Seafood Lasagna Shrimp Crab (Print Version)

Layers of shrimp, crab, cheeses, and Alfredo sauce create a savory seafood baked pasta dish.

# Ingredients:

→ Pasta

01 - 12 lasagna noodles

→ Seafood

02 - 1 pound shrimp, peeled and deveined
03 - 1 pound crab meat

→ Cheeses

04 - 2 cups ricotta cheese
05 - 2 cups shredded mozzarella cheese
06 - 1 cup grated Parmesan cheese

→ Sauces and Creams

07 - 4 cups Alfredo sauce
08 - 1 cup heavy cream

→ Seasonings

09 - 2 cloves garlic, minced
10 - 2 tablespoons olive oil
11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon salt
13 - 1 teaspoon black pepper
14 - 1/2 teaspoon red pepper flakes

→ Toppings

15 - 1/2 cup breadcrumbs

# Instructions:

01 - Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package directions, drain, and set aside.
02 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant. Add shrimp and cook until pink and opaque, 3 to 4 minutes. Stir in crab meat, salt, black pepper, and red pepper flakes, cooking for an additional 2 to 3 minutes. Remove from heat.
03 - In a bowl, mix ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, heavy cream, and chopped parsley until smooth and evenly combined.
04 - Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish. Add a layer of lasagna noodles, then one third of the cheese mixture, followed by one third of the seafood mixture, and drizzle with Alfredo sauce. Repeat for a total of three layers, finishing with noodles and a final layer of Alfredo sauce.
05 - Sprinkle remaining mozzarella and Parmesan cheese over the top. Evenly distribute breadcrumbs for added texture.
06 - Cover the baking dish tightly with foil and bake for 25 minutes. Remove foil and continue baking for 10 to 15 minutes, until the top is golden and bubbling.
07 - Allow lasagna to rest for 10 minutes before slicing. Garnish with extra chopped parsley before serving, if desired.

# Notes:

01 - Lasagna benefits from a 10-minute rest post-baking for easier slicing and better flavor integration.

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