Seafood Lasagna Shrimp Crab (Print Version)

Shrimp, crab, cheeses, and Alfredo sauce layered with pasta for a creamy, savory oven-baked delight.

# Ingredients:

→ Pasta

01 - 12 lasagna noodles

→ Seafood

02 - 450 grams shrimp, peeled and deveined
03 - 450 grams crab meat

→ Cheeses

04 - 480 millilitres ricotta cheese
05 - 200 grams shredded mozzarella cheese
06 - 80 grams grated Parmesan cheese

→ Sauces and Creams

07 - 950 millilitres Alfredo sauce
08 - 240 millilitres heavy cream

→ Seasonings

09 - 2 cloves garlic, minced
10 - 30 millilitres olive oil
11 - 15 millilitres fresh parsley, chopped
12 - 5 millilitres salt
13 - 5 millilitres black pepper
14 - 2.5 millilitres red pepper flakes

→ Toppings

15 - 60 grams breadcrumbs

# Instructions:

01 - Preheat oven to 190°C. Cook lasagna noodles according to package instructions. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté minced garlic until aromatic, about 1 minute. Add shrimp and cook until just opaque, 3 to 4 minutes. Incorporate crab meat, salt, black pepper, and red pepper flakes. Stir and cook for an additional 2 to 3 minutes, then remove from heat.
03 - In a mixing bowl, combine ricotta, 100 grams mozzarella, 40 grams Parmesan, heavy cream, and chopped parsley until smooth.
04 - Lightly grease a 23 x 33 centimetre baking dish. Spread a thin layer of Alfredo sauce on the base. Arrange a layer of noodles, then one-third of the cheese mixture and one-third of the seafood mixture. Drizzle with sauce. Repeat this process for a total of three layers. Finish with a final layer of noodles and the remaining Alfredo sauce.
05 - Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the lasagna. Distribute breadcrumbs on top. Cover with aluminium foil and bake for 25 minutes. Remove foil and continue baking for 10 to 15 minutes, until surface is golden and bubbling.
06 - Allow the lasagna to rest for 10 minutes before slicing. Garnish with additional parsley if desired.

# Notes:

01 - Ensure seafood is cooked just through to preserve tenderness; avoid overcooking shrimp.

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