Seafood Lasagna Shrimp Crab (Print Version)
# Ingredients:
→ Pasta
01 -
12 lasagna noodles
→ Seafood
02 -
1 pound shrimp, peeled and deveined
03 -
1 pound crab meat
→ Cheeses
04 -
2 cups ricotta cheese
05 -
2 cups shredded mozzarella cheese
06 -
1 cup grated Parmesan cheese
→ Sauces and Creams
07 -
4 cups Alfredo sauce
08 -
1 cup heavy cream
→ Seasonings
09 -
2 cloves garlic, minced
10 -
2 tablespoons olive oil
11 -
1 tablespoon fresh parsley, chopped
12 -
1 teaspoon salt
13 -
1 teaspoon black pepper
14 -
1/2 teaspoon red pepper flakes
→ Toppings
15 -
1/2 cup breadcrumbs
# Instructions:
01 -
Preheat oven to 190°C (375°F). Cook lasagna noodles according to package directions, drain, and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic; sauté until fragrant, about 1 minute. Add shrimp and cook until pink and opaque, 3–4 minutes. Stir in crab meat, salt, black pepper, and red pepper flakes; cook for 2–3 additional minutes. Remove from heat.
03 -
In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, heavy cream, and chopped parsley until fully blended.
04 -
Spread a thin layer of Alfredo sauce in the bottom of a 9x13-inch baking dish. Arrange one layer of noodles, then add 1/3 of the cheese mixture, followed by 1/3 of the seafood. Drizzle with Alfredo sauce. Repeat layering two more times, finishing with a final noodle layer and sauce on top.
05 -
Sprinkle remaining mozzarella and Parmesan cheese over the final layer. Top with breadcrumbs. Cover dish with foil and bake for 25 minutes.
06 -
Remove foil and bake for an additional 10–15 minutes, until topping is golden and filling is bubbly.
07 -
Allow the lasagna to rest for 10 minutes before serving. Garnish with additional parsley if desired.
# Notes:
01 -
Distribute Alfredo sauce evenly between layers to ensure balanced flavor throughout.
02 -
Avoid overcooking shrimp so they remain tender and succulent.