Shrimp and Crab Lasagna
This shrimp and crab lasagna combines tender seafood layers with ricotta, Alfredo, and a crisp breadcrumb topping for an indulgent yet approachable dish perfect for special occasions.
Ingredients
Lasagna Layers
- 12 sheets lasagna noodles (regular or no-boil) Adjust the sauce quantity if using no-boil noodles.
Seafood
- 1 lb crab meat Use lump or claw crab; flake if pre-cooked.
- 1 lb shrimp Peeled and deveined.
Cheese Mixture
- 2 cups shredded mozzarella Divided usage.
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese Divided usage.
- 1 cup heavy cream
Seasonings and Other Ingredients
- 4 cups Alfredo sauce Store-bought or homemade.
- 1/2 tsp chili flakes Optional.
- 2 sprigs parsley Finely chopped (about 2 tbsp).
- 1 tsp salt
- 2 cloves garlic Minced.
- 2 tbsp olive oil
- 1 tsp ground black pepper
- 1/2 cup breadcrumb topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking pan and spread a thin layer of Alfredo sauce on the bottom.
- Boil lasagna noodles according to package directions. Drain and lay flat on a sheet to cool.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant.
- Add shrimp and sauté for 3–4 minutes until pink and opaque, then remove from heat.
- In the same pan, add crab meat, salt, black pepper, and optional chili flakes. Cook for 2–3 minutes to warm through.
- In a mixing bowl, whisk together ricotta, 1 cup mozzarella, half the Parmesan, parsley, and heavy cream until smooth.
Assembly
- Layer a portion of noodles in the pan, spread a layer of the ricotta mixture over them, add seafood and drizzle generously with Alfredo. Repeat for three layers.
- Finish with a final noodle layer and top generously with remaining Alfredo, Parmesan, mozzarella, and breadcrumb topping. Cover loosely with foil.
Cooking
- Bake covered for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbling and golden brown.
- Let the lasagna rest for 10 minutes before slicing.
Notes
Serve with a crisp green salad or vegetables. Refrigerate leftovers for up to 3 days. Can be frozen for 2 months.