Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe

Introduction

This Seafood Lasagna combines succulent shrimp and tender crab meat with creamy cheeses and rich Alfredo sauce for a decadent meal. Perfect for special occasions or a comforting family dinner, this dish layers flavors beautifully in every bite.

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

1. Step 1: Preheat the oven to 190°C (375°F). Cook the lasagna noodles according to package instructions. Drain and set aside.
2. Step 2: Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
3. Step 3: Add shrimp and cook until pink and opaque, approximately 3-4 minutes. Stir in crab meat, season with salt, black pepper, and red pepper flakes, then cook for another 2-3 minutes. Remove from heat and set aside.
4. Step 4: In a bowl, combine ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and chopped parsley until smooth.
5. Step 5: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Add a layer of noodles, then spread one-third of the cheese mixture over them.
6. Step 6: Add one-third of the seafood mixture on top, then drizzle with Alfredo sauce. Repeat layering two more times, finishing with noodles and Alfredo sauce on top.
7. Step 7: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top layer. Add breadcrumbs for a crunchy finish.
8. Step 8: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
9. Step 9: Let the lasagna rest for 10 minutes before serving. Garnish with extra parsley if desired.

Tips & Variations

• Use fresh seafood if possible for the best flavor and texture.
• Swap out the Alfredo sauce with a light béchamel for a milder taste.
• For extra richness, stir some shredded fontina or gouda into the cheese mixture.
• If you prefer less spice, omit the red pepper flakes or reduce to 1/4 teaspoon.

Storage

Store leftover seafood lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze the assembled lasagna before baking for up to 2 months; thaw overnight in the refrigerator before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood instead of fresh?

Yes, frozen shrimp and crab meat work well. Thaw completely and drain any excess liquid before cooking to prevent the dish from becoming watery.

What can I substitute for Alfredo sauce?

If you prefer, you can use a homemade béchamel sauce or your favorite white sauce as a base. Tomato-based sauces are less traditional for seafood lasagna but can be used for a different flavor profile.

Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe

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★★★★★

4.6 from 318 reviews

This decadent Seafood Lasagna combines tender shrimp and delicate crab meat layered with rich ricotta, mozzarella, Parmesan cheeses, and creamy Alfredo sauce, baked to golden, bubbly perfection. A perfect elegant twist on traditional lasagna bursting with seafood flavors and a delightful crunchy breadcrumb topping.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 12 lasagna noodles

Seafood

• 1 lb shrimp, peeled and deveined
• 1 lb crab meat

Cheese Mixture

• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese (divided)
• 1 cup grated Parmesan cheese (divided)

Sauce and Cream

• 4 cups Alfredo sauce
• 1 cup heavy cream

Others

• 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

1. 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 them well and set aside to prevent sticking.
2. Cook the Seafood: Heat olive oil in a skillet over medium heat. Sauté the minced garlic until it becomes fragrant, about 1 minute. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Stir in the crab meat, season with salt, black pepper, and optional red pepper flakes, and cook for an additional 2-3 minutes. Remove the skillet from heat and set aside.
3. Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, half of the shredded mozzarella (1 cup), half of the grated Parmesan (1/2 cup), heavy cream, and chopped parsley. Mix thoroughly until well blended.
4. Assemble the Lasagna Layers: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles over the sauce. Spread one-third of the cheese mixture evenly over the noodles, followed by one-third of the seafood mixture, and drizzle with Alfredo sauce. Repeat this layering process two more times, finishing with a final layer of noodles topped with Alfredo sauce.
5. Add Toppings and Bake: Sprinkle the remaining shredded mozzarella and grated Parmesan cheeses evenly over the top. Add the breadcrumbs to create a crunchy topping. Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
6. Rest and Serve: Remove the lasagna from the oven and let it sit for 10 minutes to set before serving. Garnish with additional fresh parsley if desired to add a pop of color and freshness.

Notes

• To prevent noodles from sticking, you can toss them with a little olive oil after draining.
• Use fresh seafood for best flavor, but frozen shrimp and crab meat also work well once thawed.
• The red pepper flakes add a subtle heat but can be omitted for a milder dish.
• Allowing the lasagna to rest after baking helps it firm up and makes serving easier.
• For a gluten-free option, use gluten-free lasagna noodles and gluten-free breadcrumbs.

Keywords: Seafood lasagna, shrimp and crab lasagna, creamy alfredo lasagna, baked seafood pasta, Italian seafood casserole