Rich Seafood Lasagna with Lobster & Shrimp (Print Version)

Creamy Seafood Lasagna with lobster & shrimp layered in a rich sauce. A comforting, special occasion dish with personal tips and kitchen stories.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Shellfish, Dairy, Gluten

# Ingredients:

→ Main Seafood & Pasta

01 - 12-15 no-boil lasagna noodles
02 - 2 (6-8 oz) lobster tails, cooked and chopped
03 - 1 lb medium shrimp, peeled, deveined, cooked, and chopped

→ Creamy Sauce Essentials

04 - 4 tbsp unsalted butter
05 - 1/4 cup all-purpose flour
06 - 4 cups whole milk
07 - 1/2 cup dry white wine
08 - 15 oz whole milk ricotta cheese, well-drained
09 - 2 cups shredded mozzarella cheese, divided
10 - 1 cup grated Parmesan cheese, divided
11 - 1 large egg

→ Flavor Boosters & Seasonings

12 - 2 large garlic cloves, minced
13 - 1 large shallot, finely minced
14 - 1/4 tsp ground nutmeg
15 - Salt and freshly ground black pepper to taste

→ Finishing Touches

16 - 1/4 cup fresh parsley, chopped
17 - Lemon wedges, for serving (optional)

# Instructions:

01 - First things first, get that seafood ready! If you’re using fresh lobster, give it a quick steam or boil, then pick out all that glorious meat. For the shrimp, a quick sauté in a little olive oil until they just turn pink is all you need. Don't overcook them here, hon; they'll cook more in the oven, and we want them tender, not rubbery. Chop them into bite-sized pieces. While that’s happening, mix your ricotta, half of the Parmesan, an egg, and a good pinch of salt and pepper in a bowl. This is your cheesy base, and I always sneak a little taste here, just to make sure it’s perfect. It’s a messy step, but oh so worth it for that creamy texture in your seafood lasagna.
02 - Now for the béchamel, the heart of this seafood lasagna! In a large saucepan, melt your butter over medium heat. Add the minced shallots and garlic, and cook until fragrant—about 2-3 minutes. Oh, the smell is just heavenly at this point! Stir in the flour and cook for another minute, creating a roux. Slowly, and I mean slowly, whisk in the whole milk, a little at a time, until it’s smooth and thick. Don't rush this part, or you'll end up with lumpy sauce, and nobody wants that! Stir in the white wine, a pinch of nutmeg, salt, and pepper. Let it simmer gently for 5 minutes until it coats the back of a spoon. This sauce is going to make your seafood lasagna sing!
03 - Time to assemble! Grab your 9x13 baking dish. Spread a thin layer of béchamel sauce on the bottom. This prevents your noodles from sticking, a mistake I made early on! Lay down a single layer of no-boil lasagna noodles, slightly overlapping. Next, spread half of the ricotta mixture over the noodles, then sprinkle with half of your chopped lobster and shrimp. Drizzle with more béchamel, then sprinkle with a generous amount of mozzarella. Repeat these layers: noodles, ricotta, seafood, béchamel, mozzarella. It's a beautiful, messy process, don't worry about perfection!
04 - Once all your layers are in, top the final noodle layer with the remaining béchamel sauce, then sprinkle generously with the rest of the mozzarella and Parmesan cheese. Tent the dish loosely with foil. Pop it into a preheated oven at 375°F (190°C) for 30 minutes. The house will start smelling incredible, trust me! After 30 minutes, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. This is where the magic happens, that beautiful crust on your seafood lasagna!
05 - I know, I know, it's hard to wait. But this step is crucial! Once you pull that beautiful seafood lasagna out of the oven, let it rest for at least 15-20 minutes before slicing. This allows the layers to set and prevents it from turning into a soupy mess when you cut into it. I've been impatient before, and let me tell you, a collapsed lasagna is a sad lasagna. Resist the urge, grab a glass of wine, and let it chill.
06 - After the much-needed rest, slice your seafood lasagna into generous portions. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness. A squeeze of lemon juice over each serving is also a game-changer; it really brightens up all those rich flavors. Serve it warm, maybe with a simple side salad and a crusty piece of bread to sop up any extra sauce. This dish looks impressive, smells divine, and tastes even better. Enjoy the fruits of your labor!

# Notes:

01 - Don't skimp on draining the ricotta; trust me, I learned the hard way!
02 - Leftovers are even better the next day, but gently reheat in the oven for best texture.
03 - No fresh lobster? Canned lump crabmeat works surprisingly well in a pinch.
04 - A sprinkle of fresh parsley and a lemon wedge really brighten up each rich serving.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - large pot
03 - large skillet
04 - mixing bowls
05 - whisk

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 45g
Protein: 40g

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