Description
A rich and creamy seafood lasagna featuring lobster.
Ingredients
- Lasagna noodles – 12 sheets
- Lobster meat – 1 pound, cooked and chopped
- Shrimp – 1 pound, peeled and deveined
- Crab meat – 1 cup, cooked
- Ricotta cheese – 15 ounces
- Mozzarella cheese – 2 cups, shredded
- Parmesan cheese – 1 cup, grated
- Heavy cream – 2 cups
- Garlic – 3 cloves, minced
- Spinach – 2 cups, fresh
- Olive oil – 2 tablespoons
- Salt – to taste
- Pepper – to taste
- Italian seasoning – 1 teaspoon
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a skillet, heat olive oil and sauté garlic until fragrant.
- Add spinach, salt, and pepper; cook until wilted.
- In a bowl, mix ricotta cheese, heavy cream, Italian seasoning, and half of the Parmesan cheese.
- Spread a layer of the ricotta mixture in a baking dish.
- Layer noodles, lobster, shrimp, crab, spinach, and mozzarella cheese.
- Repeat layers until all ingredients are used, finishing with mozzarella and remaining Parmesan.
- Bake for 30-35 minutes until golden and bubbly.
- Let it cool for 10 minutes before serving.
Notes
- You can use any seafood of your choice.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Consider adding a layer of béchamel sauce for extra creaminess.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: seafood lasagna, lobster lasagna, seafood recipes, Italian recipes