Seafood Lasagna with Lobster and Shrimp
Seafood Lasagna with Lobster and Shrimp is like a special treat hidden in layers of creamy cheese, tender pasta, and rich seafood flavors. The lobster and shrimp bring a sweet,…
By Emily
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Seafood Lasagna with Lobster and Shrimp is like a special treat hidden in layers of creamy cheese, tender pasta, and rich seafood flavors. The lobster and shrimp bring a sweet, delicate taste that blends perfectly with the cheesy, bubbly sauce, making every bite feel a little fancy and a lot delicious.
I love making this when I want to impress guests or just enjoy a cozy night with something a bit different. It’s not your everyday lasagna, but it’s still comforting and familiar, with that wonderful mix of seafood and cheesy goodness that makes it feel like a celebration on a plate.
My favorite way to serve this dish is with a simple green salad and a glass of white wine, letting the flavors shine without too many distractions. Plus, leftovers (if there are any!) taste just as great the next day, which to me is the sign of a really good recipe.
Key Ingredients & Substitutions
Lobster & Shrimp: These add a sweet, tender seafood flavor that makes this lasagna special. If lobster is hard to find or pricey, crab meat or scallops can work well instead.
Ricotta Cheese: This creamy cheese keeps the filling soft and rich. For a lighter option, try cottage cheese, but the texture will be a bit different.
Milk & Butter (for béchamel sauce): Whole milk makes the sauce smooth and rich. You can swap for half-and-half for extra creaminess or a plant milk like oat milk for dairy-free, but the flavor will change slightly.
Lasagna Noodles: Fresh or no-boil noodles save time and stay tender. If using dried noodles, be sure not to overcook to avoid a mushy texture.
How Do I Make a Smooth, Creamy Béchamel Sauce?
The béchamel sauce is key to the creamy texture of the lasagna. Here’s how to get it just right:
- Melt butter on medium heat, then add finely minced garlic and shallot. Cook gently to avoid browning.
- Whisk in flour and cook about 1 minute to remove the raw taste—this step creates a roux, the base for your sauce.
- Slowly whisk in warm milk to prevent lumps. Keep stirring until the sauce thickens and coats the back of a spoon.
- Add nutmeg, salt, and pepper for subtle flavor, and white wine if you like a bit of depth.
Patience and constant stirring here make the sauce silky and lump-free, which is what makes every bite melt in your mouth.
Equipment You’ll Need
- Large saucepan – perfect for making the smooth, creamy béchamel sauce without burning.
- Whisk – helps keep your sauce lump-free and creamy as you cook.
- Large pot – to boil lasagna noodles evenly if not using no-boil ones.
- 9×13-inch baking dish – just the right size for layering and baking the lasagna.
- Sharp knife and cutting board – for chopping lobster, shrimp, and herbs cleanly.
Flavor Variations & Add-Ins
- Swap lobster and shrimp for scallops and crab for a different seafood mix with similar richness.
- Add sautéed spinach or kale layers for extra color and mild earthiness.
- Mix in some lemon zest or a splash of white wine for a bright, fresh flavor boost.
- Top with fresh basil or chives after baking to add a fresh herbal note.
Seafood Lasagna with Lobster and Shrimp
Ingredients You’ll Need:
Seafood and Pasta:
- 9 to 12 lasagna noodles (fresh or no-boil)
- 1 lb cooked lobster meat, chopped
- 1 lb cooked shrimp, peeled and chopped
Cheese Mix:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Sauce Base:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk, warmed
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/4 cup dry white wine (optional)
- 1/3 cup chopped fresh parsley
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Overall, plan for about 15 minutes to prepare ingredients and sauce, 10 minutes of assembling the lasagna, and 40 minutes baking time. Allow an additional 10 minutes of resting before serving. So, roughly 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Noodles and Oven:
Preheat your oven to 375°F (190°C). If you’re using dried lasagna noodles, cook them according to the package instructions until al dente. Drain well and spread flat to avoid sticking.
2. Make the Creamy Sauce:
In a large saucepan, melt the butter over medium heat. Add minced garlic and shallot and sauté just until fragrant, about 1-2 minutes—you want them soft, not browned. Whisk in the flour and cook for about 1 minute, making a roux. Gradually add the warmed milk, whisking constantly to keep the sauce smooth. Cook for 5-7 minutes, until thick and creamy. Stir in the white wine (if using), nutmeg, salt, and pepper. Remove from heat.
3. Combine the Filling:
To the warm sauce, gently fold in ricotta cheese, half the mozzarella, half the Parmesan, chopped lobster, shrimp, and fresh parsley. Mix carefully so everything is combined but the seafood stays tender.
4. Assemble the Lasagna:
Spread a thin layer of the creamy seafood sauce on the bottom of your baking dish. Layer 3-4 noodles over the sauce. Spread a generous portion of the seafood cream mixture over the noodles. Repeat layering noodles and sauce until you’ve used all ingredients, finishing with a layer of noodles and the remaining sauce on top.
5. Add Cheese and Bake:
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top layer. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.
6. Rest and Serve:
Let the lasagna rest 10 minutes before slicing to help it set. Garnish with fresh chopped parsley for a lovely fresh touch. Serve warm with a spoonful of any extra sauce from the pan.
This delicious seafood lasagna is a creamy, cheesy treat with tender lobster and shrimp layered between pasta sheets — perfect for special occasions or a comforting meal anytime!
Can I Use Frozen Lobster and Shrimp for This Recipe?
Yes, you can! Just make sure to thaw them completely in the fridge overnight and pat dry to remove excess moisture before adding to the sauce. This helps keep the lasagna from becoming watery.
Can I Prepare the Lasagna Ahead of Time?
Absolutely! Assemble the lasagna up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake covered for about 35-40 minutes, then uncover and bake until bubbly and golden.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil to prevent drying out, or microwave in shorter bursts stirring in between.
Can I Substitute Other Seafood in This Lasagna?
Yes! You can swap lobster and shrimp with crab, scallops, or even a firm white fish. Just be sure the seafood is cooked and chopped before layering to ensure everything heats evenly.
