Description
This delicious Seafood Lasagna combines succulent shrimp and crab meat with creamy cheeses, rich Alfredo sauce, and fresh herbs, all layered between tender lasagna noodles and baked to golden perfection. It’s a satisfying Italian-inspired casserole perfect for a special family dinner or entertaining guests.
Ingredients
Scale
Pasta
- 12 lasagna noodles
Seafood
- 1 kilogram shrimp, peeled and deveined
- 450 grams crab meat
Cheeses
- 480 milliliters ricotta cheese
- 200 grams shredded mozzarella cheese
- 80 grams grated Parmesan cheese
Sauces and Creams
- 950 milliliters Alfredo sauce
- 240 milliliters heavy cream
Seasonings
- 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
Toppings
- 60 grams breadcrumbs
Instructions
- Preheat and Cook Noodles: Preheat your oven to 190°C (375°F). Cook the lasagna noodles according to the package instructions until al dente, then drain them well and set aside to cool.
- Prepare Seafood Mixture: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until they turn pink and opaque, about 3–4 minutes. Stir in the crab meat, salt, black pepper, and red pepper flakes. Continue cooking for another 2–3 minutes, then remove from heat.
- Mix Cheeses: In a mixing bowl, combine ricotta cheese, 100 grams of shredded mozzarella, 40 grams of grated Parmesan, heavy cream, and chopped fresh parsley. Stir until the mixture is smooth and creamy.
- Assemble Lasagna: Spread a thin layer of Alfredo sauce evenly over the bottom of a 33×23 cm (13×9 inch) baking dish. Lay down a layer of lasagna noodles over the sauce. Spread one-third of the cheese mixture over the noodles, then one-third of the seafood mixture. Drizzle Alfredo sauce over the seafood. Repeat this layering process two more times, finishing with a final layer of noodles topped with Alfredo sauce.
- Add Toppings: Sprinkle the remaining shredded mozzarella and grated Parmesan cheeses evenly over the top layer. Then add breadcrumbs evenly on top. Cover the baking dish with foil.
- Bake Covered: Bake the covered lasagna in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, until the top is golden brown and the filling is bubbling.
- Rest and Serve: Allow the lasagna to rest for 10 minutes to set before slicing. Garnish with extra fresh parsley, if desired, then serve warm.
Notes
- Do not overcook the lasagna noodles during boiling, as they will continue to cook in the oven.
- For extra creaminess, you can add a bit more heavy cream or Alfredo sauce as you layer.
- Feel free to substitute crab meat with other seafood such as lobster or scallops if preferred.
- If desired, add a squeeze of lemon juice to the seafood mixture for a fresh lift before assembling.
- Breadcrumbs on top add a nice crunch; to enhance, toss them with a little melted butter before sprinkling.
- Letting the lasagna rest after baking helps the layers set, making cutting easier and serving cleaner.
