Description
Seafood Lasagna with Lobster and Shrimp is a creamy, luxurious take on the classic pasta bake, layered with rich béchamel sauce, buttery lobster, juicy shrimp, and melty cheese. It’s an elegant dish perfect for celebrations or cozy weekends.
Ingredients
- For the seafood filling:
- 1 cup cooked lobster meat, chopped
- 1 cup raw shrimp, peeled, deveined, and chopped
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- For the ricotta mixture:
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- For the béchamel sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- Pinch of ground nutmeg
- Salt and pepper, to taste
- Other:
- 9 lasagna noodles (oven-ready or pre-boiled)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add milk and cream, whisking constantly until thickened. Season with salt, pepper, and nutmeg. Set aside.
- Cook the seafood: In a skillet, melt butter and sauté garlic. Add shrimp and lobster, cooking until shrimp turns pink (2–3 minutes). Remove from heat and stir in lemon zest and parsley. Set aside.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, salt, and pepper until smooth.
- Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of béchamel in a 9×13-inch baking dish. Layer noodles, ricotta mixture, seafood, béchamel, and mozzarella. Repeat layers, finishing with noodles, béchamel, mozzarella, and Parmesan on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until golden and bubbly. Let rest 10 minutes before slicing and serving.
Notes
- Add crab or scallops to the seafood for variation.
- Use spinach in the ricotta layer for added greens.
- Substitute béchamel with tomato-cream sauce for a different flavor.
- Letting the lasagna rest before slicing helps it firm up.
- Use seafood stock in the béchamel for more depth of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 145mg
