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Seafood Lasagna with Lobster and Shrimp

Indulge in Seafood Lasagna with Lobster and Shrimp Delight

Seafood Lasagna with Lobster and Shrimp is a gourmet dish that transforms dinner into a luxurious experience, featuring succulent seafood in 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: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil
  • 1 Onion chopped finely
  • 3 cloves Garlic minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 pinch Red Pepper Flakes adjust to taste
  • 1/2 cup White Wine or broth for non-alcoholic
  • 1 cup Heavy Cream or half-and-half for lighter option
For the Seafood
  • 1 cup Lobster Meat cooked
  • 1 cup Shrimp peeled and deveined
For the Lasagna
  • 9 sheets Lasagna Noodles no-boil recommended
  • 1 cup Ricotta Cheese or cottage cheese
  • 2 cups Mozzarella Cheese shredded
  • 1/2 cup Parmesan Cheese grated
Finishing Touches
  • 1/4 cup Fresh Parsley for garnish
  • Salt & Black Pepper to taste
  • 2 tablespoons Butter for greasing

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Measuring Cups
  • Measuring spoons
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
  2. Stir in minced garlic and sauté for an additional minute. Add oregano, basil, and red pepper flakes, and let them bloom.
  3. Pour in white wine, scrape the bottom of the skillet, and let it simmer until reduced by half.
  4. Add heavy cream, stirring to combine, and let it simmer gently for about 5 minutes.
  5. Gently fold in the lobster meat and shrimp, heating everything through for about 3 minutes.
  6. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
  7. Layer lasagna noodles at the bottom of the dish, followed by seafood mixture, dollops of ricotta, and mozzarella.
  8. Repeat layering until all ingredients are used, finishing with a layer of seafood mix.
  9. Sprinkle remaining mozzarella and Parmesan over the top layer, then cover with aluminum foil.
  10. Bake for 25 minutes in the oven. Remove the foil and bake for an additional 10 minutes until golden.
  11. Let the lasagna rest for 10 minutes before serving, garnished with chopped parsley.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 110mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 6mgCalcium: 400mgIron: 2mg

Notes

Pair with a chilled Sauvignon Blanc or a mixed green salad.

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