Seafood Lasagna Shrimp Crab (Printer-Friendly Version)

Tender shrimp and crab layered with creamy Alfredo and cheeses, topped with a golden breadcrumb crust.

# Ingredients Needed:

→ Pasta

01 - 9 lasagna noodles, no-boil or regular cooked al dente

→ Seafood

02 - 454 grams (1 pound) peeled and deveined shrimp
03 - 225 grams (8 ounces) lump crab meat

→ Cheese Mixture

04 - 1 cup (240 ml) ricotta cheese
05 - 1 cup (113 grams) shredded mozzarella cheese
06 - 1/2 cup (50 grams) grated Parmesan cheese
07 - 120 ml heavy cream
08 - 2 tablespoons chopped fresh parsley

→ Sauce and Flavoring

09 - 480 ml Alfredo sauce, homemade or store-bought
10 - 2 tablespoons olive oil
11 - 2 cloves garlic, minced
12 - Salt, to taste
13 - Black pepper, to taste
14 - 1/4 teaspoon red pepper flakes (optional)

→ Topping

15 - 1/2 cup (56 grams) shredded mozzarella cheese
16 - 1/4 cup (25 grams) grated Parmesan cheese
17 - 1/4 cup (30 grams) fresh or panko breadcrumbs

# Step-by-Step Directions:

01 - Preheat oven to 375 degrees Fahrenheit. Cook lasagna noodles according to package instructions until al dente. Drain and set aside to prevent sticking.
02 - Heat olive oil over medium heat in a skillet. Add minced garlic and sauté for one minute until fragrant. Add shrimp and cook until pink and opaque, about 3 to 4 minutes. Stir in crab meat, season with salt, black pepper, and red pepper flakes if using. Cook for an additional 2 to 3 minutes then remove from heat.
03 - In a medium bowl, combine ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, heavy cream, and chopped parsley. Stir until smooth and homogeneous.
04 - Spread a thin layer of Alfredo sauce on the bottom of a 9 by 13 inch baking dish. Arrange a layer of noodles over the sauce. Spoon one third of the cheese mixture over the noodles, spreading gently. Add one third of the seafood mixture, then drizzle additional Alfredo sauce. Repeat layering two more times, finishing with noodles and Alfredo sauce on top.
05 - Sprinkle remaining mozzarella, Parmesan, and breadcrumbs evenly over the top. Cover with foil and bake for 25 minutes. Remove foil and continue baking for 10 to 15 minutes until the topping is golden and bubbly.
06 - Allow the dish to rest for 10 minutes before slicing to let the layers set. Garnish with additional fresh parsley if desired and serve warm.

# Helpful Hints:

01 - Avoid overcooking shrimp to maintain tender texture; cook until just opaque. Use fresh breadcrumbs toasted lightly in olive oil for enhanced crunch and flavor.
02 - Assemble ahead and refrigerate for a few hours before baking, adding extra bake time if baking from cold.

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