Description
This Seafood Lasagna features rich flavors of shrimp and crab, combined with comforting cheese and pasta layers, perfect for special occasions.
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
- Start by boiling water in a large pot with a generous amount of salt until it reaches a rolling boil. Carefully lay the lasagna noodles into the water and cook them until they are al dente, according to the package instructions. This usually takes about 8-10 minutes. Once they’re ready, drain the noodles in a colander and lay them flat on a sheet of parchment paper or a clean kitchen towel. This prevents them from sticking together while you prepare the rest of the ingredients.
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant, being careful not to let it burn. Next, toss in the peeled and deveined shrimp and cook for about 3-4 minutes, stirring occasionally, until they turn pink and opaque. Gently fold in the lump crab meat, and season with salt, black pepper, and red pepper flakes if using. Cook for an additional 2 minutes, then remove the skillet from heat and set aside.
- In a separate mixing bowl, combine the ricotta cheese, one cup of shredded mozzarella, half a cup of grated Parmesan, heavy cream, and chopped parsley. Season the mixture with salt and black pepper to taste. Stir until the mixture is smooth and well combined. This creamy blend will serve as a luscious layer amidst the seafood.
- Now that everything is prepared, it’s time to bring it all together. Spread a thin layer of Alfredo sauce evenly across the bottom of your 9×13-inch baking dish. Begin layering by placing three lasagna noodles on top, followed by half of the cheese mixture, then half of the seafood mixture, and a layer of Alfredo sauce. Repeat the layers, finishing with a final layer of noodles topped with the remaining Alfredo sauce.
- To complete your lasagna, sprinkle the remaining mozzarella cheese, grated Parmesan, and breadcrumbs evenly over the top layer. The breadcrumbs will add a nice crunch and golden color as it bakes. Cover your baking dish with aluminum foil to retain moisture during baking.
- Place the lasagna in the preheated oven and bake for 25 minutes covered with foil. After 25 minutes, carefully remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Once baked, take it out of the oven and let it rest for 10 minutes uncovered to allow the layers to set before slicing.
Notes
This lasagna can be prepared a day in advance and baked when ready to serve. For best results, use whole-fat cheeses for a more indulgent taste and texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 940 mg
- Protein: 30 g