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Seafood Lasagna with Lobster and Shrimp

Seafood Lasagna with Lobster and Shrimp

Layers of rich, creamy sauce, delicate lobster, and tender shrimp come together in this seafood lasagna. Each bite offers a perfect balance of ocean-fresh flavors, melty cheese, and a hint of savory herbs. A luxurious twist on a classic favorite!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 650 kcal

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • oven

Ingredients
  

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 dry 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

Instructions
 

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
  • Stir in the minced garlic and cook for 1 more minute until fragrant.
  • Sprinkle in the oregano, basil, and red pepper flakes.
  • Pour in the white wine, bring to a simmer, and let it reduce by half, about 3-4 minutes.
  • Add the heavy cream and simmer for 5 minutes until it thickens slightly.
  • Stir in the cooked lobster meat and shrimp, and cook for another 3 minutes. Season with salt and pepper. Remove from heat.
  • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
  • Assemble the lasagna: Start with three cooked noodles. Top with one-third of the seafood mixture, one-third of the ricotta, and one-third of the mozzarella.
  • Repeat the layering process two more times, finishing with the last of the seafood mixture on top of the final layer of noodles.
  • Sprinkle the remaining mozzarella, all of the Parmesan cheese, and chopped parsley over the top.
  • Cover loosely with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
  • Let the lasagna rest for 10 minutes before slicing and serving.

Notes

A tiny pinch of freshly grated nutmeg can enhance the cream sauce. A splash of brandy can be added with the white wine for deeper flavor. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual slices in an oven-safe dish at 350°F (175°C) until heated through. Freezing is not recommended as dairy-rich sauces may separate.