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Seafood Lasagna with Lobster and Shrimp

Indulge in Creamy Seafood Lasagna with Lobster and Shrimp

This Seafood Lasagna with Lobster and Shrimp offers a rich, creamy indulgence perfect for any occasion.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with any light cooking oil if desired.
  • 1 medium Onion Use shallots for a sweeter touch.
  • 2 cloves Garlic Use garlic powder in a pinch (1/4 tsp).
  • 1 teaspoon Dried Oregano Substitute with dried Italian seasoning or fresh herbs (3x the amount).
  • 1 teaspoon Dried Basil Replace with fresh basil or thyme if available.
  • 1 teaspoon Red Pepper Flakes Omit if a milder flavor is preferred.
  • 1 cup White Wine Substitute with seafood stock or additional cream for a non-alcoholic version.
  • 1 cup Heavy Cream Can substitute half-and-half, but results will be less rich.
For the Seafood
  • 1 cup Lobster Meat Can be replaced with crab meat or scallops.
  • 1 cup Shrimp Use any firm white fish as an alternative.
For the Layers
  • 12 sheets Lasagna Noodles Use no-boil noodles, adding more sauce to ensure they cook properly.
  • 15 ounces Ricotta Cheese Cottage cheese can be used if ricotta is unavailable.
  • 2 cups Mozzarella Cheese Substitute with Monterey Jack for a different flavor.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used as a vegan substitute.
For Finishing Touches
  • 1/4 cup Fresh Parsley Can swap with basil or chives.
  • to taste Salt Adjust based on dietary needs.
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Butter Any baking spray can be used as a substitute.

Equipment

  • large skillet
  • lasagna pan
  • Oven

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until softened and translucent.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Sprinkle in the dried oregano, basil, and red pepper flakes. Stir and let bloom for a minute. Pour in the white wine; simmer for 3 to 4 minutes until reduced by half.
  4. Add heavy cream to the skillet, stirring continuously. Allow to gently simmer for about 5 minutes until it thickens slightly.
  5. Fold in lobster and shrimp, cooking for an additional 3 minutes just to warm through without overcooking.
  6. Preheat oven to 375°F (190°C). Lightly butter a deep-dish lasagna pan to prevent sticking.
  7. Begin layering with cooked lasagna noodles at the base of the pan. Add a layer of the seafood mixture and dollops of ricotta, sprinkle mozzarella. Repeat the process until all ingredients are used, finishing with the seafood mixture.
  8. Top the last seafood layer with the remaining mozzarella and a sprinkle of Parmesan cheese. Cover with aluminum foil and bake for 25 minutes.
  9. After 25 minutes, remove foil and bake for an additional 10 minutes until the top is golden brown.
  10. Let the lasagna rest for about 10 minutes before slicing for easy serving.
  11. Garnish with freshly chopped parsley and serve warm, enjoying with a salad or garlic bread.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Expert tips include even distribution of seafood and cheese, gentle cooking of seafood, and letting the lasagna rest for better cutting.

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