Name: Seafood Lasagna with Lobster and Shrimp Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes; 1/4 cup white wine; 2 cups heavy cream; 1 1/2 cups lobster meat, cooked and chopped; 1 1/2 cups shrimp, peeled and deveined; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 9 lasagna noodles, cooked; 2 cups ricotta cheese; 1 1/2 cups mozzarella cheese, shredded; 1 cup Parmesan cheese, grated; 1/4 cup fresh parsley, chopped; 2 tablespoons butter

I absolutely adore sharing this Seafood Lasagna with Lobster and Shrimp Recipe because it combines two of my favorite indulgences: rich seafood and comforting pasta. This lasagna is a luxurious, creamy dish that feels special enough for celebrations yet approachable enough for a cozy family dinner. The tender lobster and shrimp nestled between layers of luscious ricotta and mozzarella make every bite an absolute delight. Whenever I make this, it instantly feels like a treat that brings warmth and elegance to the table.

Why You'll Love This Seafood Lasagna with Lobster and Shrimp Recipe

What makes this Seafood Lasagna with Lobster and Shrimp Recipe really stand out to me is the incredible balance of flavors. The subtle sweetness of the lobster and shrimp pairs perfectly with the rich cream sauce and the melty cheeses. I also love the hint of herbs and a gentle touch of heat from the red pepper flakes, which adds just the right kick without overpowering the delicate seafood. Every bite feels indulgent yet harmonious, making it a true crowd-pleaser.

I also appreciate how manageable the preparation is. While it looks fancy, most of the steps are straightforward, and the ingredients are familiar. The white wine reduction in the sauce gives it such depth, and I always enjoy the process of layering it thoughtfully to get that perfect, cheesy and creamy texture. It’s a satisfying cooking experience that never feels overwhelming, even when I’m hosting guests.

This recipe is my go-to for special occasions and dinner parties but also for when I want to impress with minimal fuss. It’s elegant enough for holiday meals or anniversaries but comforting enough to enjoy on a weekend dinner with family. Plus, leftovers reheat beautifully, which is always a win in my book. I’m sure once you try this, it’ll quickly become a favorite, just like it did for me.

Ingredients You'll Need

The image shows a white rectangular baking dish filled with an uncooked layered dish. The bottom layer is a flat sheet of pale yellow pasta with slightly ruffled edges. On top of the pasta is a creamy white layer mixed with small green herb pieces. The top layer has light pink cooked shrimp scattered evenly and small pieces of shredded pale beige chicken spread across. The dish is placed on a white marbled surface with a black and white striped cloth partially visible underneath. Nearby are cloves of garlic and a glass bowl with a white creamy mixture and a spoon inside. Photo taken with an iphone --ar 4:5 --v 7

The ingredients here are simple but thoughtfully chosen to bring the best texture and flavor to the dish. Each element plays a crucial role, from the creamy ricotta and mozzarella that add richness to the lobster and shrimp that offer fresh, oceanic sweetness.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Olive oil: Provides a smooth, fruity base for sautéing the aromatics.
Onion: Adds sweet and savory depth when softened.
Garlic: Boosts overall aroma and flavor; use fresh for best results.
Dried oregano and basil: Classic Italian herbs that elevate the sauce with warm, earthy tones.
Red pepper flakes: Introduce a gentle, pleasant heat that awakens the palate.
White wine: Adds acidity and complexity that balance the richness of the cream.
Heavy cream: Creates a luscious, velvety sauce that envelopes the seafood.
Lobster meat: The star ingredient, tender and flavorful, lending luxury to each bite.
Shrimp: Adds texture and a sweet, briny counterpart to the lobster.
Lasagna noodles: The perfect neutral vehicle holding all components together.
Ricotta cheese: Offers creaminess and body to each layer.
Mozzarella cheese: Provides stringy, melty goodness and mild flavor.
Parmesan cheese: Imparts sharpness and nuttiness as a savory topping.
Fresh parsley: Gives freshness and bright color as a garnish.
Salt and pepper: Essential seasonings to bring everything into balance.
Butter: Prevents sticking and lends a subtle richness to the baking dish.

Directions

Step 1: Heat the olive oil in a large skillet over medium heat until shimmering, which sets the stage for those fragrant aromatics.

Step 2: Add the chopped onion and sauté it for about 5 minutes until soft and translucent, releasing its natural sweetness that forms the sauce’s foundation.

Step 3: Stir in the minced garlic and cook for another minute, being careful not to let it brown or burn, as that would create bitterness.

Step 4: Sprinkle in the dried oregano, dried basil, and red pepper flakes, mixing them well to release their flavors and evenly infuse the oil and onions.

Step 5: Pour in the white wine and bring it to a simmer, letting it reduce by half over 3 to 4 minutes to concentrate the flavor and remove the alcohol.

Step 6: Add the heavy cream, stirring constantly and allowing it to simmer gently for 5 minutes until it thickens slightly into a luxurious sauce base.

Step 7: Gently fold in the cooked lobster meat and shrimp, cooking together for 3 more minutes to warm the seafood through without overcooking it.

Step 8: Season the creamy seafood mixture with salt and black pepper, tasting and adjusting as needed to achieve perfect balance.

Step 9: Remove the skillet from heat and let it cool slightly while you prepare the baking dish and noodles.

Step 10: Preheat your oven to 375°F (190°C), ensuring it’s ready to create that golden, bubbling top later.

Step 11: Butter the bottom of a 9x13-inch baking dish to prevent sticking and add a hint of richness that complements the lasagna.

Step 12: Arrange three cooked lasagna noodles on the bottom of the dish, overlapping slightly for maximum coverage and stability.

Step 13: Spread a generous layer of the seafood mixture over the noodles, distributing it evenly for consistent flavor in every bite.

Step 14: Dollop about ¼ cup of ricotta over the seafood layer and gently spread it to create creamy pockets throughout.

Step 15: Sprinkle ¼ cup of shredded mozzarella on top, adding that irresistible melt and stringiness we all love.

Step 16: Repeat these layers—noodles, seafood, ricotta, mozzarella—two more times, ensuring the final seafood mixture forms the topmost layer.

Step 17: Finish by sprinkling the remaining mozzarella, Parmesan cheese, and a handful of chopped parsley evenly over the top for flavor and a lovely green pop.

Step 18: Cover the dish loosely with aluminum foil, making sure it doesn't touch the cheese to avoid sticking and uneven browning.

Step 19: Bake for 25 minutes, allowing the flavors to meld and the cheese under the foil to melt smoothly.

Step 20: Remove the foil and bake for another 10 minutes until the top is bubbly and beautifully golden, signaling it’s ready.

Step 21: Let the lasagna rest for 10 minutes after baking; this crucial step lets it set up for clean slices and enhances the texture.

Step 22: Garnish with additional fresh parsley if you like and serve warm to enjoy the creamy, cheesy, and seafood-rich layers at their best.

Servings and Timing

This Seafood Lasagna with Lobster and Shrimp Recipe comfortably serves 6 hungry people. It requires about 30 minutes of active prep time, including chopping and cooking the aromatics as well as assembling the layers. Cooking time in the oven adds roughly 35 minutes, and I always allow an additional 10 minutes of resting time to help the lasagna set up beautifully. Altogether, you’re looking at about 1 hour and 15 minutes from start to finish, which feels just right for a dish this satisfying.

How to Serve This Seafood Lasagna with Lobster and Shrimp Recipe

A slice of creamy lasagna is shown being lifted with a wooden spatula, revealing multiple layers inside. The lasagna has thick pasta sheets layered with white ricotta cheese mixed with herbs, and light orange sauce, possibly cheese or cream-based, giving it a soft texture. The top layer is golden brown with melted cheese and small green herb sprinkles. The background shows more of the lasagna in a white dish, on a white marbled surface, with a blurred green plant and a white and gray striped cloth in soft focus. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this gorgeous seafood lasagna, I love pairing it with something light and crisp to balance the richness. A fresh green salad with lemon vinaigrette or steamed asparagus with a squeeze of fresh lemon juice complements the creamy seafood layers wonderfully. The brightness of the vegetables cuts through the cheese and cream, creating a perfect harmony on the plate.

For presentation, I always sprinkle a little extra chopped parsley or even some freshly grated Parmesan right before serving. It adds a beautiful fresh aroma and a pop of color that makes the dish look even more inviting. I like to slice the lasagna into generous but manageable portions for a hearty meal that invites seconds but leaves room for sides and dessert.

As for beverages, a chilled glass of Sauvignon Blanc or an unoaked Chardonnay pairs beautifully with the seafood flavors and cream sauce. If you prefer something non-alcoholic, sparkling water with a twist of lime or a crisp iced tea works just as well. I often reserve this dish for celebratory dinners or weekend indulgences, but it’s also a wonderful crowd-pleaser at holiday meals and special occasions.

Variations

I love to experiment with this seafood lasagna recipe to suit different tastes and dietary needs. If you want to swap out the lobster, cooked crab meat or scallops make excellent alternatives that still bring that sweet, delicate flavor. For the shrimp, you can use bay scallops or even firm white fish chunks for a different texture but similar seafood essence.

If you’re looking for a gluten-free version, using gluten-free lasagna noodles or thinly sliced zucchini strips in place of traditional pasta works wonderfully. For a lighter, dairy-free option, try substituting the ricotta with a cashew cream and use plant-based mozzarella alternatives. While it won’t be quite the same cheesy experience, it still delivers rich, creamy satisfaction.

For flavor twists, I sometimes add a touch of Old Bay seasoning to the seafood sauce or stir in some roasted red peppers or sun-dried tomatoes to introduce a sweet, smoky note. You could also switch the white wine for a splash of sherry or vermouth for a different layer of complexity. Cooking the assembled lasagna in a slow cooker on low for several hours is another fun method that yields tender, melded flavors with minimal babysitting.

Storage and Reheating

Storing Leftovers

If you have any leftovers (and trust me, it’s tempting to eat every last bite!), store them in an airtight container in the refrigerator. I find that glass containers with tight-fitting lids work best to keep the flavors fresh and prevent any odors from escaping or getting in. The lasagna will keep well for up to 3 days, allowing you to enjoy those delicious layers again without any sacrifice in texture or taste.

Freezing

This Seafood Lasagna with Lobster and Shrimp Recipe freezes beautifully, which is a big plus if you want to prepare it ahead of time for a special occasion. To freeze, wrap the cooled lasagna tightly with plastic wrap and then cover it with aluminum foil to prevent freezer burn. You can keep it frozen for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating to ensure even warming.

Reheating

To reheat, I recommend using a conventional oven or toaster oven. Preheat to 350°F (175°C) and cover the lasagna loosely with foil to prevent the top from drying out. Heat for about 20 to 25 minutes until heated through. Microwaving works in a pinch, but it can make the noodles a bit gummy and the cheese less appetizing. Resting a few minutes after reheating helps restore the creamy texture and allows the flavors to shine.

FAQs

Can I use frozen lobster and shrimp for this recipe?

Absolutely! Just be sure to fully thaw and pat dry the seafood before cooking to avoid excess moisture in the sauce. Frozen seafood works well and can be a convenient option when fresh isn’t available.

Do I need to boil the lasagna noodles before assembling?

Yes, traditional lasagna noodles should be boiled until al dente according to package instructions before layering. This ensures they cook evenly in the oven and don’t absorb too much liquid, keeping the texture just right.

Can I prepare this seafood lasagna ahead of time?

Definitely! You can assemble the entire lasagna a day ahead, keep it covered in the fridge, and bake it just before serving. This makes dinner day much easier and lets the flavors meld beautifully.

What can I serve with this Seafood Lasagna with Lobster and Shrimp Recipe?

I recommend lighter, refreshing sides like a crisp green salad, steamed veggies, or garlic bread. A bright citrus dressing or lemon wedges can also complement the richness of the seafood and cream sauce nicely.

Is this recipe suitable for special occasions?

Yes, it’s perfect for holidays, romantic dinners, or anytime you want a restaurant-quality seafood dish at home. Its elegant flavors and impressive presentation make it a standout choice for memorable meals.

Conclusion

I hope you feel inspired to make this Seafood Lasagna with Lobster and Shrimp Recipe because it truly is one of those dishes that brings joy and a touch of luxury to your table. It’s comforting, flavorful, and surprisingly easy to put together. Once you try it, I’m sure it’ll become a treasured favorite that you’ll want to return to over and over. Enjoy every creamy, cheesy, seafood-packed bite!