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Close-up of a slice of creamy seafood lasagna with visible layers of noodles, rich white sauce, lobster, and shrimp, topped with baked cheese and garnished with fresh parsley.

Seafood Lasagna with Lobster and Shrimp

A rich and creamy seafood lasagna layered with shrimp, lobster, spinach, ricotta, and a velvety white sauce. Perfect for an elegant dinner.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 410
Ingredients Method

Ingredients
  

Lasagna Components
  • 12 lasagna noodles
  • 1 lb shrimp peeled and deveined
  • 1 lb cooked lobster meat chopped
  • 3 tbsp olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 3 cups spinach chopped
  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 4 cups milk
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 tsp paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper to taste

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions, then drain and set aside.
  3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add shrimp and cook for 3-4 minutes until pink. Remove and set aside.
  4. Add remaining olive oil to the skillet and sauté onion and garlic for 2-3 minutes until softened.
  5. Add spinach and cook until wilted. Stir in lobster meat and cooked shrimp. Season with paprika, basil, oregano, salt, and pepper. Remove from heat.
  6. In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute.
  7. Gradually add milk while whisking until the sauce thickens. Season with salt and pepper. Remove from heat.
  8. Combine ricotta and 1/2 cup Parmesan cheese in a bowl.
  9. Spread a thin layer of white sauce in the bottom of a baking dish. Add a layer of noodles.
  10. Spread a layer of ricotta mixture, followed by seafood filling, mozzarella, and white sauce.
  11. Repeat layers, finishing with mozzarella and remaining Parmesan on top.
  12. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
  13. Let the lasagna rest for 10 minutes before slicing and serving.