Go Back
–+ servings
Seafood Lasagna with Lobster and Shrimp

Indulge in Seafood Lasagna with Lobster and Shrimp Delight

A luxurious Seafood Lasagna with Lobster and Shrimp that’s rich, creamy, and quick to prepare, perfect for special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Sauce
  • 2 tablespoons Olive Oil Can use butter for additional flavor.
  • 1 medium Onion Use shallots for a milder flavor.
  • 3 cloves Garlic Use garlic powder if fresh isn't available.
  • 1 teaspoon Dried Oregano Fresh herbs may be used, increase quantity.
  • 1 teaspoon Dried Basil Fresh herbs may be used, increase quantity.
  • 1 pinch Red Pepper Flakes Adjust amount based on spice preference.
  • 0.5 cup White Wine Use seafood stock for a non-alcoholic option.
  • 1 cup Heavy Cream For a lighter option, substitute with half-and-half.
For the Seafood
  • 1 cup Lobster Meat Can substitute with crab meat.
  • 1 cup Shrimp Swap for scallops or mixed seafood if preferred.
For the Lasagna Layers
  • 9 sheets Lasagna Noodles No-boil noodles are an alternative but require more sauce.
  • 1 cup Ricotta Cheese Cottage cheese can serve as a substitute, but texture may vary.
  • 2 cups Mozzarella Cheese Substitution: Gruyère or fontina for a different flavor.
  • 0.5 cup Parmesan Cheese Pecorino Romano can be used for a sharper taste.
For the Garnish
  • 0.25 cup Fresh Parsley Basil or chives can be used as a substitute.

Equipment

  • Large Skillet
  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and sauté for about 5 minutes until it becomes translucent and softens. Then, mix in 3 minced garlic cloves and continue cooking for 1 more minute.
  2. Stir in 1 teaspoon each of dried oregano and basil, along with a pinch of red pepper flakes for a touch of heat. Let the mixture cook for another minute.
  3. Pour in ½ cup of white wine and increase the heat slightly, letting it simmer for about 3-4 minutes.
  4. After the wine has reduced, lower the heat and stir in 1 cup of heavy cream. Allow this mixture to simmer for about 5 minutes.
  5. Gently fold in 1 cup of cooked lobster meat and 1 cup of shrimp, heating them through for about 3 minutes. Season with salt and pepper to taste.
  6. Preheat your oven to 375°F (190°C) while the seafood mixture warms through.
  7. Butter a 9x13-inch baking dish generously to prevent sticking. Start layering the dish by placing three cooked lasagna noodles at the bottom.
  8. Repeat the layering process two additional times: noodles, seafood mixture, ricotta, and mozzarella. Finish with a generous layer of the seafood mixture on top.
  9. Top your assembled lasagna with the remaining mozzarella cheese, a sprinkle of Parmesan, and freshly chopped parsley. Cover with aluminum foil.
  10. Place the dish in the preheated oven and bake for 25 minutes. After this, uncover and let it bake for an additional 10 minutes.
  11. Remove the seafood lasagna from the oven and let it rest for about 10 minutes before slicing.
  12. Serve it with your favorite side, like a fresh salad or garlic bread.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Avoid overcooking the lobster and shrimp; distribute the seafood mixture evenly between layers for consistent flavor. Let the lasagna rest for 10 minutes after baking for neat slices.

Tried this recipe?

Let us know how it was!