Easy Seafood Lasagna with Lobster and Shrimp for Dinner Nights
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!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
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 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
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion to the skillet and sauté for about 5 minutes, or until softened.
3. Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.
4. Sprinkle in the dried oregano, dried basil, and red pepper flakes, and stir to combine.
5. Pour in the white wine and bring to a simmer, allowing it to reduce by half, about 3–4 minutes.
6. Add the heavy cream to the skillet and stir, letting it simmer for 5 minutes, until it thickens slightly.
7. Stir in the cooked lobster meat and shrimp, and cook for an additional 3 minutes until the seafood is heated through.
8. Season the seafood mixture with salt and black pepper, adjusting to taste.
9. Remove the skillet from the heat and set aside to cool slightly.
10. Preheat your oven to 375°F (190°C).
11. Spread 2 tablespoons of butter on the bottom of a 9×13-inch baking dish to prevent sticking.
12. Place three cooked lasagna noodles on the bottom of the prepared dish, slightly overlapping.
13. Spread a portion of the seafood mixture over the noodles, ensuring even coverage.
14. Dollop about 1/4 cup of ricotta cheese over the seafood mixture and spread it out gently.
15. Sprinkle 1/4 cup of shredded mozzarella cheese over the ricotta.
16. Repeat layering the noodles, seafood mixture, ricotta, and mozzarella two more times, finishing with a layer of seafood mixture.
17. Top the final layer with the remaining mozzarella cheese, grated Parmesan cheese, and a sprinkle of chopped parsley.
18. Cover the baking dish loosely with aluminum foil, making sure it doesn’t touch the cheese.
19. Bake the lasagna in the preheated oven for 25 minutes.
20. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
21. Let the lasagna rest for 10 minutes before slicing and serving to allow it to set.
22. Garnish with extra parsley if desired, and serve warm.
Notes
Be careful not to overcook the garlic when sautéing, as it can become bitter.
Use fresh, high-quality seafood for the best flavor, especially the lobster and shrimp.
If you prefer a lighter version, you can substitute the heavy cream with half-and-half or milk.
To save time, pre-cook the lasagna noodles in advance and keep them separate to prevent sticking.
For extra flavor, try adding a pinch of saffron or a squeeze of lemon juice to the seafood mixture.