Serves: 6–8
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Baking Time: 35–40 minutes
About this Recipe
An indulgent seafood lasagna featuring succulent lobster, king prawns, creamy bechamel sauce, fragrant dill and melted raclette cheese. Rich yet delicate in flavour, this elegant recipe is perfect for entertaining or celebrating special occasions. Using the Lasagna Cook Easy (LCE) ensures perfectly cooked pasta sheets that make layering effortless.
Ingredients
Béchamel Sauce
- 1.5 litres whole milk
- 105 g unsalted butter
- 105 g plain flour
- 1 teaspoon sea salt
- Pinch of freshly grated nutmeg
Seafood Filling
- 550 grams fresh/frozen lobster tails, uncooked
- 550 grams shelled king prawns, uncooked
- 125 g unsalted butter
- 1 bunch fresh dill, roughly chopped
- 400 g raclette cheese, grated
- Sea salt, freshly ground white pepper and freshly grated nutmeg, to taste
Lasagna
- 12 lasagna sheets
- Extra grated Raclette cheese for the final topping
Method
Prepare the Seafood
Step 1
Cut the lobster into approximately 1 cm medallions.
Melt the butter in a large frying pan over high heat.
Sear the lobster medallions until lightly caramelised on both sides. Remove and set aside.
Using the same pan, quickly sear the king prawns until lightly caramelised on each side. Avoid overcooking.
Season the seafood lightly with white pepper and a pinch of freshly grated nutmeg.
Prepare the Béchamel Sauce
Step 2
Pour the milk into a saucepan and season with the salt and freshly grated nutmeg.
Heat gently until almost boiling.
In a separate saucepan, melt the butter over low heat.
Add the flour and stir continuously for 1 minute to create a smooth roux.
Gradually whisk the hot milk into the roux until the sauce becomes smooth, creamy and thickened.
If any lumps develop, whisk until completely smooth.
Remove from the heat and allow to cool slightly.
Prepare the Lasagna Sheets Using the Lasagna Cook Easy (LCE)
Step 3
Preheat the oven to 220°C.
Bring 7 litres of salted water to the boil in a 26 cm stockpot.
Place the lasagna sheets into the Lasagna Cook Easy (LCE) and cook for 6–10 minutes, or until your preferred texture is reached.
Transfer immediately into cold water.
Lay the sheets flat on clean tea towels and gently pat dry.
Assemble the Lasagna
Step 4
Spread a thin layer of béchamel sauce over the base of a 330 mm × 230 mm baking dish.
Arrange a layer of lasagna sheets, overlapping slightly where required.
Spread one-third of the béchamel sauce over the pasta.
Evenly distribute half of the lobster and king prawns over the sauce.
Scatter half of the chopped fresh dill over the seafood.
Sprinkle one-third of the grated raclette cheese over the layer.
Add another layer of lasagna sheets.
Repeat the layering process with the remaining seafood, dill and another third of the raclette cheese.
Finish with a final layer of lasagna sheets, the remaining béchamel sauce and the remaining grated raclette cheese.
Bake
Cover the baking dish with aluminium foil.
Bake on the centre rack of a preheated 220°C oven for 30 minutes.
Remove the foil and continue baking for 5–10 minutes, or until the cheese is bubbling and beautifully golden.
Allow the lasagna to rest for 5–10 minutes before serving.
Chef's Tips
- Avoid overcooking the lobster and prawns during searing, as they will continue cooking in the oven.
- Fresh dill beautifully complements the sweetness of the seafood.
- Raclette cheese provides a rich, creamy finish, but Gruyère can be substituted if preferred.
- Resting the lasagna before serving allows the layers to set and makes slicing easier.
LCE Tip
The Lasagna Cook Easy (LCE) keeps each pasta sheet separated while cooking, making them easy to handle without sticking or tearing. This allows you to create beautifully even layers while protecting the delicate seafood filling.
Storage
Store covered in the refrigerator for up to 2 days.
Seafood lasagna is best enjoyed fresh but may be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Serving Suggestion
Serve with a crisp green salad dressed with lemon vinaigrette and warm crusty bread. Pair with a chilled Chardonnay, Pinot Gris or Sauvignon Blanc to complement the richness of the seafood and creamy bechamel.