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Seafood Lasagna with Lobster and Shrimp

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A decadent seafood twist on classic lasagna, featuring lobster, shrimp, and a creamy garlic béchamel sauce. Perfect for special occasions or indulgent weeknights.

Ingredients

  • 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

Instructions

  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 for 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 for 1 hour 25 minutes. Remove foil and bake for an additional 5-10 minutes to brown the top.
  9. Let rest for 15 minutes before slicing and serving.

Notes

  • 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.

Nutrition

Find it online: https://cookedbysarah.com/seafood-lasagna-with-lobster-and-shrimp/