Shrimp and Crab Layered Lasagna with Creamy Alfredo (Print version)
Tender shrimp and lump crab layered with creamy Alfredo sauce, ricotta, and mozzarella in a baked lasagna.
# Ingredients:
For the Alfredo sauce
01 -
4 tablespoons unsalted butter
02 -
4 cloves garlic, minced
03 -
3 tablespoons all-purpose flour
04 -
3 cups whole milk
05 -
1 cup heavy cream
06 -
1 1/2 cups freshly grated Parmesan cheese
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
Pinch of ground nutmeg
For the cheese filling
10 -
15 ounces whole milk ricotta cheese
11 -
1 large egg
12 -
1/4 cup fresh parsley, chopped
13 -
2 tablespoons fresh basil, chopped
14 -
1/4 cup grated Parmesan cheese
For the seafood
15 -
12 oz (340 g) large shrimp, peeled, deveined, and chopped
16 -
8 oz (225 g) lump crab meat, drained and picked over
17 -
1 tablespoon olive oil (if sauteing raw shrimp)
For assembly
18 -
12 lasagna noodles, cooked until just flexible
19 -
2 cups shredded mozzarella cheese
20 -
1/2 cup grated Parmesan cheese
# Instructions:
01 -
Boil lasagna noodles in well-salted water until just flexible. Drain and lay flat on oiled parchment so they do not stick together.
02 -
Melt butter in a large pot over medium heat. Cook the garlic for one minute, then whisk in flour for one minute more. Slowly pour in milk and cream while whisking constantly. Simmer gently until the sauce coats the back of a spoon. Remove from heat and stir in Parmesan, salt, pepper, and nutmeg.
03 -
If using raw shrimp, heat olive oil in a skillet over medium heat and saute until pink and opaque, about two minutes. Chop shrimp into bite-sized pieces and gently toss with drained crab meat in a bowl.
04 -
Stir together ricotta, egg, parsley, basil, Parmesan, salt, and pepper in a medium bowl until smooth.
05 -
Spread one cup of Alfredo sauce on the bottom of a 9 by 13 inch baking dish. Add a layer of noodles, half the ricotta mixture, half the seafood, one cup of mozzarella, and one cup of sauce. Repeat the layers once more. Cap with a final layer of noodles, the remaining sauce, mozzarella, and Parmesan.
06 -
Cover the dish tightly with foil and bake at 375 degrees Fahrenheit for twenty-five minutes. Remove the foil and bake twenty minutes more until the top is bubbly and lightly golden. Let it rest for fifteen minutes before slicing.
# Good to know:
01 -
Let the lasagna rest before slicing for clean layers.
02 -
Use freshly grated Parmesan for the smoothest sauce.