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Seafood Lasagna with Shrimp & Crab

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A luxurious seafood lasagna with shrimp and crab, creamy Alfredo sauce, rich cheeses, and a golden breadcrumb crust.

Ingredients

12 lasagna noodles

1 lb shrimp, peeled and deveined

1 lb crab meat

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

4 cups Alfredo sauce

1 cup heavy cream

2 cloves garlic, minced

2 tbsp olive oil

1 tbsp fresh parsley, chopped

1 tsp salt

1 tsp black pepper

½ tsp red pepper flakes

½ cup breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute, or until fragrant.
  4. Add the shrimp to the skillet and cook until pink, about 3-4 minutes. Remove from the heat and set aside.
  5. In the same skillet, add the crab meat and cook for 2-3 minutes. Set aside with the shrimp.
  6. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, heavy cream, salt, black pepper, and red pepper flakes. Stir in the shrimp and crab mixture.
  7. In a 9×13-inch baking dish, spread a thin layer of Alfredo sauce on the bottom.
  8. Layer 4 lasagna noodles over the sauce, then top with one-third of the seafood mixture. Spread it out evenly and cover with more Alfredo sauce.
  9. Repeat the layers two more times: noodles, seafood mixture, and sauce.
  10. For the top layer, add the remaining noodles, Alfredo sauce, and sprinkle with breadcrumbs.
  11. Cover the dish with aluminum foil and bake for 25 minutes.
  12. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
  13. Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley before serving.

Notes

Leftover seafood lasagna can be stored in an airtight container in the refrigerator for up to 3 days.

For best results, reheat in the oven at 350°F (175°C) for about 15 minutes to maintain texture.

This lasagna can be assembled ahead of time and refrigerated overnight. Bake as directed the next day.

Frozen seafood can be used, just make sure to thaw them thoroughly before cooking.

Feel free to substitute the crab with scallops or lobster for a different seafood variation.

If you prefer a spicier version, increase the amount of red pepper flakes or add hot sauce to taste.

Nutrition

Find it online: https://justsosavory.com/seafood-lasagna-with-shrimp-crab/