Seafood Lasagna with Lobster and Shrimp

introduction

This recipe shows an easy way to make a rich seafood lasagna with lobster and shrimp. It uses a creamy sauce, cooked lobster and shrimp, and three layers of noodles. If you like layered pasta dishes, try a simple version in this breakfast lasagna with layers recipe for practice before making this one.

why make this recipe

Make this when you want a special dinner that feels fancy but is not too hard. It feeds a family or a small group. The cream and cheese keep the seafood juicy and mild. You can make it ahead and bake when guests arrive.

how to make Seafood Lasagna with Lobster and Shrimp

Work in steps: cook the sauce, warm the seafood, layer noodles with ricotta and cheeses, then bake. Follow the directions below in order. Take care not to overcook the seafood when you heat it in the sauce.

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine
• 2 cups heavy cream
• 1 1/2 cups lobster meat, cooked and chopped
• 1 1/2 cups shrimp, peeled and deveined
• 9 lasagna noodles, cooked
• 2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

Directions :

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion to the skillet and sauté for about 5 minutes, or until softened.
3. Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.
4. Sprinkle in the dried oregano, dried basil, and red pepper flakes, and stir to combine.
5. Pour in the white wine and bring to a simmer, allowing it to reduce by half, about 3-4 minutes.
6. Add the heavy cream to the skillet and stir, letting it simmer for 5 minutes, until it thickens slightly.
7. Stir in the cooked lobster meat and shrimp, and cook for an additional 3 minutes until the seafood is heated through.
8. Season the seafood mixture with salt and black pepper, adjusting to taste.
9. Remove the skillet from the heat and set aside to cool slightly.
10. Preheat your oven to 375°F (190°C).
11. Spread 2 tablespoons of butter on the bottom of a 9×13-inch baking dish to prevent sticking.
12. Place three cooked lasagna noodles on the bottom of the prepared dish, slightly overlapping.
13. Spread a portion of the seafood mixture over the noodles, ensuring even coverage.
14. Dollop about 1/4 cup of ricotta cheese over the seafood mixture and spread it out gently.
15. Sprinkle 1/4 cup of shredded mozzarella cheese over the ricotta.
16. Repeat layering the noodles, seafood mixture, ricotta, and mozzarella two more times, finishing with a layer of seafood mixture.
17. Top the final layer with the remaining mozzarella cheese, grated Parmesan cheese, and a sprinkle of chopped parsley.
18. Cover the baking dish loosely with aluminum foil, making sure it doesn’t touch the cheese.
19. Bake the lasagna in the preheated oven for 25 minutes.
20. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
21. Let the lasagna rest for 10 minutes before slicing and serving to allow it to set.
22. Garnish with extra parsley if desired, and serve warm.

how to serve Seafood Lasagna with Lobster and Shrimp

Cut into squares and serve warm. Offer a light green salad and crusty bread to balance the rich cream and cheese. A small lemon wedge on the side brightens the seafood flavor.

how to store Seafood Lasagna with Lobster and Shrimp

Cool the lasagna to room temperature. Wrap the dish tightly with foil or transfer slices to an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, or microwave single portions. For longer storage, freeze for up to 2 months; thaw in the fridge before reheating.

tips to make Seafood Lasagna with Lobster and Shrimp

• Do not overcook the seafood in the sauce. Heat it just until warm.
• Let the lasagna rest after baking so it sets and slices cleanly.
• Use good quality ricotta and grate fresh Parmesan for best taste.
• If you want ideas for using ricotta in other small dishes, see this savory ricotta tartlets with olives and capers for more simple ideas.

variation (if any)

• Add cooked crab meat or scallops with the lobster and shrimp.
• Swap heavy cream for half-and-half for a lighter sauce, but the sauce may be thinner.
• Add a thin layer of spinach or sautéed mushrooms between layers for more vegetables.

FAQs

Q: Can I use frozen lobster or shrimp?
A: Yes. Thaw them in the fridge, pat dry, and use as the recipe states. Do not overcook.

Q: Can I assemble the lasagna ahead of time?
A: Yes. Assemble, cover, and keep in the fridge for up to 24 hours before baking.

Q: Can I skip the white wine?
A: Yes. Replace it with a little extra cream or a splash of seafood stock.

Q: How do I know when it is done?
A: The top should be golden and bubbly. Internal temperature should be hot and the center should not be cold.

Q: Can I make smaller portions?
A: Yes. Use a smaller baking dish and reduce baking time slightly; check often.

Conclusion

For a similar rich seafood bake with crab, lobster, and shrimp, you can compare techniques in this Seafood Lasagna Recipe (with Crab, Lobster, and Shrimp). If you want more recipe ideas that mix lobster and other seafood, see this helpful Seafood Lasagna Recipe.

Seafood Lasagna with Lobster and Shrimp

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• Author: claramorgan
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Pescatarian

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Description

A rich seafood lasagna featuring layers of lobster and shrimp in a creamy sauce, perfect for a special dinner.

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Ingredients

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• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine
• 2 cups heavy cream
• 1 1/2 cups lobster meat, cooked and chopped
• 1 1/2 cups shrimp, peeled and deveined
• 9 lasagna noodles, cooked
• 2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

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Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion to the skillet and sauté for about 5 minutes, or until softened.
3. Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.
4. Sprinkle in the dried oregano, dried basil, and red pepper flakes, and stir to combine.
5. Pour in the white wine and bring to a simmer, allowing it to reduce by half, about 3-4 minutes.
6. Add the heavy cream to the skillet and stir, letting it simmer for 5 minutes, until it thickens slightly.
7. Stir in the cooked lobster meat and shrimp, and cook for an additional 3 minutes until the seafood is heated through.
8. Season the seafood mixture with salt and black pepper, adjusting to taste.
9. Remove the skillet from the heat and set aside to cool slightly.
10. Preheat your oven to 375°F (190°C).
11. Spread 2 tablespoons of butter on the bottom of a 9×13-inch baking dish to prevent sticking.
12. Place three cooked lasagna noodles on the bottom of the prepared dish, slightly overlapping.
13. Spread a portion of the seafood mixture over the noodles, ensuring even coverage.
14. Dollop about 1/4 cup of ricotta cheese over the seafood mixture and spread it out gently.
15. Sprinkle 1/4 cup of shredded mozzarella cheese over the ricotta.
16. Repeat layering the noodles, seafood mixture, ricotta, and mozzarella two more times, finishing with a layer of seafood mixture.
17. Top the final layer with the remaining mozzarella cheese, grated Parmesan cheese, and a sprinkle of chopped parsley.
18. Cover the baking dish loosely with aluminum foil, making sure it doesn’t touch the cheese.
19. Bake the lasagna in the preheated oven for 25 minutes.
20. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
21. Let the lasagna rest for 10 minutes before slicing and serving.
22. Garnish with extra parsley if desired, and serve warm.

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Notes

Do not overcook the seafood in the sauce. Heat it just until warm. Let the lasagna rest after baking so it sets and slices cleanly. Use good quality ricotta and grate fresh Parmesan for best taste.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 95mg