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Seafood Lasagna with Lobster and Shrimp Recipe

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3.9 from 46 reviews

Indulge in this exquisite Seafood Lasagna with Lobster and Shrimp, a luxurious twist on the classic Italian dish. Layers of tender lasagna noodles, rich béchamel sauce, succulent lobster and shrimp, and a blend of melted cheeses come together to create a decadent meal perfect for special occasions or an impressive family dinner.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Lasagna

  • 9 lasagna noodles, cooked al dente

Béchamel Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional)

Seafood and Cheese

  • 1 cup cooked lobster meat, chopped
  • 1 cup cooked shrimp, peeled and deveined
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese (optional)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside for assembling the lasagna.
  2. Make the Béchamel Sauce: In a medium saucepan over medium heat, melt butter. Add the flour and whisk continuously for 1-2 minutes to form a roux. Gradually pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Let the sauce simmer for 5–6 minutes until thickened. Stir in the minced garlic, salt, black pepper, nutmeg if using, and grated Parmesan cheese. Remove from heat and set aside.
  3. Cook the Seafood: In a large skillet, heat a small amount of butter or olive oil over medium heat. Lightly sauté the cooked lobster meat and shrimp until just heated through, about 2-3 minutes. Remove from heat.
  4. Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Layer 3 cooked lasagna noodles over the sauce. Spread one-third of the ricotta cheese (if using) evenly over the noodles, followed by a portion of the sautéed seafood, a layer of béchamel sauce, and a sprinkle of shredded mozzarella cheese. Repeat these layers two more times, finishing with a final layer of noodles, béchamel sauce, and mozzarella on top.
  5. Bake: Place the assembled lasagna in the oven and bake uncovered for 25–30 minutes until the cheese is bubbly and golden brown on top.
  6. Rest and Garnish: Remove the lasagna from the oven and allow it to rest for 10 minutes to set. Garnish with fresh parsley before slicing and serving.

Notes

  • For a richer flavor, use fresh lobster and shrimp, but cooked seafood works well too.
  • Ricotta cheese is optional but adds creaminess to the layers.
  • Nutmeg is optional; it enhances the béchamel sauce flavor but can be omitted if preferred.
  • Letting the lasagna rest after baking ensures cleaner slices and better texture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesvibe.com/seafood-lasagna-with-lobster-and-shrimp-recipe/