Seafood Lasagna with Shrimp and Crab
Seafood Lasagna with Shrimp and Crab is a luxurious twist on traditional lasagna, featuring succulent shrimp, tender crab meat, and creamy Alfredo sauce. Layered with ricotta, mozzarella, and Parmesan cheeses, this indulgent dish is the perfect comfort food for seafood lovers. Rich, cheesy, and packed with flavor, it’s a showstopper that will impress your guests.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American, Seafood
- Diet: Gluten Free
Ingredients
For the Pasta:
12 lasagna noodles
For the Seafood:
1 pound shrimp, peeled and deveined
1 pound crab meat
For the Cheeses:
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
For the Sauces and Creams:
4 cups Alfredo sauce
1 cup heavy cream
For the Seasonings:
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
For the Toppings:
1/2 cup breadcrumbs
Instructions
Preheat and Prepare Pasta: Preheat the oven to 190°C (375°F). Cook lasagna noodles according to the package directions, drain, and set aside.
Cook the Seafood: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute. Add shrimp and cook for 3–4 minutes, until pink and opaque. Stir in crab meat, salt, black pepper, and red pepper flakes, cooking for an additional 2–3 minutes. Remove from heat.
Prepare the Cheese Mixture: In a bowl, combine ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and chopped parsley. Mix until smooth.
Layer the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Add one layer of noodles, then top with 1/3 of the cheese mixture, 1/3 of the seafood mixture, and drizzle with Alfredo sauce. Repeat the process two more times, finishing with a final layer of noodles and sauce.
Top with Cheese and Breadcrumbs: Sprinkle the remaining mozzarella and Parmesan over the top, and top with breadcrumbs. Cover with foil.
Bake the Lasagna: Bake covered for 25 minutes, then remove the foil and bake for another 10–15 minutes, until the top is golden and bubbly.
Rest and Serve: Let the lasagna rest for 10 minutes before serving. Garnish with additional parsley if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This lasagna can also be frozen for up to 3 months.
Reheating: Reheat individual portions in the microwave or the entire lasagna at 350°F for 15–20 minutes, covered with foil to retain moisture.
