Creamy Seafood Lasagna with Shrimp and Lobster

There’s a certain kind of dinner that makes people put their forks down and ask for the recipe before they’ve even finished the first bite. This creamy seafood lasagna is exactly that. Tender layers of pasta hold a rich ricotta filling, buttery lobster, and juicy shrimp, all wrapped in a velvety Parmesan cream sauce and baked until the top turns golden and bubbly.

It has all the cozy, familiar comfort of a classic lasagna, but the shrimp and lobster give it an elegant twist that makes it feel like something you’d order at a special occasion dinner. And yet, it’s simple enough to pull together on a weeknight if you get your seafood prepped ahead of time.

Why You’ll Love This Recipe

• Two kinds of seafood in every bite. Sweet lobster and tender shrimp are folded together with garlic and Italian seasoning, so every layer has something delicious waiting inside.
• A cream sauce instead of red sauce. Seafood pairs so much better with a Parmesan cream sauce than a tomato-based one, and this version is silky, rich, and never bland.
• Make-ahead friendly. You can assemble the whole dish a day in advance and bake it when you’re ready to serve.
• Feeds a crowd. This recipe serves 8, so it’s perfect for holidays, potlucks, or Sunday dinner with family.

Ingredients

For the Lasagna

• 12 lasagna noodles, cooked just al dente
• 1 lb shrimp, peeled, deveined, and chopped
• 1 lb cooked lobster meat, chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley

For the Ricotta Layer

• 2 cups ricotta cheese
• 1 large egg
• ½ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

For the Cream Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste

For the Top

• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Extra parsley, for garnish

How to Make Creamy Seafood Lasagna

1. Cook the seafood. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the shrimp and lobster, then season with Italian seasoning, paprika, salt, and black pepper. Cook for 2 to 3 minutes, just until the shrimp turn pink and the seafood is warmed through. Stir in the parsley and set aside.

2. Make the ricotta layer. In a bowl, mix the ricotta, egg, ½ cup mozzarella, and ½ cup Parmesan until smooth and creamy.

3. Make the cream sauce. In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the heavy cream and milk until smooth. Simmer gently for 3 to 5 minutes, stirring often, until slightly thickened. Stir in ½ cup Parmesan and season lightly with salt and black pepper.

4. Start the layers. Preheat your oven to 375°F. Spread a thin layer of cream sauce in the bottom of a greased 9×13-inch baking dish.

5. Build the lasagna. Add a layer of noodles, then some ricotta mixture, some seafood, and some cream sauce. Repeat the layers until everything is used, finishing with cream sauce on top.

6. Add the cheese topping. Sprinkle the top with 1½ cups mozzarella and ½ cup Parmesan.

7. Bake until golden. Bake uncovered for 40 to 45 minutes, until hot, bubbly, and lightly golden on top.

8. Rest and serve. Let the lasagna rest for 10 minutes before slicing. Garnish with extra parsley and serve warm.

Tips for the Best Seafood Lasagna

• Don’t overcook the seafood in step 1. It will finish cooking in the oven, so you’re just looking for the shrimp to turn pink and the lobster to warm through.
• Pat your seafood dry before adding it to the skillet so the layers don’t turn watery.
• Let it rest before slicing. Ten minutes gives the layers time to set, so you get clean slices instead of a soupy mess on the plate.
• Swap the seafood if needed. Crab meat or scallops work beautifully in place of lobster if that’s easier to find or more budget-friendly.

Storage and Reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm it in a 350°F oven until heated through. This lasagna can also be assembled a day ahead and refrigerated unbaked; just add about 10 extra minutes to the bake time if going in cold.

Frequently Asked Questions