Seafood Lasagna (Print Version)
# Ingredients:
→ For the Base
01 -
12 lasagna noodles
02 -
4 cups Alfredo sauce, divided
→ For the Seafood
03 -
1 pound large shrimp, peeled and deveined
04 -
1 pound fresh crab meat, picked over for shells
05 -
2 tablespoons olive oil
06 -
2 cloves fresh garlic, minced
07 -
1 teaspoon salt
08 -
1 teaspoon black pepper
09 -
½ teaspoon red pepper flakes (optional)
→ For the Cheese Mixture
10 -
2 cups ricotta cheese
11 -
2 cups shredded mozzarella cheese, divided
12 -
1 cup freshly grated Parmesan cheese, divided
13 -
1 cup heavy cream
14 -
1 tablespoon fresh parsley, finely chopped
15 -
½ cup panko breadcrumbs
# Instructions:
01 -
Preheat your oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain well and lay flat on a clean kitchen towel to prevent sticking.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add shrimp and cook for 3-4 minutes until pink and just cooked through. Gently fold in crab meat, season with salt, pepper, and red pepper flakes, and cook 2-3 minutes more. Remove from heat.
03 -
In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, ½ cup of Parmesan, heavy cream, and chopped parsley. Mix until smooth and well combined. This will be your creamy layer.
04 -
Spread a thin layer of Alfredo sauce on the bottom of a greased 9x13 inch baking dish. Place 4 lasagna noodles on top, overlapping slightly if needed.
05 -
Spread ⅓ of the cheese mixture over the noodles, then ⅓ of the seafood mixture, and drizzle with Alfredo sauce. Repeat these layers two more times: noodles, cheese mixture, seafood, sauce. Top with final layer of noodles and remaining Alfredo sauce.
06 -
Sprinkle the remaining mozzarella and Parmesan cheese over the top. Add panko breadcrumbs for a golden, crunchy finish.
07 -
Cover tightly with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the top is golden brown and the edges are bubbling.
08 -
Let the lasagna rest for 10 minutes before cutting - this helps it hold together. Garnish with fresh parsley and serve in generous squares while still warm.
# Notes:
01 -
Don't overcook the seafood - it will continue cooking in the oven
02 -
Pick through crab meat carefully to remove any shell pieces
03 -
Let the lasagna rest before cutting or it will be too saucy to slice neatly
04 -
You can assemble this a day ahead and refrigerate before baking
05 -
Use fresh seafood for the best flavor and texture