Description
This seafood lasagna features layers of succulent lobster and shrimp in a creamy, rich sauce, making it perfect for festive gatherings or cozy weeknight dinners. It’s a delightful comfort food that impresses with its flavor and presentation.
Ingredients
- Lobster Tail Meat (1 lb)
- Shrimp (1 lb)
- Lasagna Noodles (12)
- Unsalted Butter (4 tbsp)
- Garlic (3 cloves)
- Shallot (1 small)
- Dry White Wine (1/4 cup)
- Heavy Cream (2 cups)
- Seafood or Chicken Broth (1 cup)
- Cream Cheese (8 oz)
- Ricotta Cheese (1 cup)
- Shredded Mozzarella Cheese (1 cup)
- Grated Parmesan Cheese (1/2 cup)
- Salt and Freshly Ground Black Pepper
- Dried Italian Herbs or Fresh Thyme (1/2 tsp)
- Crushed Red Pepper Flakes (1/4 tsp)
- Fresh Parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil lasagna noodles until al dente; drain and set aside.
- In a skillet, melt butter, sauté garlic and shallot until fragrant.
- Cook lobster and shrimp with seasoning until done; set aside.
- Prepare sauce by adding wine, then cream and broth; whisk in cream cheese until smooth.
- Fold in ricotta, mozzarella, and Parmesan cheeses.
- Layer lasagna in a greased baking dish: sauce, noodles, seafood, and repeat.
- Finish with noodles and sauce topped with remaining cheeses.
- Bake for 25-30 minutes until golden brown, then let rest before serving.
Notes
Use gluten-free lasagna noodles if needed for dietary restrictions.
Ensure seafood is fresh for best flavor; avoid overcooking to prevent toughness.
Consider adding vegetables like sautéed spinach for extra nutrition.
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg