Description
This decadent Seafood Lasagna with Lobster and Shrimp features tender lobster meat and succulent shrimp layered between tender lasagna noodles, creamy ricotta, and a luscious white sauce enriched with Parmesan and mozzarella cheeses. Baked to perfection, it offers a rich, flavorful alternative to traditional lasagna, ideal for seafood lovers and special occasions.
Ingredients
Scale
Seafood and Cheese
- 1 pound lobster meat, cooked and chopped
- 1 pound large shrimp, peeled, deveined, and chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Lasagna
- 9 lasagna noodles
- Olive oil for greasing
White Sauce (Béchamel)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 cup dry white wine (optional)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside.
- Sauté Garlic: In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown the garlic.
- Make Roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (roux), which forms the base of the white sauce.
- Add Milk and Thicken Sauce: Gradually whisk in the whole milk, continuing to stir until the sauce thickens and becomes creamy, approximately 5-7 minutes.
- Season Sauce: Stir in salt, black pepper, lemon juice, and dry white wine (if using). Let the sauce simmer gently for another 2 minutes. Remove from heat and set aside.
- Combine Seafood and Cheese Mixture: In a medium bowl, combine the cooked lobster meat, chopped shrimp, ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese. Mix until well combined.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with olive oil. Spread a small amount of the prepared white sauce evenly on the bottom to prevent sticking.
- Layer 1: Place 3 lasagna noodles over the sauce. Spread half of the seafood and cheese mixture evenly over the noodles, then pour and spread one-third of the white sauce over the seafood layer.
- Layer 2: Add another 3 lasagna noodles on top. Spread the remaining seafood mixture over the noodles, followed by another one-third of the white sauce.
- Final Layer: Top with the final 3 noodles, spread the remaining white sauce over them, and sprinkle the remaining 1 cup mozzarella and 1/2 cup Parmesan cheeses evenly on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered and Brown: Remove the foil and bake for an additional 10-15 minutes, or until the cheese topping is golden brown and bubbly.
- Rest and Garnish: Allow the lasagna to cool and set for about 10 minutes before serving. Garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- Be careful not to overcook the noodles while boiling to avoid mushy lasagna layers.
- If you prefer not to use wine, you can omit it or substitute with extra lemon juice or seafood stock for flavor.
- Allowing the lasagna to rest before serving helps it set for easier slicing and serving.
- Use fresh parsley for garnish to add a fresh herbaceous flavor and visual appeal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
