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Seafood Lasagna with Lobster Shrimp

Seafood Lasagna with Lobster and Shrimp

Indulge in the decadent flavors of Seafood Lasagna with Lobster and Shrimp, a recipe that transforms ordinary weeknights into extraordinary culinary experiences. This dish is not just a meal; it's a gateway to sophisticated dining, offering a rich and satisfying experience without the restaurant price tag.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lasagna noodles oven-ready or regular, cooked according to package directions
  • 1 pound raw shrimp peeled and deveined, tails removed
  • 1/2 pound cooked lobster meat chopped
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups milk whole milk recommended for richness
  • 1/2 cup dry white wine optional, but adds depth
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1/4 teaspoon red pepper flakes optional, for a hint of heat
  • 1/4 cup fresh parsley divided
  • 1/4 cup fresh chives optional
  • 1 (10-ounce) package frozen spinach thawed and well-drained
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/2 cup shredded mozzarella cheese plus more for topping
  • Lemon wedges for serving

Equipment

  • Large skillet
  • 9x13 inch baking dish

Method
 

  1. If using raw shrimp, pat them dry with paper towels. Season the shrimp and chopped lobster meat lightly with salt and pepper.
    1 pound raw shrimp, 1/2 pound cooked lobster meat, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil, 1 medium yellow onion, 3 cloves garlic
  3. Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to cook out the raw flour taste, creating a roux.
    1/4 cup all-purpose flour, 1 medium yellow onion, 3 cloves garlic
  4. Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. This will help prevent lumps. If using, pour in the white wine and bring to a gentle simmer, stirring constantly, until the sauce thickens to a coating consistency.
    3 cups milk, 1/2 cup dry white wine
  5. Stir in the salt, black pepper, and red pepper flakes (if using). Add half of the chopped fresh parsley and chives (if using) to the sauce and stir to combine.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1/4 cup fresh parsley, 1/4 cup fresh chives
  6. Gently fold the well-drained spinach into the béchamel sauce. Stir in the grated Parmesan cheese and half of the shredded mozzarella cheese until melted and smooth.
    1 (10-ounce) package frozen spinach, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese
  7. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of the seafood and spinach sauce on the bottom of the dish.
  8. Arrange a single layer of lasagna noodles over the sauce, breaking them to fit if necessary.
    1 pound lasagna noodles
  9. Evenly distribute half of the seasoned shrimp and lobster meat over the noodles. Spoon about half of the remaining sauce over the seafood.
    1 pound raw shrimp, 1/2 pound cooked lobster meat
  10. Add another layer of lasagna noodles, followed by the remaining shrimp and lobster, and then the rest of the sauce.
    1 pound lasagna noodles, 1 pound raw shrimp, 1/2 pound cooked lobster meat
  11. Top the final layer of sauce with the remaining shredded mozzarella cheese and a generous sprinkling of Parmesan cheese.
    1/2 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
  12. Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
  13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden brown and bubbly, and the lasagna is heated through.
  14. Let the lasagna rest for about 10 minutes before serving. Garnish with the remaining fresh parsley and serve warm with lemon wedges on the side.
    1/4 cup fresh parsley, Lemon wedges

Notes

This lasagna can be stored in the refrigerator for 3-4 days, or frozen for up to 2-3 months. Reheat in the oven or microwave.