Description
Ingredients
Scale
- 8 lasagna noodles (you can use no-boil noodles for convenience)
- 1 cup of cooked lobster meat, roughly chopped
- 1 cup of shrimp, peeled and deveined
- 2 cups of ricotta cheese
- 1 ½ cups of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
- 2 cups of béchamel sauce (made from 2 tablespoons of butter, 2 tablespoons of flour, and 2 cups of milk)
- 1 clove of garlic, minced
- 1 tablespoon of fresh parsley, chopped (plus extra for garnish)
- Salt and pepper, to taste
Instructions
- Prepare the béchamel sauce: In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in 2 tablespoons of flour, and cook for about 1 minute until lightly golden. Gradually whisk in 2 cups of milk and continue stirring until the sauce thickens. Season with salt and pepper to taste. Remove from heat.
- Cook the seafood: In a skillet, heat a splash of olive oil over medium heat. Add 1 clove of minced garlic and sauté until fragrant, about 30 seconds. Add 1 cup of shrimp and cook until pink, about 2-3 minutes. Gently fold in 1 cup of chopped lobster meat and fresh parsley. Remove from heat and set aside.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of béchamel sauce on the bottom. Layer 2 lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, then layer half of the seafood mixture on top. Sprinkle ½ cup of mozzarella cheese over these layers.
- Add more layers: Repeat the layering process with another two noodles, the remaining ricotta, the second half of the seafood mixture, and ½ cup more of mozzarella. Top it all off with the final 2 lasagna noodles.
- Top with sauce and cheese: Pour the remaining béchamel sauce over the top layer of noodles and sprinkle the remaining mozzarella and the Parmesan cheese evenly across the surface.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
- Let it rest: Once baked, remove the lasagna from the oven and allow it to cool for 10-15 minutes before slicing. This helps the layers set and makes serving easier.