Ingredients
Scale
- 9 lasagna noodles, cooked al dente
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup cooked lobster meat, chopped
- 1 cup cooked shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Melt 2 tablespoons butter in a saucepan over medium heat until it bubbles.
- Whisk in the flour for 1-2 minutes to form a roux.
- Slowly whisk in milk and heavy cream; simmer for 5-6 minutes until thickened.
- Stir in garlic, salt, pepper, nutmeg, and Parmesan cheese, then remove from heat.
- Sauté the lobster and shrimp in a skillet for 2-3 minutes until just opaque.
- Spread a thin layer of béchamel on the bottom of the prepared baking dish.
- Arrange 3 lasagna noodles as the first layer, followed by a portion of sauce, seafood, ricotta, and mozzarella.
- Repeat the layers until all ingredients are used, ending with a final layer of cheese.
- Bake for 25-30 minutes until the cheese is golden and bubbly.
Notes
- Ensure you do not overcook the seafood before baking, as it will continue to cook in the oven; this prevents a rubbery texture.
- You can substitute fresh lobster with langoustines or lump crab meat for a variation.
- Prep Time: 25
- Cook Time: 30
- Category: Seafood Pasta
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Pescatarian