This Seafood Lasagna Deserves To Be On Your Dinner Table

Ingredients

• 12 pieces Extra Large Shrimp (peeled, deveined, cut into thirds)
• 8 oz Lobster Claw Meat (cooked, cut into bite‑size pieces)
• 8 oz Lump Crab Meat (cooked, flaked)
• 9 sheets Lasagna Noodles (regular, not no‑boil)
• 1/4 cup Fresh Basil Leaves (torn, optional if wilted)
• 2 tbsp Fresh Parsley (finely chopped)
• 8 oz Ricotta Cheese (whole‑milk, full‑fat)
• 8 oz Sour Cream (full‑fat)
• 6 oz Parmesan Cheese (freshly grated; 1/2 cup for sauce, remainder for ricotta mix)
• 2 cups Mozzarella Cheese (shredded)
• 1 cup Sharp White Cheddar Cheese (shredded)
• 1 large Egg (beaten, added to ricotta mixture at the end)
• 2 tsp Garlic Paste (or 2 minced garlic cloves)
• 2 cups Heavy Cream (full‑fat)
• 2 tbsp Unsalted Butter (cut into cubes)
• 2 tbsp All-Purpose Flour (for roux)
• 1 tsp Lobster Base (concentrated, adds umami; low‑sodium if possible)
• 2 tbsp Avocado Oil (high smoke point for sautéing shrimp)
• 1 tsp Lemon Bay Seasoning (or Old Bay, Cajun blend, to taste)
• to taste Salt
• to taste Black Pepper
• pinch Crushed Red Pepper Flakes (optional for heat)

Instructions

1. Prepare the Seafood

   Trim the extra‑large shrimp, removing the vein if desired, and cut each shrimp into thirds. Roughly chop the lobster claw meat into bite‑size pieces, leaving a few larger chunks for visual appeal. Flake the lump crab meat. Set all seafood aside.

   Time: PT10M

2. Season and Sauté Shrimp

   Heat 2 tbsp avocado oil in the large skillet over medium heat. Sprinkle the shrimp pieces with 1 tsp Lemon Bay seasoning, salt, and pepper, then add to the skillet. Cook, stirring occasionally, until the shrimp are pink and about 60‑70% done, roughly 4‑5 minutes. Remove with a slotted spoon and set aside.

   Time: PT5M

3. Make Ricotta‑Cheese Mixture

   In a mixing bowl combine 8 oz ricotta, 8 oz sour cream, and 4 oz grated Parmesan. Add torn basil, chopped parsley, 2 tsp garlic paste, and season with Lemon Bay seasoning, salt, and pepper. Taste and adjust seasoning. Finally, stir in the beaten egg just before the mixture is set aside.

   Time: PT5M

4. Prepare the Béchamel (Lobster) Sauce

   In the same skillet used for the shrimp, melt 2 tbsp butter over medium heat. Add 1 tsp lobster base and stir. Sprinkle 2 tbsp flour over the butter and stir to form a roux; cook for about 30 seconds. Gradually whisk in 2 cups heavy cream, bringing to a gentle boil, then reduce to a simmer. Stir in 1/2 cup grated Parmesan and a pinch of crushed red pepper flakes, adjusting salt as needed. Remove from heat once the sauce coats the back of a spoon.

   Time: PT10M

5. Par‑Cook Lasagna Noodles

   Bring a large pot of salted water to a boil. Add the lasagna sheets and cook for 5‑6 minutes, until just al dente. Drain and lay the noodles flat on a clean kitchen towel or wet paper towel to prevent sticking.

   Time: PT8M

   Temperature: 212°F

6. Assemble the Lasagna

   Preheat the oven to 350°F. Spread a thin layer of béchamel sauce on the bottom of the 9x13 baking dish. Lay three lasagna sheets overlapping slightly. Spoon a thin layer of the ricotta mixture over the noodles and smooth. Distribute half of the prepared seafood (shrimp, lobster, crab) evenly. Sprinkle a mixture of shredded mozzarella and sharp cheddar. Repeat layers (sauce, noodles, ricotta, seafood, cheese) until the dish is filled, ending with a final layer of noodles, béchamel sauce, and a generous topping of mozzarella, cheddar, and a few extra seafood pieces for presentation.

   Time: PT10M

7. Bake the Lasagna

   Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 5‑10 minutes, until the top is golden‑brown, bubbly, and the sauce is set.

   Time: PT35M

   Temperature: 350°F

8. Rest Before Serving

   Remove the lasagna from the oven and let it rest, uncovered, for 15 minutes. This allows the layers to set and makes slicing easier.

   Time: PT15M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

2g