Description
This Seafood Lasagna with Shrimp & Crab is the ultimate comfort food, combining tender layers of pasta, creamy ricotta and Alfredo sauce, and a savory seafood blend of shrimp and crab. Baked to golden perfection with a crispy breadcrumb topping, it’s an indulgent dish perfect for family dinners or special occasions.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tbsp fresh parsley, chopped
Cheese Mixture
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
- 1 cup heavy cream
- 1 tbsp fresh parsley, chopped
Other Ingredients
- 12 lasagna noodles
- 4 cups Alfredo sauce
- 1/2 cup breadcrumbs
Instructions
- Prepare Pasta: Preheat your oven to 190°C (375°F). Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to prevent sticking.
- Cook Seafood: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and cook until they turn pink and opaque, around 3-4 minutes. Stir in the crab meat, season with salt, black pepper, and red pepper flakes, cooking for an additional 2-3 minutes. Remove from heat and set aside.
- Mix Cheese Filling: In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup Parmesan, heavy cream, and chopped parsley. Mix until fully blended and creamy.
- Assemble Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Layer lasagna noodles over the sauce, then spread one-third of the cheese mixture over the noodles. Add one-third of the seafood mixture on top, then drizzle with Alfredo sauce. Repeat the layering process twice more, finishing with a layer of noodles and Alfredo sauce on top.
- Add Toppings and Bake: Sprinkle the remaining shredded mozzarella and Parmesan cheeses evenly over the final layer. Top with breadcrumbs for added crunch. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with extra parsley if desired, slice, and serve warm.
Notes
- Ensure the seafood is cooked just right to keep it tender and flavorful without overcooking.
- Using fresh parsley brightens the flavor, but dried parsley can be substituted if fresh is unavailable.
- You can substitute Alfredo sauce with a white béchamel sauce if preferred.
- For a spicier dish, increase the red pepper flakes to taste.
- Letting the lasagna rest after baking helps it hold together when slicing.
