This Lobster and Shrimp Seafood Lasagna is a luxurious, creamy alternative to traditional meat-based pasta dishes. It features succulent pieces of seafood layered with a velvety white sauce and melted cheese for a truly unforgettable meal that is perfect for special occasions or a cozy night in.
Table of Contents
Why You Will Love This Recipe
There is something truly magical about the combination of tender shellfish and a rich béchamel sauce. You will love this recipe because it offers a sophisticated flavor profile that feels like dining at a high-end seaside bistro. Unlike traditional lasagna, there is no heavy red sauce or ground beef here; instead, the focus is on the delicate, sweet notes of lobster and shrimp. It is a crowd-pleasing dish that reheats beautifully, making it just as delicious for lunch the next day as it is fresh out of the oven.
Ingredients
- 9 lasagna noodles, cooked al dente
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese (optional)
- 1 cup cooked lobster meat, chopped
- 1 cup cooked shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Step-by-Step Instructions
- Prepare the Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray and set it aside.
- Create the Béchamel Sauce: In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the milk and heavy cream while whisking continuously to ensure a smooth texture. Simmer the mixture for 5–6 minutes until it has thickened. Stir in the minced garlic, salt, pepper, nutmeg (if using), and the grated Parmesan cheese. Remove from heat and set aside.
- Prepare the Seafood: In a large skillet, lightly sauté the shrimp and lobster meat in a small amount of butter or olive oil until they are just cooked through. Be careful not to overcook them, as they will continue to cook in the oven. Remove from heat.
- Assemble the Lasagna: Spread a thin layer of the prepared béchamel sauce on the bottom of the baking dish. Place 3 lasagna noodles over the sauce. Spread a third of the ricotta cheese (if using), followed by a portion of the seafood, more béchamel sauce, and a layer of mozzarella cheese. Repeat these layers twice more, finishing with a final layer of noodles topped with the remaining sauce and mozzarella.
- Bake to Perfection: Place the dish in the oven and bake uncovered for 25–30 minutes, or until the cheese is bubbly and the top is a beautiful golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing. This allows the layers to set so you get clean slices. Garnish with fresh parsley and enjoy.
Expert Tips / Pro Tips
To achieve the best results with your Lobster and Shrimp Seafood Lasagna, always use high-quality seafood. Fresh lobster tails and wild-caught shrimp provide the best flavor, though high-quality frozen options work well if thawed properly. Another tip is to avoid overcooking the seafood in the skillet; since it spends 30 minutes in the oven, you only want to sauté it until it is barely opaque. For an extra layer of flavor, try adding a hint of fresh lemon zest to your béchamel sauce to brighten the richness of the cream and cheese.
Variations & Substitutions
If you are looking for a more budget-friendly version, you can substitute the lobster meat with imitation crab or even canned lump crab meat. For those who enjoy a variety of textures, adding small bay scallops to the seafood mix is a wonderful addition. If you prefer a lighter sauce, you can replace the heavy cream with half-and-half, though the final result will be slightly less indulgent. You can also add vegetables like sautéed spinach or sliced mushrooms between the layers for extra color and nutrients.
Serving Suggestions
This rich and decadent lasagna pairs perfectly with light, crisp sides. A simple green salad with a lemon vinaigrette helps cut through the creaminess of the white sauce. For bread, consider a toasted garlic baguette or herb-infused focaccia to soak up any extra béchamel. Roasted asparagus or steamed broccolini also make excellent vegetable accompaniments that complement the seafood without overpowering it.
Storage, Freezing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days. This lasagna also freezes exceptionally well. To freeze, let the dish cool completely, then wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil; it will stay fresh for up to 3 months. When reheating, the oven is the best method to maintain the texture of the noodles and sauce. Cover with foil and bake at 350°F until heated through.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 465 kcal |
| Total Fat | 26g |
| Saturated Fat | 15g |
| Cholesterol | 145mg |
| Sodium | 820mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 29g |
Lobster and Shrimp Seafood Lasagna
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray and set it aside.
- In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the milk and heavy cream while whisking continuously to ensure a smooth texture. Simmer the mixture for 5–6 minutes until it has thickened. Stir in the minced garlic, salt, pepper, nutmeg (if using), and the grated Parmesan cheese. Remove from heat and set aside.
- In a large skillet, lightly sauté the shrimp and lobster meat in a small amount of butter or olive oil until they are just cooked through. Be careful not to overcook them, as they will continue to cook in the oven. Remove from heat.
- Spread a thin layer of the prepared béchamel sauce on the bottom of the baking dish. Place 3 lasagna noodles over the sauce. Spread a third of the ricotta cheese (if using), followed by a portion of the seafood, more béchamel sauce, and a layer of mozzarella cheese. Repeat these layers twice more, finishing with a final layer of noodles topped with the remaining sauce and mozzarella.
- Place the dish in the oven and bake uncovered for 25–30 minutes, or until the cheese is bubbly and the top is a beautiful golden brown.
- Let the lasagna rest for 10 minutes before slicing. This allows the layers to set so you get clean slices. Garnish with fresh parsley and enjoy.
Notes
FAQ
Can I use imitation crab instead of lobster?
Yes, if you are looking for a more budget-friendly option, imitation crab works well. It will not have the same level of richness as fresh lobster, but it still provides a pleasant seafood flavor that complements the creamy sauce.
Can I make this ahead of time?
Absolutely! You can assemble the entire lasagna a day in advance, cover it tightly with plastic wrap, and keep it in the refrigerator. When you are ready to eat, simply remove the plastic and bake. You may need to add about 10 extra minutes to the baking time since it will be starting from a cold temperature.
Do I need to cook the shrimp and lobster before layering them in?
Yes, it is highly recommended to lightly sauté the shrimp and lobster before assembly. This ensures that the seafood is fully cooked and helps prevent excess moisture from being released into the lasagna while it bakes, which could make the sauce too thin.
What type of cheese works best for this lasagna?
A combination of mozzarella and Parmesan is ideal. The mozzarella provides that classic melty, gooey texture, while the Parmesan adds a salty, nutty depth of flavor. While ricotta is optional, it adds a traditional creamy layer that many people enjoy.
Can I freeze leftovers?
Definitely! This lasagna freezes very well. Ensure it has cooled completely before wrapping it in freezer-safe materials. It is a great meal-prep option for busy weeks.