Name: Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 12 lasagna noodles; 4 cups Alfredo sauce; 1/2 cup breadcrumbs; 1 lb shrimp, peeled and deveined; 1 lb crab meat; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1/2 tsp red pepper flakes; 1 tbsp fresh parsley, chopped; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese (divided as 1 cup for mixture and 1 cup for topping); 1 cup grated Parmesan cheese (divided as 1/2 cup for mixture and 1/2 cup for topping); 1 cup heavy cream

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Introduction

Seafood lasagna combines the rich flavors of shrimp and crab with creamy cheeses and a smooth Alfredo sauce. This dish is a delightful twist on classic lasagna, perfect for impressing guests or treating yourself to a special meal.

Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe - Recipe Image

Ingredients

12 lasagna noodles
1 lb shrimp, peeled and deveined
1 lb crab meat
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups Alfredo sauce
1 cup heavy cream
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh parsley, chopped
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
1/2 cup breadcrumbs

Instructions

Step 1: Preheat the oven to 190°C (375°F). Cook the lasagna noodles according to package instructions. Drain and set aside.
Step 2: Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add shrimp and cook until pink and opaque, approximately 3-4 minutes. Add crab meat, season with salt, black pepper, and red pepper flakes, then cook for another 2-3 minutes. Remove from heat and set aside.
Step 3: In a bowl, mix ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, heavy cream, and chopped parsley until well combined.
Step 4: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Layer with lasagna noodles, then spread one-third of the cheese mixture over the noodles. Add one-third of the seafood mixture and drizzle with Alfredo sauce. Repeat this layering two more times, finishing with noodles and Alfredo sauce on top.
Step 5: Sprinkle the remaining mozzarella and Parmesan cheese over the top layer. Add breadcrumbs for a crunchy texture. Cover the dish with foil and bake for 25 minutes.
Step 6: Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
Step 7: Let the lasagna rest for 10 minutes before serving. Garnish with extra parsley if desired.

Tips & Variations

Use fresh seafood when possible for the best flavor and texture.
For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper.
Substitute Alfredo sauce with a white béchamel sauce if you prefer a lighter option.
Adding chopped spinach or sautéed mushrooms can introduce extra layers of flavor and nutrition.
Allow the lasagna to cool slightly before cutting to keep the layers intact.

Storage

Store leftover seafood lasagna covered in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 175°C (350°F) until warmed through, about 15-20 minutes. You can also reheat individual slices in the microwave, but baking helps retain the texture better.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this recipe?

Yes, just be sure to thaw the shrimp and crab meat completely and pat them dry before cooking, to avoid excess moisture in your lasagna.

What can I substitute if I don’t have Alfredo sauce?

You can make a simple white sauce by melting butter, whisking in flour, and gradually adding milk or cream until thickened. Season with garlic, salt, and pepper for a homemade alternative.