If you’re looking for a comforting and satisfying dish that will impress your family and friends, look no further than Seafood Lasagna with Shrimp and Crab. This mouthwatering recipe offers layers of tender noodles, succulent shrimp, rich crab meat, and creamy cheese all enveloped in a luscious Alfredo sauce. Perfect for busy weeknights or special occasions, this lasagna is as delightful to eat as it is simple to prepare.
Recipe Information
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 556
Protein: 38g
Carbohydrates: 42g
Fat: 26g
Fiber: 2g
Sugar: 2g
Sodium: 890mg
Why Make Seafood Lasagna with Shrimp and Crab
Seafood Lasagna with Shrimp and Crab is not only delicious but also a great way to incorporate healthy seafood into your diet. Shrimp and crab provide essential protein and omega-3 fatty acids, which are beneficial for heart health. Additionally, this versatile recipe allows you to customize the seafood selection, enabling you to experiment with other shellfish or even add fresh vegetables for added nutrition. This dish will satisfy cravings while being lighter than traditional lasagna, making it a smart choice for health-conscious eaters.
How to Make Seafood Lasagna with Shrimp and Crab Step by Step
Ingredients
12 lasagna noodles, 1 kilogram shrimp, peeled and deveined, 450 grams crab meat, 480 milliliters ricotta cheese, 200 grams shredded mozzarella cheese, 80 grams grated Parmesan cheese, 950 milliliters Alfredo sauce, 240 milliliters heavy cream, 2 cloves garlic, minced, 30 milliliters olive oil, 15 milliliters fresh parsley, chopped, 5 milliliters salt, 5 milliliters black pepper, 2.5 milliliters red pepper flakes, 60 grams breadcrumbs.
Directions
Preheat oven to 190°C. Cook lasagna noodles according to package instructions, then drain and set aside. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Add shrimp; cook until pink and opaque, about 3–4 minutes. Stir in crab meat, salt, black pepper, and red pepper flakes; cook for an additional 2–3 minutes more. Remove from heat.
In a mixing bowl, combine ricotta, 100 grams mozzarella cheese, 40 grams Parmesan cheese, heavy cream, and parsley. Mix until smooth. Spread a thin layer of Alfredo sauce in the base of a 33×23 centimetre baking dish. Add a layer of noodles. Top with one-third of the cheese mixture and one-third of the seafood. Drizzle more Alfredo sauce. Repeat layering two more times, finishing with a final layer of noodles and Alfredo sauce.
Sprinkle the remaining mozzarella and Parmesan cheese over the top. Add breadcrumbs evenly on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, until the top is golden and the filling is bubbling. Allow the lasagna to rest for 10 minutes before slicing. Garnish with extra parsley if desired.
How to Serve Seafood Lasagna with Shrimp and Crab
You can enjoy this Seafood Lasagna with Shrimp and Crab with a side of garlic bread for an extra touch. A simple green salad with a light vinaigrette pairs beautifully, balancing the richness of the lasagna. For a special touch, consider serving with a homemade marinara sauce for drizzling on top.
How to Store Seafood Lasagna with Shrimp and Crab
For storage, keep any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place in the oven at 180°C until heated through. This lasagna also freezes well; wrap individual portions tightly in plastic wrap before placing in a freezer-safe container. It should maintain its quality for up to three months in the freezer.
Expert Tips for Cooking Seafood Lasagna with Shrimp and Crab
- Use fresh seafood for best flavor; frozen shrimp and crab work, but thaw thoroughly before cooking.
- Feel free to add a layer of sautéed spinach or mushrooms for extra texture and flavor.
- If you prefer a spicier kick, increase the red pepper flakes or add sliced jalapeños to the seafood mixture.
Delicious Variations of Seafood Lasagna with Shrimp and Crab
- For a Mediterranean twist, add sun-dried tomatoes and feta cheese in place of the ricotta.
- Incorporate lemon zest into the cheese mixture for a fresh, zesty flavor that brightens the dish.
- Try a tropical version using coconut milk instead of heavy cream and adding mango chunks for a sweet touch.
Conclusion
Don’t wait any longer to create this Seafood Lasagna with Shrimp and Crab! Its combination of savory seafood, creamy cheese, and perfectly cooked noodles is sure to delight your taste buds. Easy to make and incredibly satisfying, it brings a gourmet touch to your dining table. Give it a try, and savor every delicious bite!
Seafood Lasagna with Shrimp and Crab
Ingredients
Noodles and Seafood
- 12 pieces lasagna noodles Cook according to package instructions
- 1000 grams shrimp, peeled and deveined Fresh or thawed if frozen
- 450 grams crab meat Fresh or thawed if frozen
Cheese Mixture
- 480 milliliters ricotta cheese
- 200 grams shredded mozzarella cheese Reserve some for topping
- 80 grams grated Parmesan cheese Reserve some for topping
- 240 milliliters heavy cream
Flavor Enhancers
- 950 milliliters Alfredo sauce
- 2 cloves garlic, minced
- 30 milliliters olive oil For sautéing
- 15 milliliters fresh parsley, chopped For garnish
- 5 milliliters salt
- 5 milliliters black pepper
- 2.5 milliliters red pepper flakes
- 60 grams breadcrumbs For topping
Instructions
Preparation
- Preheat oven to 190°C.
- Cook lasagna noodles according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
- Add shrimp; cook until pink and opaque, about 3–4 minutes.
- Stir in crab meat, salt, black pepper, and red pepper flakes; cook for an additional 2–3 minutes more. Remove from heat.
Assembly
- In a mixing bowl, combine ricotta, 100 grams mozzarella cheese, 40 grams Parmesan cheese, heavy cream, and parsley. Mix until smooth.
- Spread a thin layer of Alfredo sauce in the base of a 33x23 cm baking dish.
- Add a layer of noodles. Top with one-third of the cheese mixture and one-third of the seafood. Drizzle more Alfredo sauce.
- Repeat layering two more times, finishing with a final layer of noodles and Alfredo sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Add breadcrumbs evenly on top. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the top is golden and the filling is bubbling.
- Allow the lasagna to rest for 10 minutes before slicing. Garnish with extra parsley if desired.
