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Seafood Lasagna

Who wants to work for their lobster dinner when you can enjoy lobster along with other seafood favorites in this remarkably delicious dish.

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 1 large egg (beaten to blend)

  • 1 box lasagna noodles (no bake)

  • 1/4 t ground nutmeg

  • 1 t butter

  • 6 T all-purpose flour

  • 1/3 c Parmesan cheese (grated)

  • 3 c Stonyfield Organic 1% Milk

  • 2 c Stonyfield Organic Whole Milk Greek Plain Yogurt

  • 1 1/2 c shredded mozzarella

  • 1 1/2 c shredded Gruyere

  • 1 lb lobster meat (slightly undercooked if possible (coarsely chopped)

  • 1 lb small shrimp (uncooked)

  • 1 lb small scallops (uncooked)

  • Salt and pepper to taste


Step 1

Whisk flour in heavy medium saucepan to remove any lumps.

Step 2

Gradually add 1 cup milk, whisking until smooth.

Step 3

Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes.

Step 4

Remove from heat.

Step 5

Whisk in Parmesan, egg and butter.

Step 6

Season with salt and pepper.

Step 7

Can be made 1 day ahead, just cover and refrigerate.

Step 8

Reheat over low heat until heated through before using; do not boil.

Step 9

Preheat oven to 350°.

Step 10

In a mixing bowl combine lobster, shrimp, and scallops together In a separate bowl fold together 1 1/4 cup gruyere, 1 1/4 cup mozzarella and yogurt.

Step 11

In 8 1/2 by 11 inch baking dish, start by coating the bottom of the dish with a thin layer of white sauce, next add a layer of lasagna noodles placing tightly together, cut to fit if necessary.

Step 12

Spread 1/3 of yogurt and cheese mixture, and sprinkle with 1/3 seafood.

Step 13

Repeat layers 2 times ending with lasagna noodles.

Step 14

Finish the top with white sauce and sprinkled with remaining cheese.

Step 15

Cook for 35 minutes on top of sheet pan in case it bubbles over.


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