Seafood Lasagna with Lobster and Shrimp

If there’s one dish that always makes people stop mid-bite and say, “Wow, what is this magic?”—it’s this Seafood Lasagna with Lobster and Shrimp. This is not your everyday lasagna. It’s rich, creamy, packed with luxurious seafood, and layered to perfection. Whether you’re planning a dinner party, holiday meal, or just craving something a little indulgent, this dish delivers on flavor and presentation.

I first made this seafood lasagna for a small gathering with a few friends who, let’s just say, have very high standards when it comes to food. I was nervous about veering away from the classic beef lasagna, but let me tell you—no one missed the red sauce. Not even for a second. Between the buttery lobster, tender shrimp, and creamy béchamel sauce, it was the kind of dish people were still talking about days later.

Let’s dive into how to make this delicious showstopper. It’s a little more elevated than your typical pasta bake, but don’t worry—I’m walking you through every step, and I’ve got a few tips to make the process smooth and stress-free.

Ingredients You’ll Need

Here’s everything you’ll want to gather before you begin:

• 9 lasagna noodles, cooked al dente

• 1 tablespoon olive oil

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1 small shallot, finely chopped

• 8 ounces raw shrimp, peeled, deveined, and chopped

• 8 ounces cooked lobster meat, chopped

• 3 tablespoons all-purpose flour

• 2 ½ cups whole milk, warmed

• 1 cup ricotta cheese

• 1 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• ¼ teaspoon ground nutmeg

• Salt and black pepper, to taste

• 2 tablespoons chopped fresh parsley

• Juice of half a lemon

STEP 1: Prep Your Ingredients and Oven

Before you do anything else, go ahead and preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish so it’s ready when you need it. Cook your lasagna noodles until they’re just al dente—don’t let them get too soft, since they’ll continue cooking in the oven. I usually lay them out on parchment paper to prevent sticking while I prep the filling.

STEP 2: Sauté the Garlic, Shallot, and Seafood

In a large skillet, heat olive oil and butter over medium heat. Once the butter is melted and bubbly, add your minced garlic and chopped shallot. Cook these for about 1–2 minutes—just until they soften and become super fragrant.

Next, toss in the chopped shrimp and cook for 2–3 minutes until they turn that perfect pink shade. Then stir in the lobster meat and cook everything together for about a minute—just enough to warm it through. Transfer the seafood mixture to a bowl and set it aside. You’ll be folding it into the sauce in just a bit.

Pro tip: Don’t overcook the shrimp—they’ll get a second round of heat in the oven, and we want them to stay tender and juicy.

STEP 3: Make the Creamy Béchamel Sauce

Now it’s time to build that dreamy white sauce. In the same skillet (yes, you can skip washing it for now—flavor boost!), sprinkle in the flour and whisk it with the leftover butter and oil to make a roux. Let it cook for about a minute so you don’t get that raw flour taste.

Gradually pour in the warm milk, whisking constantly to prevent any lumps. Let the sauce simmer for about 4–5 minutes, stirring often, until it thickens enough to coat the back of a spoon.

Once your béchamel is thick and creamy, stir in half of the Parmesan cheese, the ricotta, a touch of nutmeg, and season with salt and pepper. Finally, add the lemon juice to brighten everything up.

STEP 4: Fold in the Seafood and Herbs

Now for the magic: fold the cooked seafood mixture and parsley into the sauce. This is the heart of your lasagna, and the aroma at this point? Absolutely irresistible.

At this stage, everything is ready for layering, which we’ll cover in Part 2—along with some expert tips and optional twists if you want to get creative with the seafood or cheese blend.

Now that your seafood filling and béchamel sauce are ready, it’s time to bring everything together into a dish that looks and tastes like it came straight from a coastal Italian kitchen. If you’ve never made lasagna before, don’t worry—I’ll guide you through the layering process step-by-step. And if you have? Well, get ready to elevate your usual routine with something truly special.

This part of the process is my favorite. There’s something so satisfying about assembling the layers, knowing the reward is a bubbling, golden pan of seafood lasagna that’s creamy, comforting, and full of luxurious flavor.

STEP 5: Start Layering the Lasagna

Grab your prepared 9×13-inch baking dish, and let’s get to layering. Start by spooning a generous layer of your seafood béchamel sauce into the bottom of the dish. You don’t want this layer to be too thick—it just needs to coat the bottom so the noodles don’t stick and everything bakes evenly.

Next, add a layer of lasagna noodles. I like to slightly overlap them, just enough so they form a solid layer. If you need to tear or trim a noodle to make it fit, go for it—it doesn’t need to be perfect.

On top of the noodles, spread another layer of the seafood mixture, followed by a sprinkle of mozzarella cheese.

STEP 6: Repeat the Layers

Now repeat: more noodles, more sauce, more mozzarella. You’ll probably get about three full layers, depending on the depth of your dish and how generous you are with the filling (I tend to be generous—no regrets).

Finish the top layer with the remaining sauce, and then sprinkle the rest of the Parmesan and mozzarella right on top. These cheeses will melt and brown beautifully, creating that irresistible golden crust on top.

STEP 7: Bake to Perfection

Cover the baking dish with foil, making sure it’s not pressing directly onto the cheese. Bake the lasagna for 25 minutes. Then, remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden, bubbling, and slightly crispy around the edges.

The aroma at this point is rich, buttery, and completely mouthwatering.

STEP 8: Let It Rest Before Serving

As tempting as it is to dig in right away (trust me, I get it), this step is key: let the lasagna rest for about 10 minutes before slicing. This gives the layers a chance to settle so you get neat slices that hold together on the plate.

If you serve it too soon, it may be a little runny—and you’ll miss that gorgeous layered effect we worked so hard to build.

Make-Ahead and Freezer Tips

Here’s where this dish really shines: you can prep it in advance. Whether you’re hosting a gathering or just want a fancy dinner with zero stress at mealtime, this lasagna is perfect for planning ahead.

• Make-ahead option: Assemble the entire lasagna up to a day in advance, then cover and refrigerate. When you’re ready to bake, take it out of the fridge about 30 minutes before putting it in the oven to take the chill off.

• Freezer option: You can also freeze the assembled, unbaked lasagna. Wrap it tightly with foil and then plastic wrap. When ready to cook, thaw overnight in the fridge and then bake as directed.

Variations and Swaps

Want to change things up a bit? Here are a few fun variations:

• Swap in other seafood: Scallops or lump crab meat are delicious options if lobster isn’t available. You can even use a seafood medley if you’re looking for a mix of textures.

• Add a layer of spinach: For a little extra color and nutrition, sauté some spinach and add it between layers. It adds a fresh element that pairs beautifully with the creamy seafood.

• Change the cheese combo: You can mix in some Gruyère or fontina with the mozzarella for a deeper, nuttier flavor.

• Try oven-ready noodles: If you’re short on time, oven-ready lasagna noodles work well too—just be sure your sauce is a bit on the generous side so they cook through properly.