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Seafood Lasagna with Lobster and Shrimp

Decadent Seafood Lasagna with Lobster and Shrimp Delight

This luxurious Seafood Lasagna with Lobster and Shrimp is a perfect blend of indulgence and comfort, showcasing elegant flavors and creamy béchamel.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Seafood
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Use for sautéing; substitute with any neutral oil if needed.
  • 1 medium Onion Adds sweetness and depth; shallots can provide a milder touch.
  • 3 cloves Garlic Use fresh for best results; garlic powder works in a pinch.
  • 1 teaspoon Dried Oregano Enhances the flavor profile.
  • 1 teaspoon Dried Basil Enhances the flavor profile.
  • 1/4 teaspoon Red Pepper Flakes A sprinkle adds a hint of heat.
  • 1 cup White Wine Helps deglaze the pan; seafood stock is a great non-alcoholic substitute.
  • 1 cup Heavy Cream Creates a rich sauce; half-and-half can lighten it up.
For the Seafood
  • 1 cup Lobster Meat Star protein delivering seafood goodness.
  • 1 cup Shrimp Star protein delivering seafood goodness.
For the Lasagna Layers
  • 9 sheets Lasagna Noodles Provide structure; no-boil noodles can work if extra moisture is added.
  • 15 oz Ricotta Cheese Adds creaminess and moisture; opt for cottage cheese for a lower-fat option.
  • 2 cups Mozzarella Cheese For that melty, gooey goodness.
  • 1/2 cup Parmesan Cheese Complements with umami and saltiness.
To Finish
  • 1/4 cup Fresh Parsley Offers a pop of freshness when used as a garnish.

Equipment

  • large skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until soft.
  2. Add minced garlic and cook for another minute.
  3. Sprinkle in dried oregano, dried basil, and red pepper flakes. Stir to combine and let infuse for about 2 minutes.
  4. Pour in white wine and scrape up any bits stuck to the skillet. Let simmer for 3-4 minutes until reduced.
  5. Reduce heat and stir in heavy cream. Simmer for about 5 minutes until thickened.
  6. Fold in lobster meat and shrimp, cooking for about 3 minutes until shrimp are opaque. Season and set aside to cool slightly.
  7. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  8. Layer three lasagna noodles at the bottom, spread half of the seafood mixture, dollops of ricotta, and mozzarella.
  9. Repeat with another three noodles and the remaining seafood mixture, further ricotta dollops, and mozzarella. Top with remaining noodles, mozzarella, and parmesan.
  10. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10 minutes until golden.
  11. Let rest for about 10 minutes, then garnish with fresh parsley before serving.

Nutrition

Serving: 1sliceCalories: 490kcalCarbohydrates: 35gProtein: 28gFat: 30gSaturated Fat: 18gCholesterol: 135mgSodium: 720mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 700IUVitamin C: 4mgCalcium: 300mgIron: 2.5mg

Notes

Ensure shrimp are just heated through without overcooking; they should remain tender.

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