Langostino Sheet Pan Lasagna
This langostino sheet pan lasagna, layering tender noodles with a langostino and cherry tomato lobster bisque sauce, ricotta filling, bacon, and mozzarella, is a nod to the viral Trader Joe's langostino pasta. Bake until golden and bubbly, and garnish with fresh basil.
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook bacon in a skillet over medium-high heat until slightly crisp. Remove bacon to a plate with a slotted spoon; leave about 2 tablespoons bacon grease in the pan.
- Add shallot to the skillet, cook until soft, about 3 minutes. Season with salt and pepper. Add cherry tomatoes and cook until they start to burst, about 2 minutes. Stir in garlic; cook until fragrant, about 45 seconds.
- Stir in lobster bisque, stock, and whipping cream. Simmer for 5 minutes. Stir in langostino tails, half the bacon, and half the Parmesan. Remove from heat.
- Mix ricotta with about 1 tablespoon Parmesan; season with salt and black pepper.
- Spread a thin layer of lobster-tomato sauce onto the bottom of a 10X13-inch sheet pan. Add a layer of uncooked noodles. Spread half the ricotta mixture in an even layer over noodles. Sprinkle half of bacon and mozzarella cheese over ricotta.
- Repeat layer once with remaining ingredients: lobster tomato sauce, noodles, ricotta, bacon; finish with mozzarella and remaining Parmesan cheese. You may have extra noodles. Cover tightly with foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese is bubbly and golden, 10 to 15 minutes more.
- Rest for 10 minutes before slicing. Garnish with fresh basil.
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