Seafood Lasagna with Shrimp and Crab Recipe
This sumptuous Seafood Lasagna combines tender shrimp and lump crab meat layered between al dente lasagna noodles, rich ricotta and mozzarella cheeses, and creamy Alfredo sauce, baked to perfection with a golden, crispy breadcrumb topping. A perfect dish for seafood lovers seeking a luxurious twist on classic Italian comfort food.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the pasta:
- 12 lasagna noodles
For the seafood:
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat
For the cheese mixture:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
- 1 cup heavy cream
- 1 tbsp fresh parsley, chopped
For the sauce and seasoning:
- 4 cups Alfredo sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp red pepper flakes (optional)
Topping:
- ½ cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature by the time your lasagna is assembled.
- Cook Noodles: Boil lasagna noodles until al dente, about 8-10 minutes. Drain and carefully lay them out flat on parchment paper to prevent sticking.
- Sauté Seafood: In a skillet, heat the olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant. Add shrimp and cook for 3-4 minutes until they turn pink. Stir in crab meat and season with salt, black pepper, and red pepper flakes if using. Remove from heat.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, ½ cup grated Parmesan, heavy cream, and chopped fresh parsley. Mix well until smooth and creamy.
- Assemble Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Lay down the first layer of noodles, then spread a portion of the cheese mixture, followed by the seafood mixture, and top with Alfredo sauce. Repeat this layering process three times, finishing the last layer with noodles and the remaining sauce.
- Add Topping and Bake: Sprinkle the remaining mozzarella, Parmesan cheese, and breadcrumbs evenly over the top of the assembled lasagna. Cover with aluminum 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.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set before slicing. Garnish with additional fresh parsley if desired and serve warm.
Notes
- Substitute lobster or scallops for crab or shrimp to vary the seafood flavors.
- Add sautéed spinach or mushrooms between layers for added texture and nutrition.
- Use cottage cheese instead of ricotta for a lighter version of the cheese mixture.
- Homemade Alfredo sauce enhances the depth and creaminess of the dish.
- Skip breadcrumbs for topping if preferred; use additional Parmesan cheese for a crispier finish.
Keywords: seafood lasagna, shrimp lasagna, crab lasagna, Alfredo sauce lasagna, baked seafood pasta, Italian seafood recipe
