Description
Indulging in a plate of Seafood Lasagna with Shrimp and Crab is like embarking on a culinary journey that transports you to the cozy shores of the seaside. This rich and creamy dish, packed with layers of al dente pasta, succulent shrimp, and lump crab meat, offers a symphony of flavors that is hard to resist.
Ingredients
Scale
- 9 lasagna noodles (preferably with ridges)
- 1 lb large shrimp, peeled and deveined
- 1 cup lump crab meat
- 1 ½ cups ricotta cheese (whole milk preferred)
- 2 cups mozzarella cheese, shredded
- ¾ cup Parmesan cheese, grated
- ¼ cup heavy cream
- 2 tbsp fresh parsley, chopped
- Salt and freshly cracked black pepper, to taste
- 1 ½ cups Alfredo sauce (jarred or homemade)
- 2 tbsp olive oil (extra virgin preferred)
- 3 garlic cloves, minced
- ½ tsp red pepper flakes (optional)
- ¼ cup breadcrumbs (panko or Italian-style)
Instructions
- Begin by boiling a pot of salted water. Once it reaches a rolling boil, add the lasagna noodles, cooking them until they are just al dente. This usually takes about 8-10 minutes, but be sure to check the package instructions as cooking times can vary. Once done, drain the noodles in a colander and lay them flat on a clean kitchen towel or baking sheet to cool and prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté it for about 1 minute until aromatic. Next, add the shrimp to the skillet. You’ll want to cook the shrimp until they turn pink, which should take about 3 to 4 minutes. Once the shrimp is nearly cooked, stir in the lump crab meat, seasoning it with salt, black pepper, and red pepper flakes if desired. Cook for an additional 2 minutes. Once cooked, remove the skillet from heat and set it aside.
- In a mixing bowl, combine the ricotta cheese, one cup of shredded mozzarella, half a cup of grated Parmesan, the heavy cream, and chopped parsley. Sprinkle in some salt and freshly cracked black pepper for seasoning. Using a spatula or whisk, mix these ingredients together until you achieve a smooth, creamy mixture that will add richness to your layers.
- Preheat your oven to 375°F (190°C) if you haven’t done so already. In a greased 9×13-inch baking dish, start by spreading a thin layer of Alfredo sauce on the bottom. Begin layering by placing three lasagna noodles side by side over the sauce. Spread half of the cheese mixture over the noodles, followed by half of the seafood mixture, then drizzle some Alfredo sauce over the top. Repeat the process for a second layer and finish with a third layer of noodles. Top this final layer with the remaining Alfredo sauce, sprinkle the remaining mozzarella and Parmesan cheese, and finally, add breadcrumbs for a wonderfully crispy top.
- Cover the assembled lasagna with foil to prevent it from drying out. Bake it in the preheated oven for 25 minutes. After this time, remove the foil and allow the lasagna to bake uncovered for an additional 15 minutes. You’ll notice that the top becomes golden and bubbling—this is what you want! Once done, take it out of the oven and let it rest uncovered for about 10 minutes. This resting period allows the layers to set, making it easier to cut and serve.
Notes
This dish can be assembled up to 24 hours in advance—just cover it well and store it in the refrigerator. Be careful not to overcook the shrimp while sautéing since they’ll finish cooking in the oven. For an extra layer of flavor, consider adding a splash of white wine to the seafood as it cooks.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 530 kcal
- Sodium: 880 mg
- Protein: 34 g