Seafood Lasagna with Lobster and Shrimp Recipe

Today I’m bringing you a truly luscious, show-stopping casserole to make any night feel like a special occasion. This Seafood Lasagna with Lobster and Shrimp takes cozy comfort food and elevates it to dazzling new heights! We’re skipping the heavy red sauce and instead building layers of tender lasagna noodles with a rich, velvety homemade white sauce, creamy ricotta, and a dreamy filling packed with succulent shrimp and sweet, delicate lobster meat. It’s perfectly savory, unbelievably creamy, and guarantees to impress anyone you serve it to. Get ready, because this might just become your favorite lasagna recipe!

Why You’ll Love This Recipe

• Ultimate Comfort Meets Luxury: This isn’t your grandma’s lasagna (though we love hers!). This dish combines the cheesy, satisfying layers of classic lasagna with the indulgent flavor of fresh seafood, making it feel extra special.
• The Creamiest White Sauce: We’re making a simple, beautiful Béchamel sauce from scratch that is pure silk—it locks in moisture and complements the delicate flavor of the lobster and shrimp perfectly.
• A True Game-Changer: Seriously, if you’re looking for a recipe to impress dinner guests or just treat yourself and your family, the combination of sweet lobster and savory shrimp nestled in cheese is unreal.
• Surprisingly Easy to Master: While it looks fancy, the process is straightforward! If you can boil water and whisk a sauce, you can make this beautiful dish.

Ingredients

All you need for this gorgeous Seafood Lasagna with Lobster and Shrimp is a little patience and a shopping list full of delicious things! Here’s a peek at what you’ll need and why it matters:

• Lasagna Noodles: The essential foundation! We need wide, sturdy noodles to hold all that creamy goodness and rich filling.
• Shrimp: Peeled and deveined, these cook quickly and add a lovely, savory bite to the filling. Their bright pink color is also beautiful!
• Cooked Lobster Meat: The star of the show! It brings an unmatched sweetness and tender texture. Using pre-cooked meat makes this recipe a breeze.
• Olive Oil: Used for sautéing to soften the aromatics and give the seafood a quick, flavorful sear.
• Onion and Garlic: The classic duo! They create a deep, aromatic base for the entire dish.
• Spinach: A little green power! It wilts right into the filling, adding color and a slight earthiness without overpowering the seafood.
• Ricotta Cheese: This forms the creamy, binding layer of the lasagna. We’re mixing it with Parmesan for extra depth. Pro Tip: Go for whole milk ricotta for the best texture!
• Shredded Mozzarella Cheese: Melts beautifully and gives that stretchy, cheesy pull we all crave in a lasagna.
• Grated Parmesan Cheese: Adds a salty, nutty sharpness that balances the richness of the white sauce and ricotta.
• Milk, Butter, and Flour: These three ingredients are the building blocks of our homemade, velvety Béchamel (white) sauce! Trust me, making this sauce is so worth it.
• Paprika, Dried Basil, and Dried Oregano: These spices season the seafood filling, giving it a warm, herbaceous complexity that tastes like pure comfort.
• Salt and Pepper: Essential for seasoning every layer! Don’t be shy—seasoning as you go is key to a flavorful dish.

Note: The full ingredients list, including precise measurements, cook times, and nutrition information, will be right under this article in the recipe card!

How to Make the Seafood Lasagna with Lobster and Shrimp

Here is how we bring this beautiful, creamy casserole to life!

Step 1: Prep the Noodles and Preheat

Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). Cook your lasagna noodles according to the package directions. Drain them quickly and spread them out so they don’t stick together—a little olive oil can help here!

Step 2: Sauté the Seafood and Aromatics

In a large skillet, heat up 2 tablespoons of olive oil. Quickly cook your shrimp for about 3-4 minutes until they turn a gorgeous pink. Remove them and set aside. Add the remaining olive oil, then sauté the chopped onion and minced garlic until they are soft and fragrant.

Step 3: Create the Seafood Filling

Toss the spinach into the skillet and let it wilt down. Once wilted, stir in the chopped lobster meat and the cooked shrimp. Now for the flavor bomb: season the filling generously with the paprika, basil, oregano, salt, and pepper. Remove the pan from the heat.

Step 4: Whisk Together the Velvety White Sauce

Time to make magic! Melt the butter in a saucepan over medium heat, then whisk in the flour for one minute—this is called a roux. Now, gradually add the milk, whisking continuously. Keep whisking until the sauce is thick and smooth. Season with salt and pepper, then take it off the heat.

Step 5: Mix the Ricotta Base

In a separate bowl, stir together the ricotta cheese and half a cup of the Parmesan cheese. This creamy mixture is one of the delicious glue layers for our lasagna.

Step 6: Assemble the Layers

This is the fun part! Spread a thin layer of your gorgeous white sauce in the bottom of your baking dish. Layer on the noodles, followed by a layer of the ricotta mixture, then a layer of the savory seafood filling. Sprinkle a handful of mozzarella over that, and drizzle with more white sauce. Repeat these layers until you’ve used up all your ingredients, making sure to finish the top layer with a generous sprinkle of mozzarella and the remaining Parmesan cheese.

Step 7: Bake until Bubbly and Golden

Cover the dish tightly with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is beautifully golden brown and the sauce is bubbling happily.

Step 8: Rest and Serve

This is the hardest step—waiting! Let the lasagna rest for a crucial 10 minutes before you slice into it. This allows the layers to set up so you get those perfect, tidy slices!

Pro Tips for Making the Recipe

• Season Every Step: Salt and pepper shouldn’t just be added at the end! Season the noodle water, the seafood filling, and the white sauce independently. This builds layers of flavor.
• Use High-Quality Ricotta: The texture of your lasagna depends on this! Use whole milk ricotta (if available) for a richer, less watery cheese layer.
• Don’t Overcook the Shrimp: Since the shrimp will cook again in the oven, you only need to sauté it for 3-4 minutes. If it’s fully cooked at this stage, it will turn tough and rubbery in the oven.
• Prep Ahead: You can assemble the entire lasagna 24 hours in advance, cover it, and keep it in the fridge. When ready to bake, add about 15 minutes to the total covered baking time.

How to Serve

This rich, hearty lasagna is truly a main dish star, but here’s how you can pair it for a perfect meal:

• Fresh Green Salad: Cut the richness with a light, bright salad. A simple spring mix with a zesty lemon-vinaigrette is an ideal counterpoint.
• Crusty Bread: You absolutely need something to soak up any extra white sauce! A warm loaf of crusty Italian or French bread is perfect.
• Simple Veggies: A quick side of roasted asparagus or sautéed green beans is an easy, healthy addition that doesn’t compete with the main dish flavors.

Make Ahead and Storage

Storing Leftovers

Any leftover lasagna (if there is any!) can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing

Lasagna freezes wonderfully! You can freeze the entire assembled, unbaked lasagna. Cover it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Baked leftovers can also be frozen, then thawed and reheated.

Reheating

The easiest way to reheat individual slices is in the microwave. For a whole pan, cover it with foil and reheat in the oven at $350^\circ\text{F}$ until warmed through (about 20-30 minutes).

FAQs

What is Béchamel sauce and why should I use it instead of red sauce?

Béchamel is a classic French white sauce made from butter, flour, and milk (a roux and milk). For seafood, a white sauce is typically preferred because its delicate, creamy flavor enhances the natural sweetness of the lobster and shrimp without overpowering it, as a strong tomato-based red sauce might do.

Can I use different types of seafood in this recipe?

Absolutely! This recipe is incredibly versatile. You could easily swap out some of the shrimp or lobster for scallops, white fish like cod or snapper, or even crab meat. Just make sure the seafood is pre-cooked or cooks quickly, and always check for shells!

Can I assemble the lasagna a day in advance?

Yes, you can! Assembling the lasagna ahead of time is a fantastic way to save time on a busy day. Simply follow all the assembly steps, cover the baking dish tightly with plastic wrap or foil, and refrigerate it. Add about 15-20 minutes to the total baking time since it will be going into the oven cold.

How do I prevent my lasagna noodles from sticking together after cooking?

The trick is to be quick! As soon as the noodles are done, drain them immediately and toss them gently with a tablespoon of olive oil. Then, lay them out flat on a sheet of parchment paper or a clean kitchen towel while you prepare the filling.