Description
Experience the ultimate indulgence with this Seafood Lasagna, featuring layers of tender lobster, shrimp, and scallops combined with creamy ricotta and marinara sauce. Perfect for special occasions, this dish offers a delightful blend of rich flavors and textures that will impress your guests and elevate any meal.
Ingredients
Scale
- 12 lasagna noodles
- 1 pound lobster meat, cooked and chopped
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, cleaned and chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Toss in the shrimp and scallops, cooking for about 3-5 minutes until they turn pink and opaque. Be careful not to overcook them, as they will continue to cook in the oven.
- Gently fold in the chopped lobster meat, and season the mixture with salt, pepper, dried basil, and oregano. Cook for an additional 2 minutes, then remove from heat and set aside.
- In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Stir in the heavy cream until the mixture is smooth and creamy. Season with a pinch of salt and pepper to taste.
- Carefully fold the seafood mixture into the cheese mixture, ensuring that the seafood is evenly distributed throughout.
- In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Once cooked, drain the noodles and lay them flat on a clean kitchen towel or parchment paper to cool.
- Preheat your oven to 375°F (190°C).
- In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Place 4 lasagna noodles over the sauce, slightly overlapping them.
- Spoon half of the seafood and cheese mixture over the noodles, spreading it evenly.
- Pour a layer of marinara sauce over the seafood mixture, followed by a sprinkle of mozzarella and Parmesan cheese.
- Repeat steps 10-12 for the second layer, using another 4 noodles, the remaining seafood and cheese mixture, more marinara sauce, and more cheese.
- For the top layer, place the last 4 noodles, cover with the remaining marinara sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
- Place the lasagna in the preheated oven and bake for 25 minutes.
- After 25 minutes, carefully remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Insert a knife into the center. If it comes out hot, your lasagna is ready!
- Once out of the oven, let the lasagna rest for about 10-15 minutes.
- Sprinkle freshly chopped parsley on top before serving.
- Cut the lasagna into squares and serve warm.
Notes
- Use fresh seafood for the best flavor.
- Assemble a day in advance and refrigerate. Add extra baking time if baking from cold.
- Freeze the assembled lasagna before baking for up to 3 months. Thaw overnight in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes