Creamy Lobster Lasagne recipe

Preparation Time: 30 minutes | Cooking Time: 1 hours

This creamy seafood lasagne has bags of flavour and is made with four cheeses, making it lovely and rich. The spinach adds a touch of fresh flavour and the lobster keeps things wonderfully decadent. It's easier to make than you might think, too.


  • 16 no cook lasagne sheets
  • 4 tbsp. each butter and plain flour
  • 800ml whole milk
  • 1/4 tsp. each salt, pepper and grated nutmeg
  • 900g cooked lobster meat
  • 300g spinach, wilted
  • 1 onion
  • 2 garlic cloves
  • Small handful freshly chopped parsley
  • 425g ricotta cheese
  • 2 eggs
  • 250g cheddar cheese, grated
  • 125g mozzarella cheese, grated
  • 4 tbsp. parmesan cheese
  • Black pepper


  1. Firstly, make the white sauce. Melt the butter in a large saucepan until foamy. Add the flour and stir until combined, cooking over a medium heat for 4-6 minutes until golden brown, stirring all the while. Gradually stir in the milk, a little at a time, until you have a thick, creamy sauce. It should be smooth. Season with salt, pepper and nutmeg.

  2. Shred the lobster. Mince the onion and garlic. Mash the ricotta with a fork in a large bowl and whisk in the eggs. Fold in half the cheddar, mozzarella and parmesan. Stir in the onion, garlic, parsley and black pepper.

  3. Spread 1/4 of the white sauce in the bottom of an oven dish. Layer with 1/3 of the pasta sheets, lobster, ricotta mixture and spinach. Repeat the steps above two more times ending on a layer of white sauce. Sprinkle with the rest of the cheddar, mozzarella and parmesan. Cover with foil and bake in a 200C oven for 45 minutes, then take off the foil and bake until browned. Leave to cool for a little while before serving.

You can use jarred white sauce if you like to make this a little easier. You could also add some prawns to the lasagne for a little sweetness. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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