Lobster Lasagne

    1 hour 55 minutes

    If you're ever lucky enough to get a lot of lobster, try a lobster lasagne! Serve with a tossed garden salad and toasted garlic bread.

    91 people made this

    Serves: 12 

    • 470g ricotta cheese
    • 2 eggs
    • 250g grated Cheddar cheese
    • 125g grated mozzarella cheese
    • 125g grated Parmesan cheese
    • 1 medium onion, chopped fine
    • 1 tablespoon minced garlic
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon freshly ground black pepper
    • 1kg Alfredo pasta sauce
    • 16 sheets lasagne
    • 1 kg cooked and cubed lobster meat
    • 300g baby spinach leaves

    Preparation:1hour  ›  Cook:55min  ›  Ready in:1hour55min 

    1. Preheat the oven to 190 degrees C. Grease a 20x30cm baking dish.
    2. In a large bowl stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
    3. Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagne. Arrange 1/3 of the lobster meat over the pasta, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
    4. Bake covered loosely with aluminium foil for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.

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    Reviews in English (88)


    Wow! This recipe is outrageous! I made a large amount for 14 people (mostly men), and they all came back for seconds! I only had 3 small pieces left from a huge pan. Eveyone wanted the recipe. I tasted the Alfredo sauce in the jar, and didn't think it tasted like real Alfredo. I made my sauce from the Knorr dried Alfredo sauce packages, and used half milk & half 1/2 & 1/2 to make it richer. I also added some grated fresh Parmesan. It was difficult finding lobster here (expensive & frozen), so I opted for some lobster, large shrimp and crab. Don't hesitate on making this. You will be a culinary star!  -  09 Nov 2007  (Review from Allrecipes USA and Canada)


    This is sooooo goood!! 2 pounds of cooked lobster meat equals 4 cups of cooked lobster which is Extrememly expensive. I did not buy just two 1 lb lobsters. Perhaps I interpreted the amount of lobster wrong. But to me (a New Englander all my life) 2lb of cooked lobster meat does not include the weight of the shell. I did make it for guests and it is absolutely devine. Everyone loved it!! Brilliant recipe!!! however it will take you to the bank.  -  17 Nov 2007  (Review from Allrecipes USA and Canada)


    A bit rich but very good, especially the next day! I couldn't find any lobster so I used salmon, shrimps and crab.  -  12 Apr 2006  (Review from Allrecipes USA and Canada)