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Seafood Lasagna with Lobster and Shrimp

Indulge in Creamy Seafood Lasagna with Lobster and Shrimp

This Seafood Lasagna with Lobster and Shrimp elevates a classic dish into an elegant masterpiece with layers of creamy béchamel and fresh seafood.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian, Seafood
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Substitute with butter for rich flavor.
  • 1 medium Onion, chopped Shallots can be used for a milder taste.
  • 3 cloves Garlic, minced Fresh garlic is preferred.
  • 1 teaspoon Dried Oregano Fresh oregano can be used in larger amounts.
  • 1 teaspoon Dried Basil Fresh basil can be substituted.
  • 1/2 teaspoon Red Pepper Flakes Use black pepper for less spice.
  • 1/4 cup White Wine Chicken broth can be a non-alcoholic substitute.
  • 2 cups Heavy Cream Half-and-half can be an alternative, but will be less rich.
For the Seafood
  • 1.5 cups Lobster Meat, cooked & chopped Substitute with crab meat or scallops.
  • 1.5 cups Shrimp, peeled & deveined Substitutes include scallops or crab meat.
For the Lasagna
  • 9 sheets Lasagna Noodles, cooked No-boil noodles can be used with added sauce.
  • 2 cups Ricotta Cheese Cottage cheese can be used as a lower-fat alternative.
  • 1.5 cups Mozzarella Cheese, shredded Provolone can be used for a different flavor.
  • 1 cup Parmesan Cheese, grated Pecorino Romano is a suitable substitute.
For Garnish
  • 1/4 cup Fresh Parsley, chopped Basil or chives can be used as alternatives.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Black Pepper Adjust to taste.

Equipment

  • large skillet
  • Baking dish

Method
 

Step-by-Step Instructions for Seafood Lasagna with Lobster and Shrimp
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and sauté for about 5 minutes, or until softened and translucent. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.
  2. Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes. Stir together for a minute to release flavors.
  3. Pour in 1/4 cup of white wine and scrape browned bits from the skillet. Allow it to simmer for about 4 minutes until reduced by half.
  4. Stir in 2 cups of heavy cream and bring to a gentle simmer. Cook for about 5 minutes until slightly thickened. Add 1.5 cups of cooked lobster meat and 1.5 cups of shrimp, cooking for 3 more minutes. Season with salt and pepper.
  5. Preheat your oven to 375°F (190°C). Grease a baking dish and layer three cooked lasagna noodles at the base. Spoon a portion of the seafood mixture over, followed by dollops of 2 cups of ricotta cheese and 1.5 cups of mozzarella cheese.
  6. Repeat layering two more times with remaining ingredients. For the final layer, add leftover seafood mixture, remaining mozzarella, and 1 cup of Parmesan cheese. Garnish with fresh parsley.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly.
  8. Allow the lasagna to rest for at least 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 350mgIron: 2mg

Notes

This Seafood Lasagna with Lobster and Shrimp is perfect for special occasions or cozy weeknights. Be sure to try different seafood variations!

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