Ingredients:

  • 1 pound (450g) fresh lobster meat, cooked and roughly chopped
  • 1 pound (450g) large shrimp, peeled, deveined, and roughly chopped
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup (60ml) heavy cream
  • Salt and freshly ground white pepper to taste
  • 1 pound (450g) no-boil lasagna noodles
  • 1 1/2 cups (340g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for topping
  • 1/4 cup (25g) chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 cup (115g) shredded mozzarella cheese

Instructions:

  1. Sauté garlic in olive oil, add shrimp and lobster, deglaze with white wine and lemon juice. Season to taste.
  2. Melt butter, whisk in flour to make a roux. Gradually whisk in warm milk until smooth and thickened. Simmer, season, stir in cream.
  3. In a bowl, combine ricotta, Parmesan, parsley, and egg.
  4. Layer béchamel, noodles, ricotta mixture, and seafood in the baking dish. Repeat layers.
  5. Finish with a layer of béchamel, mozzarella, and Parmesan. Bake at 375°F (190°C) until golden brown and bubbly. Let rest before serving.