Name: recipe seafood lasagna with lobster and shrimp
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 250g (9oz) cooked lobster meat, chopped; 200g (7oz) peeled shrimp, chopped; 340g (12oz) no-boil lasagna sheets; 360ml (1½ cups) crushed tomatoes; 240ml (1 cup) vegetable broth; 1 medium onion, diced; 4 garlic cloves, minced; 30ml (2 Tbsp) olive oil; 5ml (1 tsp) dried oregano; 5ml (1 tsp) dried basil; 2.5ml (½ tsp) red pepper flakes (optional); Salt and black pepper to taste; 340g (1½ cups) shredded mozzarella cheese; 50g (½ cup) grated Parmesan cheese; 250g (1 cup) ricotta cheese; Zest of 1 lemon; 30ml (2 Tbsp) lemon juice; 5g (1 Tbsp) chopped fresh thyme; 30g (½ cup) panko breadcrumbs; 30g (2 Tbsp) melted unsalted butter; 5g (1 Tbsp) chopped fresh parsley

Description

Indulge in a luxurious Lobster and Shrimp Seafood Lasagna, featuring layers of tender seafood, creamy lemon-garlic ricotta, and a crispy panko topping. This dish is perfect for special occasions or a decadent weeknight meal.

Ingredients

Scale

250g (9oz) cooked lobster meat, chopped
200g (7oz) peeled shrimp, chopped
340g (12oz) no-boil lasagna sheets
360ml (1½ cups) crushed tomatoes
240ml (1 cup) vegetable broth
1 medium onion, diced
4 garlic cloves, minced
30ml (2 Tbsp) olive oil
5ml (1 tsp) dried oregano
5ml (1 tsp) dried basil
2.5ml (½ tsp) red pepper flakes (optional)
Salt and black pepper to taste
340g (1½ cups) shredded mozzarella cheese
50g (½ cup) grated Parmesan cheese
250g (1 cup) ricotta cheese
Zest of 1 lemon
30ml (2 Tbsp) lemon juice
5g (1 Tbsp) chopped fresh thyme
30g (½ cup) panko breadcrumbs
30g (2 Tbsp) melted unsalted butter
5g (1 Tbsp) chopped fresh parsley

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Instructions

Sauté Aromatics: Heat oil, sauté onion and garlic until translucent.
Cook Seafood: Add lobster and shrimp; cook until opaque.
Simmer Sauce: Stir in tomatoes, broth, oregano, basil, and pepper flakes; simmer for 10 minutes.
Prepare Ricotta: Combine ricotta, lemon zest, juice, garlic, thyme, and salt.
Make Topping: Toss panko with butter and parsley.
Assemble Lasagna: Layer sauce, sheets, sauce, and ricotta; repeat.
Top and Bake: Sprinkle with mozzarella, Parmesan, and panko; bake covered for 25 minutes.
Brown and Finish: Remove foil; bake 15-20 minutes until bubbly and golden.
Rest and Serve: Let rest for 10 minutes before serving.

Notes

For a spicier lasagna, add more red pepper flakes. Using full-fat ricotta is recommended for the best texture.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Pasta
Method: Bake
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 100 mg