Description
Seafood Lasagna with Shrimp & Crab is a rich, creamy baked pasta dish layered with tender shrimp, sweet lump crab, Alfredo sauce, and plenty of melted cheese. It’s an elegant yet comforting meal that’s perfect for family dinners or special occasions.
Ingredients
12 lasagna noodles
1 lb shrimp, peeled and deveined
1 lb lump crab meat
4 cups Alfredo sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup heavy cream
1 large egg
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 tablespoons fresh parsley, chopped
1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
- Heat the butter and olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the shrimp, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 4 minutes until the shrimp are pink.
- Remove from the heat and gently fold in the lump crab meat.
- In a large bowl, combine the ricotta cheese, heavy cream, egg, chopped parsley, and half of the Parmesan cheese until smooth.
- Spread a thin layer of Alfredo sauce over the bottom of the prepared baking dish.
- Layer 4 lasagna noodles over the sauce, then spread one-third of the ricotta mixture, one-third of the seafood mixture, one-third of the Alfredo sauce, and one-third of the mozzarella cheese.
- Repeat the layering process two more times, finishing with the remaining mozzarella and Parmesan cheese.
- Sprinkle the breadcrumbs evenly over the top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is golden brown and bubbling.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Substitute scallops or cooked lobster for part or all of the shrimp for a different seafood variation.
Mix fresh spinach into the ricotta layer for added color and nutrition.
Increase the red pepper flakes or add Cajun seasoning for extra heat.
Assemble the lasagna up to 1 day in advance and refrigerate until ready to bake.
Store leftovers in the refrigerator for up to 3 days or freeze individual portions for up to 2 months.
Serve with garlic bread, a green salad, roasted asparagus, or steamed broccoli.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 215 mg
