Description
A decadent Seafood Lasagna with Lobster and Shrimp that brings elegance and a burst of oceanic flavor to your dining table.
Ingredients
Scale
- Lasagna noodles
- 1 tbsp olive oil
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 1 lb lobster meat, chopped
- ½ cup white wine
- ¼ tsp crushed red pepper flakes (optional)
- 1 cup heavy cream
- 2 cups milk
- ¼ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- ¼ cup chopped fresh parsley
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 2 tbsp butter
- 1 cup ricotta cheese
- 1 egg
- 2 cups spinach (optional)
- 1 tbsp fresh lemon juice
- Fresh basil leaves for garnish
Instructions
- Begin by preheating your oven to 375°F (190°C). Meanwhile, cook the lasagna noodles in a pot of boiling salted water until they are al dente. Drain and lay them flat on parchment paper to cool.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes. Stir in garlic, shrimp, and lobster. Cook for 2–3 minutes, add white wine and red pepper flakes, then simmer. Remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in flour, cook until golden. Gradually add milk and heavy cream, whisking until smooth. Stir in Parmesan, salt, black pepper, and nutmeg.
- In a mixing bowl, combine ricotta, egg, and lemon juice. Mix thoroughly.
- Spread a thin layer of sauce in a baking dish. Lay noodles, half the ricotta, seafood, optional spinach, and mozzarella. Repeat layers, finishing with sauce and mozzarella.
- Cover with foil, bake for 25 minutes. Uncover, bake for an additional 10–15 minutes until cheese is golden. Rest for 10 minutes before serving.
Notes
The addition of fresh lemon juice brightens the rich ricotta. Allowing it to rest lets the layers set for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 780 mg
- Protein: 35 g