The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete, Greece, and this Lobster and Spinach Lasagna Rolls recipe always takes me back to special family moments when cooking felt a little extra magical. Growing up, my grandmother believed that dishes made with care especially seafood were meant for celebrating love, strength, and togetherness. While lobster wasn’t an everyday ingredient, whenever it appeared in our kitchen, it meant something joyful was happening.
Cooking has been part of my life since I was a child, learning beside my grandmother as she taught me how food brings people together, especially women sharing warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with creativity, and Lobster and Spinach Lasagna Rolls are exactly that. They feel fancy, but they’re surprisingly easy and yes, my kitchen still gets messy making them!
This dish is perfect for when you want comfort food with a little elegance. Creamy ricotta, tender lobster, and vibrant spinach rolled into silky lasagna noodles, baked in a rich sauce it feels like home but looks restaurant-worthy. Whether you’re new to cooking or experienced, these Lobster and Spinach Lasagna Rolls will make you proud to serve them.
Cooking is about more than food it’s about memories. And I’m so excited to cook this Lobster and Spinach Lasagna Rolls recipe together with you.
Ingredients
Fresh, simple ingredients make all the difference here. Don’t rush this part quality seafood shines.
- Lasagna noodles
- Cooked lobster meat (fresh or frozen, thawed)
- Fresh spinach
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Garlic
- Shallot or onion
- Butter
- Flour
- Milk or light cream
- Olive oil
- Salt and black pepper
- Nutmeg (optional but lovely)
- Fresh parsley or basil
Step-by-Step Instructions
1. Prepare the lasagna noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente you want them flexible but not too soft. Drain and lay them flat on parchment or a lightly oiled surface so they don’t stick.
2. Cook the spinach
Heat olive oil in a pan over medium heat. Add minced garlic and shallot, cooking until fragrant. Toss in fresh spinach and sauté just until wilted. Remove from heat, let cool slightly, then squeeze out excess moisture and chop finely.
3. Make the creamy filling
In a bowl, mix ricotta cheese, chopped spinach, grated Parmesan, a pinch of nutmeg, salt, and pepper. Gently fold in chopped lobster meat, being careful not to break it up too much.
4. Prepare the white sauce
Melt butter in a saucepan. Whisk in flour and cook briefly. Slowly add milk or cream, whisking until smooth and thickened. Season lightly with salt and pepper.
5. Assemble the rolls
Spread a thin layer of filling along each lasagna noodle. Roll gently and place seam-side down in a buttered baking dish. Pour white sauce over the rolls and sprinkle generously with mozzarella.
6. Bake to perfection
Bake uncovered at 375°F (190°C) until bubbly and golden, about 30–35 minutes. Let rest for 10 minutes before serving this helps everything set beautifully.
Serving Suggestions
These Lobster and Spinach Lasagna Rolls are rich, so I love serving them with something fresh and light. A crisp green salad with lemon vinaigrette is perfect. Garlic bread or warm focaccia is wonderful for soaking up that creamy sauce. For drinks, a chilled white wine or sparkling water with citrus makes it feel special without being complicated.
This dish is ideal for holidays, date nights, or when you simply want to treat yourself and the people you love.
Recipe Card
⏱️ Time
| 🕒 Prep | 🍳 Cook | ⏲️ Total |
|---|---|---|
| 30 min | 35 min | 1 hr 5 min |
🛒 Ingredients
| 🧺 Item | 📏 Amount |
|---|---|
| Lasagna noodles | 12 |
| Lobster meat | 1 lb |
| Fresh spinach | 5 oz |
| Ricotta cheese | 1½ cups |
| Mozzarella | 1½ cups |
| Parmesan | ½ cup |
| Butter | 4 tbsp |
| Milk/cream | 2 cups |
👩🍳 Instructions
| 🔢 Step | ✨ Action |
|---|---|
| 1️⃣ | Cook noodles until al dente |
| 2️⃣ | Sauté spinach with garlic |
| 3️⃣ | Mix filling with lobster |
| 4️⃣ | Make creamy white sauce |
| 5️⃣ | Roll, sauce, and bake |
📝 Notes
| 💡 Tip |
|---|
| Don’t overcook lobster it should stay tender |
| Drain spinach well to avoid watery filling |
| Let rest before serving for clean slices |
🍽️ Nutrition
| ⚖️ Per Serving (approx.) |
|---|
| Calories: 520 |
| Protein: 34g |
| Fat: 28g |
| Carbs: 32g |
Conclusion
These Lobster and Spinach Lasagna Rolls feel like a warm hug from my kitchen to yours. They’re creamy, comforting, and full of heart the kind of dish that turns a simple meal into a memory. When I make this recipe, I think of my grandmother, my island home in Crete, and the joy of sharing food with people you love.
Take your time, enjoy the process, and don’t worry if things get a little messy that’s where the fun lives. I hope this dish brings you warmth, confidence, and happiness at your table 💙
