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Seafood Lasagna with Lobster and Shrimp

Indulge in Seafood Lasagna with Lobster and Shrimp Bliss

This Seafood Lasagna with Lobster and Shrimp combines tender seafood layers and a creamy béchamel for an elegant dinner.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Can substitute with butter for a different flavor profile.
  • 1 cup Onion Chopped finely for even cooking.
  • 2 cloves Garlic Use fresh cloves for best results.
  • 1 teaspoon Dried Oregano Can substitute with Italian seasoning.
  • 1 teaspoon Dried Basil Fresh basil can be used instead for a vibrant taste.
  • 0.5 teaspoon Red Pepper Flakes Adjust quantity to taste.
  • 0.5 cup White Wine Substitute with vegetable broth for a non-alcoholic version.
  • 1 cup Heavy Cream Can replace with half-and-half for a lighter option.
For the Seafood
  • 1 cup Lobster Meat Main protein providing a sweet, tender texture.
  • 1 cup Shrimp Use peeled and deveined for convenience.
For the Lasagna
  • 9 sheets Lasagna Noodles Can use no-boil noodles but adjust sauce moisture.
  • 1 cup Ricotta Cheese Consider cottage cheese as a more affordable alternative.
  • 2 cups Mozzarella Cheese Use low-moisture mozzarella for best results.
  • 0.5 cup Parmesan Cheese Freshly grated recommended.
For Garnish
  • 2 tablespoons Fresh Parsley Can substitute with basil or omit.
  • Salt Essential seasoning to enhance overall flavors.
  • Black Pepper Essential seasoning to enhance overall flavors.
  • 1 tablespoon Butter Can use cooking spray as an alternative.

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Aluminum Foil

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté for about 5 minutes, until translucent.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Sprinkle in dried oregano, dried basil, and red pepper flakes. Mix well and let the herbs toast for about 1-2 minutes.
  4. Pour in white wine, scraping the bottom of the skillet. Allow to cook for 3-4 minutes, until reduced by half.
  5. Add heavy cream to the skillet, stirring gently to incorporate. Simmer on low heat for about 5-7 minutes, until thickened.
  6. Fold in cooked lobster meat and peeled shrimp, stirring gently. Heat through for 2-3 minutes.
  7. Season with salt and black pepper. Remove from heat and allow to cool for about 10 minutes.
  8. Preheat your oven to 375°F (190°C).
  9. Grease a baking dish with butter or cooking spray. Begin layering with 3 lasagna noodles at the bottom.
  10. Spread one-third of the seafood mixture over the noodles, followed by dollops of ricotta cheese and a sprinkle of mozzarella cheese. Repeat twice more.
  11. Pour any remaining seafood mixture on top. Sprinkle remaining mozzarella and Parmesan cheese across the surface.
  12. Cover with aluminum foil and bake for 25 minutes, then uncover and bake for another 10 minutes until cheese is golden.
  13. Let it rest for about 10 minutes before serving. Garnish with fresh parsley.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 30gProtein: 35gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Avoid overcooking the shrimp and allow the lasagna to rest after baking for easier slicing.

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