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Creamy seafood lasagna brings together plump shrimp and sweet crab layered with velvety cheeses and a rich Alfredo sauce. The crunchy breadcrumb topping creates an irresistible contrast once baked until golden and bubbly. This is a showstopper of a meal when you want to impress or treat your family to something special.
I first cooked this for a holiday meal and my family begged for seconds. Now it is our go-to for any occasion that calls for something a little extra.
Ingredients
- Lasagna noodles: help build sturdy layers and soak up sauce
- Shrimp: choose plump raw shrimp and peel and devein for the freshest flavor
- Crab meat: look for real lump crab for best texture avoid imitation varieties
- Ricotta cheese: gives creamy body and keeps the layers moist
- Mozzarella cheese: a must for that melty cheese pull choose low moisture for best browning
- Parmesan cheese: provides saltiness and enhances the seafood
- Alfredo sauce: is the base of the creamy layers use a quality prepared sauce or homemade
- Heavy cream: adds silkiness and ensures the filling does not dry out
- Garlic: brings aromatic depth mince fresh for full flavor
- Olive oil: helps sauté garlic and seafood without burning
- Parsley: adds a fresh finish to each bite use flat leaf if possible
- Salt: wakes up all the flavors
- Black pepper: adds gentle heat
- Red pepper flakes: offer an optional kick tailor to your spice preference
- Breadcrumbs: create a crunch topping go for fresh or panko for extra crispness
Step-by-Step Instructions
- Prepare Lasagna Noodles:
- Boil lasagna noodles in well-salted water until just al dente. Drain and lay flat on towels to prevent sticking. Slight undercooking keeps the structure perfect after baking.
- Cook the Seafood:
- Heat olive oil in a large skillet over medium heat. Sauté garlic for one minute until just fragrant without browning. Add shrimp and cook just until pink on both sides for three to four minutes. Add crab and season with salt black pepper and red pepper flakes. Toss to combine and cook for two to three minutes more. Remove from heat and let cool slightly.
- Mix the Cheese Filling:
- In a large mixing bowl combine ricotta one cup mozzarella half a cup of Parmesan heavy cream and parsley. Stir until evenly mixed and season lightly with salt and pepper.
- Assemble the Lasagna:
- Spread a thin layer of Alfredo sauce on the bottom of a nine by thirteen inch baking dish to prevent sticking. Lay down noodles then one third cheese filling and one third of the seafood mixture. Drizzle Alfredo sauce over each layer. Repeat layers two more times ending with noodles and Alfredo sauce on top.
- Top and Bake:
- Scatter the remaining mozzarella and Parmesan cheeses evenly over the top. Sprinkle with breadcrumbs for a crunchy golden crust. Cover tightly with foil and bake for twenty five minutes. Remove foil and bake another ten to fifteen minutes until the top is bubbling and golden. Rest for ten minutes before slicing so layers hold together.
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You Must Know
- High in protein and calcium
- Can be assembled ahead
- Reheats beautifully for leftovers
Mozzarella is my favorite ingredient in this lasagna because it brings that unforgettable golden melt on top. The smell when you lift the foil is always my favorite moment and my kids rush to the table every time.
Storage Tips
Seafood lasagna keeps well in the fridge for up to three days tightly wrapped. For freezing cool completely cut into portions and wrap individually. Thaw in the fridge overnight and reheat in the oven until hot and bubbly. The sauce may thicken after chilling so add a spoonful of cream or sauce before reheating.
Ingredient Substitutions
If fresh crab is not available you can use canned lump crab drained well. If shrimp is not an option substitute with scallops or even chunks of white fish. For a lighter dish try part skim ricotta and mozzarella or swap Alfredo for a light béchamel.
Serving Suggestions
Pair slices with simple lemony green salad or garlicky sautéed spinach. I love serving it with warm crusty bread to soak up every drop of creamy sauce. For a festive touch garnish with extra parsley and a wedge of lemon.
Cultural Context
While lasagna classically hails from Italy seafood lasagna is more of an Italian American comfort dish. Combining pasta with seafood and cream sauce shows how family recipes evolve over time. For many it feels like a luxury reserved for special occasions but is simple enough for cozy family dinners.
Frequently Asked Questions
- → What type of shrimp works best for this dish?
Medium to large peeled and deveined shrimp are ideal. Ensure they are cooked until just pink for a tender texture.
- → Can canned crab meat be used?
Yes, both canned and freshly picked crab work well. Drain canned crab thoroughly to avoid excess liquid.
- → How can I prevent the noodles from sticking together?
After boiling, drain and lay noodles flat on parchment or drizzle lightly with oil to keep them separate.
- → How do I achieve a crunchy topping?
Sprinkle breadcrumbs over the top layer before baking uncovered for the last 10-15 minutes for a golden finish.
- → Can leftovers be reheated?
Yes, reheat portions in the oven or microwave until heated through. Cover with foil to keep moisture in.
- → Which side dishes pair well?
A crisp green salad or roasted vegetables complement the rich flavors of this seafood lasagna beautifully.