Indulge in Seafood Lasagna with Lobster and Shrimp Delight

The first bite of seafood lasagna with lobster and shrimp is like a delicious hug for your taste buds. Imagine layers of tender pasta, creamy béchamel sauce, and succulent seafood dancing together in perfect harmony. The aroma wafting from the oven will have your neighbors knocking on your door, begging to know what culinary masterpiece you’re creating.

Every time I whip up this dish, it transports me back to family gatherings, where laughter fills the air and everyone fights over the last piece. It’s the kind of dish that brings people together, making every occasion feel special. Whether it’s a cozy dinner at home or a festive celebration, seafood lasagna with lobster and shrimp will elevate your meal into an unforgettable experience.

I served this seafood lasagna at my sister’s wedding, and you would have thought I had single-handedly solved world hunger by the way people raved about it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Lasagna Noodles: Opt for no-boil noodles to simplify preparation and save time on cooking.

• Lobster Meat: Fresh or frozen works well; just ensure it’s cooked and chopped into bite-sized pieces.

• Shrimp: Use large shrimp for a hearty texture; make sure they’re peeled and deveined for convenience.

• Ricotta Cheese: A creamy filling that adds richness; look for whole milk ricotta for the best flavor.

• Parmesan Cheese: Grate it fresh for maximum flavor; sprinkle generously between layers.

• Mozzarella Cheese: Shredded mozzarella melts beautifully to create that gooey top layer we all love.

• Béchamel Sauce: Homemade or store-bought; this velvety sauce ties everything together brilliantly.

• Fresh Herbs (like parsley or basil): These add a burst of freshness; chop finely before sprinkling on top.

• Garlic: Minced garlic infuses great flavor into the filling; use fresh cloves for the best aroma.

• Olive Oil: A drizzle helps sauté any vegetables or seafood before layering into your lasagna.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

**Prep Your Ingredients**: Begin by preheating your oven to 375°F (190°C). Gather all ingredients together so you can work efficiently without hunting around mid-recipe.

**Cook the Seafood**: In a large skillet over medium heat, add olive oil. Sauté minced garlic until fragrant, then toss in shrimp and lobster meat until heated through—about 3-5 minutes—keeping an eye out for that beautiful pink color.

**Prepare Béchamel Sauce**: In a saucepan, melt butter over medium heat. Whisk in flour until golden brown. Gradually add milk while stirring constantly until thickened—this typically takes about 10 minutes.

**Assemble Layers**: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer noodles followed by half the seafood mixture, ricotta cheese dollops, and mozzarella. Repeat layers as desired.

**Top It Off**: Finish with one last layer of noodles topped with remaining béchamel sauce and shredded mozzarella cheese. Sprinkle grated Parmesan on top—this ensures a golden crust!

**Bake to Perfection**: Cover with aluminum foil (to prevent burning) and bake for 25 minutes. Remove foil and bake another 15-20 minutes until bubbly and golden brown—let it cool slightly before serving!

This seafood lasagna with lobster and shrimp will become your go-to recipe for celebrations or simply when you want to treat yourself!

Perfecting the Cooking Process

Start by cooking the lobster and shrimp separately to maintain their distinct flavors. While they’re cooling, prepare your béchamel sauce and lasagna sheets. Layer everything together carefully for even cooking.

Add Your Touch

Feel free to swap out lobster for crab or use a mix of seafood for variety. Experiment with different cheeses like ricotta or mascarpone for a richer filling.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350°F until warmed through to avoid drying out.

The first time I made this seafood lasagna, my friends declared it a “food hug.” Their faces lit up with joy, and I knew I had struck gold in my kitchen adventures.

FAQ

Can I use frozen seafood for this recipe?

Yes, but ensure it’s properly thawed and well-drained to avoid excess moisture.

What type of pasta is best for seafood lasagna?

Use wide lasagna noodles that can hold the rich layers without falling apart.

How long do leftovers last in the fridge?

Leftovers can be stored safely in an airtight container for about three days.

Print

Seafood Lasagna with Lobster and Shrimp

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• Author: Mark Taylor
• Total Time: 1 hour 15 minutes
• Yield: Serves 8

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Description

Seafood lasagna with lobster and shrimp is a luxurious dish that brings together tender pasta, creamy béchamel sauce, and fresh seafood in a harmonious blend of flavors. This show-stopping recipe is not only perfect for special occasions but also makes cozy weeknight dinners feel extraordinary. With its rich ingredients and delightful presentation, this seafood lasagna promises to be the highlight of any gathering.

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Ingredients

Scale 1x2x3x

• 9 no-boil lasagna noodles
• 1 cup cooked lobster meat, chopped
• 1 cup large shrimp, peeled and deveined
• 1 cup whole milk ricotta cheese
• 1 cup grated fresh Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups béchamel sauce (homemade or store-bought)
• 2 tablespoons fresh parsley or basil, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil

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Instructions

1. Preheat oven to 375°F (190°C). Gather all ingredients for efficiency.
2. In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add shrimp and lobster meat; cook until heated through (3-5 minutes).
3. Prepare béchamel sauce: In a saucepan, melt butter, whisk in flour until golden brown. Gradually add milk while stirring until thickened (about 10 minutes).
4. Spread a thin layer of béchamel sauce at the bottom of a baking dish. Layer noodles, half the seafood mixture, dollops of ricotta cheese, and mozzarella. Repeat layers as desired.
5. Top with remaining noodles, béchamel sauce, mozzarella cheese, and sprinkle with Parmesan.
6. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until bubbly and golden brown. Let cool slightly before serving.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Baking
• Cuisine: Seafood

Nutrition

• Serving Size: 1 slice (approximately 200g)
• Calories: 430
• Sugar: 3g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 120mg

Keywords: Use high-quality seafood for the best flavor; fresh is preferable to frozen. Feel free to substitute lobster for crab or mix different seafood types for variety. Experiment with different cheeses like mascarpone for a richer filling.