Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 cup cooked lobster meat, chopped
- 1 cup shrimp, peeled and deveined
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 cups marinara sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 1 medium onion, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Gather all ingredients.
- In a skillet over medium heat, sauté onions in olive oil until translucent (about 5 minutes), then add minced garlic and cook until fragrant.
- In a bowl, mix ricotta cheese with salt, pepper, half of the Parmesan cheese, and herbs.
- Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer with lasagna noodles, half of the ricotta mixture, lobster meat, and shrimp. Repeat layers until ingredients are used up.
- Top with remaining marinara sauce and sprinkle with mozzarella and leftover Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg