isn’t optional. It sets the structure.

Leftover Notes

• Fridge: Keeps beautifully for 3–4 days. Gets even more flavorful.
• Freezer: Not ideal. The seafood texture suffers. But you can freeze just the sauce and remake it fresh.
• To reheat: Oven at 325°F, loosely covered with foil, 20–25 minutes. Microwave is fine in a pinch—just use 50% power.

Quick Questions, Real Answers

Can I use no-boil noodles?
I wouldn’t. They don’t soak up the thinner sauce well—you’ll end up with a soggy bottom.

Can I make this a day ahead?
Absolutely. It actually improves. Assemble, refrigerate, and bake just before serving.

Can I use all milk instead of cream?
Technically yes—but it’ll lose that silky richness. I’ve tried it, and the sauce felt a little thin.

What if my sauce looks too loose?
Don’t panic. It tightens up in the oven and firms beautifully after resting.

Try More Recipes:

• Ina Garten Chicken Saltimbocca Recipe
• Ina Garten Chicken And Rice Casserole
• Ina Garten Corned Beef and Cabbage