Description
A luxurious and comforting seafood lasagna featuring layers of shrimp, crab, creamy Alfredo sauce, and a blend of cheeses, baked to golden perfection.
Ingredients
- 1 lb crab meat
- 1 lb shrimp
- 2 cloves garlic
- 1 tbsp fresh parsley
- 4 cups Alfredo sauce
- 12 lasagna noodles
- 1 tsp black pepper
- ½ tsp red pepper flakes
- 1 tsp salt
- 2 tbsp olive oil
- ½ cup breadcrumbs
- 1 cup heavy cream
- 2 cups mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups ricotta cheese
Instructions
- Preheat oven to 375 °F (190 °C).
- Cook lasagna noodles until al dente; drain and set aside.
- In a skillet, sauté garlic in olive oil until fragrant. Add shrimp and crab, season with salt, black pepper, and red pepper flakes; cook briefly until shrimp turns pink. Remove seafood and set aside.
- In the same pan, add Alfredo sauce and heavy cream; simmer gently, then stir in ricotta, half the Parmesan, and parsley until smooth.
- Remove from heat.
- In a baking dish, spread a thin layer of sauce.
- Layer noodles, one-third of seafood, one-third of sauce, and one-third of mozzarella. Repeat two more times.
- Sprinkle breadcrumbs and remaining Parmesan on top.
- Bake uncovered for 30–35 minutes, until bubbly and golden.
- Let rest 10 minutes before slicing and serving.
Notes
- Add scallops or lobster for a more indulgent seafood mix.
- Swap half the ricotta with cream cheese for added creaminess.
- Include spinach or artichoke hearts for greens and texture.
- Use Cajun seasoning or hot sauce for a spicy twist.
- Drain seafood well to avoid a watery lasagna.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1/4 casserole
- Calories: 780
- Sugar: 4g
- Sodium: 1250mg
- Fat: 48g
- Saturated Fat: 26g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 245mg
