Easy Seafood Lasagna with Lobster and Shrimp for Dinner Nights

Seafood Lasagna with Lobster and Shrimp isn’t your average Tuesday night dinner—and that’s exactly the point. When you need something that screams “fancy” but still brings the cozy, cheesy comfort of a classic lasagna, this dish absolutely delivers. It’s rich. It’s creamy. It’s got that ocean-fresh vibe thanks to succulent lobster and shrimp.

And yes, it’ll make you feel like you’re winning at dinner—even if you’re wearing sweatpants and corralling toddlers in the background. If you’ve been looking for a showstopper that’s as indulgent as it is delicious, this seafood lasagna with lobster and shrimp is your golden ticket. Whether it’s date night in or a special occasion with friends, you’ll want to bookmark this one.

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What is Seafood Lasagna with Lobster and Shrimp?

At its heart, Seafood Lasagna with Lobster and Shrimp is a luxurious twist on the traditional Italian casserole. Instead of beef or sausage, this version loads up with rich, sweet lobster meat and plump shrimp—all nestled between layers of creamy sauce, ricotta, and gooey mozzarella. It’s the kind of dish that looks like it came from a fancy coastal restaurant but can absolutely be made in your own kitchen.

The base of the dish stays true to the lasagna structure you know and love: noodles, cheesy filling, and layers of sauce. But the seafood spins it into something a bit more sophisticated. Don’t worry—it’s not overly complicated. It’s just the kind of meal that makes people say, “Wow, you made that?” (Yes. Yes, you did.)

Reasons to Try Seafood Lasagna with Lobster and Shrimp

Look, you don’t need a reason to make a pan of seafood lasagna with lobster and shrimp—but here are a few anyway. First, it’s a flavor bomb. That sweet lobster, tender shrimp, and creamy sauce come together like they were made for each other. Second, it’s a real crowd-pleaser.

Got picky eaters or people who think lasagna means “meat sauce or bust”? Just wait until they try this seafood version. Third, it’s surprisingly make-ahead friendly. Assemble it early, pop it in the fridge, and bake when you’re ready. And if you love cozy casseroles with a twist, this dish will fit right in alongside your other favorites like Creamy Rotel Chicken Spaghetti Casserole or Easy Baked Spaghetti.

Ingredients Needed to Make Seafood Lasagna with Lobster and Shrimp

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
• ¼ cup white wine
• 2 cups heavy cream
• 1½ cups lobster meat, cooked and chopped
• 1½ cups shrimp, peeled and deveined
• 9 lasagna noodles, cooked
• 2 cups ricotta cheese
• 1½ cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• ¼ cup fresh parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter

Instructions to Make Seafood Lasagna with Lobster and Shrimp

Ready to make a rich and comforting Seafood Lasagna with Lobster and Shrimp from scratch? This step-by-step guide walks you through every detail, so you can feel confident whether you’re hosting a dinner party or just treating yourself. Let’s break it down into manageable stages with some helpful pro tips and internal links along the way for the best results.

Step 1: Sauté the Aromatics for a Flavorful Base

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 chopped onion and sauté for about 5 minutes, or until it becomes soft and slightly golden. Stir in 3 cloves of minced garlic and cook for just 1 minute more—you want it fragrant, not browned (burnt garlic = bitter dinner).

This aromatic base is the flavor foundation of your sauce. If you need help chopping onions tear-free or properly mincing garlic, check out our kitchen prep tips to level up your technique.

Step 2: Build the Seasoned Cream Sauce

Once your onions and garlic are softened, sprinkle in 1 teaspoon each of dried oregano and basil, and ½ teaspoon of red pepper flakes. Stir for a few seconds to “wake up” those spices—this helps release their oils and deepen the flavor.

Next, pour in ¼ cup of white wine and bring it to a simmer. Let it cook down for about 3–4 minutes so the alcohol evaporates and you’re left with that subtle tangy depth.

Add 2 cups of heavy cream, stirring gently as it begins to simmer. Let it cook for 5 minutes, stirring occasionally, until it thickens slightly. You’re looking for a texture that coats the back of a spoon. Want a lighter option? You can substitute with half-and-half or milk—see more ideas in our lightened-up casserole guide.

Step 3: Add the Seafood

Now it’s time to bring in the stars of the show: 1½ cups each of cooked, chopped lobster meat and peeled, deveined shrimp. Gently stir them into the cream sauce and cook for about 3 minutes, just until they’re heated through.

Don’t overcook—lobster and shrimp can go rubbery if left too long. This step by step addition locks in the seafood’s sweet, briny flavor while keeping the texture tender and luxurious.

Season with ½ teaspoon salt and ¼ teaspoon black pepper, then take the pan off the heat and let the mixture cool for a few minutes while you prep your baking dish.

Step 4: Prepare the Baking Dish and Noodles

Preheat your oven to 375°F (190°C). Take a 9×13-inch baking dish and rub the bottom with 2 tablespoons of butter. This adds flavor and prevents sticking.

Layer 3 cooked lasagna noodles at the bottom. Make sure they overlap slightly. Not sure how to keep noodles from clumping together after boiling? Cook them in salted water, rinse gently, and lay them flat on parchment paper—get more helpful tips from our Easy Baked Spaghetti post.

Step 5: Begin Layering Like a Lasagna Pro

Spoon a generous layer of the seafood mixture over the noodles, making sure it’s spread evenly. Next, dollop about ¼ cup of ricotta cheese over the seafood and spread gently with a spoon or spatula. Add ¼ cup of shredded mozzarella on top.

Repeat this step by step process two more times: noodles, seafood mixture, ricotta, mozzarella.

On the final layer, top it with the last of the seafood, then sprinkle the remaining mozzarella, 1 cup of grated Parmesan, and a handful of chopped fresh parsley. The Parmesan adds that golden, crispy finish you want in any baked pasta dish.

Step 6: Bake to Golden Perfection

Cover the baking dish loosely with aluminum foil—tent it slightly so it doesn’t touch the cheese. Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly.

Want to prep this dish ahead of time? This lasagna holds up beautifully when assembled early. Just cover and refrigerate overnight, then bake when you’re ready. For other make-ahead comfort foods, try our crowd-favorite Easy Million Dollar Chicken Casserole.

Step 7: Rest Before Slicing

Once baked, let your seafood lasagna rest on the counter for 10 minutes before cutting into it. This step is key! It helps the layers set, making for cleaner slices and less soupy servings.

If you’re feeling fancy, sprinkle a bit more parsley or add a tiny squeeze of lemon juice for a fresh, bright contrast to the creamy richness.

What to Serve with Seafood Lasagna with Lobster and Shrimp

This seafood lasagna is pretty rich and creamy, so a lighter side is your best friend here. A crisp Caesar salad or a lemony arugula salad adds brightness that cuts through the decadence. Garlic bread is basically a requirement—because when there’s that much sauce, you need something to scoop it up. A chilled glass of Chardonnay or Sauvignon Blanc pairs perfectly if you’re serving this for date night or a fancy dinner. And if you’re going big (why not?), serve it with roasted asparagus or a simple steamed green bean dish for some color and crunch.

Key Tips for Making Seafood Lasagna with Lobster and Shrimp

A few helpful tips can make a good lasagna turn into a great one. First, don’t skip the rest time after baking—it keeps the layers from sliding into a cheesy mess. Second, pre-cook the noodles slightly underdone. They’ll finish cooking in the oven and absorb more of the sauce. Third, if you’re on a budget, you can stretch the seafood by using a mix of lobster and imitation crab (don’t worry, your secret’s safe). And finally, a squeeze of lemon over the finished dish adds a touch of acid that really makes the seafood shine.

Storage and Reheating Tips for Seafood Lasagna with Lobster and Shrimp

Got leftovers? Lucky you! Store your seafood lasagna with lobster and shrimp in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave at 70% power for best results—this keeps the seafood from getting rubbery. For the whole pan, cover with foil and warm in the oven at 350°F until heated through (about 20 minutes). Want to freeze it? You can, but seafood can get a little funky in the freezer. If you do freeze, wrap tightly and eat within a month. Reheat from frozen at 375°F for 45–50 minutes.

FAQs

Can I use frozen seafood?
Yes, just make sure it’s fully thawed and drained well before cooking.

Can I make this ahead of time?
Absolutely! Assemble the lasagna, cover tightly, and refrigerate up to a day in advance. Bake when ready.

What’s a good substitute for heavy cream?
Half-and-half works, but the sauce will be a little thinner. Add a spoon of flour if you want to thicken it up.

Is this recipe kid-friendly?
Surprisingly, yes! The creamy cheese and mild seafood flavors are usually a hit—even with picky eaters.

Can I make this gluten-free?
Use gluten-free lasagna noodles and double-check that your other ingredients (like wine and cheese) are GF-friendly.

Final Thoughts

If you’ve never made Seafood Lasagna with Lobster and Shrimp before, let this be the sign you’ve been waiting for. It’s creamy, satisfying, and surprisingly doable—even if you’re not a seafood pro. The flavors are elegant enough for a dinner party but comforting enough for a Sunday supper. And hey, if you’re in the mood to keep that cozy casserole vibe going, don’t miss our Healthy Hobo Casserole with Ground Beef for another easy win.

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