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Shrimp Crab Lasagna

A delightful seafood dish with layers of shrimp, crab meat, creamy Alfredo sauce, and cheese, perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 475
Ingredients Method Notes

Ingredients
  

Seafood Mixture
  • 1 pound lump crab meat
  • 1 pound shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chili flakes
Cheese Mixture
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 1 cup heavy cream
  • 2 sprigs parsley, finely chopped
Lasagna Assembly
  • 12 sheets lasagna noodles cooked according to package directions
  • 4 cups creamy Alfredo sauce
  • 1/2 cup breadcrumbs for topping

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package directions, then drain and cool them under cold water.
Cooking the Seafood
  1. In a large pan, heat the olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.
  2. Add the shrimp and cook until they turn pink, about 3-4 minutes. Fold in the crab meat, salt, black pepper, and chili flakes, cooking for an additional 2-3 minutes before removing from heat.
Making the Cheese Mixture
  1. In a mixing bowl, combine ricotta cheese, half of the Parmesan, one cup of mozzarella, chopped parsley, and heavy cream. Stir until smooth.
Layering the Lasagna
  1. In a 9×13 inch pan, spread a small amount of Alfredo sauce to prevent sticking.
  2. Layer with lasagna noodles, followed by a cheese mixture, seafood mixture, and drizzle more Alfredo sauce on top. Repeat until you have three layers, finishing with noodles topped with Alfredo sauce.
Baking
  1. Sprinkle the remaining Parmesan, mozzarella, and breadcrumbs over the last layer.
  2. Cover loosely with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until bubbling and golden brown.
Serving
  1. Allow the lasagna to rest for 10 minutes before serving, and garnish with fresh parsley.

Notes

To prevent overcooking the seafood, be careful during sautéing. For a touch of zest, add a squeeze of lemon juice into the seafood mixture. Optional extras like spinach or sautéed mushrooms can enhance the flavor. Use a mix of Alfredo sauce with heavy cream for a creamier texture.