Seafood Lasagna with Lobster and Shrimp

Seafood Lasagna with Lobster and Shrimp is a delicious twist on the classic Italian favorite. This dish layers tender pasta with rich lobster meat, juicy shrimp, creamy ricotta, and a…

By Riley • December 7, 2025 • Reading time: 7 min

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Seafood Lasagna with Lobster and Shrimp is a delicious twist on the classic Italian favorite. This dish layers tender pasta with rich lobster meat, juicy shrimp, creamy ricotta, and a white sauce that’s full of subtle seafood flavor. Every bite is a mix of cheesy, creamy, and just a little bit fancy thanks to the lobster.

I love making this when I want to treat myself or impress guests because it feels special without being too complicated. A little tip I always keep in mind: cooking the seafood just right is key—overcook it, and it loses that lovely tender texture that makes this dish so good. I like to lightly season the shrimp and lobster before layering them in, to bring out their natural sweetness.

Serving it fresh from the oven with a simple green salad and some crusty bread is my favorite way to enjoy this lasagna. It’s a meal that’s perfect for a cozy dinner at home or a celebratory night. Every time I make it, I remember how seafood and cheese can be such a winning combo that everyone at the table ends up asking for seconds.

Key Ingredients & Substitutions

Lobster & Shrimp: Fresh is best, but frozen works well if thawed properly. Use crab or scallops as a tasty swap. I like to season seafood lightly with lemon zest to bring out natural sweetness.

Lasagna noodles: Fresh noodles make the dish softer; no-boil noodles save time. Regular dried noodles work if pre-cooked al dente. I recommend coating cooked noodles with a little oil to prevent sticking.

Ricotta cheese: This gives the dish creaminess and mild tang. Cottage cheese can be used but drains extra liquid first to keep the filling thick. Mixing in Parmesan adds depth.

Béchamel sauce: This smooth white sauce binds the layers. Whole milk and butter make it rich. For a lighter version, use milk with less fat, but the texture might be thinner.

Cheese blend: Mozzarella melts beautifully and adds stretch, Parmesan gives nutty flavor. Feel free to add a little fontina or provolone for extra creaminess.

How to Keep Seafood Tender and Perfect in Lasagna?

Seafood can become rubbery if overcooked. Here’s how to get it just right:

• Poach lobster and shrimp quickly in salted boiling water or steam for 2-3 minutes until they turn opaque.
• Don’t cook seafood twice; after poaching, add it directly to the lasagna layers.
• Season lightly with salt and lemon zest after cooking to boost flavor without overpowering.
• When assembling, avoid baking too long without foil to keep moisture in and seafood tender.

These steps help keep lobster and shrimp juicy so every bite melts in your mouth.

Equipment You’ll Need

• 9×13 inch baking dish – perfect size for layering and baking the lasagna evenly.
• Large pot – for boiling lasagna noodles quickly and easily.
• Medium saucepan – ideal for making the creamy béchamel sauce without burning.
• Whisk – helps keep the white sauce smooth and lump-free.
• Mixing bowls – for combining ricotta, cheeses, and seafood before layering.
• Sharp knife – to chop lobster and shrimp into bite-sized pieces neatly.

Flavor Variations & Add-Ins

• Swap lobster with crab meat for a sweeter, delicate seafood flavor that works well with creamy sauces.
• Add sautéed spinach or kale to the ricotta layer for color and a mild earthy taste.
• Stir in a pinch of red pepper flakes or cayenne for a gentle spicy kick that brightens the creaminess.
• Use smoked mozzarella or gouda instead of regular mozzarella for a subtle smoky depth.

Seafood Lasagna with Lobster and Shrimp

Ingredients You’ll Need:

For the Lasagna:

• 9-12 lasagna noodles (fresh or no-boil)
• 1 lb cooked lobster meat, chopped
• 1 lb cooked shrimp, peeled and chopped (medium size)

For the Cheese Filling:

• 3 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper (or black pepper)
• 1 teaspoon lemon zest (optional, to brighten seafood flavor)
• 2 tablespoons olive oil

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare including cooking seafood and noodles, around 15 minutes to assemble, and 35-40 minutes to bake. Allow another 10 minutes to rest before serving. So, plan for about 1 hour and 15 minutes total.

Step-by-Step Instructions:

1. Prepare the Seafood:

If your lobster and shrimp are not yet cooked, briefly poach them in boiling salted water or steam for 2-3 minutes until they turn opaque. Let cool, peel if necessary, then chop into bite-sized pieces. Gently toss with salt and lemon zest if using.

2. Cook the Lasagna Noodles:

If you’re using traditional dried noodles, cook them in boiling salted water until al dente following package directions. Drain and lay out on a tray lightly coated with oil to prevent sticking.

3. Make the Béchamel Sauce:

In a medium saucepan, melt the butter over medium heat. Add garlic and shallot, sautéing for about 2 minutes until fragrant and soft. Stir in the flour, cooking for 1-2 minutes to form a roux. Gradually whisk in the warm milk, stirring constantly to avoid lumps. Keep cooking until the sauce thickens and coats the back of a spoon, about 6 to 8 minutes. Remove from heat, then stir in heavy cream, salt, and pepper. Adjust seasoning as needed.

4. Prepare the Ricotta Mixture:

In a mixing bowl, combine the ricotta cheese with half of the Parmesan and chopped parsley. Set this mixture aside for layering.

5. Assemble the Lasagna:

Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce in the bottom of a 9×13 inch baking dish. Arrange 3-4 lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, then scatter 1/3 of the lobster and shrimp over it. Pour 1/3 of the béchamel sauce on top, then sprinkle with 1/3 of the shredded mozzarella and a little Parmesan. Repeat the process two more times, finishing with noodles topped by the remaining béchamel and cheeses.

6. Bake the Lasagna:

Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and bake for 10-15 more minutes until the top is golden and bubbly.

7. Rest and Garnish:

Take the lasagna out of the oven and let it rest for 10 minutes; this helps it set for easier slicing. Sprinkle with freshly chopped parsley before serving.

8. Serve:

Cut into squares and serve warm. It pairs wonderfully with a fresh green salad and crusty bread. Enjoy your rich and creamy seafood lasagna with lobster and shrimp!

Can I Use Frozen Lobster and Shrimp?

Yes! Just make sure to thaw them completely in the fridge overnight before cooking. Pat dry to remove excess moisture so they don’t water down your lasagna.

Can I Make This Lasagna Ahead of Time?

Absolutely! Assemble the lasagna and cover it tightly with foil, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

How Should I Store Leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to maintain the creamy texture.

Can I Substitute Other Seafood?

Definitely! Crab, scallops, or even firm white fish can replace lobster and shrimp. Just adjust cooking times to avoid overcooking delicate seafood.