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Seafood Lasagna with Lobster and Shrimp

Decadent Seafood Lasagna with Lobster and Shrimp Delight

This Seafood Lasagna with Lobster and Shrimp is a comforting twist on a classic, packed with rich flavors and creamy goodness.
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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: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood Mixture
  • 2 tablespoons Olive Oil Adds richness and prevents sticking; substitute with butter for flavor
  • 1 medium Onion, chopped Base flavor; can use shallots for milder taste
  • 2 cloves Garlic, minced Enhances overall flavor; fresh preferred
  • 1 teaspoon Dried Oregano Adds earthiness; substitute with Italian seasoning
  • 1 teaspoon Dried Basil Provides a sweet fragrance; fresh enhances flavor
  • 1 pinch Red Pepper Flakes Introduces subtle heat; omit for milder dish
  • ½ cup White Wine Adds acidity; use vegetable broth for non-alcoholic
  • 1 cup Heavy Cream Creates a rich sauce; substitute with half-and-half for lighter
  • 1 cup Lobster Meat, cooked and chopped Delivers sweet flavor; substitute with crab or scallops
  • 1 cup Shrimp, peeled and deveined Contributes texture; mixed seafood can also be used
For the Lasagna Layers
  • 9 sheets Lasagna Noodles, cooked Forms structural layers; no-boil noodles work with extra sauce
  • 15 ounces Ricotta Cheese Adds creaminess; cottage cheese can be lower-fat alternative
  • 2 cups Mozzarella Cheese, shredded Provides a melty texture; cheese blend can be used
  • ½ cup Parmesan Cheese, grated For topping; pecorino Romano is substitute
For the Finishing Touch
  • ¼ cup Fresh Parsley, chopped A finishing touch for freshness; can substitute with basil
  • to taste Salt Essential seasoning
  • to taste Black Pepper Essential seasoning

Equipment

  • Skillet
  • Baking dish
  • Oven

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until it becomes translucent.
  2. Stir in 2 minced garlic cloves and sauté for an additional minute. Then, mix in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes.
  3. Pour in ½ cup of white wine, scraping up any bits stuck to the bottom. Allow it to simmer for 3-4 minutes until reduced by half.
  4. After the wine has reduced, stir in 1 cup of heavy cream. Let it simmer for about 5 minutes, stirring occasionally, until thickened.
  5. Gently fold in 1 cup of cooked lobster meat and 1 cup of peeled and deveined shrimp. Cook for about 3 minutes until heated through. Season with salt and black pepper.
  6. While the seafood mixture cools, preheat your oven to 375°F (190°C). Butter the bottom and sides of a 9x13-inch baking dish.
  7. Layer cooked lasagna noodles at the bottom of the baking dish. Top with seafood mixture, dollops of ricotta, and shredded mozzarella. Repeat layers and finish with seafood mixture on top.
  8. Sprinkle remaining mozzarella and ½ cup of grated Parmesan on top. Cover with aluminum foil and bake for 25 minutes.
  9. Remove the foil and bake for an additional 10 minutes for a golden finish.
  10. Let the lasagna rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Use fresh seafood for best results and allow the layers to set for cleaner slices.

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