Seafood Lasagna Shrimp Crab (Print Version)
Shrimp, crab, creamy cheeses, Alfredo sauce, and herbs meld in a satisfying oven-baked casserole.
# Ingredients:
→ Pasta
01 -
12 lasagna noodles
→ Seafood
02 -
1 kilogram shrimp, peeled and deveined
03 -
450 grams crab meat
→ Cheeses
04 -
480 milliliters ricotta cheese
05 -
200 grams shredded mozzarella cheese
06 -
80 grams grated Parmesan cheese
→ Sauces and Creams
07 -
950 milliliters Alfredo sauce
08 -
240 milliliters heavy cream
→ Seasonings
09 -
2 cloves garlic, minced
10 -
30 milliliters olive oil
11 -
15 milliliters fresh parsley, chopped
12 -
5 milliliters salt
13 -
5 milliliters black pepper
14 -
2.5 milliliters red pepper flakes
→ Toppings
15 -
60 grams breadcrumbs
# Instructions:
01 -
Preheat oven to 190°C. Cook lasagna noodles according to package instructions, then drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Add shrimp; cook until pink and opaque, 3–4 minutes. Stir in crab meat, salt, black pepper, and red pepper flakes; cook for 2–3 minutes more. Remove from heat.
03 -
Combine ricotta, 100 grams mozzarella cheese, 40 grams Parmesan cheese, heavy cream, and parsley in a mixing bowl. Mix until smooth.
04 -
Spread a thin layer of Alfredo sauce in the base of a 33x23 centimetre baking dish. Add a layer of noodles. Top with one-third of the cheese mixture and one-third of the seafood. Drizzle Alfredo sauce. Repeat layering two more times. Finish with a final layer of noodles and sauce.
05 -
Sprinkle remaining mozzarella and Parmesan cheese over the top. Add breadcrumbs evenly. Cover with foil and bake for 25 minutes.
06 -
Remove foil. Bake for an additional 10–15 minutes, until the top is golden and filling is bubbling.
07 -
Allow lasagna to rest for 10 minutes before slicing. Garnish with extra parsley if desired.
# Notes:
01 -
Letting the lasagna rest after baking ensures clean slices and helps flavors meld.