Why Make This Recipe
Seafood lasagna with shrimp and crab is a delicious twist on the classic Italian dish. Combining the rich flavors of seafood with creamy cheese and Alfredo sauce, this recipe offers a unique taste experience. It’s perfect for special occasions or just a cozy dinner at home. Plus, it’s a fantastic way to impress guests with minimal effort!
How to Make Seafood Lasagna with Shrimp and Crab
Ingredients
- 12 lasagna noodles
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups Alfredo sauce
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/2 cup breadcrumbs
Directions
- Preheat the oven to 190°C (375°F).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
- Add shrimp and cook until pink and opaque, approximately 3-4 minutes. Add crab meat, season with salt, black pepper, and optional red pepper flakes, and cook for 2-3 minutes. Remove from heat and set aside.
- In a bowl, mix ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, heavy cream, and chopped parsley until well combined.
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, then spread 1/3 of the cheese mixture over the noodles. Add 1/3 of the seafood mixture on top and drizzle with Alfredo sauce.
- Repeat this layering process two more times, finishing with noodles and Alfredo sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top layer. Add breadcrumbs for a crunchy texture.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
- Let the lasagna sit for 10 minutes before serving. Garnish with additional parsley if desired.
How to Serve Seafood Lasagna with Shrimp and Crab
Serve the seafood lasagna warm, sliced into squares. It pairs well with a light salad or garlic bread for a complete meal. You can also sprinkle some extra parsley or grated parmesan cheese on top for added flavor.
How to Store Seafood Lasagna with Shrimp and Crab
If you have leftovers, let the lasagna cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2 months. To reheat, cover with foil and bake until heated through.
Tips to Make Seafood Lasagna with Shrimp and Crab
- Make sure not to overcook the shrimp; they should be just cooked to keep their texture.
- If you want it to be spicier, feel free to add more red pepper flakes or even a dash of hot sauce.
- Use fresh seafood if possible for the best flavor, but frozen seafood works great too!
Variation
You can try different seafood, like scallops or lobster, if you wish. You might also experiment with different cheese, like adding goat cheese for extra tanginess.
FAQs
1. Can I prepare the seafood lasagna in advance?
Yes, you can assemble the lasagna a day before and keep it covered in the fridge. Just bake it the following day.
2. Can I make this recipe without seafood?
Definitely! You can replace the seafood with vegetables like spinach, mushrooms, or zucchini for a vegetarian version.
3. What type of Alfredo sauce should I use?
You can use store-bought Alfredo sauce or make your own. Homemade sauce is simple and delicious if you prefer it!
Enjoy this delightful seafood lasagna with shrimp and crab for a wonderful meal experience!
Seafood Lasagna with Shrimp and Crab
Ingredients
Noodles and Sauce
- 12 pieces lasagna noodles Cook according to package instructions
- 4 cups Alfredo sauce Store-bought or homemade
Seafood
- 1 lb shrimp, peeled and deveined Fresh or frozen
- 1 lb crab meat Fresh or canned
Cheese Mixture
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese Divided
- 1 cup grated Parmesan cheese Divided
- 1 cup heavy cream
Vegetables and Seasoning
- 2 cloves garlic, minced
- 2 tbsp olive oil For sautéing
- 1 tbsp fresh parsley, chopped Plus more for garnish
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes Optional for heat
Topping
- 1/2 cup breadcrumbs For a crunchy texture
Instructions
Preparation
- Preheat the oven to 190°C (375°F).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
- Add shrimp and cook until pink and opaque, approximately 3-4 minutes. Add crab meat, season with salt, black pepper, and optional red pepper flakes, and cook for 2-3 minutes. Remove from heat and set aside.
- In a bowl, mix ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, heavy cream, and chopped parsley until well combined.
Assembly
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Add a layer of lasagna noodles, then spread 1/3 of the cheese mixture over the noodles.
- Add 1/3 of the seafood mixture on top and drizzle with Alfredo sauce.
- Repeat this layering process two more times, finishing with noodles and Alfredo sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top layer. Add breadcrumbs for a crunchy texture.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
- Let the lasagna sit for 10 minutes before serving.