Ingredients:
- 1 lb large shrimp, peeled, deveined, and tails removed
- 12 oz lobster meat, coarsely chopped
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 15 oz whole milk ricotta cheese
- 1 large egg
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1/2 tsp ground nutmeg
- 9 oz no-boil lasagna sheets
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions:
- Prepare the Béchamel sauce: In a large saucepan over medium heat, melt 1/2 cup butter. Whisk in the flour and cook for 1 minute to cook out the raw taste. Gradually pour in the milk, whisking constantly over medium heat for about 5 to 7 minutes until the sauce coats the back of a spoon. Stir in the nutmeg.
- Sauté the seafood: Melt 2 tbsp butter in a pan over medium heat. Add the shrimp, lobster, and garlic, cooking for just 2 to 3 minutes until the shrimp are just turning pink. Remove from heat immediately; they will finish cooking in the oven.
- Prepare the cheese binder: In a small bowl, stir the ricotta and the egg together until smooth. This creates a fluffy, stable cheese layer that won't leak liquid.
- Assemble the lasagna: Spread a thin layer of Béchamel on the bottom of a 9x13 dish. Place a layer of no boil sheets on top, slightly overlapping.
- Adding the Filling: Spread half of the ricotta mixture over the sheets, then top with half of the seafood mixture. Sprinkle with a bit of mozzarella and parmesan.
- Repeating the Pattern: Add another layer of pasta, more Béchamel, the remaining ricotta, and the rest of the seafood. Top with the final layer of pasta.
- The Cheese Cap: Pour the remaining Béchamel over the top, making sure to cover the edges of the pasta completely. Sprinkle the rest of the mozzarella and parmesan over the top.
- Bake: Bake at 375°F for 35 minutes until the top is golden and bubbling vigorously. Let it rest for 10 minutes before slicing to allow the structure to set.