Langostino Sheet Pan Lasagna
Ingreadient
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6 thick-cut slices bacon, chopped, divided
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1 small shallot, diced
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salt and freshly ground black pepper to taste
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1 cup cherry tomatoes, halved
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3 cloves garlic, minced
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1 (16 ounce) container Trader Joe’s® lobster bisque
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1/4 cup seafood stock
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1/4 cup heavy cream
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1 (12 ounce) bag Trader Joe’s® frozen langostino tails, thawed
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1/2 cup freshly grated Parmesan cheese, divided
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16 ounces ricotta cheese
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3/4 (12 ounce) box oven-ready lasagna noodles, such as Aldi® (about 8 noodles)
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2 cups shredded mozzarella
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1 tablespoon chopped fresh basil, or as needed
Direction
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
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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.
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Mix ricotta with about 1 tablespoon Parmesan; season with salt and black pepper.
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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.
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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.
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Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese is bubbly and golden, 10 to 15 minutes more.
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Rest for 10 minutes before slicing. Garnish with fresh basil.
