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Seafood Lasagna with Lobster and Shrimp

Decadent Seafood Lasagna with Lobster and Shrimp Delight

Luxurious seafood lasagna with lobster and shrimp, layered with creamy béchamel and savory filling, perfect for gatherings.
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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: Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive oil Substitution: Can use butter for a richer taste.
  • 1 medium Onion, chopped Substitution: Leeks can be used for a milder flavor.
  • 3 cloves Garlic, minced Tip: Be careful not to burn the garlic for best results.
  • 1 teaspoon Dried oregano Substitution: Fresh oregano can be used for a fresher taste.
  • 1 teaspoon Dried basil Substitution: Fresh basil can provide a vibrant flavor.
  • 1/2 teaspoon Red pepper flakes Tip: Adjust quantity to taste for spice preference.
  • 1 cup White wine Substitution: Vegetable or chicken broth for an alcohol-free version.
  • 1 cup Heavy cream Substitution: Half-and-half or a non-dairy cream can be used for a lighter version.
  • 1 cup Lobster meat, cooked and chopped Tip: Ensure it's pre-cooked before adding.
  • 1 cup Shrimp, peeled and deveined Substitution: Any firm fish can be used instead of shrimp.
For the Layers
  • 9 sheets Lasagna noodles, cooked Tip: No-boil noodles can also be used if extra sauce is added.
  • 15 ounces Ricotta cheese Substitution: Cottage cheese or mascarpone for a different flavor.
  • 2 cups Mozzarella cheese, shredded Tip: Use fresh mozzarella for a richer flavor.
  • 1 cup Parmesan cheese, grated Substitution: Pecorino Romano for added sharpness.
For the Finish
  • 1/4 cup Fresh parsley, chopped Substitution: Basil or chives can be used for a different herb profile.
  • Salt and black pepper Tip: Adjust based on the saltiness of other ingredients.

Equipment

  • large skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium heat and add olive oil. Once the oil shimmers, toss in the chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute.
  2. Add dried oregano, dried basil, and red pepper flakes to the skillet. Stir for about 30 seconds until aromas are released. Pour in white wine, letting it simmer for 3-4 minutes until reduced by half.
  3. Pour heavy cream into the skillet and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  4. Fold in the cooked lobster and shrimp into the creamy sauce. Stir gently for about 2 minutes until heated through.
  5. Preheat your oven to 375°F (190°C).
  6. Butter the bottom and sides of a baking dish. Layer cooked lasagna noodles at the bottom, ensuring they cover the base.
  7. Spread half of the seafood mixture over the noodles, then dollop ricotta cheese and top with shredded mozzarella.
  8. Repeat the layering with another layer of noodles, remaining seafood mixture, ricotta, and more mozzarella.
  9. Top the lasagna with grated Parmesan cheese. Cover the dish with foil for the first part of baking.
  10. Bake covered for 25 minutes. Remove foil and bake for an additional 10 minutes until golden and bubbly.
  11. Let the lasagna rest for about 10 minutes before slicing.
  12. Sprinkle freshly chopped parsley over the top and serve warm.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

This Seafood Lasagna can be prepared a day in advance and baked when ready. Store leftovers tightly covered in the fridge for up to 3 days or freeze for up to 3 months.

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