Description
This luxurious Seafood Lasagna combines tender lobster and shrimp with a rich, creamy white sauce, layered between tender lasagna noodles and a blend of ricotta, mozzarella, and Parmesan cheeses. Perfectly baked until golden and bubbly, this elegant dish makes a delicious centerpiece for any special occasion or seafood lover’s dinner.
Ingredients
Scale
Seafood Filling
- 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
- Heat the olive oil: Warm the olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent.
- Add garlic: Stir in minced garlic and cook for 1 minute carefully to avoid burning.
- Season aromatics: Incorporate dried oregano, dried basil, and red pepper flakes, stirring to combine flavors well.
- Deglaze with wine: Pour in white wine and let it simmer for 3-4 minutes until it reduces by half, concentrating the flavor.
- Add cream: Stir in heavy cream and simmer for 5 minutes until the sauce thickens slightly.
- Combine seafood: Mix in lobster meat and shrimp, cooking for an additional 3 minutes until the seafood is heated through.
- Season sauce: Add salt and black pepper to taste, adjusting seasoning as needed.
- Cool sauce: Remove the skillet from the heat and set aside to cool slightly while preparing the baking dish.
- Preheat oven: Heat your oven to 375°F (190°C) to get ready for baking the lasagna.
- Prepare baking dish: Spread 2 tablespoons of butter on the bottom of a 9×13-inch baking dish to prevent sticking.
- Layer noodles: Place three cooked lasagna noodles at the bottom of the dish, slightly overlapping.
- Add seafood layer: Spread a portion of the seafood mixture evenly over the noodles.
- Add ricotta cheese: Dollop about 1/4 cup ricotta over the seafood and spread gently to cover.
- Sprinkle mozzarella: Evenly distribute 1/4 cup shredded mozzarella on top of the ricotta.
- Repeat layers: Repeat layering noodles, seafood mixture, ricotta, and mozzarella two more times, ending with seafood mixture on top.
- Top with cheeses: Sprinkle remaining mozzarella, grated Parmesan, and chopped parsley over the final layer.
- Cover for baking: Loosely cover the dish with aluminum foil, ensuring it does not touch the cheese to prevent sticking.
- Bake covered: Bake in the preheated oven for 25 minutes to cook through and melt cheeses.
- Finish baking uncovered: Remove the foil and bake an additional 10 minutes until the top is golden and bubbly.
- Rest lasagna: Let the lasagna rest for 10 minutes before slicing; this helps it set for neat serving.
- Serve and garnish: Garnish with extra parsley if desired and serve warm for best flavor.
Notes
- Use cooked lobster and shrimp to avoid overcooking seafood during baking.
- Pre-cook lasagna noodles according to package instructions for optimal texture.
- Make sure to let the sauce simmer so it thickens before assembling to prevent a watery lasagna.
- Allow the lasagna to rest before serving so it holds its shape when sliced.
- Feel free to adjust red pepper flakes to your preferred spice level.
- Storing leftover lasagna in an airtight container in the refrigerator will keep for up to 3 days.
