Seafood Lasagna with Shrimp and Crab
A comforting and satisfying dish featuring layers of tender noodles, succulent shrimp, rich crab meat, and creamy cheese, all enveloped in a luscious Alfredo sauce.
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.
Notes
Pair with garlic bread and a green salad with vinaigrette. Can serve with homemade marinara sauce for drizzling.