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Creamy Seafood Lasagna

Creamy Seafood Lasagna with Shrimp and Lobster

This creamy seafood lasagna layers tender pasta with a rich ricotta filling, buttery lobster, juicy shrimp, and a velvety Parmesan cream sauce. Baked until golden and bubbly, it is an elegant, comforting main course perfect for holidays, dinner parties, or family meals.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 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 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 2 cup ricotta cheese
  • 1 large egg
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup Parmesan cheese, grated
  • Salt and black pepper, to taste
  • 1 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Extra parsley, for garnish

Equipment

  • large skillet
  • mixing bowl
  • Saucepan
  • whisk
  • 9x13-inch baking dish

Method
 

  1. 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. In a bowl, mix the ricotta, egg, 1/2 cup mozzarella, and 1/2 cup Parmesan until smooth and creamy.
  3. 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 1/2 cup Parmesan and season lightly with salt and black pepper.
  4. Preheat the oven to 375°F. Spread a thin layer of cream sauce in the bottom of a greased 9x13-inch baking dish.
  5. Add a layer of noodles, followed by some ricotta mixture, seafood, and cream sauce. Repeat the layers until all ingredients are used, finishing with cream sauce on top.
  6. Sprinkle the top with 1 1/2 cups mozzarella and 1/2 cup Parmesan.
  7. Bake uncovered for 40 to 45 minutes, until hot, bubbly, and lightly golden on top.
  8. Let the lasagna rest for 10 minutes before slicing. Garnish with extra parsley and serve warm.

Notes

Do not overcook the seafood during the first step because it will finish cooking in the oven.
Pat the shrimp and lobster dry before cooking to prevent watery layers.
Let the lasagna rest for 10 minutes before slicing so the layers can set.
Crab meat or scallops may be substituted for the lobster.
Store leftovers covered in the refrigerator for up to 3 days.
The lasagna can be assembled 1 day ahead and refrigerated unbaked. Add about 10 minutes to the baking time when baking it cold.
Baked and cooled lasagna can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat covered in the oven.