Description
This luxurious yet approachable seafood lasagna combines lobster, shrimp, and a rich béchamel sauce layered with tender noodles for a restaurant-quality dish ready in under 90 minutes.
Ingredients
Scale
- 1 1/2 cups cooked lobster meat, chopped
- 1 1/2 cups shrimp, peeled and deveined
- 1 lb crab meat (optional)
- 2 tbsp butter
- 1/4 cup + 1 tbsp flour
- 3 cups milk
- 1 cup grated parmesan cheese, divided
- 1/2 tbsp salt
- 1/4 tbsp white pepper
- 1/4 cup white wine
- 2 cups heavy cream
- 15 oz ricotta cheese
- 1 egg
- 2 1/2 cups shredded mozzarella
- 2 tsp minced garlic
- 1 lb lasagna noodles
- 1/2 cup chopped parsley
- 1 bunch diced green onions
Instructions
- Sauté shrimp and lobster 3–4 minutes until just cooked; set aside and gently flake crab if using.
- Melt butter, add flour, and whisk into a roux; slowly add milk and cook until thickened.
- Add garlic, salt, pepper, half the parmesan, white wine, and heavy cream; simmer until smooth.
- Mix ricotta, egg, garlic, mozzarella, and parsley in a separate bowl.
- Spread béchamel on bottom of a greased 9×13 dish; layer noodles, ricotta mixture, seafood, and béchamel.
- Repeat layers three times, finishing with sauce and cheeses.
- Bake covered at 375°F for 30 minutes; uncover and bake 10–15 minutes until golden.
- Rest 15 minutes before slicing.
Notes
Prevent overcooking by removing seafood from heat early—residual heat and baking will finish the job perfectly.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 6g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 210mg
Keywords: seafood lasagna, lobster lasagna, shrimp lasagna, creamy seafood pasta