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Updated: Feb 7, 2023

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Ricotta Mixture:

  • 8 oz sour cream

  • 8 oz whole fat ricotta

  • 1 tbsp garlic paste

  • 1 cup parmesan

  • 1/2 cup fresh chopped parsley

  • 1 egg

  • AP Seasoning

  • red pepper flakes

  • salt & dblack pepper

Seafood Blend:

  • 4 oz lobster meat chopped (or bay scallops, crawfish, etc)

  • 8 oz XL raw shrimp - peeled and deveined

  • 1 lb lump or claw crab meat

  • 2 tbsp butter (to cook shrimp)

  • Lemon bae


  • 2 tbsp butter

  • 2 tbsp flour

  • 2 tbsp better than bouillon lobster base

  • 2 cups heavy cream

  • 1/4 cup chicken stock (you can use seafood stock if you don't have lobster base)

  • 1 cup shredded parmesan cajun seasoning


  1. Preheat oven to 375 degrees.

  2. Start by making your ricotta mixture. Mix all of the above ingredients in a mixing bowl and season to taste - set aside until needed later.

  3. Next, Prep your seafood (clean, peel, etc). You can use just crab and shrimp if you want or feel free to add whatever you prefer. I like to use crawfish or bay scallops in place of the lobster sometimes.

  4. Melt butter in pan and add all seafood except the crab meat.

  5. Partially cook your shrimp and lobster (or scallops/crawfish) and season lightly with cajun seasoning.

  6. Add to a large mixing bowl with crab meat and mix. Season to taste and set aside.

  7. Next, start on your sauce by making a roux. Add butter and lobster base (optional). Once butter has melted, add flour and mix until it forms a paste consistency.

  8. Next, add in your stock and heavy cream. Bring to a boil and then reduce to a simmer. Remove from heat and mix in your cheese a little at a time, being careful to ensure sauce is nice and smooth. Season to taste as needed.

  9. Boil your water and add salt or lobster base to infuse flavor into the noodles. Boil lasagna noodles to package instructions.

  10. Once noodles are done, begin assembling your lasagna. First, add a thin layer of cream sauce and then noodles - then ricotta mixture - seafood - cheese - sauce - repeat. Repeat until your dish is full. I used a 13x9.5 inch dish that was 3 qts.

  11. Top with one last layer of seafood and cheese and bake for 30-40 minutes or until brown and bubbly.

  12. Remove from the oven and rest for at least 20-30 minutes before cutting into it.

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