Description
This Seafood Lasagna with Shrimp & Crab is the ultimate comfort food, combining tender layers of lasagna noodles with a rich creamy mixture of ricotta, mozzarella, Parmesan, Alfredo sauce, and succulent seafood. Baked to golden perfection with a crispy breadcrumb topping, this dish is perfect for a family dinner or special occasion.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
Cheese and Dairy
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
Base and Sauces
- 12 lasagna noodles
- 4 cups Alfredo sauce
Seasonings and Others
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/2 cup breadcrumbs
Instructions
- Preheat and Cook Noodles: Preheat your oven to 190°C (375°F). Cook the lasagna noodles according to the package instructions until al dente. Drain and set them aside to cool.
- Cook Seafood: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Then add the crab meat, season with salt, black pepper, and red pepper flakes, and cook together for another 2-3 minutes. Remove the skillet from heat and set the seafood mixture aside.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, heavy cream, and chopped fresh parsley. Stir well until all ingredients are thoroughly blended.
- Layer the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Place a layer of cooked lasagna noodles on top, followed by one-third of the cheese mixture. Add one-third of the seafood mixture, then drizzle with more Alfredo sauce. Repeat this layering process two more times, finishing with a final layer of noodles and Alfredo sauce on top.
- Add Topping and Bake: Sprinkle the remaining shredded mozzarella and Parmesan cheese evenly over the top layer of Alfredo sauce. Then, add breadcrumbs for a crunchy texture. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes to set. Garnish with extra chopped parsley if desired before slicing and serving.
Notes
- For easier slicing, let the lasagna rest after baking to allow it to firm up.
- You can substitute Alfredo sauce with a homemade white sauce if preferred.
- Adjust red pepper flakes according to your spice tolerance.
- Use fresh seafood for the best flavor, but frozen can be used if properly thawed.
- Breadcrumbs on top add great crunch but can be omitted for a softer topping.
