Rich Seafood Lasagna with Lobster and Shrimp Recipe (Print Version)

Seafood Lasagna with Lobster and Shrimp Recipe brings luxurious flavor to your table. Experience tender lobster, succulent shrimp, and a cheesy, creamy sauce.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 95 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains seafood, dairy, gluten

# Ingredients:

→ Pasta & Dairy Base

01 - Oven-Ready Lasagna Noodles
02 - Ricotta Cheese
03 - Mozzarella Cheese (shredded)
04 - Parmesan Cheese (grated)
05 - Unsalted Butter
06 - All-Purpose Flour
07 - Whole Milk
08 - Heavy Cream

→ Seafood Stars

09 - Cooked Lobster Meat (chopped)
10 - Raw Shrimp (peeled, deveined, tails off)

→ Aromatic & Flavor Boosters

11 - Yellow Onion (finely diced)
12 - Garlic (minced)
13 - Fresh Parsley (chopped)
14 - Fresh Basil (chopped)
15 - Lemon Juice (freshly squeezed)
16 - Dry White Wine (optional)

→ Seasonings

17 - Salt
18 - Black Pepper
19 - Nutmeg
20 - Red Pepper Flakes (optional)

# Instructions:

01 - First things first, let's get that beautiful seafood ready. If your shrimp is raw, give it a quick sauté in a tablespoon of olive oil until it just turns pink, about 2-3 minutes. You don't want to cook it all the way through here, because it'll finish in the oven – trust me, overcooked shrimp is no fun! Once done, set it aside. Now, in the same pan, add a bit more olive oil and sauté your finely diced yellow onion until it’s soft and translucent, smelling absolutely divine. Then, toss in that minced garlic and cook for just a minute until fragrant. This is where the magic starts, honestly, the smells are incredible.
02 - This is the heart of our Seafood Lasagna with Lobster and Shrimp Recipe. In a medium saucepan, melt the unsalted butter over medium heat. Once it’s shimmering, whisk in the all-purpose flour and cook for about 1-2 minutes, creating a roux. It’ll look like a paste, and that’s good! Slowly, and I mean *slowly*, whisk in the whole milk and heavy cream, a little at a time, making sure there are no lumps. Keep whisking until the sauce thickens and coats the back of a spoon. Season with a pinch of salt, black pepper, and that secret weapon: a tiny grating of nutmeg. If you're using white wine, whisk it in now and let it simmer for a minute. Taste it! Adjust seasonings if needed. I once rushed this step and ended up with lumpy sauce, not my proudest moment.
03 - In a separate bowl, gently combine the ricotta cheese, half of the grated Parmesan, chopped fresh parsley, and chopped fresh basil. Add a squeeze of fresh lemon juice – it really brightens up the flavors and cuts through the richness, you'll see! Season this mixture with a little salt and black pepper. Stir it all together until it’s just combined. Don't overmix, we want that lovely, slightly textured ricotta. This step is super easy, but so important for that creamy layer. It smells so fresh and herby, makes me so happy.
04 - Preheat your oven to 375°F (190°C). Grab a 9x13-inch baking dish. Spread a thin layer of the béchamel sauce on the bottom of the dish – this prevents the noodles from sticking. Then, lay down a single layer of oven-ready lasagna noodles. On top of the noodles, spread about a third of the ricotta mixture. Next, sprinkle a generous amount of your cooked lobster meat and sautéed shrimp. Drizzle with a bit more béchamel, and then sprinkle with some shredded mozzarella. This is where I always get a little messy, cheese everywhere, but it's part of the fun!
05 - Continue layering! Add another layer of lasagna noodles, followed by the ricotta mixture, more seafood, béchamel, and mozzarella. Repeat this one more time, until you have three layers of noodles and filling. Make sure you end with a layer of noodles topped with béchamel sauce and a generous amount of mozzarella and the remaining Parmesan cheese. I always make sure the top layer of cheese is extra thick, because who doesn't love a golden, bubbly crust? It’s okay if some sauce spills over, that’s just extra deliciousness.
06 - Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly. You want to see that cheese gloriously melted and slightly caramelized. Once it’s out of the oven, and this is crucial, let the Seafood Lasagna with Lobster and Shrimp Recipe rest for at least 15-20 minutes before slicing. I know, it’s hard to wait, but it allows the layers to set and prevents a messy collapse. Trust me, the wait is worth it for perfectly neat slices!

# Notes:

01 - Don't overcrowd the pan when sautéing shrimp; cook in batches if needed.
02 - Lasagna freezes beautifully, either baked or unbaked, for up to 2-3 months.
03 - Crab meat is a delicious and budget-friendly substitute if lobster isn't available.
04 - A crisp green salad with a light vinaigrette perfectly balances the richness of the lasagna.

# Equipment Needed:

01 - 9x13-inch baking dish
02 - large saucepan
03 - medium saucepan
04 - whisk
05 - mixing bowls
06 - sharp knife
07 - cutting board

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 30g

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