Print

Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/seafood-lasagna-with-shrimp-crab-and-alfredo-sauce-recipe/