Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe
This decadent Seafood Lasagna combines tender shrimp and crab meat with creamy ricotta, mozzarella, and Parmesan cheeses layered between al dente lasagna noodles and rich Alfredo sauce. Baked to golden perfection with a crunchy breadcrumb topping, it’s an impressive dish perfect for special occasions or a luxurious family dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Lasagna Components
- 12 lasagna noodles
- 4 cups Alfredo sauce
- 1/2 cup breadcrumbs
Seafood Mixture
- 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
Cheese Mixture
- 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
Instructions
- Prepare the Oven and Pasta: Preheat your oven to 190°C (375°F). Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to cool slightly.
- Cook the Seafood: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant for about 1 minute. Add the shrimp and cook until they turn pink and opaque, approximately 3 to 4 minutes. Stir in the crab meat, season with salt, black pepper, and red pepper flakes, then cook for an additional 2 to 3 minutes. Remove from heat and set aside.
- Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, heavy cream, and chopped parsley. Mix thoroughly until well blended and creamy.
- Assemble the Lasagna Layers: Spread a thin layer of Alfredo sauce evenly on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles atop the sauce. Spread one-third of the cheese mixture evenly over the noodles, then add one-third of the seafood mixture on top. Drizzle with a portion of Alfredo sauce. Repeat layering two more times, finishing with a final layer of noodles topped with Alfredo sauce.
- Add Toppings and Bake: Sprinkle the remaining shredded mozzarella and grated Parmesan cheeses evenly over the top layer. Add the breadcrumbs evenly to create a crunchy crust. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes or until the top is golden and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes to set. Garnish with additional fresh parsley if desired before slicing and serving.
Notes
- For easier layering, cool cooked noodles before assembling.
- You can substitute Alfredo sauce with bechamel sauce for a different flavor.
- Use fresh seafood for best taste, but frozen can be used if properly thawed.
- Breadcrumbs add a nice crunchy topping; for a gluten-free version, use gluten-free breadcrumbs.
- Letting the lasagna rest before cutting helps it hold its shape.
Keywords: seafood lasagna, shrimp and crab lasagna, creamy lasagna, baked seafood pasta, Alfredo sauce lasagna
