Description
This sumptuous Seafood Lasagna combines succulent shrimp and crab meat layered with creamy ricotta, mozzarella, Parmesan cheeses, and rich Alfredo sauce. Baked to golden perfection with a crunchy breadcrumb topping, it’s a delightful twist on classic Italian comfort food, perfect for elegant dinners or special occasions.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
Pasta
- 12 lasagna noodles
Cheese Mixture
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
- 1 cup heavy cream
- 1 tbsp fresh parsley, chopped
Sauce and Seasoning
- 4 cups Alfredo sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
Topping
- 1/2 cup breadcrumbs
Instructions
- Prepare noodles: Preheat the oven to 190°C (375°F). Cook the lasagna noodles according to package instructions until al dente, then drain and set aside to prevent sticking.
- Cook seafood mixture: Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant for about 1 minute. Add shrimp and cook until pink and opaque, approximately 3-4 minutes. Stir in crab meat, season with salt, black pepper, and red pepper flakes, cook for an additional 2-3 minutes. Remove from heat and set aside.
- Mix cheese filling: In a bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, heavy cream, and chopped parsley. Mix well until smooth and incorporated.
- Assemble lasagna layers: Spread a thin layer of Alfredo sauce at the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles over the sauce, then spread one-third of the cheese mixture evenly on top. Add one-third of the cooked seafood mixture, then drizzle with 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 grated Parmesan cheeses over the top layer followed by the breadcrumbs for a crunchy crust. Cover the baking dish with 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 bubbling.
- Rest and serve: Remove the baked lasagna from the oven and let it sit for 10 minutes to set. Garnish with additional fresh parsley if desired before slicing and serving.
Notes
- Use fresh parsley to enhance the flavor and add a fresh herbal note to the cheese mixture.
- For easier slicing, let the lasagna rest after baking to prevent it from falling apart.
- Breadcrumbs add a crunchy texture but can be omitted for a softer top.
- Pre-cooked seafood can be used to save time, but reduce cooking time accordingly.
- To reduce calories, substitute heavy cream with a lighter cream or milk alternative.
