Seafood Lasagna with Lobster and Shrimp

I bring together tender lobster, juicy shrimp, and rich creamy béchamel sauce tucked between layers of pasta to create a decadent seafood twist on classic lasagna—perfect for special occasions or indulgent weeknights.

Why You’ll Love This Recipe

I love how seafood and cheese dance together in this dish. The luxurious béchamel sauce melds beautifully with succulent lobster and shrimp. Plus, it’s an elegant casserole that’s actually easier to pull off than it looks—making it a guaranteed crowd-pleaser every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 9 lasagna noodles, cooked al dente

• 1 lb lobster meat, cooked

• 1 lb raw shrimp, peeled and diced

• 1 bunch green onions, diced

• 4 tsp seafood seasoning (like Old Bay)

• 4 cups Italian cheese blend (mozzarella, provolone, Parmesan, etc.)
  For the creamy garlic béchamel sauce:

• 5 Tbsp salted butter

• 3 Tbsp all-purpose flour

• 3 cups heavy cream

• 5 cloves garlic, minced

• 2 Tbsp Italian seasoning

• 2 ½ tsp kosher salt

• 1 tsp coarse black pepper

• 2 tsp parsley flakes, optional garnish

directions

1. Preheat the oven to 350 °F (175 °C).

2. In a large bowl, combine diced green onions, lobster, shrimp, and seafood seasoning. Set aside.

3. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute, then gradually whisk in heavy cream until smooth and thickened. Add garlic, Italian seasoning, salt, and pepper—cook another couple of minutes. Remove from heat.

4. Lightly grease a 9×13-inch baking dish. Spread a thin layer of sauce on the bottom.

5. Layer 1: sauce, 3 noodles, half the seafood mixture.

6. Layer 2: sauce, 2 cups cheese, 3 noodles, remaining seafood.

7. Layer 3: sauce, 3 noodles, remaining cheese, garnish with parsley.

8. Cover with foil and bake 1 hour 25 minutes. Remove foil and bake 5–10 minutes more to brown the top.

9. Let rest 15 minutes before slicing and serving.

Servings and timing

• Servings: 8

• Prep time: ~20 minutes

• Cook time: 1 hour 25 minutes (covered) + 5–10 minutes browning

• Rest time: 15 minutes

• Total time: ~1 hour 45 minutes

Variations

• Swap crab or scallops for lobster for a different seafood mix.

• Use oven-ready noodles instead of boiling for convenience.

• Replace béchamel with jarred Alfredo sauce to save time.

• Add veggies like peas, spinach, or mushrooms to the seafood mix.

• Try different cheeses (ricotta, Swiss, cheddar) to vary flavor.

storage/reheating

• Refrigerate leftovers in an airtight container for up to 5 days.

• Freeze unbaked or baked portions up to 3 months; thaw before reheating.

• Reheat in a 350 °F oven (covered) until warmed through; add a splash of cream if too dry.

FAQs

What can I substitute for lobster if it’s too pricey?

I sometimes swap lobster for crab, scallops, or even imitation crab—all work beautifully.

Can I assemble this ahead of time?

Yes—I’ve built it up to 24 hours in advance, covered and refrigerated. Just add 10–15 minutes to bake time if it’s cold.

How do I prevent a watery lasagna?

I drain seafood well and uncover lasagna in the final bake stage to evaporate excess moisture.

Can I make it gluten-free?

Absolutely. Use gluten-free noodles and thicken the sauce with a gluten-free flour substitute.

Can I freeze individual portions?

Yes—I portion and freeze in airtight containers; they reheat perfectly in a 350 °F oven or microwave.

Conclusion

I love how this Seafood Lasagna with Lobster and Shrimp elevates a classic comfort food into something truly special. It’s creamy, cheesy, and packed with luxurious seafood. Whenever I serve it, everyone is impressed—and it tastes even better the next day. Enjoy!