Seafood Lasagna with Lobster and Shrimp
This Seafood Lasagna with Lobster and Shrimp layers tender noodles with creamy white sauce, ricotta, mozzarella, Parmesan, sweet lobster, and tender shrimp. It is a cozy baked seafood dinner for holidays, guests, or a comforting family-style meal.
Equipment
- 9 by 13 inch baking dish
- Large skillet
- Large Pot
- Mixing bowl
- Aluminum foil
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 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 cup Parmesan cheese grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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
- 1/4 cup fresh parsley chopped
Instructions
- Preheat the oven to 375°F and lightly butter a 9 by 13 inch baking dish.
- Heat olive oil and butter in a large skillet over medium heat, then cook the onion until softened.
- Stir in garlic, oregano, basil, red pepper flakes, salt, and black pepper until fragrant.
- Add white wine and simmer for 1 to 2 minutes, scraping up any flavorful bits from the pan.
- Pour in heavy cream and stir in Parmesan until the sauce is smooth and lightly thickened.
- Fold in the lobster and shrimp, then cook briefly until the shrimp just begins to turn pink.
- Spread a little sauce in the baking dish, then layer noodles, ricotta, mozzarella, and seafood sauce.
- Repeat the layers, ending with sauce and mozzarella on top, then cover the dish with foil.
- Bake covered for 25 minutes, uncover, and bake for 10 to 15 minutes more until bubbling and golden.
- Rest for 10 to 15 minutes, garnish with parsley, and slice into servings.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat covered in a 325°F oven until warmed through, or microwave individual slices at reduced power.
Freezing: Freeze wrapped portions for up to 2 months, then thaw overnight in the refrigerator before reheating.
Expert Tips: Pat the shrimp dry and avoid overcooking the seafood before baking so the final texture stays tender.
Sauce Tips: Let the cream sauce thicken slightly before layering so the lasagna slices hold together better.
Variations: Add crab, scallops, spinach, provolone, or a little lemon zest for a fresh seafood lasagna variation.