Seafood Lasagna with Lobster and Shrimp is a delightful twist on classic lasagna, packed with tender lobster chunks and juicy shrimp layered between sheets of pasta, creamy cheese, and a light, flavorful sauce. It’s rich without being heavy, and the blend of seafood brings a fresh, ocean-inspired taste that’s truly special.
I love making this dish when I want to impress friends or family without spending hours in the kitchen. The lobster and shrimp add a touch of luxury, but it’s really the simple layering and melt-in-your-mouth cheese that makes everyone ask for seconds. I always find that letting it rest a bit after baking helps all the flavors settle together perfectly.
For serving, I like to pair it with a crisp green salad and a glass of white wine to keep the meal feeling light and refreshing. This seafood lasagna often reminds me of cozy dinners by the sea, where good food and good company come together with ease. It’s one of those recipes I’m happy to keep coming back to whenever I want something comforting but a little different from the usual.
Key Ingredients & Substitutions
Lobster and Shrimp: They give this lasagna its special seafood flavor. If lobster’s pricey or hard to find, try crab meat or scallops for a similar touch. Fresh or frozen seafood both work well after cooking and draining.
Lasagna Noodles: Fresh or no-boil noodles save time and feel tender. If you only have dried noodles, boil them just until al dente to avoid mushiness in the bake.
Cheeses (Parmesan, Mozzarella, Ricotta): Parmesan adds sharpness, mozzarella gives gooey stretch, and ricotta adds creaminess. For a lighter option, ricotta can be swapped with cottage cheese, but keep an eye on moisture.
Béchamel Sauce: The creamy base ties everything together. Whole milk and heavy cream create richness, but you can use all milk or a mix with half-and-half for a lighter sauce without losing creaminess.
Herbs and Lemon Zest: Fresh parsley and thyme brighten this rich dish. Lemon zest adds a subtle fresh note that lifts the seafood flavors—don’t skip it!
How Do I Make a Smooth, Lumpy-Free Béchamel Sauce?
Making béchamel can feel tricky, but a few simple tips make it easy:
- Start by melting butter over medium heat and cook onions and garlic gently — this adds flavor without burning.
- Whisk in flour fully and cook 1-2 minutes to remove raw flour taste; this is your roux base.
- Slowly add milk and cream in small pours while whisking constantly to prevent lumps.
- Keep stirring and cook until the sauce thickens enough to coat the back of a spoon—this means it’s ready.
- If lumps appear, whisk vigorously or use an immersion blender for a silky texture.
Preparing the sauce patiently ensures creamy layers that perfectly carry the seafood and cheese through the lasagna.
Equipment You’ll Need
- Large pot – for boiling the lasagna noodles; makes cooking them easy and mess-free.
- Medium saucepan – perfect for making the smooth béchamel sauce without crowding.
- Whisk – helps you mix the sauce well and avoid lumps.
- 9×13-inch baking dish – just the right size for layering and baking the lasagna evenly.
- Sharp knife and cutting board – for chopping lobster, shrimp, and veggies neatly.
- Mixing bowl – to combine seafood and sauce before assembling.
Flavor Variations & Add-Ins
- Swap lobster for crab meat for a sweeter, delicate seafood flavor that’s just as special.
- Try adding sautéed spinach or kale for a pop of green and added nutrients.
- Mix in a pinch of cayenne or smoked paprika to give the béchamel a subtle spicy kick.
- Use fontina or Gruyère cheese instead of mozzarella for a richer, deeper cheese taste.
Seafood Lasagna with Lobster and Shrimp
Ingredients You’ll Need:
Seafood & Pasta:
- 9 lasagna noodles (fresh or no-boil preferred)
- 1 lb cooked lobster meat, chopped
- ½ lb cooked shrimp, peeled and chopped
Béchamel Sauce & Cheese:
- 4 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups whole milk
- 4 tbsp all-purpose flour
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
Seasonings & Garnishes:
- ¼ cup chopped fresh parsley
- 1 tbsp chopped fresh thyme leaves
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- Olive oil, for cooking and drizzling
- Fresh herbs for garnish (thyme or parsley)
- Mixed greens for serving
How Much Time Will You Need?
This dish takes about 30 minutes to prepare and assemble, and about 40 minutes to bake. Allow an additional 10 minutes for resting before serving. Overall, plan for roughly 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Seafood:
If your lobster and shrimp aren’t cooked yet, steam or boil them just until they turn opaque. Chop lobster meat into bite-sized pieces and roughly chop the shrimp. Set aside a few pieces for garnishing later.
2. Cook the Lasagna Noodles:
Bring a large pot of salted water to a boil and cook the noodles until al dente, usually about 8 to 10 minutes. Drain carefully and lay the noodles flat on parchment or clean kitchen towels so they don’t stick.
3. Make the Béchamel Sauce:
In a medium saucepan, melt butter over medium heat. Add chopped onion and garlic and cook until soft and fragrant, about 3 to 4 minutes. Stir in the flour and cook for another 1 to 2 minutes, stirring constantly to form a smooth roux.
Slowly whisk in the milk and heavy cream, stirring continuously until the sauce thickens enough to coat the back of a spoon (about 6 to 8 minutes). Season with salt, pepper, and lemon zest.
4. Add Cheese and Herbs:
Remove the sauce from heat and stir in Parmesan and half of the mozzarella cheese until melted and smooth. Fold in the ricotta cheese, chopped parsley, and thyme. Taste and adjust seasoning if necessary.
5. Add Seafood to Sauce:
Gently fold the chopped lobster and shrimp into the sauce, keeping some reserved for garnishing the top later.
6. Assemble the Lasagna:
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread a small layer of the seafood béchamel sauce on the bottom. Place a layer of noodles over the sauce. Spread one-third of the seafood sauce over the noodles. Repeat layering noodles and sauce two more times, ending with noodles topped with the remaining sauce. Sprinkle the top with the rest of the mozzarella cheese.
7. Bake:
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
8. Rest and Serve:
Let the lasagna rest for 10 minutes before slicing. Serve with the reserved lobster and shrimp on top. Garnish with fresh herbs and drizzle a little olive oil or balsamic reduction if desired. Pair with a fresh mixed greens salad dressed lightly with lemon vinaigrette.
Can I Use Frozen Lobster and Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the seafood completely in the refrigerator overnight or under cold running water before cooking. Pat them dry to avoid excess moisture in the béchamel sauce.
Can I Prepare the Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna a day in advance, cover it tightly, and refrigerate. When ready to eat, bake it covered at 375°F for about 40-45 minutes until heated through and bubbly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covered, to keep the sauce creamy and avoid drying out the seafood.
Is There a Good Substitute for Fresh Herbs in the Recipe?
If fresh parsley or thyme aren’t available, dried herbs can be used—use about one-third of the amount since dried herbs are more concentrated. Add them early when making the béchamel so they have time to infuse.
