Seafood Lasagna with Lobster and Shrimp
Seafood Lasagna with Lobster and Shrimp is a delicious twist on the classic comfort dish we all love. It’s loaded with tender layers of pasta, creamy cheese, and a mix…
Tip: save now, cook later.Seafood Lasagna with Lobster and Shrimp is a delicious twist on the classic comfort dish we all love. It’s loaded with tender layers of pasta, creamy cheese, and a mix of succulent lobster and shrimp that make every bite feel special. The seafood adds a fresh, slightly sweet flavor that pairs perfectly with the rich, cheesy sauce.
I love making this lasagna for special occasions or when I want to treat myself and my family to something a little fancier, without any fuss. The lobster and shrimp make it feel like a restaurant meal, but it’s actually really simple to prepare. I usually add a sprinkle of fresh herbs on top because it brightens the dish and makes it look so inviting.
One of my favorite ways to enjoy this seafood lasagna is with a light green salad and a glass of chilled white wine. It’s such a comforting meal that brings everyone together around the table, sharing stories and smiles. Every time I make it, the rich seafood flavors and melted cheese remind me why lasagna is a timeless favorite with a luxurious twist.
Key Ingredients & Substitutions
Lobster: Fresh cooked lobster adds a sweet and tender touch. If lobster is hard to find or pricey, cooked crab meat or even scallops work great as alternatives.
Shrimp: Fresh or frozen shrimp is perfect here. For a milder flavor, use bay shrimp or small cooked shrimp. Be careful not to overcook them in the pan.
Béchamel Sauce: This creamy white sauce is key for richness. If you prefer something lighter, try half-and-half instead of heavy cream, or use a store-bought Alfredo sauce.
Cheeses: Ricotta gives creaminess, while mozzarella melts beautifully. Parmesan adds a salty, nutty flavor. Feel free to swap mozzarella with provolone or fontina for a different taste.
Mushrooms: They add earthiness and texture. Button or cremini mushrooms are great choices. You can skip them if you’re not a fan of mushrooms.
How Do I Make a Smooth and Creamy Béchamel Sauce Without Lumps?
Béchamel can be tricky, but with a few simple steps, you’ll get a silky sauce every time:
- Start by melting butter over medium heat, then whisk in flour right away to make a smooth roux.
- Pour in milk and cream slowly, whisking constantly to prevent lumps.
- Keep stirring until the sauce thickens and coats the back of a spoon—that’s your cue it’s ready.
- If lumps form, whisk vigorously or pass the sauce through a fine mesh strainer.
- Add garlic and seasonings off the heat to keep flavors fresh.
Patience is key—slowly adding liquids and continuous whisking make all the difference!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking lasagna evenly.
- Large pot – to boil your lasagna noodles until al dente without sticking.
- Medium saucepan – for making the creamy béchamel sauce smoothly.
- Whisk – essential to keep your sauce lump-free and creamy.
- Large skillet – to sauté shrimp, mushrooms, and onions easily.
- Mixing bowl – great for combining cheeses, seafood, and herbs gently.
Flavor Variations & Add-Ins
- Swap lobster for crab meat for a slightly sweeter, delicate seafood flavor.
- Add spinach or kale layers to boost nutrition and color without overpowering the seafood.
- Use smoked mozzarella or Gruyère cheese for a subtle smoky taste.
- Include a pinch of red pepper flakes if you like a gentle kick with your creamy lasagna.
Seafood Lasagna with Lobster and Shrimp
Ingredients You’ll Need:
For the Pasta and Seafood:
- 9 lasagna noodles
- 1 lb cooked lobster meat, chopped
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups sliced mushrooms
For the Cheeses:
- 4 cups shredded mozzarella cheese
- 1 ½ cups grated Parmesan cheese
- 4 cups ricotta cheese
For the Sauce:
- 2 cups heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup milk
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp dried thyme
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- Salt and pepper to taste
- Olive oil for sautéing
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, 45 minutes to bake, and an extra 10 minutes to rest before serving. Total time: roughly 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepare the Noodles:
Boil the lasagna noodles according to the package directions until they are just tender (al dente). Drain the noodles and set them aside so they don’t stick together.
2. Make the Béchamel Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and keep stirring for about 2 minutes until smooth. Slowly pour in the milk and heavy cream while whisking constantly. Let the sauce cook and thicken for 5-7 minutes. Stir in the minced garlic, dried thyme, salt, and pepper. Remove from heat and set aside.
3. Cook the Seafood and Vegetables:
Heat a splash of olive oil in a skillet over medium heat. Add the chopped onion and sliced mushrooms, cooking until soft and tender, about 5 minutes. Add the shrimp and cook until they turn pink and are cooked through, about 3-4 minutes. Remove from heat.
4. Mix the Cheese and Seafood Layers:
In a large bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, chopped lobster meat, cooked shrimp and mushrooms, and fresh dill. Gently mix everything together, seasoning with salt and pepper as needed.
5. Assemble the Lasagna:
Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles over the sauce. Spread one-third of the seafood cheese mixture over the noodles, then drizzle some béchamel sauce on top. Repeat this layering two more times: noodles, seafood mixture, and béchamel sauce. Finally, sprinkle the remaining mozzarella and Parmesan cheese over the top.
6. Bake and Serve:
Cover the baking dish with foil and bake in the preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, until the top is golden and bubbly. Let the lasagna rest for 10 minutes before cutting. Garnish with fresh dill sprigs and serve warm.
Can I Use Frozen Lobster and Shrimp for This Lasagna?
Yes! Just be sure to thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry to avoid excess moisture in the dish.
How Can I Store Leftover Seafood Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to preserve the creamy texture.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna a day ahead, cover tightly with foil, and refrigerate. Bake as directed, adding a few extra minutes if baking from cold.
What Can I Substitute for Lobster if It’s Not Available?
Cooked crab meat or scallops make excellent alternatives that keep the luxurious seafood flavor in this dish without needing lobster.
