Lasagne All'astice (Lobster Lasagna) Recipe

By
Danette St. Onge
Danette St. Onge
Danette St. Onge
Danette St. Onge is a food writer specializing in international cuisines. She authored "The Better-Than-Takeout Thai Cookbook" and has also served as the Italian Food Expert for The Spruce Eats.
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Updated on 05/31/22
Lobster Lasagna

Sam Stowell / Getty Images
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 12 servings
Nutrition Facts (per serving)
157 Calories
6g Fat
13g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 157
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 48mg 16%
Sodium 359mg 16%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Protein 11g
Calcium 165mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is not a traditional Italian dish, by any means; in fact, in Italy, it is rare if not sacrilegious to mix cheese and seafood, but it's a perfect example of blending tradition with innovation. The dish is developed especially for an American palate, as we are big fans of lobster and have no qualms about mixing cheese with shellfish. Using Italian ingredients and techniques, this lobster lasagna is really the best of both worlds. 

Though sumptuous and impressive, it takes only about 30 minutes to make–again, the best of both worlds!

It would make a great addition to a seafood-based Christmas Eve Feast of the Seven Fishes dinner, or to any festive meal, paired with white wine.

This recipe is adapted from a recipe by Victor Pena Guilera, Culinary Research & Innovation Manager, Pastificio Giovanni Rana.

Ingredients

  • For the Lobster Filling:
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup (1.2 ounces) julienned leek (white part only)
  • 1 clove garlic (minced)
  • 2 teaspoons dry white wine
  • 1/2 pound cooked lobster meat
  • 1/4 cup fresh ricotta cheese
  • 1/2 cup (1.3 ounces) shredded fresh mozzarella cheese
  • 1/2 cup (3.2 ounces) Alfredo sauce (store-bought or homemade)
  • 1 1/2 teaspoons tomato paste (doppio concentrato di pomodoro)
  • 1/4 teaspoon fine sea salt
  • 1/4 cup cherry tomatoes (halved)
  • For the Ricotta-Mozzarella-Mascarpone Filling:
  • 3/4 cup (2.6 ounces) shredded fresh mozzarella cheese
  • 1/3 cup (2.8 ounces) fresh ricotta cheese
  • 1 tablespoon heavy cream
  • 1 tablespoon (1/2 ounce) mascarpone cheese
  • Pinch fine sea salt
  • For the Lasagna:
  • 1 package (8.8 ounces/250 grams/6 sheets) fresh lasagne sheets
  • 1/4 cup (2 ounces) Alfredo sauce (store-bought or homemade)
  • 1/2 cup (1.8 ounces) shredded fresh mozzarella cheese
  • 1/4 cup cherry tomatoes (halved)

Steps to Make It

To Make the Lobster Filling

  1. Heat the olive oil in a medium skillet over medium heat.

  2. Add the leek and cook until softened, two to three minutes.

  3. Add the garlic and white wine and continue cooking until garlic is softened, another two to three minutes.

  4. Remove from heat and let cool.

  5. In a large bowl, mix all of the remaining lobster filling ingredients.

  6. Then add in the cooled leek-garlic mixture and mix to combine.

  7. Set aside.

To Make the Ricotta-Mozzarella-Mascarpone Filling

  1. Mix all ingredients in a large bowl and set aside.

To Assemble and Bake the Lasagna

  1. Preheat the oven to 350 F (176 C).

  2. Distribute the Alfredo sauce evenly over the bottom of an 11-inch by 7-inch baking dish. 

  3. Cover the Alfredo sauce with an even layer of lasagna sheets.

  4. Spread half of the lobster filling over the pasta sheets.

  5. Then cover with the second layer of pasta sheets.

  6. Spread the ricotta-mozzarella-mascarpone filling over the second layer of lasagna sheets.

  7. Then cover with the third sheet of lasagna.

  8. Spread the remaining lobster filling over the final sheet of pasta.

  9. Then cover evenly with the shredded fresh mozzarella and tomatoes.

  10. Bake for 20 minutes or until lightly browned on top.