Description
This decadent Seafood Lasagna with Lobster and Shrimp combines tender cooked lobster and shrimp in a creamy, herb-infused sauce layered between tender lasagna noodles, ricotta cheese, and melty mozzarella. Baked until bubbly and golden, this elegant dish offers a luxurious twist on traditional lasagna, perfect for special occasions or a gourmet family dinner.
Ingredients
Seafood Sauce
- 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
Lasagna Assembly
- 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
Instructions
- Prepare the sauce: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute, taking care not to burn it.
- Add herbs and wine: Sprinkle in dried oregano, dried basil, and red pepper flakes and stir to combine. Pour in the white wine and simmer for 3-4 minutes until it reduces by half.
- Incorporate cream and seafood: Add the heavy cream and simmer for 5 minutes to thicken slightly. Stir in the lobster meat and shrimp, cooking for an additional 3 minutes to heat through. Season with salt and black pepper, then remove from heat and set aside to cool slightly.
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish to prevent sticking.
- First layering: Place three cooked lasagna noodles on the bottom of the dish, slightly overlapping. Spread a portion of the seafood mixture evenly over the noodles. Dollop about 1/4 cup of ricotta cheese over the seafood and gently spread it out. Sprinkle 1/4 cup of shredded mozzarella over the ricotta.
- Repeat layers: Repeat the layering process two more times with noodles, seafood mixture, ricotta, and mozzarella, finishing with a layer of seafood mixture on top.
- Top the lasagna: Sprinkle the remaining mozzarella, grated Parmesan cheese, and chopped parsley evenly over the final layer.
- Bake covered: Cover the baking dish loosely with aluminum foil, ensuring it doesn't touch the cheese, and bake for 25 minutes.
- Bake uncovered: Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
- Rest and serve: Let the lasagna rest for 10 minutes to set before slicing. Garnish with extra parsley if desired and serve warm.
Notes
- Use fresh seafood for best flavor, but cooked lobster and shrimp work well for convenience.
- If you prefer, substitute white wine with seafood broth or chicken broth for a non-alcoholic version.
- Allowing the lasagna to rest after baking helps the layers set and makes it easier to slice.
- For a spicier dish, increase the red pepper flakes to taste.
- Make sure the lasagna noodles are cooked al dente to avoid over-softening during baking.
