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Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe

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★★★★★

4.5 from 97 reviews

A rich and creamy seafood lasagna featuring tender shrimp and delicate crab meat layered with three kinds of cheese and a luscious Alfredo sauce, baked to golden perfection with a crunchy breadcrumb topping.

Ingredients

Scale

Lasagna and Seafood

  • 12 lasagna noodles
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat

Cheese and Dairy

  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream

Sauce and Seasonings

  • 4 cups Alfredo sauce
  • 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 the oven to 190°C (375°F). Cook the lasagna noodles according to package instructions until al dente. Drain carefully and set aside to prevent sticking.
  2. Cook the Seafood: In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté about one minute until fragrant. Add the shrimp and cook until pink and opaque, around 3 to 4 minutes. Stir in the crab meat, then season with salt, black pepper, and red pepper flakes if using. Cook together for another 2 to 3 minutes. Remove from heat and set aside.
  3. Prepare the Cheese Mixture: In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup grated Parmesan, heavy cream, and chopped parsley. Mix thoroughly until smooth and well incorporated.
  4. Assemble the Lasagna Layers: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Place a layer of cooked lasagna noodles over the sauce. Spread one-third of the cheese mixture evenly over the noodles, followed by one-third of the seafood mixture. Drizzle some Alfredo sauce over this layer. Repeat the layering process two more times, ending with noodles topped with Alfredo sauce on the final layer.
  5. Add Toppings and Bake: Sprinkle the remaining mozzarella and Parmesan cheese over the top layer. Evenly distribute the breadcrumbs to add a crunchy texture. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the top is golden brown and bubbly.
  6. Rest and Serve: Allow the lasagna to rest for 10 minutes after removing from the oven to set properly. Garnish with extra chopped parsley before slicing and serving for a fresh finish.

Notes

  • Use fresh seafood for best flavor; frozen can be substituted but thaw completely before cooking.
  • Cook noodles just until al dente to prevent mushiness after baking.
  • Cover the dish with foil during the first baking stage to keep moisture and prevent over-browning.
  • Resting the lasagna after baking helps it set for easier slicing and serving.
  • Breadcrumbs add a nice crunchy topping but can be omitted for a softer top layer.

Keywords: seafood lasagna, shrimp crab lasagna, creamy lasagna, Italian seafood recipe, baked lasagna, Alfredo sauce lasagna

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