Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 cup cooked lobster meat, diced
- 1 cup large shrimp, peeled and deveined
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup fresh basil, chopped
- ½ cup fresh parsley, chopped
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- Salt and pepper to taste
Instructions
- Prepare the Béchamel Sauce: In a medium saucepan over medium heat, melt butter until bubbly. Stir in flour until smooth; gradually whisk in milk until thickened. Season with salt and pepper.
- Cook Seafood: Sauté shrimp with garlic in a skillet until pink (about 3 minutes). Add lobster meat just to warm through.
- Assemble Lasagna: Preheat oven to 375°F (190°C). Spread béchamel sauce in a baking dish; layer with noodles, ricotta mixture (ricotta mixed with herbs), seafood mix, more béchamel sauce, and mozzarella. Repeat layers until ingredients are used up.
- Bake: Cover with foil and bake for 25 minutes; remove foil and bake for another 15 minutes until golden brown.
- Serve: Let sit for 10 minutes before slicing. Garnish with fresh herbs.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg