Seafood Lasagna with Lobster and Shrimp 

This indulgent seafood lasagna combines succulent lobster and shrimp with a rich, creamy béchamel sauce, layered between tender lasagna noodles. The dish is elevated with a hint of nutmeg and a squeeze of fresh lemon juice, adding brightness to the richness. A golden crown of bubbling mozzarella cheese completes this luxurious meal, perfect for special occasions or a gourmet dinner at home. 

Ingredients:

Seafood Filling:

• 1 lb lobster meat, chopped
  
  

• 1 lb shrimp, peeled, deveined, and chopped
  
  

• 1 tablespoon olive oil
  
  

• 1 small onion, finely chopped
  
  

• 2 cloves garlic, minced
  
  

• ½ cup dry white wine
  
  

• ¼ teaspoon crushed red pepper flakes (optional)
  
  

• Salt and freshly ground black pepper, to taste
  
  

Béchamel Sauce:

• 5 tablespoons unsalted butter
  
  

• 3 cups heavy cream
  
  

• 3 tablespoons all-purpose flour
  
  

• 5 cloves garlic, minced
  
  

• 2 tablespoons Italian seasoning
  
  

• 2½ teaspoons kosher salt
  
  

• 1 teaspoon coarse black pepper
  
  

• 2 teaspoons parsley flakes (optional, for garnish)
  
  

Assembly:

• 9 lasagna noodles, cooked until al dente
  
  

• 4 cups Italian cheese blend (mozzarella, provolone, fontina, Romano, Parmesan, asiago)
  
  

• 2 teaspoons fresh parsley, chopped (for garnish)
  
  

Directions:

1. Prepare the Seafood Filling:
   
   

   • In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
     
     

   • Add minced garlic and cook for an additional minute until fragrant.
     
     

   • Pour in the white wine and bring to a simmer. Allow it to reduce by half.
     
     

   • Add the chopped lobster and shrimp to the skillet. Season with crushed red pepper flakes, salt, and black pepper. Cook until the seafood is opaque and cooked through, about 3–5 minutes.
     
     

   • Remove from heat and set aside to cool slightly.
     
     

2. Make the Béchamel Sauce:
   
   

   • In a separate saucepan, melt butter over medium heat.
     
     

   • Whisk in the flour and cook for 1–2 minutes to form a roux.
     
     

   • Gradually add the heavy cream, whisking continuously to prevent lumps.
     
     

   • Stir in minced garlic, Italian seasoning, salt, and black pepper.
     
     

   • Continue to cook, whisking occasionally, until the sauce thickens to a creamy consistency, about 5–7 minutes.
     
     

   • Remove from heat.
     
     

3. Assemble the Lasagna:
   
   

   • Preheat your oven to 350°F (175°C).
     
     

   • Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish.
     
     

   • Place three lasagna noodles over the sauce.
     
     

   • Evenly distribute half of the seafood mixture over the noodles.
     
     

   • Spoon a portion of the béchamel sauce over the seafood, then sprinkle with a third of the cheese blend.
     
     

   • Repeat the layering process: noodles, remaining seafood mixture, béchamel sauce, and another third of the cheese blend.
     
     

   • Top with the final layer of noodles, the remaining béchamel sauce, and the remaining cheese blend.
     
     

4. Bake the Lasagna:
   
   

   • Cover the baking dish with aluminum foil and bake for 45 minutes.
     
     

   • Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
     
     

   • Let the lasagna rest for 10 minutes before serving.
     
     

5. Serve:
   
   

   • Garnish with chopped fresh parsley before serving.
     
     

Nutrition Facts (per serving):

• Calories: Approximately 600 kcal
  
  

• Protein: 35g
  
  

• Carbohydrates: 35g
  
  

• Fat: 35g
  
  

• Saturated Fat: 20g
  
  

• Cholesterol: 150mg
  
  

• Sodium: 900mg
  
  

• Fiber: 2g
  
  

• Sugar: 5g